Salted Caramel Sauce
A very easy recipe for salted caramel. My "go to" that I make all the time for drizzling on ice cream, pancakes, bars and more!
heavy whipping cream
Combine sugar and water in saucepan over medium heat.
Bring to rolling boil, stirring to help dissolve the sugar.
Boil for 5 to 8 minutes, until it turns a golden brown.
Pour in the cream, whisking constantly. Be careful, as the caramel is hot and it will foam.
Once the cream is combined, remove from heat and whisk in the salt and vanilla.
The caramel will seem thin. It thickens alot as it cools.
Store in an air tight container for up to 3 weeks in the refrigerator or up to 2 months in the freezer.
Another great recipe by recipetineats.com