salted caramel sauce

salted caramel sauce

fall food, in my opinion is about pumpkin and salted caramel naughtiness…

sure, we OD on spaghetti squash and sweet potatoes too, but for some reason salted caramel had me at hello.

so we made this to go on the super moist and yummy pumpkin corn pancakes we made, but this creamy sauce could be used on ice cream, drizzled over brownies, cookies, or eaten with a spoon! {don’t judge me for that. it may or may not have happened…}

it’s the right amount of sweet with that pinch of sea salt to make it awesome. i put the leftover caramel sauce in the fridge and it heats up nice to reuse it a few times before making a new batch!

thanks, yet again, Ashton, for another amazing recipe.

salted caramel sauce

Ingredients

  • 1 cup brown sugar
  • 1/2 cup salted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • pinch of coarse sea salt

what to do

combine all of the ingredients in a small sauce pan over medium-high heat until mixed well. stir until sauce reaches a rolling boil, let boil for 1 minute, then remove from heat.


sauce will thicken as it cools slightly and goes well on anything. {cheesecake, ice cream, pancakes, brownies, cookies…etc.}


recipe from something swanky

http://colormemeg.com/2014/10/salted-caramel-sauce.html


LIKE THIS POST?

Sign up and I’ll send you my printable planner with meal planning as a THANK YOU.

We hate spam. Your email address will not be sold or shared with anyone else.

About Meg

I am Meg, a photographer and designer and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE projects. We blog about food and DIY adventures from sunny San Diego with our two cutie kids and have an apparel line at colormeapparel.com to keep us busy. Email me at colormemegblog@gmail.com to work with me!

Comments are closed.