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Caramel Sauce

  • Cook Time: 20m
  • Total Time: 20m


  • 1/2 c Sugar
  • 1/4 c Heavy cream
  • 2 tbsp. Butter
  • 1/3 tsp. Kosher salt, to taste


  1. In a medium saucepan over medium-high heat, heat the sugar with 2 tbsp water. Stir to combine.
  2. Cook without stirring until the sugar has turned a deep amber hue, 10-12 minutes.
  3. Meanwhile, in a small sauce pan, warm the cream.
  4. When the sugar is ready, slowly whisk in the warm cream and continue to simmer and whisk the mixture until smooth, 2-3 minutes.
  5. Remove from heat and quickly whisk in the butter. Salt to taste. Serve warm or drizzled over a dessert and chilled.