What is your pumpkin pie missing? What about your ice cream? Dessert is always complete with a drizzle of this easy to make, perfect salted caramel sauce. It is not too salty, not overwhelming and is so versatile. I don’t have a list that long of my go-to recipes, the ones that I will never even try another recipe for, but this is on it.
The sauce will keep good in the refrigerator for at least up to a week, give it a few seconds in the microwave and its melty and ready for use.
Ingredients: 1 cup of Sugar 2 tablespoons of Light Corn Syrup 1/2 cup of Heavy Cream 1 teaspoon of Fleur de Sel 1/4 cup of Sour Cream
First, combine the sugar, corn syrup, and 1/4 cup of water in a medium saucepan; stir them together carefully; don’t get any of the mixture of the sides of the pan. Cook over high heat for 6-8 minutes, stirring continuously, until the mixture reaches 350 degrees or until dark amber.
Remove immediately and stir in the salt and cream, it will bubble up so be careful. Whisk until smooth. Store covered until ready for use.
Happy Cooking, The Barbee Housewife