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Carla Hall's Salted Caramel Sauce

Salted Caramel Sauce Carla Hall
Caramel Drizzle
skill level
1 1/2 cups
Contributed by :
Dollop this decadent spread over ice cream or enjoy by the spoonful.
  • 1 cup Granulated Sugar
  • 6 tablespoons Unsalted Butter
  • 1/2 cup Sour Cream
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Salt 
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 cup Granulated Sugar
    Heat sugar on moderately high heat in a heavy-bottomed 3-quart saucepan.  As soon as the sugar begins to melt, stir vigorously with a whisk or wooden spoon.  As soon as the sugar comes to a boil, stop stirring.
  • 2
    6 tablespoons Unsalted Butter
    As soon as the sugar crystals have melted (and the sugar is dark amber in color), immediately add the butter to the pan.  Whisk until the butter has melted, then remove from heat.
  • 3
    1/2 cup Sour Cream
    2 teaspoons Kosher Salt
    1 teaspoon Salt 
    Slowly add the sour cream and continue to whisk to incorporate. Add the salt. Whisk until the caramel is smooth. Let cool in pan for a couple of minutes before pouring it into a mason jar.  Let cool to room temperature.  Store in fridge for up to 2 weeks.  Warm before serving.

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