Dollop this decadent spread over ice cream or enjoy by the spoonful.
Salted Caramel Sauce
- 1 cup Granulated Sugar
- 6 tablespoons Unsalted Butter
- 1/2 cup Sour Cream
- 2 teaspoons Kosher Salt
- 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.
- 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.
- 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.