Salted Caramel Sauce drizzled over a Creamy and Luscious No-Crack Cheesecake, mini style!
I show you how to make the most dazzling amber-colored caramel sauce that you'll want to eat from the jar with a spoon. You can drizzle this over ice cream, pies, cheesecake, or slices of cake – you name it! You don't need a Candy Thermometer to make this recipe. We also use this recipe with Apple Salted Caramel Hand Pies.
FROSTING, ICING, ETC RECIPE HELP
INGREDIENTS
Use the freshest ingredients you can find to make the best sauce:
1 cup sugar
1/2 cup heavy cream
6 tablespoons unsalted butter
1 teaspoon vanilla extract
3/4 teaspoon salt
INSTRUCTIONS
1. In a medium-size heavy-bottomed and high sided saucepan, place the sugar and heat over medium heat, stirring constantly with a wooden spoon.
2. As you heat the sugar, it will form clumps and then turn into a thick amber-colored liquid; keep stirring as you cook it and the sugar will melt completely.
3. When the sugar melts, remove the pot from the stove for a few minutes.
Stir in the butter in tablespoon-size pieces. Take care because the sugar mixture has a tendency to bubble-up rapidly when the butter is added.
4. After the butter melts and still keeping the pot off the stove, drizzle in the heavy cream. Take care because the mixture may bubble and/or splatter.
5. Return the pot to the stove, and boil for 1 minute under medium to medium-high heat. The mixture will rise in the pan as it does.
6. Remove from heat, stir in the vanilla extract and salt.
7. Pour into a heatproof Pyrex measuring cup with a pouring spout. Set aside to cool before using.
STORAGE
Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel for a few seconds in the microwave, and stir before using in a recipe.
