Caramel recipe

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This caramel sauce recipe is really simple, you’ll never want store-bought again! There are just 5 all-100 % natural ingredients that enter in the pot at the same time and you whisk until it’s thickened the way you like. How easy is the fact that?! You’ll learn to make caramel sauce very quickly!

I’ve been disappointed many occasions searching for caramel that d >

I learned steps to make caramel sauce from Pioneer Lady years back and also have been causeing this to be salted version since! The bit of salt within this recipe balances the flavors perfectly so don’t skip it! There’s grounds why salted caramel is “a factor.”

Caramel Sauce Ingredients:

1 cup (200 grams) light brown sugar, packed
4 Tablespoons of unsalted butter*
1 teaspoon ocean salt, in order to taste
1/2 cup half and half (or use equal parts heavy cream and milk)
1 Tablespoons of real vanilla flavoring

*If using salted butter, cut the salt to at least oneOr2 teaspoon or combine it with taste.

To help make the Easiest Salted Caramel Sauce:

1. Combine all ingredients inside a saucepan and simmer over low heat, whisking constantly or until thickened with no longer watery (6-9 minutes). Bear in mind it thickens more because it cools. Serve warm, at 70 degrees or chilled with refrigeration. Refrigerate within an airtight container as much as 2 days. You are able to warm it slightly to really make it more drizzle-able.

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