HOMEMADE SALTED CARAMEL SAUCE

Ever since I was a little girl, with creepy candy cavity teeth, I have had a love-hate relationship with caramel.. Loved it enough to steal n eat, but then hated it for the terrible toothache it gave me afterwards.

I was never a huuuge fan of caramel flavor anything until I tried this homemade salted caramel sauce. And since then I can't stop trying to use it on almost anything I can.

The first thing I used it on was these popcorn. OH YUM!

But it's delicious over ice creams, in mocha. Even better on bread pudding, cakes, brownies, cupcakes, pies, cheesecake, sweet breads... The possibilities for are endless!

It's sooo good! And requires only 4 ingredients! Ok, ok... a little bit of water and salt too, but so what!? I really want you to try this stuff! It's a total confidence booster, that is if you pull it off right! :P

HOMEMADE SALTED CARAMEL SAUCE

INGREDIENTS

¼ cup water
1 cup granulated sugar
⅔ cup heavy cream
3 tablespoons butter, room temperature
1 teaspoon vanilla
1 teaspoon salt (or to taste)

INSTRUCTIONS

In a heavy bottomed saucepan, heat the water and sugar over medium heat.
Stir until the sugar has dissolved but careful to not let the sugar get stuck to the sides. Cos then it will start crystallizing and you'd be in a hot mess.
Stop stirring when dissolved and increase the heat to med-high and bring to a boil.
Boil until it starts changing color. Just stay by and keep a close eye on it, you want a nice amber color.
Turn the heat to low, add the butter and stir until it has melted completely. The mixture will bubble up so do this very carefully.
Slowly whisk in the cream. The mixture will bubble up again but this time you'll have enough courage to handle it without your heart trying to come out of your mouth. (>.<) Mix until everything is well combined.
Add in the vanilla and salt, and stir until fully combined.
Allow to cool completely before using. Store in an air tight jar in the refrigerator for up-to 2 weeks.