This is an easy – read ‘4 ingredient easy’! – caramel sauce that can turn your good desserts into amazingly decadent desserts. Just beware: it’s tempting to just eat this out of the jar with a spoon. I guess that’s why I don’t make it very often. Are you ready?
Place the brown sugar in a medium saucepan and place the candy thermometer in the middle of the pan. Over medium heat, cook until the sugar is melted and the temperature reaches 350 degrees F. It should be a deep, rich amber color. Sprinkle salt over the top. Remove from heat and whisk in butter until smooth.
Return to the heat if you need help incorporating everything together smoothly. Remove from heat again and pour in whipping cream. Whisk until smooth and it is all a uniform color. Let cool. It thickens as it cools, so you can use it as soon as it’s the consistency you want.
We like to drizzle it on top of cakes like this one…
Place what you don’t use in a jar and refrigerate. You can use it as a dulce de leche-type spread or warm it to a pourable state. Use within 2 weeks, though I’m sure it won’t last that long!