This salted caramel sauce can be used on cupcakes, cakes, ice cream, or just drink it out of the jar! The possibilities with this are endless!
To make the cupcakes shown below, use my Vanilla Cupcakes recipe, top with my Basic All-Butter American Buttercream, and drizzle as much as this amazing salted caramel sauce over the top as you want!
Salted Caramel Sauce
Place your water and sugar into a pot and place the pot on the stove. Don't stir the mixture. I swirl the water around the pot a bit, just to incorporate all of the sugar.
Turn the burner with your pot of sugar water onto medium heat.
Place a towel or potholder onto your counter.
Measure out your heavy cream into container with a spout. Add the vanilla bean paste to the heavy cream and stir. Also, have your sea salt measured out and ready. Leave these ingredients on the counter beside your towel or potholder.
Without stirring, let your sugar water slowly simmer until it turns golden brown. This process takes me about 20-30 minutes. My burner also seems to not heat evenly. I will carefully swirl the sugar water around in the pan to make sure it evenly browns. There is a video below to help show the process and coloring.
Once your sugar water is golden brown, carefully remove from the heat and place the pot on your towel or potholder. Slowly add your heavy cream and vanilla mixture while constantly stirring. It will steam up quite a bit so be careful!
Once your heavy cream is fully incorporated, add your sea salt. Stir to incorporate. The mixture will still seam thin, but it will thicken up as it cools.
Store in an airtight jar in the fridge. It can be warmed in the microwave if needed.