This is the best dessert ever. We made the brownies from a boxed mix, Ghiradelli Brownies and then when cooled, topped with this delicious sauce. We also used it on apple pie with ice cream. Yum!
Salted Caramel Sauce
Prep/Cook Time: 10 minutes
1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
1 teaspoon fine sea salt
2/3 cup heavy cream, at room temperature
In a 3-quart saucepan, heat the sugar over medium-high heat, whisking as the sugar begins to melt. Some of the sugar will harden into clumps, but that’s okay – it will melt eventually – just keep whisking. Continue to cook the sugar until it reaches a dark amber color. At that point, whisk in the salt, and then add the butter all at once and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and pour in the heavy cream (it will foam up when first added). Continue to whisk until it forms a smooth sauce.
Allow to cool for 10-15 minutes before using in the brownies. The leftover sauce can be stored, covered, in the refrigerator for up to 2 weeks. (You’ll probably need to warm it up a bit straight from the refrigerator.)
Finnikin of the Rock by Melina Marchetta
