This EASY salted caramel sauce is the PERFECT Ice Cream Topping!

The easiest ever salted Caramel Sauce, made from scratch on the stove-top in five minutes, no candy thermometer required. Full Printable Recipe: https://sugarspunrun.com/easy-salted-... Ingredients 1 cup light brown sugar tightly packed (200 g) 8 Tablespoons unsalted butter cut into 8-10 pieces (113 g) 1/2 cup heavy cream (118 ml) 2 Tablespoons light corn syrup 1 teaspoon vanilla extract 3/4 teaspoon finely crushed sea salt (or substitute 1/4 heaping teaspoon table salt) Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Medium-sized saucepan (Affiliate Link): https://amzn.to/2UoVXyk Rubber Spatulas (Affiliate Link): https://amzn.to/2C58CiD Instructions 00:00 Introduction 00:18 Combine brown sugar, butter, heavy cream and corn syrup in a medium-sized saucepan over medium-low heat. 01:17 Stir frequently until butter is completely melted. 01:34 Increase heat to medium-high and stir constantly until mixture comes to a full boil. 01:49 Boil for two minutes (use a timer) stirring constantly and then remove mixture from heat. 02:03 Continue to stir so that the caramel doesn't burn and add in your sea salt. Stir until the bubbling stops and the mixture is smooth. 02:33 Allow caramel to cool for 5 minutes, then add vanilla extract. Stir well. 02:56 Allow caramel to cool for about 20-30 minutes, it's best served when still warm, but you can store it in your refrigerator in a heatproof container and reheat as needed. Enjoy! Notes Storing: Allow caramel to cool completely then store in an airtight container in the refrigerator for one week. I recommend reheating the caramel before using. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / suga.  . Email List: https://sugarspunrun.com/subscribe/