Cinnamon Salted Caramel Sauce
This classic salted caramel sauce with a touch of cinnamon is the only topping you need this fall. Drizzle on ice cream, fill cookies, or mix into a buttercream, any way you use it will take your dessert to the next level!
Servings: 2 cups
Ingredients
- 1 cup granulated sugar
- ½ cup heavy cream, warm
- 5 tbsp salted butter
- 2 tsp cinnamon
- ½ tsp kosher salt
- flaky salt for garnish
Instructions
- Add sugar to a saute pan over medium-high heat. The sugar will look normal for the first few minutes, stir occasionally. Then it will start to clump and melt, turning a deep amber color. Stir continuously until all of the sugar is dissolved. Once melted, stir in butter, one tablespoon at a time. After the butter melts completely, slowly drizzle in warm heavy cream, about 2 tablespoons at a time, until completely combined. The mixture will bubble and steam up each time you add the heavy cream so be careful! Remove the caramel from heat and stir in salt and cinnamon. Store for up to 2 weeks in the refrigerator.