OK, so I love Dustin more than anything in the whole wide world (don’t tell Guinness, I let him think he is my favorite) but the man doesn’t like sweets…CrAzY I know! I make all these ridiculous goodies and the man barely eats one…so if anyone wants to be my official blog taste tester just feel free to buy the house next door!
There are a few exceptions to his anti-sweets stance, one of those is white chocolate, and the other is salted caramel! I was really excited to try and make a good salted caramel sauce so we wouldn’t have to keep buying it from the store!
I love to put caramel on ice cream, or cake, or pie, or a spoon, or a finger, really anything that will transport the caramel from the dish to my mouth is sufficient! I think what I love most about this recipe is how easy it is to make, because let’s face it you shouldn’t have to wait for this sauce to be ready. I was able to make a batch and give some away as Christmas presents, I won’t tell you how I fought off the Facebook friends who were dying to get a taste, but I will say this…I’m a very favorite person right now!
To make your caramel sauce you’ll need a sauce pot, butter, heavy cream, brown sugar, salt, and Kahlua, you’ll also want extra sea salt as well. You could also do dark rum, whiskey, or really any kind of liquor that you like! I happened to have Kailua on hand so that’s what I made and it gave a really coffee flavor.
Which, now that I think about you could also add coffee to your caramel if you wanted! The liquor adds the extra liquid to make the caramel a sauce rather than a thick gooey goodie. So really, if you prefer the gooey caramel you could just omit the liquid!
Put all your ingredients into the pot and let it come to a boil, this was the hardest point for me because I felt like the caramel sauce was too liquid so if you feel the same way don’t worry, it’ll thicken up as it cools! After the sauce is fully to a boil for at least 3 minutes you’ll take it off the heat and add the liquor/liquid. Do not add that while it’s on the heat you’ll have a major over boil!
Tada, you’ve made amazing Kahlua Salted Caramel Sauce, be prepared to be the most popular person…ever! I brought a spoonful out to Dustin as I was making it and he was quite impressed (which is a major compliment coming from my anti-sweets man) the sea salt adds that nice contrast to the sugar and the Kahlua gives just a hint of coffee flavor.
I’m looking forward to trying this sauce with dark rum since I am quite prefer it over Kahlua, and I’ll be trying it with whiskey for some of my friends! As a side note, make sure you use heavy cream, I tried making the recipe with just milk (because that’s all I had on hand) and while it was delicious it separated after it cooled and never really got that creamy gooey consistency that I love so much.
- 1 cup butter
- 2 cups light brown sugar
- 1 cup heavy cream
- 1/8 teaspoon salt
- 1/4 cup Kahlua
- 1 teaspoon sea salt
- Place the butter, sugar, cream, and salt into a saucepan.
- Stir constantly over medium heat until boiling.
- Reduce to medium-low heat and continue stirring.
- Let boil for 3-4 minutes.
- Take off the heat and add 1/4 cup of Kahlua (or other liquid).
- Stir thoroughly.
- Add sea salt.
- Let cool and enjoy!
- Will keep for about 2 weeks in the refrigerator, though with how yummy it is I doubt it will be around that long.
- I added the sea salt once the caramel was cooled a bit so that it wouldn't melt into the hot caramel.