March 19 is National Chocolate Caramel Day! Celebrate by making your own salted caramel sauce to drizzle over your favorite Mighty Fine Chocoholic ice cream or stir into your mocha. Sales & Marketing Specialist Ashley shares her recipe for Salted Caramel sauce, which features Byrne Dairy Heavy Cream, butter, vanilla, and turbinado cane sugar for a smoky-sweet treat.
Ingredients
- 1 cup Turbinado Cane Sugar
- 6 tbsp. Salted Butter
- ½ cup Byrne Dairy 36% Heavy Cream
- ¼ tsp. Vanilla Extract
Ashley’s Salted Caramel features just 4 ingredients: turbinado cane sugar, butter, Byrne Dairy Heavy Cream, and vanilla extract!
Instructions for Salted Caramel with Byrne Dairy Heavy Cream
- Heat the sugar in a large pot on medium-high heat.
- As the sugar begins to melt, whisk continuously.
- Once the sugar is melted, add in butter and keep whisking.
- Add vanilla extract.
- Remove pot from heat.
- Slowly stir in Byrne Dairy Heavy Cream and whisk until smooth.
- Cool before serving. Enjoy!
Tip: Refrigerate leftover caramel for up to 2 weeks in a microwave-safe container so you can easily reheat your sauce!