Salted Caramel Sauce


Hello caramel lovers! Here’s a perfect topping for that wonderful summer bowl of ice cream. From my tin of scribbled recipes of unknown origin, this one never fails to please. Try it, and let us know what you think!


  • ¼ cup heavy cream
  • ¼ cup plus 2 tbs packed, light brown sugar
  • 2 tbs unsalted butter
  • Pinch of sea salt

Combine all ingredients in a small saucepan.  Heat over medium heat and stir until sugar dissolves.

Bring to a rapid boil for 2 minutes, stirring occasionally.  Remove from heat and let cool until warm but not hot.  Serve.

To store, let cool to room temperature, then store in airtight container in the refrigerator.

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Grace currently hails from the shores of North Carolina, a trial retirement location, where she programs and broadcasts a weekly local news show on (all-volunteer) Radio Hatteras. Homesickness overwhelms her many days. A 50-year resident with a heart for Frederick, Grace attended West Frederick Junior and Frederick High Schools. A de facto paralegal from the days when legal secretaries did much research and writing, Grace worked in private law firms. Other employment included IBM, radio, band music, Montgomery County Attorney’s Office, and a long term position with the Montgomery County Council where she retired as a facilities manager. Grace was a minority practical conservative in a liberal charter government. Notwithstanding that environment, Grace is a resourceful, logical, thrifty, innovative, and independent thinking woman--and a great cook! She has been described as “thorough and meticulous.” Having cut her teeth in local government for 28 years, she is well acquainted with the workings of charter government. Grace will share writings of her amusements and observations...and, yes, recipes!