Oh brown butter! ❤ You had me at first taste! One of the best cookies I've had was from the chocolate shop I worked for in San Francisco. It's been 2 years and I can still distinctly remember my first bite! How could this cookie be so good?! Aside from the use of quality chocolate chunks, brown butter was the ingredient that gave their chocolate chip cookie an extra boost! Since then, I haven't turned my back on brown butter looking for every opportunity to incorporate it on my recipes!

I just love the nutty and buttery aroma! At that time, the scent was something unfamiliar to me that I compared to my favorite vanilla paste but better! This brown butter sauce recipe is excellent for general use. You can use it to drizzle to anything, use as a base for ice cream, add to your favorite baked goods recipes and maybe a spoonful serving for yourself!

To make this caramel, you have to brown your butter and allow it to cool first by placing butter in a saucepan over medium heat. As it is cooking, there will be bubbling while the milk solids start to separate in the bottom of the pan. As soon as it is golden brown, turn off the heat and pour into a separate bowl to stop the cooking.

Tips in making the caramel: whisk vigorously when adding the cream. Sometimes, lumps of caramel will form when adding the cream. To fix this, continue stirring vigorously in low heat until the lump dissolves. It also helps to strain the sauce when pouring into the bowl.

Brown Butter Caramel Sauce

Anything brown butter is awesome and this one might just be the best! This caramel sauce recipe can be the best secret ingredient on your next baked goods!

1/3 cup butter
1 cup sugar
1 1/4 cup heavy cream
1/4 tsp salt

To make the brown butter, place butter in a small saucepan and cook at medium heat. As it is cooking, the butter will bubble. Continue to cook, swirling occasionally, until you see the milk solids separate and turn to golden brown in the bottom of the pan. Keep an eye on your butter making sure not to burn the milk solids in the bottom.
Once browned, immediately take out of the heat and pour into a bowl. Cool butter for about 15 minutes before making the caramel. Or store sealed in the fridge.
To make the caramel, in a separate saucepan, place 1 cup of sugar evenly in the pan and set over medium heat. Cook without stirring for a minute or two to allow the sugar to slightly melt.
With a wooden spatula, stir the sugar consistently. Initially, it will make hard lumps, just keep stirring until it's all melted.
Once the lumps have melted and the caramel has reached the desired amber color, turn off the heat and add the heavy cream in 1/3 increment.
Whisk briskly in every addition of the cream.
Stir in brown butter and salt.
Pour caramel to a separate bowl to cool. Store in an airtight container in the fridge for up to up to 2 weeks.

Don't forget to pin this to get back to later! I would love to see your creation, please tag me @sweetsavorygrace on Instagram and @sweetsavrygrace on Twitter! Cheers!