A rainy weekend at the trailer, and with the change in the weather, I’m thinking comfort food and something sweet!
I think homemade anything is the best – and this is the BEST Salted Caramel Sauce recipe by far! And so easy to make too!
Salted caramel recipes are popular anytime. You can find salted caramel sauce recipes just about everywhere and there are some really good ones too! The sweet & salty flavor is so rich and creamy and really enhances just about anything.
What goes well with Salted Caramel?
Well, we use it on coffee cake, pancakes and now my newest recipe – Blueberry Pear & Walnut Galette. You can even make salted caramel candy!
Related: Ice Cream Sauce Trifecta – Chocolate, Strawberry and Caramel Sundae Sauces You Can Make at Home!
Now this salted caramel recipe uses heavy cream, the kind that has at least 35% milk fat.
I’ve been asked “can you make salted caramel sauce without cream?”
Yes, you can! Just substitute evaporated milk one for one if you wish.
This time I wanted to make something just a bit different, so I experimented with different flavors. The result is this thick caramel sauce recipe and the secret sauce is almond-flavored liqueur.
I used Amaretto Di Saronno, but I’m sure there are others. This salted caramel sauce recipe makes about a pint – and can be doubled to make more, which is what I will do the next time I make a batch.
I think these little jars of salted caramel sauce would make perfect gifts at Christmas time and for hostess gifts. I’ll use these cute little mason jars, like the ones shown here with twine ties around them. What do you think? You can click the link to get them for yourself!
Here is the Easy Salted Caramel Sauce Recipe, just for you.
- 1 cup dark brown sugar – well packed
- 4 tbsp. butter
- 1 tsp. sea salt
- 1/2 cup heavy cream
- 1 1/2 tbsp. Amaretto (almond flavoured liqueur)
(Prep time – about 30 minutes):
- In a medium sized saucepan mix the brown sugar, butter, sea salt, and heavy cream and cook over medium-low heat for about 5 minutes, stirring often, but not vigorously.
- As the caramel begins to thicken, cook for another 2 minutes
- Remove from heat and add the liqueur
- Return to the stove and cook for another 2 minutes
- Remove from heat and allow to cool for a few minutes
- Pour into glass jars for storage
- Tip: I poured the sauce into a 2 cup measuring cup and used that to pour into my little jars.
A delicious and easy Salted Caramel Sauce Recipe that makes up a thick sauce in minutes using heavy cream. We completely change the flavor with a hint of almond by adding almond liqueur, like Amaretto!
dark brown sugar
- well packed
almond flavored liqueur
In a medium sized saucepan mix the brown sugar, butter, sea salt, and heavy cream and cook over medium-low heat for about 5 minutes, stirring often, but not vigorously.
As the caramel begins to thicken, cook for another 2 minutes
Remove from heat and add the liqueur
Return to the stove and cook for another 2 minutes
Remove from heat and allow to cool for a few minutes
Pour into glass jars for storage
Tip: I poured the sauce into a 2 cup measuring cup and used that to pour into my little jars.
Are these homemade Maple Fudge Toffee Bars candy or cookie bars?
Well that’s up to you to decide! An easy no-bake recipe that has a delicious chocolaty toffee base, smothered in creamy maple fudge. Want some?
I love this simple maple fudge recipe for so many reasons, but I think the biggest reason, besides the out of this world sweetness, is the fact that I can make it on top of the stove and that’s a keeper for trailer life. If you’ve read my ABOUT page, you will know that my husband Mark and I love the RV life and spend a large part of the year at our trailer in Kawartha Lakes, Ontario, Canada.
In our family, we call this recipe Sweet Eileen’s, after my Mom, Eileen. Mom was a sweetheart and loved to try out new recipes, just like I do! I have a huge book full of recipes clippes from newspapers and magazines, some of them go back to the 1950’s. I am so grateful to have such a legacy.
Mom’s favorite recipes were squares or cookie bars, including this special Maple Fudge Toffee Bar recipe.
The ingredients are probably in your pantry right now, and all you need is a 8″ square pan.
These no bake Maple Fudge Toffee Bars are just like fudge!
Calories: 426 kcal
1/2 cup butter
unsweetened coconut flakes
graham cracker crumbs
BaseMix butter, cocoa, water, sugar and eggs in a saucepan
Bring to a boil over moderate heat
Boil for one minute
Removed from heat and add remaining ingredients and mix well
Press into an 8 X 8 pan (or 13 X 9 makes a shorter bar), cover with plastic wrap and refrigerate
Fudge Icing - Melt butter, brown sugar in sauce pan
Boil over low heat for 2 minutes, stirring constantly
Add Milk and Maple Syrup and bring to a boil
Remove from heat and let cool until lukewarm
Stir in icing sugar
Frost the base
Refrigerate until set
These delicious bars are so sweet I cut them really small, like you would fudge. This recipe is great for hostess gifts, you can double the batch, and it will keep for 2 to 3 weeks in the refrigerator.
Maple Fudge Toffee Bars
Amount Per Serving
Calories from Fat 135
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Total Carbohydrates 71g
Dietary Fiber 2g
* Percent Daily Values are based on a 2000 calorie diet.
Blueberry, Pear & Walnut Galette with Almond Caramel Sauce.
This yummy combination of sweets will make your taste buds sing! And it’s so quick to put together, the only waiting time is while it bakes. And of course I’m now on the lookout for recipes that are not only sweet treats, but also ones that I can make in our RV gas oven! A few weeks ago I shared that I had finally cracked the code on how to get the darn thing to light – and this week, voila! The pilot light lit the first time.
I’ve been experimenting too with different types of frozen puff pastry – the best I’ve found so far are the ones that are rolled up and already on parchment paper. That’s just too easy isn’t it?
A galette is a free formed pie, so to speak, and originates in France, hence the name. In addition to dessert galettes, savory types are very popular too, and usually include lots of delicious cheese, vegetables and often meat. Like a free-formed quiche perhaps? And instead of using a pie plate, it bakes on a cookie sheet. Easy as Pie!
For this recipe I used Bosc pears, blueberries, chopped walnuts, and brown sugar….well the recipe is below. And my secret sauce? A very easy version of caramel sauce that includes Amaretto the almond flavoured liqueur – you know the Italian kind? The recipe for the caramel sauce is here.
The baking time and temps are for a regular household oven – but I did include the baking time and temp for my RV friends – just in case they want to try it too!
1 roll of frozen puff pastry – your favorite kind
2 bosc pears, peeled and sliced thinly
1/4 cup dark brown sugar
4 tsp. cornstarch
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 cup blueberries
1/4 cup finely chopped walnuts
1 egg – beaten
Preheat the oven to 400F (or whatever temp the puff pastry instructions include)
Thaw the puff pastry, and place it on a cookie sheet (use the parchment paper it comes with)
Mix the brown sugar, cornstarch, nutmeg and ginger together
Toss the pears and walnuts in the sugar mixture until well coated
Arrange the pear slices in a circle – layering them evenly
Place the blueberries here and there over the pears to space them out
Fold over the puff pastry as shown in the photos, the more uneven it looks, the better!
Brush the puff pastry with the beaten egg
Place in the bottom third of the oven and bake for 40 minutes or until the puff pastry is golden
Remove and let cool for a few minutes before you move it onto a rack
RV Ovens: Warm your oven for about 5 minutes at 400F, turning the temp down to 350F when you put the galette in the oven. I bake with the rack on top of the fixed shelf and then during the last 10 minutes moved the entire pan to the floor of the oven. This browns the pastry nicely, just don’t go anywhere while you are baking. Baking with an RV Oven takes extra time, but is definitely worth it!
Have you tried to make a galette? Let me know in the comments below!
A great burger recipe!
My husband Mark and I are embarking on new journey – to become full time RV’ers by next summer. Actually Mark is full time and I am working for one more year. It will all go by so fast. So our first blog is a great hamburger recipe and one that Mark created just this past weekend. So I’ll let him tell it…
The essence of this recipe is the combination of meats that will triple the flavour and juicy tenderness that we all love in a good burger. When choosing ground beef, I use lean or medium cuts — you need a little fat to make the burgers tender. In addition to the ground beef, I included turkey and pork. Three 500 gram/1 lb. packages will yield eight well sized burgers.
I don’t measure ingredients, so I have listed them by name only. The fun part about cooking is experimenting with flavours and amounts until you get the “yummmm” factor. (Note: Mark cooks by taste and touch – so I’ve added the measurements to this recipe)
Into a large bowl, combine the meat (s) until they are thoroughly mixed. Using a potato masher helps the process.
Add the following spices to taste: *
1 tbsp each of Salt, pepper, Worcestershire sauce, garlic salt, herbs de provence (rosemary, marjoram, thyme and savory)
3 tbsp extra virgin olive oil
1 tbsp So Hot Red Romp Sauce – adjust to taste (depends on hot you like your food!)
1 package of mushrooms finely chopped
½ chopped sweet onion
Mix everything together and shape into patties
Best BBQ Sauce
Make sure your barbeque grill is smoking hot. You won’t have to worry about burning the burgers because the combination of meats prevents this from happening. Grill until almost done, then add Best BBQ Sauce and cook until the sauce is caramelized.
We dressed these amazing Triple Flavor Homemade Hamburgers with heirloom tomatoes, garlic dill pickles, and our favorite condiments!
All served on fresh crusty buns or kaiser rolls with a favourite salad. Voila! an instant feast.
**This sauce is made by two former neighbours, Sabrina and Diane in Bowmanville, ON, Canada. The base for the sauce is Jamaican scotch bonnet peppers with black and yellow mustard seeds. I will warn you that if you’re not familiar with scotch bonnet peppers you can substitute tabasco or any other hot sauce. You can find it at www.sohotsauce.com
#BestBBQSauce, #hamburgers, #heirloomtomatoes, #homemadehamburgers, #hotsauce #scotchbonnetpeppers #sohotsauce, #three-meat hamburgers
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