Whipped Caramel Sauce

Homemade caramel sauce can be whipped into this smooth and light whipped caramel.

Use it for piping or filling cupcakes and macarons, or as a heavenly apple dip!

The caramel sauce is made using a dry method. Stir and melt sugar in a saucepan until deep amber.

Whisk in butter until combined.

Whisk in cream, then take off the heat and add salt and vanilla. Pour in a bowl or jar.

Let it cool until thick and scoopable.

Then whip with an electric mixer until light in color and thick and voluminous.

It can now be used and eaten. Any leftover whipped caramel stores well in the refrigerator for up to 2 weeks.

See the link for the recipe!