Directions for Salted Caramel Sauce

Have all of your ingredients ready, once you start making the caramel you have to watch the caramel as it will burn very quickly.

Add the sugar to 2-3 qt. saucepan, place over medium-high heat. Once the sugar starts to melt begin whisking it. The sugar will clump together but keep whisking until it is melted and liquid. Once the sugar is liquid stop whisking. You can swirl the pan to move it around but do not whisk.

Continue to cook the sugar until it turns a dark amber color. Watch it so that it does not burn, it can happen very quickly. Be very careful of the hot sugar mixture so that you do not get burned.

Once the sugar is amber colored carefully add the butter, stir until the butter is melted.

Remove the pan from the heat and carefully add the heavy cream, whisk until smooth and creamy. Then add the fleur de sel or Maldon sea salt and mix well.

Let the caramel cool for 10 minutes then pour into glass jars and continue to cool. Once caramel is at room temperature store in the refrigerator.

Directions for No-churn ice cream

In the bowl of a stand mixer fitted with whisk attachment add the heavy cream and whisk until stiff peaks form, then slowly add in the sweetened condensed milk and mix until incorporated. Add the vanilla extract and mix a moment more.

Stir in 1/4 cup candied pecans.

Instructions for No-churn salted caramel candied pecan ice cream

Line a loaf pan with parchment paper, pour half of the ice cream mixture into the pan, swirl in some of the room temperature caramel, then pour the rest of the ice cream mixture on top. Drizzle and swirl the remaining caramel and top with extra pecans of you like.

Place in the freezer for 8 hours, then enjoy.