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Instructions:
1. Prepare the Salted Caramel Sauce:
a. In a heavy-bottomed saucepan, melt the granulated sugar over medium-high heat, stirring constantly with a wooden spoon. The sugar will clump and then melt into a smooth, amber-colored liquid.
b. Once the sugar is completely melted, add the unsalted butter and stir until it’s fully incorporated.
c. Carefully pour in the heavy cream while stirring. Be cautious as it may bubble up.
d. Allow the mixture to boil for 1 minute, then remove it from the heat.
e. Stir in the sea salt and vanilla extract. Taste and adjust the salt to your preference.
f. Let the caramel sauce cool to room temperature.
2. Whip the Cream:
a. In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Assemble the Icebox Cake:
a. In a 9×9-inch (or similar size) square baking dish, spread a small amount of whipped cream to create a thin layer on the bottom.
b. Arrange a layer of Ritz crackers on top of the whipped cream.
c. Drizzle a portion of the salted caramel sauce over the crackers, followed by a layer of whipped cream.
d. Repeat this layering process, using all the ingredients. You should end with a layer of whipped cream on top.
4. Chill:
a. Cover the dish with plastic wrap and refrigerate the icebox cake for at least 4 hours, or preferably overnight. This allows the Ritz crackers to soften and meld with the caramel and whipped cream.
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