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Homemade Salted Caramel Sauce

This homemade salted caramel sauce is like liquid gold! I always have a jar in my refrigerator… because EVERYTHING tastes better with salted caramel on it!

This homemade Salted Caramel Sauce is one of the most amazing things I’ve ever tasted… and I’ve tasted plenty of amazing foods over the years!

I love salted caramel sauce and I’ve tested a number of recipes while searching for one to call my own. Hands down, the best recipe I’ve come across for both taste and texture is this one, and I’d like to thank Sally’s Baking Addiction for the inspiration behind this ‘must have’ staple in my kitchen.

I always keep a jar in my refrigerator… because we all know that absolutely EVERYTHING tastes better with salted caramel sauce on it!!

Homemade Salted Caramel Sauce

This quick salted caramel sauce only needs four easy ingredients and, as I already mentioned, if you have a jar of this in your refrigerator you will be ready for any entertaining emergency (or late night forray into the kitchen)!

I’ve recently used my emergency stash of salted caramel sauce for ice cream topping, a light glaze for my Banana Applesauce Bread (when I felt like having it a little sweeter), my Brownie Bites with Salted Caramel Sauce, and most recently drizzled over my “World’s Best” Brownie Bundts.” I’m sure there are a few other things that escape my mind at present, but believe me… the uses are virtually endless.

Brownie Bites With Caramel Sauce

The sauce is sweet, sticky, buttery, and (as I already mentioned) tastes outstanding on anything it touches… including my fingers.

Trust me, after trying this sauce, you’ll be as hooked as I am!

How to Make Salted Caramel

You must first carmelize the sugar. To do this you will need a small to medium size pot and a wooden spoon, heatproof spatula or whisk. You will add only the sugar to the pot and stir it over high heat. You must stir it  constantly to prevent scorching. The sugar will slowly melt, begin to turn a golden color, and come to a boil. Make sure you use heat resistent pot holders or oven mitts while you are stirring – because it will get HOT!

Carmalizing the sugar

Once the sugar has completely melted and turned a honey-colored shade, you immediately add the butter, then the heavy cream, stirring constantly the entire time.

Blending in butter and cream

Once you have blended the sauce and it is smooth, you’ll remove it from the heat, add the salt… and you’re done! Let it cool for a bit, and then find something (anything) in your kitchen that you can put it on. ENJOY!!

Homemade Salted Caramel Sauce

Servings:

1 cup

Prep Time:

10 minutes

Cook Time:

15 minutes

Difficulty:

Easy

Introduction

About this Recipe

By: Tess

Once you give this recipe a try, I’m confident you’ll find countless reasons to keep some handy… because tastes better with salted caramel sauce!!

Homemade Salted Caramel Sauce

Ingredients

  • 1 cup (200g) granulated sugar
  • 6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon salt

Notes and Tips

Butter: Unsalted butter may be used instead, though I prefer salted. You might decide to add a pinch more salt to the recipe if you are using unsalted butter.

Heavy Cream: Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk. Room temperature cream is best.

Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.

Regular Caramel: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.

Carmalizing the sugar
Blending in butter and heavy cream

Step by Step Instructions

Step 1

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

Step 2

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Step 3

Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves.)

Step 4

Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Step 5

Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.

Step 6

Cover tightly and store for up to 1 month in the refrigerator. Reheat in the microwave or on the stove to desired consistency.

Additional Comments:

Special Tools: Stainless Steel Saucepan, Wooden Spoon or Whisk, Mason Jars for storage

Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel can stay at room temperature for a day or so, if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm before using.

Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.

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Homemade Salted Caramel Sauce

Homemade Salted Caramel Sauce Recipe Card


  • Author: Tess
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 1 cup 1x

Description

This homemade Salted Caramel Sauce is one of the most amazing things I’ve ever tasted… and I’ve tasted plenty of amazing foods over the years!

This has become a ‘must have’ staple in my kitchen and I always keep a jar in the refrigerator… because we all know that absolutely EVERYTHING tastes better with salted caramel sauce on it!!


Scale

Ingredients

1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
1/2 cup (120ml) heavy cream
1 teaspoon salt


Instructions

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

2. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

3. Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves.)

4. Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

5. Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.

6. Cover tightly and store for up to 1 month in the refrigerator. Reheat in the microwave or on the stove to desired consistency.


Notes

Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel can stay at room temperature for a day or so, if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm before using.

Special Tools: Stainless Steel Saucepan, Wooden Spoon or Whisk, Mason Jars for storage

Butter: Unsalted butter may be used instead, though I prefer salted. You might decide to add a pinch more salt to the recipe if you are using unsalted butter.

Heavy Cream: Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk. Room temperature cream is best.

Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.

Regular Caramel: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.

Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.

  • Category: Sauces & Toppings
  • Method: Stovetop

Keywords: Salted Caramel Sauce

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