Salted Caramel Sauce

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Salted Caramel Sauce is the perfect sweet, gooey topping for all your favorite fall and holiday desserts! It’s super easy to make with just 4 basic ingredients.

Prep Time5

Cook Time10

Total Time15

Course: Desserts

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 222kcal

Author: Natalie

Ingredients

1 cup granulated sugar pure cane
6 tablespoons unsalted butter room temperature
½ cup heavy cream room temperature
¾ teaspoon salt add up to 1 teaspoon

US Customary - Metric

Instructions

Measure out the butter, heavy cream and salt. Allow to come to room temperature. Place them next to the stove. Take out a wooden spoon, high heat resistant silicone spatula and a whisk.
Add the sugar to a medium heavy bottomed stainless steel saucpan with high sides. Stir sugar constantly over medium heat with a wooden spoon or heat resistant silicone spatula. Not much will happen for the first few minutes, but keep stirring.
After a few minutes, the sugar will start to clump up and then will melt into a coppery, amber colored liquid. Continue stirring until sugar has completely melted.
Once the sugar has melted completely, lower heat slightly and immediately whisk or stir in the butter until it's completely melted. If the butter seperates from the sugar, remove pan from heat and whisk for a minute or two until the butter and sugar are combined.
With the pan off the heat, slowly whisk in the heavy cream. The caramel will bubble up when you add the cream, this is normal. After all the heavy cream has been added, stop stirring. Place the pan back on the heat and allow caramel to boil for 1 minute.
Remove from heat. Stir in the salt, to taste. Allow to cool for at least 10 minutes before using. Caramel will thicken as it cools.

Notes

Servings: This recipe makes a little over 1 cup of salted caramel sauce.

Butter: Use the best quality butter for best flavor! This recipe is also delicious with salted butter. If using salted butter, do not add extra salt.

Heavy cream: Room temperature heavy cream works best. You can also use whipping cream, light whipping cream, or double cream. Do not use milk, it is not thick enough.

Vanilla: For extra flavor, stir in up to 1/4 teaspoon of vanilla extract at the end, when adding salt.

Extra batches: I don’t recommend doubling this recipe. It's best to make individual batches one at a time if you want more than one batch.

Storage: Store cooled caramel in an airtight container in the fridge for up to 1 month. Warm the caramel in the microwave for a few seconds to make it pourable. Freeze in an airtight container for up to 3 months. Thaw in the fridge.

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