Salted Caramel Sauce Recipe (Easy and Delicious)
This salted caramel sauce recipe is smooth, creamy, and is perfect for desserts! This easy, homemade salted caramel sauce recipe makes a wonderful topping for cakes and other treats! Get the salted caramel sauce recipe here.
I have to tell you this: My life will never be the same after I made this absolutely decadent salted caramel sauce. Oh my goodness!!! It’s beyond delicious. This caramel sauce it’s perfect for topping on ice cream or almost any dessert!
I was scared at first when I made it for the first time since I had never done it but then everything went well and the final result was absolutely amazing. So, consider yourself warned, this sauce is highly crave-worthy.
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Table of Contents
What is so special about this Salted Caramel Sauce?
This Salted caramel sauce recipe is so EASY. Seriously, Like…. who knew that homemade caramel sauce could be so easy?
It takes about 10 minutes to make and you’ll end up with a whole jar full of deliciousness to use pretty much on any dessert: ice cream, cheesecake, cookies, Oh my! like I said before anything!
The texture is so silky, smooth, buttery dreamy caramel sauce goodness. You will not believe how good it is and you will wonder why you didn’t make this sooner. It tastes almost like the Werther’s Original caramel but all homemade and creamy.
As soon as August is close to being over, I start craving pumpkin, apple, and salted caramel desserts.
I just need a small hint of fall in the air (in other words, temperatures barely start to drop) I can’t help but get excited to start working on fall recipes and crafts to share with you here.
I wanted to make this for such a long time but when I came across Sally’s Baking Addiction Caramel recipe I knew I could and HAD to make it. And by the way, this lady has awesome recipes, it’s torture being on her site for too long!
So, hope you enjoy this salted caramel sauce and make it soon.
You won’t ever regret it! I’ve got several incredible recipes for using it coming very, very soon so stay close!
And don’t worry if you’re not a huge fan of salted caramel because you can easily reduce the salt (or skip the salt) in this recipe to make a regular caramel sauce.
No matter how you make it, this is an absolutely delicious recipe that you will definitely want to keep around even when it’s not Fall!
How to make this Salted Caramel Sauce
This recipe requires no candy thermometer. It’s super easy you just need to follow these simple steps and be very careful.
Ingredients:
- Granulated sugar
- Heavy cream
- Salt (table salt, sea salt, or fleur de sel)
- Butter {salted or unsalted}
- Vanilla extract
Tools:
- Wooden spoon or rubber spatula
Directions:
- On the stove, in a medium-large saucepan heat the sugar over medium heat until melted stirring constantly with a wooden spoon. You will get some sugar clumps so just keep stirring it will eventually melt.
- Once sugar is melted, continue to stir slowly until the sugar turns a deep amber color and add the butter very carefully and whisk vigorously.
Warning: It will bubble up really fast but it’s normal, just keep whisking until all the butter has melted and combined. - When the mixture is well-combined drizzle in slowly the heavy cream while stirring. Like with the butter, the heavy cream will rapidly bubble up and even could splatter when added, so be really careful.
- Add in the vanilla and mix well. Leave the mixture to boil for about a minute. You will see the mixture rise a bit.
- Remove pan from heat and add in the salt.
- Let the sauce cool for about 30 minutes, then pour it into a glass jar or a container to cool completely.
- To store, simply pour the sauce into an airtight container in the refrigerator for up to 3-4 weeks. When reusing, heat the sauce pack up in a saucepan over low heat or in the microwave at 5-10 second intervals, stirring throughout.
- Serve and Enjoy!
Where to use this delicious Salted Caramel Sauce?
I’m not the right person to tell you this because I might add it to anything sweet. LOL. But just to give a few ideas you could add it to:
- Caramel Cheesecake Brownies
- Caramel Fried Apple Cinnamon Cheesecake
- Salted Caramel Macadamia Cheesecake
Yeah, I kind of love Cheesecakes LOL.
Hope you enjoyed this recipe and also hope you make lots of recipes with it!
Caramel Cooking Tips
Use a heat-proof rubber spatula or a wooden spoon. No one wants the stirring utensil to melt in the caramel.
Cook the caramel over medium or medium-low heat so that the transition between colors happens as slowly as possible. This allows you to stop the caramelization by adding butter and cream before the caramel starts burning.
Don’t be afraid to stir the caramel. Stirring the caramel ensures that it’s of an even color, therefore an even caramelization throughout.
Use room temperature butter or heavy cream to reduce the chances of the caramel bubbling up and splattering too much. The greater the temperature difference between the caramel and the cream, the more violent the bubbling reaction will be. So, be careful, caramel burns are the worst and can be dangerous.
Adjust the consistency of the final caramel sauce by cooking it a bit longer (thicker) or by adding more cream – one teaspoon at a time (runnier).
Frequently Asked Questions
Once you have made the caramel sauce, leave the caramel to cool down to room temperature and transfer it into a sterilized jar. It will keep in the fridge for up to two weeks. When you want to use the caramel sauce, either warm up slightly in a microwave (low power 10 secs at a time), add a little water to thin (only if required), or simply spoon it like I did LOL.
Salted Caramel goes amazing and will taste like heaven with ice cream, popcorn, Pancakes and waffles, dip apple slices, yogurt, cheesecakes, brownies and so much more.
Yes, as the caramel sauce contains dairy (cream and butter), it needs to be kept in the fridge.
Yes, you can definitely freeze the salted caramel. Keep it in an airtight container for up to 3 months in the freezer. Thaw in the refrigerator or at room temperature, then warm up before using.
More Salted Caramel Recipes to Try
If you like this salted caramel sauce recipe you might also love these delicious dessert recipes too:
🥣 Recipe
Salted Caramel Sauce
Equipment
- Wooden spoon or rubber spatula
Ingredients
- 1 Cup of granulated sugar
- 1/2 cup of heavy cream
- 1 tsp of salt
- 6 tbsp of butter {salted or unsalted}
- 1 tsp of Vanilla extract
Instructions
- On the stove, in a medium-large saucepan heat the sugar over medium heat until melted stirring constantly with a wooden spoon. You will get some sugar clumps so just keep stirring it will eventually melt.
- Once sugar is melted, continue to stir slowly until the sugar turns a deep amber color and add the butter very carefully and whisk vigorously.
- Warning: It will bubble up really fast but it’s normal, just keep whisking until all the butter has melted and combined.
- When the mixture is well-combined drizzle in slowly the heavy cream while stirring. Like with the butter, the heavy cream will rapidly bubble up and even could splatter when added, so be really careful.
- Add in the vanilla and mix well. Leave the mixture to boil for about a minute. You will see the mixture rise a bit.
- Remove pan from heat and add in the salt.
- Let the sauce cool for about 30 minutes, then pour it into a glass jar or a container to cool completely.
- To store, simply pour the sauce into an airtight container in the refrigerator for up to 3-4 weeks. When reusing, heat the sauce pack up in a saucepan over low heat or in the microwave at 5-10 second intervals, stirring throughout.
- Serve and Enjoy!
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