This super easy Salted Caramel Sauce has a lot more flavor than the store bought! It can be used in any dessert recipe and is great on ice cream!!
** Text, photos and recipe updated Septemeber 2017 **
Salted Caramel Sauce
I am digging up another old recipe and today it’s this super easy salted caramel sauce! I couldn’t resist because it’s that time of the year for all things caramel and apples and fall baking!!! Oh and pumpkin!!! I originally posted this in December of 2014 as part of a Christmas baking collection. But I decided to completely get rid of the text and photos because to be quite honest…..they stunk!!! Also, I updated the recipe to add in a few tips in the notes section.
I am a sucker for caramel especially if it’s salted caramel because I love that sweet and slightly salty combo. And I will warn you…..this stuff is too easily consumed by the spoonfuls!
Tips about this Salted Caramel Sauce:
- There is no candy thermometer required! See I told you it was going to be easy!
- Have all your ingredients pre-measured BEFORE you start this recipe because it goes quick and you won’t have time to measure things out and stir the sugar!
- You can determine the amount of flavor by how long you caramelize the sugar. For a lighter flavor and color- start adding in the other ingredients when it is a light golden color. For a deeper flavor wait until it turns that deep amber color but don’t go past that or it will burn.
- If you can use a nice sea salt. If you are using salt that is really fine stick with about 1/2 teaspoon and if it is larger flakes add in the full 1 teaspoon.
- Use a tall pan when making this. It will bubble furiously when you add in the butter and the cream. So, to prevent overflow and you getting burned just use a bigger pan. 🙂 Also, use a heavy bottom good quality pan so it heats evenly. This way you won’t burn your sugar in spots.
This salted caramel sauce would make great Christmas gifts too!! So, I really hope you will make this sometime soon and if you do be sure to use the #countrysidecravings on Instagram so I can see your creations!!
Salted Caramel Sauce
- 1 cup sugar
- 6 tablespoons butter, cut into small pieces
- 2/3 cup heavy cream
- 1 teaspoon vanilla
- 1/2-1 teaspoon sea salt
- Have all your ingredients measured and ready to go beside your pan.
- Heat the sugar in a medium saucepan over medium heat. Using a heat resistant rubber spatula or wooden spoon stir the sugar frequently. Don't worry if there are clumps. Once the sugar is mostly liquid stir constantly.
- Once the sugar reaches an amber (don't let it get darker than this) color carefully add in the butter. Carefully stir because the caramel will bubble up violently.
- Carefully add in the cream and stir constantly and boil for 1 minute. You may want to use a whisk in this step.
- Remove from heat and stir in the vanilla and salt. Allow to cool completely before using. Caramel will thicken as it cools.