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!!
- 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.
1. Be sure to use a large enough pan to prevent overflow and burning.
2. 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.
3. Store in a glass jar in the refrigerator for up to 2 weeks. Reheat before using.