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This Salted Caramel Sauce is great for drizzling on cakes, cupcakes, cheesecakes, brownies and ice cream! It's super easy to make and tastes a lot better than the store bought!

Salted Caramel Sauce

Course: Sauce
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Malinda Linnebur
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!!
Print Recipe

Ingredients

  • 1 cup sugar
  • 6 tablespoons butter, cut into small pieces
  • 2/3 cup heavy cream
  • 1 teaspoon vanilla
  • 1/2-1 teaspoon sea salt

Instructions

  • 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.

Notes

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.