Salted Caramel Sauce
This super Easy Caramel Sauce Recipe uses only 4 ingredients and no candy thermometer! It's rich, creamy, buttery, and perfect for drizzling over ice cream or using in any dessert recipe!
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.
