Easy Salted Caramel Sauce
This easy salted caramel sauce is so delicious! It has a rich flavor and an amazingly creamy, thick and smooth texture.
It’s great for drizzling on ice cream, pies, cupcakes, brownies, pancakes, french toast, etc. It also makes a great gift for the holidays or special occasions. Your friends and family will love it!
Homemade salted caramel sauce is fast and easy to make, it’s ready in 15 minutes. You don’t even need a thermometer or any fancy equipments.
As the process happens very quickly, make sure you have all the ingredients ready next to you and watch the sauce carefully the entire time it cooks. Sugar caramelizes rapidly, you don’t want to end up with a burnt sugar mess.
To make the salted caramel sauce combine sugar, water and whisk until smooth. Then just let the mixture boil away until it turns a dark amber color. Add the butter and, when it is melted, remove from heat, add the cream and stir well. Be very careful and keep your face away from the pan at all times!
I used salted butter, if you can’t find it at the store just add 1/2 teaspoon of fine sea salt. It’s ok to omit it if you don’t like salt in your caramel.
Salted caramel sauce can be kept at room temperature for up to 3 days or refrigerated for up to 4 weeks. Ours never lasts that long:) Before using it, place it in a microwave safe container and heat for about 30-45 seconds.
If you haven’t made caramel sauce before, whip up a batch. You will be so glad you did!
This easy homemade salted caramel sauce is the perfect creamy topping on ice cream, cupcakes, cakes, brownies, pancakes, pies, etc. It also makes a great gift for the holidays or special occasions. No candy thermometer needed.
- 1 cup (200 grams) granulated sugar
- 1/4 cup (60 ml) water
- (2 ounces (55 grams) salted butter
- 1/2 cup (115 ml) heavy cream
- If you are using unsalted butter add 1/2 teaspoon of fine sea salt or more to taste
- Get all of your ingredients ready nearby.
- In a medium heavy-bottomed saucepan stir together the sugar and water.
- Bring to a boil over high heat, stirring constantly until the sugar has dissolved.
- Once the mixture reaches a boil, stop stirring and allow it to boil until it turns a deep amber color. Keep a watchful eye and don't let it burn.
- Throughout the boiling time, you can swirl the pan gently occasionally.
- As soon as the sauce has turned a dark amber color, add the butter, keeping your face away from the pan, and whisk vigorously until the butter has melted and fully combined.
- Stand back because the mixture will bubble up!
- Let it boil for another 1 minute, remove it from heat and carefully pour in the cream. It will bubble up furiously again, be careful! Stir the mixture until combined. If you are using salt this is the time to add it.
- Transfer the salted caramel sauce to a glass jar or a heat-safe container and allow the sauce to cool uncovered at room temperature.
- Salted caramel sauce can be kept at room temperature for up to 3 days or refrigerated for up to 4 weeks.
The temperature of the caramel will be very high, so keep your face and body away from the pan.
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