Updated September 16, 2024 You only need 4 ingredients to make this easy homemade salted caramel sauce recipe. It is the BEST and good on just about everything. Make in 10 minutes and take your desserts from wow… to WHOA! It is great with ice cream, drizzled over cheesecake, or a galette, swirled into brownies, served with apples, or eaten with a spoon right out of the jar. I also love using my homemade caramel sauce to make pumpkin pie, apple crumb bars, or Biscoff caramel cookie bars. I love having a jar in the fridge at all times and it also makes a fantastic homemade gift!
Ingredients
You only need 4 ingredients!
Granulated sugar Unsalted butter– at room temperature and cut into pieces Heavy cream– at room temperature Flaky Sea Salt
How to Make Salted Caramel Sauce
If you haven’t made caramel sauce before, don’t be scared. It really is easy, you just have to pay close attention to the caramel. With a little tender love and care, you can create the most amazing homemade caramel sauce.
First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don’t burn it.
To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel.
As soon as the sugar reaches the dark amber color, carefully add the butter. Stir until butter is melted.
Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the flaky sea salt.
Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature.
How to Store
When the caramel sauce is cool, place the lid on the jar and store in the refrigerator for up to one month. The sauce will be very thick when it is cold, right out of the fridge. Heat it up for 15 to 30 seconds in the microwave and give it a good stir. You can freeze caramel sauce. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then heat up before using.
Using Salted Caramel Topping
This recipe makes about two cups of Salted Caramel Sauce and can be used for SO many things!
It is great drizzled over ice cream, brownies, bars, cake, pie, cheesecake, a skillet cookie, and more. I think I would eat anything that had this salted caramel sauce drizzled all over it. We also use it to make frosting. For a sweet afternoon snack, I like to dip my apple, peach or pear slices into a little bit of creamy caramel. SO good! Add a little to a cup of hot chocolate or coffee. I also love to give the sauce as a nice homemade gift. Tie the jar with a little ribbon, add a card, and you have the perfect gift for anyone!
More Salted Caramel Recipes
Brown Butter Salted Caramel Snickerdoodles Salted Caramel Apple Crumb Bars Salted Caramel Chocolate Chip Cookies Salted Caramel Pretzel Brownies Salted Caramel Pretzel Fudge Salted Caramel Pretzel Chocolate Chip Cookies
Salted Caramel Sauce
Nutrition
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