Homemade Salted Caramel Sauce has a gorgeous deep amber color. it is buttery with just a hint of sweetness. A perfect topping for ice cream, cakes, and of course our Salted Caramel Pie!
❤️ Why you’ll love this recipe
- This sauce is the perfect blend of sweet and salty.
- Just 4 simple ingredients and 15 minutes to a tasty sauce.
- Granulated sugar gives the sweetness and caramelization.
- Heavy whipping cream will thicken the sauce.
- Unsalted butter adds another layer of flavor.
- Vanilla extract is an optional addition.
- Flaky Sea Salt or fleur de sel, adds the saltiness to the caramel.
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This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: In a small saucepan over medium heat drizzle the sugar into the pan. Stir constantly with a wooden spoon or heat resilient soon. The sugar will clump, then melt and get thicker. It will also develop an amber color. The process should take around 4 minutes.
Step 2: Once the sugar is dissolved and a liquid, add the butter, vigorously stir to combine both together. Once combined cook for 2 more minutes, without stirring. ( If the sauce begins to ride up the sides of the pot, gently push the sauce back down)
Step 3: Slowly pour in the heavy cream and stir to combine. Bring to a gentle boil and cook for 2 more minutes.
Step 4: Remove from heat, stir in the salt. When the caramel cools, transfer to an airtight container or mason jar.
Store the Salted Caramel Sauce in an air tight container in the refrigerator for up to 1 month.
The sauce can be frozen for up to 3 months. Defrost overnight in the refrigerator and reheat as needed.
Expert Tip: Be surre to use a heavy bottom saucepan to make the caramel sauce. Otherwise the bottom of the pan may burn.
- Make sure the caramel sauce gets stored properly in an air tight covered container, glass jar, or mason jar. If not stored properly, the sugar crystals will start to crystalize and the sauce can get grainy. You would need to stir in a drop of lemon juice to smooth the sauce.
- Pay close attention to the sauce as it bubbles. Once it is a at the right consistency and amber color, remove from the heat source to add in the butter.
Frequently Asked Questions
It can be reheated for a few seconds in the microwave. You can also boil water and place the sauce in a glass jar to reheat in the water for a few minutes.
This sauce is naturally gluten-free.
Do not cook at too high of a heat. Be sure to keep the heat at medium.
The wet method combines water and sugar. I use the dry method of caramelizing sugar which is easier and prevents graininess in the sugar mixture.
This sauce is too thin for caramel apples. It would be perfect for a caramel dip.
I don’t use one for this recipe. As the sugar cooks, the color should be a dark amber color and consistency will be slightly thick.
- A fabulous topping to our Salted Caramel Pie.
- Top No Churn Cheesecake Ice Cream with a dollop of this easy caramel sauce.
- Make a batch of Southern fried apples and drizzle with this homemade sauce.
- Make peanut butter apple slices and use this as a dipping sauce.
- Add a Tablespoon to your Caramel Macchiato.
- Make a Caramel Apple Cider Vodka Slushie and rim your glass with the sauce and dip into some cinnamon sugar.
- Add some caramel to an apple pie or top the warm pie with some of the sauce.
Make a big batch of this delicious salted caramel sauce. It makes great gifts for the Holidays, teacher gifts, and hostess gifts.
Put the sauce in small mason jars, wrap with a ribbon and give to your favorite people.
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Homemade Salted Caramel Sauce
- 2 cups granulated sugar
- 1 cup heavy whipping cream
- ¾ cup unsalted butter
- 1 teaspoon pure vanilla extract, optional
- 1 ½ teaspoon Flaky Sea Salt or Fleur de sel, garnish
- Heat the sugar in a small saucepan over medium heat, stir constantly using a wooden soon or heat resilient spoon. Sugar will clump and melt into a thick sauce with an amber colored liquid. This will take around 4 minutes.
- Once the sugar is dissolved and liquid, add the butter, stir vigorously to combine both together. Once combined, continue to cook another 2 minutes, without stirring.
- Slowly pour in the heavy cream and stir to combine. If adding vanilla extract, add it now. Bring to a gentle boil and cook another 2 more minutes. Remove from heat and stir in the salt.
- Cool down before transferring to an airtight container. Serve over ice cream, pies, cakes. Great as hostess gifts or holiday gifts.
- The salted caramel will be more liquid right after removing from heat and will solidify once it’s cooled down.
- It’s delicious to pour hot over ice cream.
- Enjoy this sauce on our Salted Caramel Pie, delish!