Best Home-made Salted Caramel Sauce

‘Caramel‘ is such a lovely word in our vocabulary, wouldn’t you agree?  Boy, does it ever taste amazing when you make a buttery, rich, sweet sauce that you can drizzle or drench  the Best Home-made Salted Caramel Sauce onto your favorite blondies, brownies, ice cream sundaes, apple desserts and cheesecakes.

…should I go on?  The possibilities are endless.

(I really like those odds, don’t you?)

 This Best Home-made Salted Caramel Sauce is not that hard to make and you don’t even need to use a thermometer!

It ONLY takes 5 ingredients to make this home-made salted caramel sauce and less than 10 minutes to make!

First, you have to cook the sugar until it liquifies and cooks to a deep amber color for about 5-7 minutes over medium heat in a medium saucepan.  Then you whisk in the butter,   (The mixture will bubble up.)

Then carefully whisk in the  heavy cream and cook an extra minute.  Remove from heat and add your sea saltand vanilla extract.  You will get the most amazing Home-made Salted Caramel Sauce you ever tasted!

 You’ll think you died and gone to heaven!  I don’t know what it is about sea salt in caramel but it’s so addicting!

Fill some really cute jars  with your delicious salted caramel sauce!  These would make the most adorable gifts for anytime of the year!

Print Recipe

4 from 6 votes

Best Home-made Salted Caramel Sauce

It ONLY takes 5 ingredients to make this home-made salted caramel sauce less than 10 minutes to make!

Prep Time2 mins

Cook Time8 mins

Author: Kim Lange

Ingredients

• 1 cup granulated sugar
• 6 tablespoons butter cut into cubes
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon sea salt

Instructions

• Heat sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant whisk, spatula or wooden spoon.
• Sugar will form clumps and eventually melt into a thick deep, amber colored sauce as you continue to stir. Be careful not to burn or scorch.
• Whisk while you add in the butter, be careful because the caramel will quickly bubble. Whisk until the butter is totally melted and combined about 2 minutes.
• Remove from heat and slowly stream the cream into the caramel. (It may seize up and foam a bit!) Whisk it rapidly until smooth. Stir in the vanilla and sea salt.
• Pour caramel in a glass jar or measuring cup and allow to cool.

Notes

Only make single batches of caramel, because of the sugar melting unevenly.
Store caramel for up to a month in the refrigerator.
Warm the caramel up for a few seconds before using in a recipe.
Caramel can be at room temperature for a day if you're gifting.

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