Homemade Salted Caramel Sauce

This is the best homemade Salted Caramel Sauce that I’ve ever had. It’s amazing over all desserts (especially ice cream!) & so addicting you’ll find yourself eating it with a spoon. 

I could eat salted caramel sauce by the jar. As in, I could turn it up and guzzle it like it was a hot day & it was the only glass of water in site. But it’s not water. It’s caramel. Salted caramel. The BEST salted caramel at that. I mean… water would probably be healthier (ok, there’s no probably to it…it would be. Duh.) but salted caramel is so much yummier so there really is no comparison. I haven’t been able to convince my doctor of the same though.

I can’t believe that I haven’t yet shared the recipe for my homemade Salted Caramel Sauce yet! I was about to post a recipe that I just created for Salted Caramel Chocolate Fudge Cake and realized, whoa – I don’t have my caramel recipe on the blog. Gotta fix that!

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This sauce is amazing on almost everything,. Ice Cream, cake, apples, a spoon, etc. I wouldn’t advise it on meatloaf though. I think you’d be better off going with ice cream. 😉

Soooo… Hello. It’s me. I’m wondering if after all these years you’d like to eat…. my caramel sauce?

Oh, you do? Ok. Good. Here’s the recipe. 🙂

Salted Caramel Sauce

Ingredients:

  • 1 cup granulated sugar
  • 6 Tablespoons salted butter, room temperature cut up into 6 pieces
  • 1/2 cup heavy cream
  • 1 teaspoon salt

Directions:

  1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon. Sugar will form clumps & eventually melt into a thick amber colored liquid. Be careful to not burn it.
  2. Once sugar is completely melted, add the butter immediately. Stir with a whisk until the butter is completely melted.
  3. Slowly drizzle in the heavy cream while stirring. Allow the mixture to boil for 1 minute.
  4. Remove from heat and stir in the salt. Allow to cool before using.

Make ahead: You can make this caramel in advance. Keep it covered tightly & store for up to 2 weeks in the fridge. Warm the caramel for a few seconds in the microwave before using.

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