No thermometer required! This Salted Caramel Sauce is so much better than anything you can buy. Make it and serve it on your favorite dessert, on ice cream, or just by the spoonful!
Are you obsessed with all things caramel? Then also check out these Caramel Brownies, this Baked Caramel Popcorn, this Caramel Apple Crisp or these Microwave Caramels.
I usually claim to be a fruit dessert lover, but the truth is – if you cover anything in caramel, I’ll probably come running.
Especially when it is salted caramel.
This Salted Caramel Sauce is seriously dangerous for me to have at home. It’s 10 times better than anything you can buy at the store and pretty fool proof to make at home.
And really, all I need is a spoon and a jar of this and I’m a happy girl!
Ingredients
All you need is 4 ingredients!
- Sugar: I usually just use regular granulated sugar. If you have superfine sugar, it will melt a little faster and more evenly.
- Butter: This is one of the few instances when I use salted butter. If you don’t have salted butter, feel free to swap in unsalted then add more salt to taste once the caramel sauce is finished.
- Cream: You’ll want to use heavy whipping cream.
- Salt: I like to use a flaked sea salt. I used fleur de sel, but Maldon sea salt would be great as well. More information is included below for substitutions.
How To Make Salted Caramel Sauce
There are a few different versions and ways to make caramel sauce, and I feel like I’ve tried them all. But this has been the most consistent for me over the years. In the recipes where you melt the sugar with water and let it darken without stirring – I always end up with parts that are burned. Or they are too easy to overcook and make a big, sticky mess.
This method is pretty simple, fast, and requires no candy thermometer!
1: Start by placing your sugar in a large saucepan. I used a 3 quart saucepan. You’ll want to make sure it’s on the bigger side so that any splatters don’t burn you.
2: Place the pan over medium heat and start to melt the sugar, stirring frequently. The sugar will start to clump up as it cooks – this is normal!
3: Continue to cook, stirring frequently. It will start to melt, even though you will still have some clumps.
4: As it continues to melt, the sugar will start to cook and darken. Keep cooking and stirring until it is a nice amber color and no clumps remain.
5: Once it has all melted, stir in the butter.
6: At this point I switch to a whisk because it will seem like the butter won’t mix in, but just keep whisking until it all comes together. Be careful not to splash, though, because it is very hot and can burn you.
7: Once the butter is incorporated, whisk in the cream. Again, it will seem like it won’t mix in, but just keep whisking until it comes together.
8: When it’s all combined, let it boil for 1 minute.
9: Remove the pan from the heat and stir in the salt.
10: The caramel may seem a bit thin at this point, but will continue to thicken up as it sits.
How to Store
Once the caramel sauce is done, I like to transfer it to a glass jar. You’ll need some sort of container with a lid, and I think a jar is the easiest.
Let the sauce come to room temperature, then place in the refrigerator. Once refrigerated, it is good for 2-3 weeks (if it lasts that long!)
It will firm up some more once refrigerated, so I will stick it in the microwave to soften back to a pourable consistency.
Why Does the Type of Salt Matter?
I used to think that salt was just salt, and one kind could easily be substituted for another.
Wrong!
Table salt, the kind you’ll find in most salt shakers, is mined from underground salt deposits, and is usually a lot more processed. Sea salt is mined from ocean water or sea lakes, and is usually a lot less processed.
When it comes to taste, table salt will taste a lot more “salty” and will sometimes have a metallic aftertaste. Sea salt has a more smooth, pleasant taste.
I like to use a flaked salt in this salted caramel recipe because it will melt into the sauce easily. But if you don’t have a flaked salt, a fine sea salt or even Kosher salt. If all you have is table salt, I would cut way back on the amount of salt used to avoid an over-salty caramel. Start with 1/2 teaspoon and add more to taste, if needed.
Ways to Use Caramel Sauce
Over Ice Cream: I love it over a good scoop of vanilla ice cream!
For Breakfast: This makes a great topping for pancakes, waffles, or a great dipper for French Toast Sticks.
In Desserts: This caramel sauce is perfect on top of this Butterscotch Budino, or for the caramel layers in this Rice Pudding.
As a Dip: Slice up a few apples and get to dipping – this caramel with the apples is a perfect combination!
Pour It On: More Sweet Sauce Recipes
Lemon Sauce Recipe
Peppermint Marshmallow Sauce
Homemade Buttermilk Syrup
Strawberry Syrup Recipe
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Salted Caramel Sauce
Ingredients
- 1 cup sugar
- 6 tablespoons salted butter
- 1/2 cup heavy whipping cream
- 1 teaspoon flaky sea salt
Instructions
- Place the sugar in a large, heavy saucepan. Set over medium heat.
- Cook the sugar, stirring frequently. It will start to melt and clump up, continue to cook and stir until it melts completely and is a dark amber color.
- Once all of the sugar has melted, add the butter and whisk until fully combined. This might take a minute or two.
- Slowly pour in the cream and whisk to combine. The mixture might seize up, but just keep whisking. Once it is combined, let it come to a boil and boil for 1 minute.
- Remove the pot from the heat and stir in the salt.
- The caramel will thicken slightly as it cools.
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