Homemade Salted Caramel Sauce


I don't know about you, but there's nothing better than good caramel sauce and it's hard to find it at the store. Now with this recipe you can make salted caramel sauce at home! This recipe is so simple and you don't even need a candy thermometer, which is a huge win in my book. If I can make it, you can make it because homemade caramel and I have a rough history. This sauce is perfect on ice cream, pie, brownies, etc. and would also make a great gift for the holidays! 

Homemade Salted Caramel Sauce

Adapted from Sally’s Baking Addiction

1 cup granulated sugar

6 Tbsp. salted butter, room temperature cut up into 6 pieces

1/2 cup heavy cream, at room temperature

1/2-1 tsp. kosher salt, based on preference

1. Heat granulated sugar in a medium heavy-duty saucepan over medium heat, stirring constantly with a heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. (This takes some time, but be careful not to burn it.)

2. Once sugar is completely melted, immediately add the butter and whisk to combine. (Be careful in this step and wear kitchen gloves if it starts to splatter. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. Keep whisking until it comes back together, even if it takes 3-4 minutes. Return to heat when it’s combined again.)

3. After the butter has melted and combined with the caramelized sugar, cook for 2 minutes without stirring.

4. Very slowly stir in the heavy cream. After the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.

5. Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.

*Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave for 10-20 seconds for desired consistency.


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