Homemade Salted Caramel Sauce is so easy to make. Let me show you how!
I really have been wanting to take some time to tell you all about how to make this wonderful caramel sauce. I’ve been making it for what it seems like forever now and honestly feel bad that I haven’t shared it with you sooner. I remember how intimidated I used to be at the thought of the whole process and how much easier it seemed to melt the packaged caramels. There is absolutely nothing wrong with that, but by the time you’ve unwrapped all the individual squares, you could have made your very own sauce from scratch. It’s that easy.
The taste of homemade caramel sauce is so much more intense. Buttery, sweet, and uh, so caramelly with a subtle hint of sea salt (which you could totally leave out if you’re not a fan). I can’t say enough good things about this. It’s fantastic and I would love for you to make it – just so I’m not the only one eating this by the spoonfuls :).
All you need are four ingredients: Sugar, butter, heavy cream and salt. First, pour the sugar into a medium-sized saucepan and heat over medium-high heat, stirring constantly. I prefer using a whisk, but sometimes the sugar gets a little too sticky and using a wooden spoon is easier. Use whatever works best for you. Once you start heating the sugar it becomes slightly crumbly and soon starts to take on a light yellow color, which slowly but surely turns golden. Keep stirring the sugar until it’s completely melted and no lumps remain.
Next, add the butter and melt completely. Since I’ve been making caramel for a while now, I don’t use a thermometer anymore, but the mixture should reach 350 degrees F. It the temperature is too low, your caramel won’t reach the desired consistency and stays kind of soupy. If it gets too hot, you can quickly burn the whole batch and nobody likes the taste of that. This might seem a little complicated, but believe me, it really is not. I had to use a thermometer twice and have been able to do it without one ever since. If I can do it, you certainly can too!
Your house will smell absolutely incredible, btw!
As soon as it reaches 350 degrees F, remove pan from heat and add sea salt. I sort of forgot to take a picture of that step, please forgive me. Give it a good stir and add heavy cream, stirring until completely incorporated. And that’s it. You’ve just made your own Salted Caramel Sauce. It is so much fun!
You can use this sauce in any recipe calling for caramel sauce, on top of ice cream or enjoy it straight out of the jar, ha. I keep my sauce in the fridge and warm it up in the microwave for 15 seconds or so.
See you tomorrow with a recipe featuring this Salted Caramel Sauce!
XOXO, Kathi
- 1 cup granulated sugar
- 5 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon sea salt
- 1/2 cup heavy cream
- 1. In a medium saucepan, heat sugar over medium-high heat, stirring constantly (using either a wire whisk or a wooden spoon). Continue to stir until sugar is completely dissolved and no lumps remain. Melted sugar should be a golden brown color.
- 2. Add butter to the sugar and place a thermometer into the hot mixture. Butter should be completely melted and mixture should reach 350 degrees F. Immediately remove from the stove and sprinkle in sea salt. Give it a good stir and slowly whisk in heavy cream. Continue stirring until heavy cream is fully incorporated and smooth. Enjoy!
- Salted Caramel Sauce will keep up to two months if stored in an airtight container in your fridge. This recipe yields slightly more than 1 cup and can easily be doubled.
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I think I could drizzle this on top of my meals all day and never tire of it! Thanks for the awesome step-by-step tutorial 🙂
You are so welcome! I am thrilled you’ve said hi. This stuff is so good – consider yourself warned 🙂
Oh my, I must have this! You certainly make it sound so easy! I think this might be a project for me and the kids this weekend!
It really is. I think you will have a great time making this with your kiddos. Thanks, Tanya!
Hi! I just tried to make this sauce and burned it completely. I followed your recipe and timing exactly, and am wondering if 350 isn’t too high a temp for the sauce. I timed things carefully and pulled the sauce as soon as it reached that temperature. I continuously stirred and stirred – still it burned. Just wanted to throw that our there for others who are trying to make this sauce.
Thanks!
Hi, thank you for this amazing recipe! Just wandering how long it will keep? I was thinking of making up a batch for Christmas presents. Thanks so much, Elizabeth from Sydney Australia