Last October I shared with you my Salted Caramel Apple Pie Bars and although I mentioned my Salted Caramel Sauce recipe, I just realized I never actually shared the recipe for the best ever Salted Caramel Sauce. Shame on me!
Really. I was so excited about finally mastering the dry method for making Salted Caramel Sauce that I just didn’t realize I had totally forgotten to share the recipe with you. Boy, are you in for a treat!
You can use this Salted Caramel Sauce with Apple Pie Bars, fruit pies, drizzled over cookies, apple slices, poured over cheesecake or in any recipe that calls for Salted Caramel Sauce. Once you try it, you’ll like it so much that you’ll want to always keep some on hand.
The key or secret to making really good salted caramel? Be prepared. Pay attention. Just keep stirring. Really. Your beautiful caramel sauce in-the-making can go from good to horrible really, really fast. Like in a second kind of fast. So, have all your ingredients ready and do not walk away from the stove. Just keep stirring.
This recipe is simple in that it only has four ingredients and in no time you’ll have some dreamy wonderfulness called salted caramel. You’ll only need sugar, butter, heavy cream and salt. Here’s the recipe and directions.
- 1 cup granulated sugar
- 6 Tablespoons salted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon sea salt
- In a heavy saucepan over medium heat, pour in 1 cup of granulated sugar and stir constantly. You’ll want to be sure to use a wooden spoon or a high heat resistant rubber spatula. Again, stir constantly.
- The sugar will start to form clumps and eventually (keep stirring) melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. You’ll want to be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
- Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove the pan from heat and stir in 1 teaspoon of salt.
- Allow to cool down before using.
A Few Tips for Salted Caramel Sauce
- For best results, be sure to use heavy cream that is at least 30% milk fat. Do not use milk.
- Do not double the recipe. If you try to double the recipe, you run a very high risk of preventing the sugar from melting evenly and you will end up with horrible sauce instead. You don’t want horrible sauce. Trust me.
- Please use sea salt. Regular table salt will make your sauce taste bitter.
- This salted caramel sauce will keep in the refrigerator for up to 2 weeks. You’ll just want to be sure it is covered tightly and stored in the refrigerator when you’re not devouring it.
- This sauce is also safe at room temperature for a day. So if you’re gifting the sauce or traveling to grandma’s for Easter dinner, the sauce will keep for a day out of the refrigerator.
- Warm the sauce up for a few seconds, if necessary. Again, watch carefully. It re-heats very quickly.
If you’ve enjoyed this recipe, you might also like these recipes from The Birch Cottage:
If you have any questions, suggestions, recipe ideas or just would like to say “hi”, feel free to leave a comment below and I’ll reply as quickly as I can!
Til next time…