This Salted Caramel Sauce recipe is literally the best salted caramel sauce you'll ever make! Made with sugar, butter and heavy cream - it's divine!
Last October I shared with you my Salted Caramel Apple Pie Bars and although I mentioned my Salted Caramel Sauce, 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 are the recipe and directions.
Salted Caramel Sauce
Classic, rich, creamy and smooth recipe for Salted Caramel Sauce is perfect served warm over ice cream or for dipping apples!
Ingredients
- 1 cup granulated sugar
- 6 Tablespoons salted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon sea salt
Instructions
- 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 ½ 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.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 447Total Fat: 28gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 79mgSodium: 674mgCarbohydrates: 51gFiber: 0gSugar: 51gProtein: 1g
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!
More Recipe Ideas
If you enjoyed this Salted Caramel Sauce Recipe, you might also like these recipes by The Birch Cottage:
- Easy Homemade Butterscotch Sauce
- The Difference Between Caramel Sauce and Butterscotch Sauce
- Chocolate Chip Pumpkin Pudding Mix Cookies
Til next time...
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Diane Davis says
I'm considering giving this for Christmas gifts. That would require canning. What would be your reccommendations.
Pamela Baker says
Hi, Diane. Thanks for stopping by! I had actually done some research about preserving homemade caramel sauce and, unfortunately, what I discovered was that the FDA does not recommend the home canning of caramel sauce because of the dairy. Salted caramel sauce has a shelf life of about a month if refrigerated. I would recommend making as close to when you want to gift the sauce and make sure you notify the recipient of the proper storage and expiration date. The sauce makes a great gift! Hope this helps!