Making caramel used to be so intimidating. And if it still intimidates you, not to worry! This salted caramel sauce is much easier than you’d think, and it comes out perfect every time! The unsalted version is yummy as it is, but adding some salt really knocks it out of the park. And it only takes seven ingredients – sugar, butter, heavy cream, vanilla and salt!
This caramel is sticky, buttery, sweet, salty – and is such a great addition to so many desserts! I promise once you make this for yourself, you’re always going to want to have some in the fridge.
No Candy Thermometer Needed!
Most caramel recipes require a candy thermometer, but not this one! This one is made using solely visual cues, and it comes together in a flash! It thickens as it cools, so once the last ingredient is added, you just need to let it sit at room temperature.
How to Make Salted Caramel Sauce
The written recipe below is pretty simple, but I’ll hit the basic steps here:
- Melt butter and stir in sugar.
- Watch the caramel take on color. Remove from heat and (carefully!) stir in the heavy cream.
- Let cool to lukewarm.
- Add vanilla and salt to taste.
Please, please PLEASE be careful when whisking in the cream. Since the caramel is hot and the cream is cold, the mixture will bubble furiously and may splatter when you mix them together.
What To Eat with Salted Caramel Sauce
There are so many ways to enjoy salted caramel sauce. Drizzle it over apple pie, ice cream, cinnamon rolls, or just dip some apples into it! It’s also a great addition to cream cheese frosting (mixed in or drizzled on top), or used as filling in a cake! Straight out of the jar is pretty great too!
Did you try this recipe? I’d love to see! Tag me on instagram @fg_bakes and use the hashtag #forgoodnessbakes
Salted Caramel SauceCourse: DessertCuisine: AmericanDifficulty: Easy
This easy salted caramel sauce is the perfect addition to so many desserts! Whip this up, keep it in the fridge, and add it to any of your favorite sweets!
6 Tbsp (3 oz) unsalted butter, cubed
¾ cup (149 g) granulated sugar
½ cup heavy cream
½ tsp vanilla extract
- Melt the butter in a deep, heavy-bottom saucepan over medium heat. Once melted, stir in the sugar and increase the butter to high. The mixture may separate and look broken, but not to worry! Keep stirring, and it’ll come back together. Stir until the mixture comes to a boil, then stop stirring. As the caramel starts to change color, swirl the pan to make sure there is even browning. Keep cooking until the sugar is a deep golden brown color, and just barely starts to smoke. This takes about 10-12 minutes. (If it starts to smoke and you feel that the color isn’t where it needs to be, simply remove from heat for a few seconds while continuing to swirl the pan.)
- Remove the caramel from the heat, and whisk in the cream. Be careful – the mixture is hot and the cream is cold, so it will bubble up fast and may splatter. If there are lumps of caramel after this, return the saucepan to low heat and whisk until they dissolve.
- Let the caramel cool to lukewarm, then season it with the vanilla and salt to taste. It may look runny at this point, but keep the faith! It will thicken as it cools. I recommend serving this at room temperature.
- Cover and store the leftovers in the refrigerator for up to 2 weeks. Reheat the leftovers gently in the microwave or on the stovetop.
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