This easy homemade salted caramel sauce is perfect for topping on ice cream or almost any dessert!
Have you ever made your own caramel sauce? It’s actually pretty easy to make and beats anything you would buy from the store. I usually have most of the ingredients on hand and it only takes about 15 minutes to make, not including the cooling time.
For this recipe you’ll just need a few simple ingredients – water, sugar, heavy cream, butter, vanilla, and some salt. I love salted caramel, but if you’re not a fan you can easily reduce the amount of salt to your personal preference. I use a full teaspoon which may seem like a lot, but in my opinion it’s the perfect amount for this recipe.
A few things that are important for this recipe. Use a saucepan that’s a little bigger than what you need. Why? Because when you remove it from the heat and add the heavy cream, it will bubble up A LOT. It’s a good idea to do this part slowly and very carefully as well.
Also, I suggest having all of your ingredients ready when you take this off of the heat too. It makes the process much easier and you’ll avoid burning your caramel by accident. The amount of time it takes will vary, so be patient and keep a close eye on it the whole time.
This salted caramel sauce is great on just about anything, especially this Caramel Apple Upside-Down Cake. Trust me on that one.
This will also keep in the refrigerator for about two weeks. If it lasts that long. Enjoy!
- ¼ cup water
- 1 cup granulated sugar
- ⅔ cup heavy cream
- 3 tablespoons unsalted butter, cut into tablespoon size pieces
- 1 teaspoon vanilla
- 1 teaspoon salt (or to taste)
- In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that's a little bigger than what you think you will need. Stir constantly until the sugar has dissolved.
- Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes.
- Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up a lot, so make sure to do this very carefully. Mix until everything is well combined.
- Add the butter and stir well until the butter has melted completely.
- Add in the vanilla and salt, and stir until fully combined.
- Pour the caramel sauce into a dish and allow to cool completely, then cover tightly and store in the refrigerator.
Store any leftover salted caramel sauce in the refrigerator for up to two weeks. Reheat in the microwave before using.
Adapted from Food Network