This Homemade Salted Caramel Sauce is easy to make and perfect for topping on ice cream or almost any dessert!
Course Dessert
Cuisine American
Keyword homemade salted caramel sauce
Prep Time 5 minutesmins
Cook Time 10 minutesmins
Total Time 15 minutesmins
Servings 12servings
Author Danielle
Ingredients
¼cupwater(60 ml)
1cupgranulated sugar(200 grams)
⅔cupheavy whipping cream(160 ml) at room temperature
3tablespoonsunsalted butter(45 grams) cut into tablespoon-sized pieces
1teaspoonpure vanilla extract
1teaspoonsaltor to taste
Instructions
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 and the mixture starts to bubble just a little.
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 to 12 minutes.
Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up quite a bit, so make sure to do this very carefully. Then, mix in the butter, vanilla, and salt one at a time.
Pour the caramel sauce into a dish and allow to cool completely, then cover tightly and store in the refrigerator. The caramel sauce will thicken up more once it's cooled and refrigerated.
Video
Notes
Storage Instructions: Store any leftover salted caramel sauce in the refrigerator for up to two weeks. Reheat in the microwave before using.For a regular caramel sauce, just use a pinch of salt or about 1/8 teaspoon.This recipe will yield about 1 and 1/2 cups of caramel sauce.