Salted Caramel Sauce
Salted Caramel Sauce – Perfect to serve over desserts and fruit, or jar for edible gifts. This caramel sauce is so easy, you’ll make it again and again!
Pre-Made Vs. From Scratch
There are some things worth buying pre-made, and some things worth making from scratch. Salted Caramel Sauce is the latter.
Not only is it fast and easy to whip up, you have the ability to customize it to your liking…
You can make a lighter caramel sauce, or dark caramel sauce like mine. You can make salted caramel sauce really salty, or just a little salty. You can even adjust the thickness by adding more or less cream and butter.
Homemade Caramel Sauce
This is how I like my salted caramel sauce:
- Thin enough to pour when warm
- Darker and richer than store-bought caramel toppings
- With a good bit of salt
When it cools, it firms into a creamy dreamy spread you could slather on brioche bread or pound cake. Yet when it’s warm, drizzle it over fresh fall apples, ice cream, pancakes, or anything else that would benefit from a kiss of caramel.
Best yet, you can produce jars and jars of Salted Caramel Sauce as edible gifts this season, on a very small budget. If you love delivering goodies to your friends and neighbors, imagine what jars of homemade salted caramel sauce with a ribbon on top might do.
I gave a few jars of this sauce to friends last week and you would have thought I had given them a brand-new car!
So throw away your copy of How to Win Friends and Influence People and invest in sugar and cream.
You are guaranteed to be the most popular person on the block.
Caramel Sauce Recipe Ingredients:
- Granulated Sugar
- Heavy Cream
- Vanilla Extract
How to Make Caramel Sauce
- In a heavier medium pot, fill with water and place on the stove over medium heat. Once it is on the heat, add in the sugar. Make sure to watch it carefully as the sugar starts to dissolve and become darker.
- When the sugar is at the darkness that you prefer, usually I go for a nice golden brown, remove it from the stove and heat, pour in the heavy cream while whisking it together. (The darker the caramel, the more flavorful it becomes – but be careful that it doesn’t get too dark, or it will taste burnt.)
- Once you have whisked in all the cream, add in the butter, salt and vanilla. Stir it all together until it becomes smooth.
- Serve! It is best warm. You can refrigerate it until you are ready to use it!
Get The Full (Printable) Recipe Below For How To Make Salted Caramel Sauce.
Frequently Asked Questions:
Why is my caramel sauce not turning brown?
If your sugar syrup is not browning, it either means you added too much water, or you need to turn up the heat. If there is too much liquid in the sugar, it will not caramelize until the water has evaporated. As for the heat, all stoves are slightly different. You may find medium heat to be a little too low to caramelize the sugar. Just be careful not to turn the heat up too high, because sugar burns fast once it’s boiling.
How long will this salted caramel sauce keep?
This sauce can keep in the fridge for up to 2 weeks. Make sure to cool the caramel sauce before putting in an airtight container. When you are ready to serve it, you can warm the sauce up slightly in the microwave or on the stovetop. If you want to make it a little thinner, you can add in a tablespoon or two of water to thin it out a little bit.
Is there a difference between caramel sauce and caramel syrup?
Yes, there is a big difference. Caramel sauce is thicker and it has a richer flavor, whereas caramel syrup is much thinner and has a more sweet taste.
Other Salted Caramel Recipes:
- Apple Cake with Salted Caramel Frosting Recipe
- Salted Caramel Eggnog Brownies Recipe
- Salted Caramel Chocolate Chip Cookie Bars Recipe
- Bourbon Salted Caramel Candy Recipe
- Bourbon Derby Pie with Salted Caramel Whipped Cream Recipe
- Salted Caramel Chocolate Tart (Gluten Free) Recipe
- Salted Caramel Cashew Blondies Recipe
- Salted Caramel Apple Cider Recipe
- Caramel Shortbread Recipe
- Caramel Apple Soft Pretzel Recipe
Salted Caramel Sauce
- Pour the water in a medium heavy-bottom sauce pot. Place over medium heat and add the sugar. Watch closely while the sugar dissolves and darken, 5-10 minutes.
- The moment the sugar darkens to your desired color (somewhere between golden-brown and medium brown) remove from the heat and whisk in the heavy cream. *Darker caramels are really flavorful, but don't let the sugar get too dark, or you'll have to start over.
- Once the cream is incorporated, stir in the butter, salt and vanilla until smooth. Serve warm, or jar and refrigerate until ready to use.
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