Salted Caramel Sauce
How To Make Caramel: Luscious Salted Caramel Sauce to serve over desserts and fruit, or jar for edible gifts this fall. This caramel sauce recipe is so easy, you’ll make it again and again!
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.
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 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 it 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 be the most popular person on the block.
- 1 1/2 cups granulated sugar
- 3 tablespoons water
- 1 1/2 cups heavy cream
- 6 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 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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