Sweet, creamy and slightly salty, Salted Caramel Sauce sounds complicated to make, but is really quite simple! It’s a sophisticated ice cream topper, drizzled over cream pies or cheesecakes, filled in cupcakes or cakes, or straight off the spoon!
The tricky part about making homemade caramel is achieving the right shade of yumminess. In a matter of minutes, sugar melts from clear, to a light camel, to amber, to burnt! Burnt caramel is bad news! As the melted sugar starts to darken, remove the pan from the heat and continue to stir until an amber color is reached. Add the butter and proceed from there with the recipe.
Salted Caramel Sauce is particularly decadent drizzled over our Samoa Coconut Cream Pie!
Salted Caramel Sauce
Sweet and slightly salty, this creamy caramel sauce is delicious on ice cream, cheesecakes, in cakes and cupcakes, or as a fruit dip.
- Cook Time: 10 Minutes
- Total Time: 10 Minutes + Cooling Time
- Yield: 1 Cup 1x
Ingredients
1 cup granulated sugar
6 tbsp. unsalted butter, cut into pieces
1/2 cup heavy cream
1 tsp. salt (kosher or table)
Instructions
In a medium saucepan over medium heat, stir granulated sugar constantly until it melts into a thick, amber colored liquid. Sugar will clump and eventually melt. Remove melted sugar from heat when it reaches a light-camel color. Continue to stir until it reaches an amber color.
Add unsalted butter to melted sugar and stir constantly until butter melts (about 2 to 3 minutes). Be careful to avoid bubbles rapidly releasing from the butter.
Slowly drizzle heavy cream into melted sugar butter mixture and stir until well combined. The cream will bubble like the butter did. Return to medium heat and bring to a boil for 1 minute.
Remove from heat. Stir in salt. Allow caramel to cool before using.
Notes
Caramel sauce can be stored in the refrigerator for up to 2 weeks. Before using, warm it slightly in the microwave or by placing container in a hot-water bath.
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