Homemade Salted Caramel Sauce is easy to make and perfect for drizzling on all types of dishes! BUTTERY, SWEET, and SALTY! Think of all the ice cream, pies, cakes, and brownies you can add this on.
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Caramel is one of those gifts from above. Buttery, sweet, sticky, salty, creamy… I could go on and on for quite a while.
Eating it as a candy is a treat but having it as a sauce on my ice cream is so much better. And not just because there is ice cream.
The rich toffee flavor that it brings will have you coming back for more after licking your fingers clean.
SALTED CARAMEL SAUCE
Is there anything better than caramel? How about salted caramel!
What exactly is salted caramel?
Just what it says. Salted Caramel. But these two words can’t even begin to describe how delicious it is.
Having both sweet and salty together is the perfect combination not only in savory dishes but for desserts too.
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SALTED CARAMEL SAUCE INGREDIENTS
- light brown sugar
- heavy whipping cream
- unsalted butter
- vanilla extract
WHICH SALT DO YOU USE?
When I cook or bake I always use Kosher Salt. The granules are slightly larger and easy to see how much I’m adding.
If you choose to use Sea Salt, please add slowly and taste often. Sea salt has a “saltier” flavor and can be overused easily.
HOW DO YOU MAKE SALTED CARAMEL SAUCE FROM SCRATCH?
ONE: Combine brown sugar, salt, butter and cream in a heavy bottomed sauce pan.
TWO: Bring to a boil over medium high heat and it is amber colored.
THREE: Boil for 5-7 minutes or until thickened.
FOUR: Remove from the heat, stir in vanilla extract. Let cool completely and store until use.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
HOW LONG DOES IT LAST?
You can store it in the refrigerator up to 2 weeks in an air tight container. If it lasts that long.
HOW TO REHEAT SALTED CARAMEL SAUCE
To reheat, cook for 30 seconds in a microwave safe bowl. Stir and heat at additional 10 second intervals until heated through.
WHY DOES MY CARAMEL SAUCE GO HARD?
It can crystalize from hitting the cold side of the pan while stirring or it’s possibly over cooked a little. Don’t heat it to higher than 350F.
If it does harden, reheat on low until the sugar melts again.
This sauce is thick but not hard enough for coating caramel apples. If you use this sauce it will be a big mess:)
TAPAS TIPS & TRICKS
- don’t use a small pot, it will bubble up so make sure you have room to cook it.
- you will need to keep an eye on it, so get all your ingredients ready and within reach.
- don’t add the salt if you want regular caramel sauce.
- make sure your ingredients are room temperature to keep the sauce from seizing up.
- a whisk is better to use than a spatula.
- keep your eye on the color and you won’t need a candy thermometer.
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This homemade salted caramel sauce is creamy, buttery, sweet, rich, with a hint of salt. The perfect topping for any dessert!
MORE EASY APPETIZERS
- Charcuterie Platter
- Margarita Dip
- Nutella Salted Caramel Cheesecake Shooters
- Sweet and Spicy Bacon Crackers
- Homemade Nacho Cheese Sauce
- Marshmallow Sauce
- 2 cups light brown sugar (packed)
- 1 cup heavy whipping cream
- ½ cup unsalted butter (1 stick)
- ¼ teaspoon salt
- 2 tablespoons vanilla extract
- In a medium saucepan, combine brown sugar, butter, salt and heavy cream.
- Bring to boil and cook stirring constantly for 5-7 minutes until golden color and thickened.
- Remove from heat and stir in vanilla extract.
- Let cool slightly and serve.
- To store, add to jar or container with lid.
*If you love this recipe, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 16 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 193Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 44mgCarbohydrates: 23gFiber: 0gSugar: 23gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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