Homemade Salted Caramel Sauce

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.

Salted Caramel Sauce Recipe

Is there anything better than caramel? How about salted caramel!

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.

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.

Some of my other favorite ways to top a dessert is with my homemade strawberry sauce and this chocolate sauce recipe with sweetened condensed milk.

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Ingredients Needed

• light brown sugar
• heavy whipping cream
• unsalted butter
• salt
• vanilla extract

Best Salt to 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 to Make Caramel Sauce

First: Combine brown sugar, salt, butter and cream in a heavy bottomed sauce pan.

Second: Bring to a boil over medium high heat and it is amber colored.

Third: Boil for 5-7 minutes or until thickened.

Fourth: 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 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 is my caramel sauce 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:)

Taps 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.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This homemade salted caramel sauce is creamy, buttery, sweet, rich, with a hint of salt. The perfect topping for any dessert!

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