Easy, silky, salty, & sweet homemade salted caramel sauce that is so versatile. Use to top cheesecake, ice cream, brownies, and more!
How to make salted caramel sauce
This salted caramel sauce takes only 5 minutes to make and is SO good. Plus, it goes with pretty much anything.
You just need:
- Heavy Cream
- Sea Salt
To make salted caramel sauce:
1. Melt down the sugar into a medium sauce pan, stirring occasionally (pan needs to be big enough that there’s some room to grow, as adding butter and cream makes it bubble up). The sugar will look clumpy, but that’s normal, continue to slowly stir and it will all melt down.
2. Turn off the heat and immediately add room temperature butter, stirring constantly. Followed by adding room temperature cream, again, stirring constantly.
3. Stir in salt. Pour into a heat safe container, such as a mason jar.
4. Store in fridge until ready to serve. Will thicken in the fridge and can easily be reheated several times in the microwave to get back to a warm sauce consistency.
*Using room temperature ingredients is CRITICAL. If you don’t use room temperature ingredients, it can cause the caramel to seize up.
Ways to use salted caramel sauce
Salted Caramel Sauce
- 1 cup granulated sugar
- ¼ cup unsalted butter*
- ½ cup heavy cream
- 1 tsp sea salt
- Make sure all of your ingredients are room temperature. This is critical to keeping a smooth caramel sauce. Pre-measure ingredients so everything is ready to go. Things happen quickly once the caramel gets cooking.
- Heat a medium sized sauce pan to medium high heat on the stove. Heat up sugar, stirring occasionally, until it melts into a golden brown liquid. The sugar will clump up as it begins to melting process - this is normal. Continue to stir and it will melt down to liquid.
- Add butter and stir vigorously until combined. Turn off heat.
- Add room temperature cream and stir vigorously again. It will bubble up, just continue to stir. Remove from the heat. Stir in the salt.
- Pour in a heat safe container, such as a mason jar. Let it cool and store in the fridge for up to 1 month. To reheat, put in the microwave for about 30 seconds, or until warm and melted. You can reheat it several times.
- You can use salted butter, instead of unsalted. Add 3/4 tsp salt instead of a full tsp, unless you love a strong salted caramel, then you can use recipe as is with the salted butter.
- Make sure you don't cook the sugar too long. Don't step away from the stove - watch it because the color turns very quickly. If it becomes to dark, you've burnt the sugar and it will have leave a bitter taste to the caramel.