Salted Caramel Sauce
Easy and silky homemade salted caramel sauce that is so versatile. Use to top cheesecake, ice cream, brownies, and more!
Servings: 1 cup
- 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.