Yay! I’m finally posting one of my FAVORITE things in the whole world. I have a LOT of favorites in life, but salted caramel is really, really up there. It makes all things better! Plus it goes with everything. Ice cream, brownies, scones, oatmeal – yes – even oatmeal!! It is really easy to make and keeps for quite a while so you can always have some handy to put on top of, well, everything. I have always loved the combo of salty and sweet. I have a hard time passing up anything that has salted caramel in the name. It is also really hard for me to pass by a Purdy’s without stopping in for one or two (or five) of their Himalayan pink salted caramel chocolates. SO good! I had long dreamed of making my own salted caramel sauce, and finally my dream came true. This sauce nails it!! It’s made of very simple ingredients; sugar, unsalted butter, and heavy cream (sorry but not sorry to my friends on a diet), a dash of vanilla and sea salt (duh). This sauce is truly easy, anyone can do it! Follow my steps below.You start by combining the sugar with 1/4 cup of water and placing it in a saucepan over medium high heat for about 12 – 15 minutes. Do not stir it, as tempted as you might be! The mixture will eventually turn a deep amber.
While the sugar and water is heating up, place the heavy cream into another small pot over low heat to warm it up; you do not want it to start boiling. Once the sauce has turned into a deep amber shade, turn the heat to low, and slowly pour in the warm cream, whisking as you do so. Allow the sauce to simmer for a few minutes, then remove from heat and stir in the butter, vanilla and the salt, to taste. I used 1 tsp.
This sauce is best served warm, over ice cream, cake, pancakes, or just right out of the pot with a spoon. We also like to dip apple slices in ours – the calories don’t count when you eat it with fruit, right? You can also use this sauce as a decorative drizzle over bars or cookies as it will harden when it cools.
The salted caramel sauce will keep for 3 days at room temperature in a sealed jar, or for 2 -3 weeks in the fridge; but it definitely won’t last that long.Tweet!! Let everyone know you tried this sauce!Click To Tweet
Salted Caramel Sauce
Yield 1 cup
Perfect on pancakes or over ice cream, this salted caramel sauce is easy to make and impossible to stop eating!
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream*
- 3 tbsp unsalted butter
- 1 tsp vanilla
- 3/4 - 1 1/4 tsp sea salt, to taste
- Combine the sugar and water until thoroughly mixed in a medium sized saucepan. Place the saucepan over medium-high heat.
- Without stirring, allow the mixture to simmer for about 12-15 minutes, or until it has turned a deep amber hue.
- While the sugar and water is simmering, place the heavy cream in a small saucepan over low heat and allow to warm. Do not allow the cream to boil.
- When the sugar and water mixture has turned into a deep amber hue, turn the heat to low and slowly whisk in the warm cream.
- Allow the sauce to simmer on low for a couple of minutes, then remove from heat and stir in the butter, vanilla and salt, to taste. Start with 3/4 tsp and add more as necessary.
- Serve the sauce warm, or allow to cool and place into a glass jar. Sealed sauce will keep at room temperature for 3 days and in the fridge for up to 2 weeks.
*I use 35% whipping cream; I would not recommend using half and half or anything much less than 35% milk fat.