Best Salted Caramel Sauce

The best salted caramel sauce! Perfect on pancakes or over ice cream, there are endless ways to enjoy this easy homemade salted caramel sauce!

*Please note* this post was originally published in 2017. I’ve updated the photos and added headings but the original post and recipe remains the same

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 sauce 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 the best 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!

How do you make salted caramel sauce?

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.

Can salted caramel sauce be kept at room temperature?

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.

If you LOOOOVE salted caramel as much as I do, you MUST check out these dishes featuring the liquid gold!!

• salted caramel apple rose pie
• rolo no-churn ice cream
• gluten-free skillet brownie
• salted caramel chocolate almond clusters
• mini egg skillet cookie

Best Salted Caramel Sauce

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

• Author: Katherine
• Total Time: 50 minutes
• Yield: 1 cup 1x

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Description

The best salted caramel sauce! Perfect on pancakes or over ice cream, there are endless ways to enjoy this easy homemade salted caramel sauce!

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Ingredients

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• 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

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Instructions

1. Combine the sugar and water until thoroughly mixed in a medium sized saucepan. Place the saucepan over medium-high heat.
2. Without stirring, allow the mixture to simmer for about 12-15 minutes, or until it has turned a deep amber hue.
3. 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.
4. 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.
5. 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.
6. 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.

Notes

*I use 35% whipping cream; I would not recommend using half and half or anything much less than 35% milk fat.

• Prep Time: 25 minutes
• Cook Time: 25 minutes

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