If you're looking for the perfect finishing touch to your favorite desserts, this homemade salted caramel sauce is a must make! Rich, velvety, and with just a hint of salt, this sauce transforms any dessert into a decadent treat. Whether drizzled over ice cream, poured over cake, or simply enjoyed by the spoonful, it’s sure to become your newest obsession!
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❤️ Why You'll Love This Recipe
- Quick and Easy – With just a few simple ingredients and easy steps, this salted caramel sauce comes together in a cinch. It's the perfect topping for any last-minute dessert fix.
- Customizable – The balance of sweet and salty can easily be adjusted according to your taste, giving you the freedom to make it as decadent or subtle as you prefer.
- Versatile – This sauce is incredibly versatile! You can drizzle it over ice cream, cakes, pancakes, or even fruit for an instant upgrade to any treat.
Salted Caramel Sauce is pure magic. I discovered the appeal when I was looking for the perfect topping for some of my favorite desserts. I couldn’t believe how easy it was to make it with just a few simple ingredients I already had on hand: sugar, butter, cream, vanilla, and salt. The caramel sauce is a velvety, golden liquid that’s so indulgent and decadent, and when you add a little bit of salt, it creates the perfect balance of sweet and salty that your taste buds won't be able to resist. Trust me, you might even find yourself eating it by the spoonful right from the saucepan (I won't judge!) l literally want to drizzle this sauce on everything!
This salted caramel sauce isn't just a nice treat; it’s a literal game-changer. It takes only a few minutes to make, and it completely transforms your desserts from good to out-of-this-world delicious. No matter what you choose to drizzle it on, it's the kind of sauce that just makes everything better. And let’s be real, it’s practically irresistible straight from the spoon. If you love sweet treats that have that perfect salty-sweet balance, this recipe will quickly become your go-to for any occasion!
🥘 Ingredients
- Granulated Sugar: The sugar caramelizes to create that deep, rich sweetness and golden color.
- Butter: Adds a silky richness and smooth texture, balancing the sweetness and making the sauce velvety smooth.
- Heavy Cream: Creates a creamy, smooth consistency that makes the sauce perfect for drizzling over your favorite desserts.
- Vanilla – Enhances the flavor.
- Salt – Balances the sweetness and elevates the caramel flavor.
*Make sure to scroll to the bottom of this post for the recipe card, which includes the full list of ingredients and quantities.
🔪 Instructions
- Add the sugar to a medium saucepan. Melt it down over medium heat.
2. Stir the sugar occasionally. As it starts to get clumpy, start stirring it consistently until it turns a dark amber liquid. Keep a close eye on it, as it can burn quickly at this point.
3. Once the sugar has melted and has reached a dark, rich amber color, remove the pan from the heat.
4. Quickly whisk in the stick of butter until it has fully melted.
5. Quickly pour in the heavy cream and whisk again. Keep whisking the sauce until it is smooth and the ingredients are combined.
6. Whisk in the vanilla and sea salt. Cool at room temperature.
7. Once the caramel sauce has cooled down, use it on a dessert or transfer it to a container or glass jar for storage.
🌟 Pro Tip
Keep a close eye on the sugar as it melts, especially when it reaches that amber color. The transition from golden to burnt can happen quickly, so don’t step away from the stove! If you're using an electric stovetop, be patient—it might take a bit longer for the sugar to fully melt. Just be patient and don't rush it! That liquid gold will be yours soon!
🧂 Serving Suggestions
- Ice Cream
- Bread Pudding
- Brownies
- Apple Crisp
- German Pancakes
- Waffles
- Fruit
- Pavlova
- Cake
- Popcorn
- Cheesecake
- Baked Apples
🍴Storage and Reheating
Refrigerator: Store your salted caramel sauce in an airtight container in the refrigerator for up to two weeks.
Reheat: To reheat, simply warm it gently in the microwave or on the stovetop, stirring occasionally, until it reaches your desired consistency. If the sauce thickened up too much in the fridge, add a small splash of cream to loosen it up while reheating.
🌟 Recipe Tips
- Use a heavy-bottomed pan. A heavy-bottomed pan helps distribute heat evenly, preventing hot spots that can burn the sugar.
- Whisk the sauce quickly. When adding the butter and cream, whisk quickly to combine everything together and avoid clumps.
- Add the salt gradually. Start with a small pinch of salt and taste as you go, adjusting to your preference for the perfect balance of sweet and salty.
💭 FAQs
It's best to use unsalted butter to control the amount of salt in the recipe. However, if you only have salted butter, reduce or omit the added salt in the recipe.
🍯 More Sweet Toppings
If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!
📋 Recipe
Salted Caramel Sauce
Equipment
Ingredients
- 1 cup granulated sugar
- 6 tablespoons butter
- ½ cup heavy cream
- 1 teaspoon vanilla
- ½ teaspoon salt
Instructions
- Add the sugar to a medium saucepan. Melt it down over medium heat.
- Stir the sugar occasionally. As it starts to get clumpy, start stirring it consistently until it turns a dark amber liquid. Keep a close eye on it, as it can burn quickly at this point.
- Once the sugar has melted and has reached a dark, rich amber color, remove the pan from the heat.
- Quickly whisk in the stick of butter until it has fully melted.
- Quickly pour in the heavy cream and whisk again. Keep whisking the sauce until it is smooth and the ingredients are combined.
- Whisk in the vanilla and sea salt. Cool at room temperature.
- Once the caramel sauce has cooled down, use it on a dessert or transfer it to a container or glass jar for storage.
Notes
- Troubleshooting: If the sauce clumps when adding the butter or cream, don’t worry—just keep whisking and gently reheat until smooth.
- Storage: Store the sauce in an airtight container in the refrigerator for up to two weeks. Reheat gently, adding a splash of cream if needed.
- Serving Tip: This sauce is perfect for drizzling over ice cream, cakes, pancakes, or fresh fruit. You can also use it as a drizzle for popcorn or a dip for fruit.
- Consistency: If the sauce thickens too much after refrigeration, warm it up and add a little extra cream to adjust the consistency.
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