Easy Salted Caramel Sauce Recipe
Everyone loves salted caramel and this Easy Salted Caramel Sauce Recipe is the only one you need. Homemade is best and with just 4 ingredients and 10 minutes, you can have this sauce on hand whenever you want it.
This a luscious, thick caramel sauce recipe that I’ve had on the site since January 2014. The sauce was used as a delicious treat in the center of Chocolate Caramel Turtle Cupcakes.
With fall just around the corner and I’m thinking of comfort food and warm desserts, it always makes me want salted caramel everything. Last week, I made Salted Caramel Pecan Brownies which is pretty much the ultimate use of this easy caramel recipe. These brownies did not last long.
Scroll down to the bottom of this post to see more delicious recipes using this Easy Salted Caramel Sauce.
- It is important to not have the heat too high while the sugar is cooking. When you see the sugar bubbling, this is the stage you want to keep it at until it until it turns dark amber in color. Don’t stir, this will cause the sugar to crystalize.
- Once the sugar has reached the dark amber stage, you must remove it immediately from the heat as it can turn very quickly from the perfect color, to too dark.Stirring the heavy cream into the sugar may seem scary, because it will bubble because of the dramatic temperature difference between the sugar and the cream, but it will not bubble over, just keeping stirring. The key is to add the cream in a slow, steady stream so the sugar does not cool down too quickly and solidify.
- I like to transfer the sauce from the pan to a pouring jug to cool, this makes it easier to transfer the sauce to a jar.
If you’ve made this or any other recipe leave a comment below. I love to hear from my readers!
- 1 cup (200 grams) granulated sugar
- 3 tablespoons water
- 1/2 cup (245 grams) heavy cream
- 3 1/2 tablespoons unsalted butter, cubed
- 1 teaspoon sea salt
- To a medium saucepan add the sugar and water. Heat over medium-low heat until sugar dissolves.
- Increase the heat until the sugar mixture bubbles and continue to cook until it turns amber in color. Immediately remove from heat.
- Whisk in the heavy cream (it will bubble) until well mixed. Return back to the heat and simmer until thickened. If it clumps on the whisk, it will melt. Stir in the butter and the salt. Allow to cool.
This recipe yields 1 1/4 cups (162 grams)
The sauce can be stored in a tight container for up to 2 weeks the refrigerator.
Amount Per Serving Calories 290Saturated Fat 11gCholesterol 58mgSodium 400mgCarbohydrates 34g