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.
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- 1 cup granulated sugar
- 3 tablespoons water
- 3/4 cup 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. 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: 290 Saturated Fat: 11g Cholesterol: 58mg Sodium: 400mg Carbohydrates: 34g