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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Salted Caramel Sauce
What can I say about this salted caramel sauce other than it is one of the best sauces for chocolate desserts, ice cream sundaes or licking off the spoon for a little sweet treat.
- 1 cup granulated sugar
- 1/4 cup 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. Immediately remove from heat.
Whisk in the heavy cream (it will bubble) until well mixed. 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.