The perfect balance of sweet and salty, you won’t be able to get enough of this salted caramel sauce.
This salted caramel sauce is stupid easy to make and makes way more than you need. Use it as an ice cream topping, a dip for apples, swirled in some salted caramel blondies… or just grab a spoonful as is! With only 4 ingredients, you can have this delicious and versatile sauce ready in no time.
A few notes:
- Have your ingredients ready in advance: Caramel browns *fast.* If you’re cubing the butter or microwaving the heavy cream when the sugar starts to caramelize, you’ll likely burn it. So have everything prepped and ready by the stove before you start cooking!
- Use a big pot or pan: When you add your butter and heavy cream to the boiling sugar, it will bubble up. Having this hot sugar mixture spill over the sides of your pan is not only dangerous but also creates a mess. So opt for a pan on the larger side and save yourself the trouble.
- Salt, salt and more salt: I think the beauty of salted caramel is the balance that is hit between sweet and salty. Because of this, I like to add at least two teaspoons of flake salt in the salted caramel sauce itself as well as topping it off with a little more once in the storage container. Feel free to play around with the salt level and adjust to your own taste!
- Storage: This keeps in the fridge for at least a month (if it lasts that long). It sets to a pretty thick consistency, so when you’re ready to use some, make sure to microwave it for 15-30 seconds to get back to a pourable state.
Salted Caramel Sauce
The perfect balance of sweet and salty, you won't be able to get enough of this salted caramel sauce. Put it together in 10 minutes and then store in your fridge to enjoy with all your favorite treats!
Equipment
- 2-3 Quart sauce pan
Ingredients
- 2 Cups Sugar
- 12 Tbsp Unsalted butter room temperature and cubed
- 1 Cup Heavy cream room temperature
- 2 tsp Flake salt plus some to sprinkle on top
Instructions
- Prep your butter and cream by letting them come to room temperature and cubing the butter. To speed up this process pop either in the microwave for a few seconds to get them up to temperature.12 Tbsp Unsalted butter, 1 Cup Heavy cream
- Add your sugar to a heavy 2-3 quart sauce pan and heat over medium high. Whisk occasionally until the sugar starts to melt and then start whisking constantly. It will start to clump up before it starts browning and fully melting.2 Cups Sugar
- Once melted, continue to cook the sugar until it reaches a deep amber color. Be careful to not burn your sugar at this step.
- Once you're happy with the color, add the butter. The mixture will start to foam up and there will be lots of steam. Mix until the butter is melted and fully combined and then remove from the heat.
- Slowly pour in the heavy cream. Whisk until well incorporated and the caramel is smooth.
- Whisk in the flake salt. Let the caramel cool for about 10 minutes in the pan before transferring to a large jar or air tight container to cool to room temperature. I like to sprinkle a little extra salt on top for good measure.2 tsp Flake salt
- Store in the fridge for up to a month.
Notes
- Have your ingredients ready in advance: Caramel browns *fast.* If you’re cubing the butter or microwaving the heavy cream when the sugar starts to caramelize, you’ll likely burn it. So have everything prepped and ready by the stove before you start cooking!
- Use a big pot or pan: When you add your butter and heavy cream to the boiling sugar, it will bubble up. Having this hot sugar mixture spill over the sides of your pan is not only dangerous but also creates a mess. So opt for a pan on the larger side and save yourself the trouble.
- Salt, salt and more salt: I think the beauty of salted caramel is the balance that is hit between sweet and salty. Because of this, I like to add at least two teaspoons of flake salt in the salted caramel sauce itself as well as topping it off with a little more once in the storage container. Feel free to play around with the salt level and adjust to your own taste!
- Storage: This keeps in the fridge for at least a month (if it lasts that long). It sets to a pretty thick consistency, so when you’re ready to use some, make sure to microwave it for 15-30 seconds to get back to a pourable state.
