This salted caramel sauce only requires 5-ingredient. Sugar, butter, heavy cream, vanilla, and salt. You can eat this buttery caramel warm or at room temperature for a more gooey texture. This is the perfect caramel sauce for ice cream, brownies, or by-the-spoon pull! Shall we?
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Ingredients
All you neeed for the perfect salted caramel sauce are 5 ingredients!
- Sugar: I use plain white granulated sugar for this recipe. For a butterscotch sauce, you can replace the white sugar with brown sugar.
- Unsalted butter: I use unsalted butter for this caramel sauce because you will be adding salt towards the end of the cooking process.
- Heavy cream: I use a good quality heavy whipping cream. The heavy whipping cream will allow the caramel to be loose so it can be used as a sauce.
- Vanilla extract: Using real, good-quality vanilla extract will enhance the sweet side of this caramel sauce. It’s added at the end because vanilla doesn’t require long cooking times.
- Fine sea salt or sea salt flakes: I used fine sea salt that is added at the end of the cooking process. Salt is another flavor enhancer.
How to make caramel sauce
Step 1: Place the sugar in a heavy bottom saucepan over medium heat. Preferably a pan that is deep and a little wide. You’ll need the space because once you add the butter and cream, the mixture will bubble up.
Step 2: Next, you can let the sugar sit on the heat for a minute or two. It will take a few minutes for the pan to heat up enough to start melting the sugar. Now. you can begin to continuously stir the sugar. The sugar will begin to clump. This is perfectly ok.
Step 3: Continue to stir until the sugar has liquified and turns a light amber color.
Step 4: Now you will continuously stir in the room temperature butter. Mix until the butter is fully incorporated.
Step 5: Now add the heavy whipping cream, vanilla, and salt. Whisk until fully incorporated.
Tips for the perfect caramel
In essence, caramel sauce is pretty easy to make. It requires a touch of patience and a watchful eye. Follow these suggestions for perfectly smooth, creamy salted caramel sauce.
- Make sure all of your ingredients are at room temperature. This will ensure that all the ingredients will come together into a cohesive caramel sauce.
- What I like to do is strain the caramel. There always seems to be a clump or two of unmelted sugar, and it’s perfectly ok. I love smooth silky caramel sauce. I take a metal sieve and strain the caramel while it’s still very hot.
- You’ll want to stir the sugar continuously while it melts. Be very careful not to let too much sugar brush up against the inside of the pot. They say to brush the sugar down while it’s melting, but I just don’t. I’d rather just strain it at the end.
How to store salted caramel sauce
Storing your fresh salted caramel sauce doesn’t require a lot of preparation. This is how to store your caramel:
Once you’re finished cooking your caramel sauce, transfer it to a heat-safe, airtight container. Allow the caramel to cool for about 5 minutes before placing the cover over the container. Ideally, homemade caramel can stay at room temperature for a few days but considering it’s made with dairy, you may want to directly place it in the fridge. Just be sure to cool the caramel completely for placing it in the refrigerator.
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Try salted caramel sauce in these recipes!
Giant Chocolate Chip Walnut Cookies
My Mom’s Super Moist Chocolate Cupcakes
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How to Make Homemade Salted Caramel Sauce
Description
A smooth, silky, and buttery homemade caramel sauce made with sugar, butter, and heavy cream.
Ingredients
- 1 cup granulated sugar
- 6 tablespoons butter
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine coarse sea salt
Instructions
- Place the sugar inside of a deep and wide heavy-bottom saucepan over medium heat.
- Continuously stir the sugar until it begins to clump.
- Continue to stir the clumpy sugar until it liquefies and turns a light amber color.
- Now add the room-temp butter, whisking until the butter has been incorporated.
- Remove from heat and add the heavy whipping cream, vanilla, and salt. Whisk until all the ingredients are incorporated.
- Strain into a clean heat safe bow while the caramel is still hot.
- Allow caramel to cool for a few minutes. Then transfer to a heat-safe airtight container. Enjoy!
