Homemade Salted Caramel Sauce
Only 4 ingredients and no candy thermometer needed - this rich and gooey Homemade Salted Caramel Sauce is easy to drizzle, dip, or bake with!
Servings: 12 ounces
Calories: 148kcal
Equipment
- Large Skillet or saucepot
- Silicone Spatula or wooden spoon
Ingredients
- 1 cup granulated white sugar
- 6 tablespoons salted butter cubed
- ½ cup heavy cream
- ¼ teaspoon flaky sea salt (optional)
Instructions
- In a large skillet or saucepan, add the sugar and heat over medium-low heat (I use setting 3 on my stovetop.)Do not stir until it begins to melt and brown almost completely.
- As soon as it completely melts, stir a few times and then add cubes of butter while mixing.Be very careful, the sugar will begin to bubble and can burn you!
- Once the sugar and butter are completely combined, take the skillet off of the heat and stir in your heavy cream.The caramel will begin to bubble again due to the temperature change between the hot sugar and the cool cream.
- The caramel should be silky smooth and a beautiful copper color. Toss in ¼ teaspoon of flaky sea salt if you like.
- Store in a glass container with a lid in the refrigerator for up to 2 months. Enjoy!
Notes
Don't stir too early:
Don't stir the sugar until it's almost completely melted and browned; stirring too early or too often can cause the sugar to crystallize and form rock hard pieces that will not melt. You'll have to toss the entire pan and start from the beginning!
Use the right vessel:
I recommend using a skillet, especially if it's your first time making salted caramel. A wide, shallow pan like a skillet can help the sugar melt more evenly and faster; plus, you can easily see when it's almost time to move on to the next step.
Other notes:
The caramel sauce will continue to thicken up as it sits. To thin it up again after it's cooled down, microwave gently and stir after each time until it's smooth and silky.
If you prefer regular caramel, omit the additional sea salt.
Freezing Instructions:
You can freeze homemade caramel sauce for up to 3 months. Store in a freezer-safe bag with all of the air removed, then lay it flat until it freezes solid.
When you're ready to use it again, simply thaw it out in the fridge overnight or at room temperature before consuming.
Nutrition
Serving: 1 ounce | Calories: 148kcal | Carbohydrates: 17g | Protein: 0.3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 48mg | Potassium: 11mg | Sugar: 17g | Vitamin A: 321IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.02mg