Homemade Salted Caramel Sauce is so easy to make and is perfect for ice cream, coffee, dips, and more! Read on to learn how to make your very own caramel sauce.
This recipe was originally published in 2011. It has been updated and republished.
There is NO reason in the world to go to the store and buy a bag of caramels that cost you an entire kidney when you can create your own homemade salted caramel sauce right from the items in your pantry!
I am a firm believer in using what you have and that is exactly what I did the night I made homemade sundaes for my family. I have now made a homemade chocolate sauce, caramel sauce, and I will just keep continuing to make delicious sauces from scratch.
How to make Your Own Salted Caramel Sauce
Simply start by gathering all your ingredients — sugar, butter, heavy cream, and salt. That is really all you need to make a good caramel sauce.
Start by adding in your sugar and water. Now, cook over medium-high heat until you see the sugar starting to caramelize.
Once it begins to brown, add in your heavy cream. Be very careful as to not burn yourself. It will put off a lot of steam at this point. you will want to get it off the heat.
If you cook it too long, it will turn into caramels and you do not want that, I promise you. You are looking for a luxurious sauce that is thick and pourable.
Once you remove it from the heat, add in your butter and salt. Mix together and enjoy!
You can store your caramel sauce in these easy squeeze jars.
- 1 1/4 cups sugar
- 1/3 cup water
- 3/4 cup whipping cream
- 1/3 cup butter, cut into pieces
- 1 teaspoon of salt
- Combine sugar and water in a large heavy saucepan; cook over medium-low heat, stirring often, until sugar dissolves.
- Increase heat to medium-high, and boil gently, without stirring, until syrup turns a deep amber color, occasionally brushing down sides of pan with a wet pastry brush and swirling pan (about 6-8 minutes).
- Gradually add cream, but be careful because sauce will bubble a lot!
- Add butter; stir gently until smooth. Remove from heat, and stir in salt.
- Serve hot over ice cream or you can store in the refrigerator, covered for up to three weeks. If storing, place a layer of saran wrap over the caramel to keep the film from creating over the top of it.
Amount Per Serving: Calories: 176 Total Fat: 10g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 30mg Sodium: 221mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 0g Sugar: 21g Sugar Alcohols: 0g Protein: 0g