Homemade Salted Caramel Sauce
This homemade salted caramel sauce is super easy to make and only requires 5 ingredients. You can use this salted caramel recipe with any and all of your favorite desserts too!
Equipment
- Saucepan
- Whisk
- Glass Jar
Ingredients:
- 1 cup sugar (make sure it's labeled "pure cane")
- 6 tablespoons unsalted butter, cubed, room temperature
- ½ cup heavy whipping cream, room temperature
- 1 teaspoon salt
- ½ teaspoon vanilla extract
Instructions:
- In a medium saucepan over medium-heat, add the sugar. Once the sugar starts to melt and clump together, continuously whisk it until completely melted.
- Allow the melted sugar to sit until it starts to turn amber in color (about 10-15 seconds). Then remove it from the heat.
- Add the cubed butter and constantly whisk it until melted. Be careful, as the mixture will start to bubble once the butter comes into contact with the melted sugar.
- Then add the heavy whipping cream, whisking constantly until incorporated. Then whisk in the salt and vanilla extract.
- Pour the hot caramel into a glass bowl, jar, or container and cool completely before using. The caramel will thicken up as it cools down.
- Keep the salted caramel in an airtight container or glass jar on the counter for up to 3 days or in the refrigerator for up to 2 weeks.
Notes:
Room Temperature Ingredients: It's super important that both the butter and heavy whipping cream are at room temperature. If it's still cold, the caramel might seize up.
Saucepan: Use a light-colored or stainless steel saucepan. That way you can keep track of the color and won't accidentally burn the sauce.
Storage: Keep the sauce in a glass jar on the counter for up to 3 days or in the refigerator for up to 2 weeks.
Nutrition
Calories: 149kcalCarbohydrates: 17gProtein: 0.3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 197mgPotassium: 12mgSugar: 17gVitamin A: 321IUVitamin C: 0.1mgCalcium: 9mgIron: 0.02mg
Tried this recipe?Let us know how it was!