Easy Homemade Salted Caramel Sauce Recipe
This easy-to-make, no-fuss salted caramel sauce comes together quickly to get you the most flavorful sauce for apple pie bars, ice cream, pies, and more!
Equipment
- 1 2-3 quart stainless steel saucepan
- 1 heat resistant spatula
Ingredients
- 1 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream at room temperature
- 1 tsp salt
- 1 1/2 tsp vanilla
Instructions
- Get all the ingredients together first as you have to quickly add the heavy cream.
- Combine the sugar and water in your saucepan and cook over medium heat, stirring with a heat-resistant rubber spatula until the sugar has dissolved about 5 minutes.
- Allow the mixture to simmer without stirring until medium amber in color, swirling as needed to ensure even caramelization. This will take an additional 5-11 mins. depending on your stove and temperature. Be careful at this stage as this is where burning can happen.
- When the caramel sauce turns amber, immediately add the heavy whipping cream and reduce the heat to medium-low. This is where the high bubbling occurs. Stir constantly with a heat-resistant spatula to knock back the foam. Remove from heat and stir in the vanilla extract and salt.
- Allow caramel to cool before using. It will thicken as it cools. Caramel will be runny while warm and turn a little chewy when cold.
- Refrigerate for up to 1 month in an airtight container. Reheat in the microwave or on the stove to desired consistency.
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Notes
- Make Ahead & Freezing Instructions: You can make this caramel in advance. Store in an airtight container in the refrigerator for up to 1 month Reheat in the microwave or on the stove to desired consistency To Freeze: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
- Larger Batches: Do not try to double this recipe as the sugar may not melt correctly and you would have a bigger chance of bubbling up over the pot. Make separate batches instead. It becomes easier with practice and it makes great holiday gifts!
- Use your eyes: You don’t have to use a candy thermometer with this recipe, but you do have to watch the sugar boil closely. Once the sugar starts turning into an amber color it can burn quickly if left alone. If burned, it will taste bitter.
- Regular Caramel: If you want to make regular caramel, reduce salt to 1/2 teaspoon.
- This recipe will yield about 1 and 1/2 cups of caramel sauce.
- The nutrition facts are for the entire amount of recipe.
Did you make this Recipe? Leave a comment & recipe rating below. Tag @thesassandsalt on Instagram so we can admire your masterpiece!
