Homemade Salted Caramel Sauce
Make sure to like Living Green and Frugally on Facebook, Shop at amazon to help support my site and explore our PINTEREST BOARDS for innovative ways you can become self-sufficient.
Hey there, sweet friends! Today, I’m diving into one of my absolute favorite treats to whip up in my kitchen: homemade salted caramel sauce. It’s rich, gooey, and has just the right balance of sweet and salty. If you’ve never made caramel sauce before, don’t worry—this recipe is super approachable and comes with all the tips you need for success.
Picture this: drizzling warm caramel over vanilla ice cream, spreading it on toast (yes, toast!), or sneaking a spoonful straight from the jar when no one’s looking. Once you make it at home, you’ll wonder how you ever settled for the store-bought stuff!
Let’s get started!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have everything in your pantry.
- Quick to Make: From start to finish, it takes only about 15 minutes.
- Versatile: Use it for desserts, drinks, or as a gift!
Ingredients You’ll Need
- 1 cup granulated sugar
- 6 tbsp unsalted butter (room temperature, cut into pieces)
- 1/2 cup heavy cream (warm it slightly for best results)
- 1/2 tsp fine sea salt (adjust to taste)
Step-by-Step Recipe
Step 1: Melt the Sugar
In a medium saucepan, heat the sugar over medium heat, stirring constantly with a heat-resistant spatula or wooden spoon. The sugar will clump and then melt into a deep amber liquid. Be patient—it’s worth it!
Step 2: Add the Butter
Once the sugar is fully melted, add the butter. It’ll bubble up vigorously, so be careful! Keep stirring until the butter is fully combined.
Step 3: Stir in the Cream
Slowly drizzle in the warm heavy cream while stirring. The mixture will bubble up again, but that’s exactly what you want. Keep whisking until it’s smooth.
Step 4: Add Salt and Cool
Remove the pan from heat and stir in the salt. Pour the caramel into a heatproof jar or container and let it cool before using.
Tips for Perfect Salted Caramel Sauce
- Warm the Cream: Cold cream can cause the caramel to seize up. Warming it ensures a smooth consistency.
- Be Patient: Don’t rush the sugar-melting process; low and steady heat is your friend.
- Use the Right Tools: A heavy-bottomed saucepan prevents burning, and a wooden spoon or heat-resistant spatula works best for stirring.
- Storage: Store your sauce in a sealed jar in the fridge for up to 2 weeks. Reheat gently before using.
Common Questions
1. Can I use salted butter instead of unsalted?
Yes! Just reduce the added salt to about 1/4 teaspoon or adjust to your taste.
2. Why did my caramel turn gritty?
This can happen if the sugar isn’t fully melted or if it crystallizes during cooking. Make sure to stir consistently and keep the heat even.
3. Can I make this dairy-free?
Absolutely! Substitute the butter with vegan butter and the heavy cream with coconut cream. The flavor will have a slight coconut undertone but will still be delicious.
4. Can I freeze salted caramel sauce?
Yes, you can freeze it in an airtight container for up to 3 months. Just thaw it in the fridge overnight and warm it gently before using.
Ways to Enjoy Salted Caramel Sauce
- Drizzle over apple slices for a quick snack.
- Swirl it into your morning coffee.
- Use it as a filling for cupcakes or donuts.
- Gift it in a cute jar tied with ribbon during the holidays!
Making salted caramel sauce at home is one of those little joys that makes you feel like a kitchen rockstar. Plus, it’s so much more flavorful (and cheaper!) than anything you’d find in the store. So grab your saucepan, and let’s make some magic!
Let me know how you use your caramel sauce—I’d love to hear about your delicious creations! Warm hugs and sticky fingers,