salted caramel sauce in a mason jar

Easy Salted Caramel Sauce

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This homemade salted caramel sauce is easy to make in just ten minutes with simple ingredients and no special equipment. It’s perfect for topping brownies, ice cream, cookies, or whatever other sweet treats may cross your mind.

Is there anything better than the mixture of salty and sweet? If you answered no, then you’re going to love this easy recipe for salted caramel sauce. It only takes four ingredients, doesn’t require a candy thermometer, and beats anything you will find at the store.

Tips For Making Salted Caramel Sauce

  • Stay by the stove. This trick to getting this caramel sauce right is consistent stirring and keeping an eye on it so it doesn’t overcook.
  • Get your ingredients ready ahead of time. I am terrible at mise en place, which is a French phrase for “everything in its place,” but I really recommend it for this recipe. Getting everything together before you start will keep you from stepping away from your caramel sauce while it’s cooking.
  • Stir in the butter as soon as the sugar is finished melting, which should only take a few minutes.

How To Use Salted Caramel Sauce

Storing

Your salted caramel sauce is good in the fridge for up to two weeks. It fits nicely in an 8oz mason jar, and would even make a cute gift with a homemade tag.

How To Make Salted Caramel Sauce

Ingredients

1 cup granulated sugar
6 tbsp salted butter, cut into cubes
1/2 cup heavy whipping cream
1 tsp sea salt

Instructions

  1. In a medium sauce pan, cook sugar over medium heat, stirring constantly with a wooden spoon or rubber spatula. The sugar will first start to clump together, before it begins to melt into a liquid that is a light-amber color.
  2. Once the sugar is all melted, stir in the cubes of butter. The caramel will start to bubble up once the butter is added in. Continue to stir consistently until the butter is completely melted.
  3. Next, slowly pour in the heavy whipping cream, stirring consistently until combined. The caramel will once again bubble up once the cream is added in, so be careful.
  4. Once the cream is incorporated, let the caramel boil for 1 minute without stirring, then remove it from the heat.
  5. Let the caramel cool to room temperate before serving. It will thicken as it cools. It will keep for up to two week in the refrigerator.

Recipe from House of Nash Eats

Other recipes you may like:

Peanut Butter Banana Bread
Raspberry Curd
Orange Curd
Fig and Oat Cookies
The Perfect Cranberry Sauce
Raspberry Cordial
Honey Lavender Butter

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