Name: Salted Caramel Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup sugar; 6 tablespoons unsalted butter, room temperature; ½ cup heavy whipping cream; ¾ teaspoon sea salt flakes; 1 tsp vanilla

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Rich and delicious, this easy homemade salted caramel sauce is perfect for all things fall - drizzle on pie, dip with apples and pour on ice cream.

With just a few kitchen staples and 15 minutes, you can have yourself a rich and delicious homemade salted caramel sauce. This salted caramel sauce is easy to whip up and tastes so much better than store-bought caramel sauce. The best things in life are homemade, and I'm here to tell you that this salted caramel sauce is no exception.

Rich and delicious, this easy caramel sauce is perfect for all things fall. Drizzle on pear pie, pour over ice cream or dip apples into it for a simple treat. We've even dribbled this tasty sauce over waffles for a nice breakfast indulgence. This is an easy recipe that tastes decadent. You'll want to surprise your guests with it every holiday.

Making homemade salted caramel sauce is easy and fun; just make sure you use a saucepan with high sides. There is sort of a chemical reaction that happens, but no need to fear making this recipe. Again, just make sure you have a high-sided saucepan for all the bubbling action. Now that I've convinced you to make this easy, rich and decadent homemade salted caramel sauce, read on to learn how to make it.

How to Make Homemade Caramel Sauce

First, melt down the granulated sugar over medium-low in a medium-sized heavy-bottomed saucepan with high sides. Whisk often (every 30 seconds or so) until the sugar is completely melted. The sugar will clump at first but will eventually melt entirely. Keep an eye on it to make sure it does not burn, stirring every 30 seconds. The melting process usually takes around 10 minutes or so. The color will turn to a deeper amber color, and you should notice a nutty aroma.

Once the sugar has melted, remove from heat immediately and whisk in the room temperature butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. Hence the need for a high-sided saucepan. Keep whisking until thoroughly combined.

Next, pour in the heavy cream, sea salt flakes and vanilla. Whisk until everything is combined.

Pour into a small bowl or cup and allow to cool completely before using. Taste a spoonful of cooled caramel. If desired, add additional sea salt to taste!

Cover tightly and store for up to 1 month in the refrigerator or 3 months in the freezer. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.