Salted Caramel Sauce

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

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: salted caramel sauce

Prep Time: 5

Cook Time: 10

Servings: .5 Cups

Calories: 1788kcal

Author: Shannon

Ingredients

1 cup sugar
6 tablespoons unsalted butter room temperature
½ cup heavy whipping cream
¾ teaspoon sea salt flakes
1 teaspoon vanilla

Instructions

In a medium-sized heavy-bottomed saucepan with high sides, whisk the sugar on medium-low until it is melted. The sugar crystals will clump up first but will eventually completely melt. This will take about 10 minutes. Be patient and keep an eye on it to make sure it does not burn, stirring every 30 seconds or so. The sugar mixture should be a deep amber color.
Once the sugar has melted, remove from heat immediately and stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly up the sides of the pot when the butter is added.
Next, pour in the heavy cream, sea salt flakes and vanilla. Stir until everything is combined.
Pour into a small bowl or glass jar and allow to cool completely before using. Taste a spoonful of cooled caramel. If desired, add more 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.

Nutrition

* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.