Salted Caramel Sauce (With Step-by-Step Pictures)
Easy to make salted caramel sauce that’s perfect drizzle on cheesecakes, puddings, ice cream, brownies, and anything else you please! Check out the step-by-step pictures at the bottom for an easy to follow along guide.
This is my favorite salted caramel sauce recipe.
And the best part is that it requires just 5 simple ingredients. Which means that you can make caramel sauce and store it in your refrigerator for everything. I love drizzling salted caramel sauce on my cinnamon rolls, on ice cream, on my brownies, and my banana pudding {recipe coming soon}. It’s also great to drizzle on sliced bananas or apples – a bit of health and dessert.
I love the combination of salty and sweet. It’s the best of both worlds. There is nothing like the combination of sweet and salty. A wittle bit of this and a wittle bit of that.
The ideal of making salted caramel sauce can be pretty daunting. Anything that involves melting sugar sounds like a task. But let me assure you, if you follow my simple step-by-step instructions it’s beyond simple to do. The pictures will help ensure you get perfect caramel sauce everything.single.time.
My recipe of caramel sauce is one of the most simplest recipes you’ll find on the internet. In fact, you don’t even need a candy thermometer. Just follow the picture guides below the recipe and you’ll be able to make the sauce just like mine.
I’m always eager to start drizzling it on everything. But keep in mind, you’ll want to cool the sauce down before using it in a recipe of drizzling it on ice cream. Keep in mind that the sauce will also thicken as it sits. So if it looks a bit thin after it’s done, fear not!
My salted caramels sauce recipe is very versatile. If you leave out the salt, you can get regular caramel sauce. Also, the kind of salt you use is up to you. You can use sea salt or fleur de sel.
Fleur de sel is sea salt that’s been hand-harvested my workers who scrape the top layer of salt before it’s collected at the bottom in large salt pans. Because is scarce is availability and so labor-intensive, it’s one of the most expensive salts. (source: Wikipedia). I found mine at Trader Joe’s incase you’d like to use some for this recipe.
Go make some of my caramel sauce because i’ve got a recipe coming up on Wednesday that you’re gonna wanna make this for! It’s perfect for your easter brunch.
Easy, breezy salted caramel sauce. YUM.
Salted Caramel Sauce
Easy to make salted caramel sauce that's perfect drizzle on cheesecakes, puddings, ice cream, brownies, and anything else you please! Check out the step-by-step pictures for an easy to follow along guide.
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 4 tablespoons (1/2 stick) butter
- 1/2 cup + 2 tablespoons heavy cream
- 3/4 teaspoon sea salt (or 1/2 teaspoon fleur de sel)
Instructions
- Make sure to gather and measure all your ingredients prior to making the caramel sauce. Keep hair, children, and pets away from the stove as sugar can cause severe burns.
- Add the sugar and water in a light colored heavy bottom 2 1/2 quart (or larger) saucepan. Heat on medium-high heat and keep whisking until the mixture reaches a boil.
- Once the mixture boils, do not whisk, you may, however, grab the handle and swirl the pan, allow the mixture to reach an amber color and then a dark amber color (see below the recipe for pictures). This will take approximately 9-11 minutes, so be patient.
- Once the dark amber color is reached, add the butter and whisk until it melts, remove from heat when the butter is done melting. Be careful as the caramel will bubble rapidly when the butter is added.
- Slowly pour the cream into the mixture and whisk until it combines. Be careful as the mixture will bubble vigorously and may splatter. When the mixture is smooth and flows well with the whisk, add the fleur de sel (or sea salt). Store caramel in a glass jar at room temperature until it's cool. When cooled completely store in an airtight container for up to 3 months.
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Can i store at room temperature ?
Storing it in the refrigerator is best. Just pop it in the microwave as needed.
I think I got gun shy and pulled mine out of the amber stage before it was dark enough BUT it’s still delicious (maybe more of a butterscotch taste vs. caramel since it wasn’t cooked as long) and will be delicious on top of our Thanksgiving apple crisp. This was very easy to make. I’ll let it cook a minute or two longer next time!
I did the same and added a few drops of Parisian browning essence, still tastes the same. I wonder why there is no butter!
I just made it today to top my caramel apple filled doughnuts. I finished with a sprinkling of cinnamon sugar. It turned out delicious! If you are looking for a super sweet sauce, this is not it, it is a salty caramel sauce with a hint of sweet.