Homemade Salted Caramel Sauce
This homemade salted caramel sauce is rich, smooth and ready in minutes with just four simple ingredients. Perfect for drizzling, baking or gifting.
Ingredients
- ¾ cup brown sugar, lightly packed
- ¼ cup salted butter, cut into small cubes
- ½ cup whipping cream or heavy cream
- ¼ teaspoon sea salt
Instructions
- Add brown sugar to a heavy saucepan over medium-low heat. Whisk until it starts to break down into very fine granules.
- Add butter and stir until completely melted and bubbly (about 2 minutes).
- Slowly pour in cream until it comes to a boil, stirring constantly. (Use caution while heating. The hot bubbly mixture can splatter, especially while adding the cream.)
- Remove from heat and add salt. Best served warm.
Notes
- Want a thicker caramel? Cut back on the amount of cream by about 2 tablespoons.
- Can I use unsalted butter? Yes! Increase amount of sea salt to your taste.
- Can I use golden sugar? For sure! However, brown sugar contains more molasses, which helps to create a stronger caramel flavour.
- Can I double the batch? You bet! Simply double the ingredient measurements. It will take a few minutes longer to prepare.
- How do I store salted caramel sauce? Cool, then transfer to a glass jar. It will keep in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months. Be sure to leave space at the top of the jar for expansion.
- How do I reheat? Add to a small saucepan over medium heat and stir continually until desired temperature is reached. Or, transfer to microwave-safe bowl and heat for 15 seconds at a time, stirring between.