Homemade Salted Caramel Sauce is easier to make than you’d think! The taste is outstanding! This goes great on ice cream, pies, in frosting, desserts, a dip for apples etc. and so much more!
Is there anything better than Homemade Salted Caramel?! I think not! This is amazing and screams fall! The possibilities are endless on how to use this! You all may know my favorite way to use this is to top it with one of the best desserts you will ever eat! …
Salted Caramel Apple Pie Bars! Move over apple pie! This dessert is outstanding and super fast to make! My secret is I actually just use 1 bowl to make each of the three steps and so it’s extra fast to make. If you haven’t tried it yet you need to asap!
Back to the Salted Caramel. This stuff is amazing! You could eat it by the spoonful! To make it is easier than you might think but still please read through the directions first and have your full concentration on it! If you’d like to see step by step directions check out the original post by Sally’s Baking Addiction.
To make the salted caramel you don’t even need a candy thermometer! Just always keep your eye on it.
Here are the basic steps…
1- In a pot over medium heat melt the sugar while stirring often. The sugar will clump and that’s ok. Just keep going until it’s melted and smooth.
2- Once sugar is melted add butter. It will bubble up and start to look so yummy!
3- Add in heavy cream (slowly and carefully!) Let it boil for 1 minute. It will rise and get bubbly.
4- Remove from heat, add salt and let cool.
5- The best step! Eat however you’d like and enjoy!
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Vanilla Bean Ice Cream To prepare ahead of time: Cover tightly and store for up to 2 weeks in the refrigerator. Once ready to use, warm up the caramel for a few seconds in the microwave.
Slightly adapted from Sally’s Baking Addiction
To prepare ahead of time: Cover tightly and store for up to 2 weeks in the refrigerator. Once ready to use, warm up the caramel for a few seconds in the microwave.