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!

You might also like:

Salted Caramel Apple Pie Bars

Apple Crumb Pie

Vanilla Bean Ice Cream

Homemade Salted Caramel Sauce

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Ingredients

• 1 cup granulated sugar
• 6 Tablespoons butter, cut into 6 pieces
• 1/2 cup heavy cream
• 1 teaspoon salt

Instructions

1. Heat granulated sugar in a medium saucepan over medium heat, constantly stirring with a high heat-resistant rubber spatula or wooden spoon.
2. Sugar will form clumps, as it starts to melt down switch to a whisk to help the sugar clumps break down. The sugar will all eventually melt into a thick brown, amber-colored liquid as you continue to whisk. Be careful not to burn.
3. Once the sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4. Stir the butter into the caramel vigorously until it's melted.
5. Very slowly and CAREFULLY, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6. Boil for 1 minute. It will rise in the pan as it boils.
7. Stir in 1 teaspoon of salt. Allow to cool down before using or pouring into jars.
8. Store in the fridge and warm up to use on desserts.

Notes

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