Homemade Salted Caramel Sauce

5 from 4 votes

Author Becky (adapted from Sally's Baking Addiction)

Ingredients

▢ 1 cup granulated sugar
▢ 6 Tablespoons butter (cut into 6 pieces)
▢ 1/2 cup heavy cream
▢ 1 teaspoon salt

Instructions

Heat granulated sugar in a medium saucepan over medium heat, constantly stirring with a high heat-resistant rubber spatula or wooden spoon.
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.
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.
Stir the butter into the caramel vigorously until it's melted.
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.
Boil for 1 minute. It will rise in the pan as it boils.
Stir in 1 teaspoon of salt. Allow to cool down before using or pouring into jars.
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.

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.