Easy Salted Caramel Sauce
I used to think that I should make Homemade Salted Caramel Sauce only in the fall, but I've since realized the error of my thinking! Salted Caramel Sauce is a perfect addition to any time of year, and is delicious on or in cakes, drizzled over ice cream, nestled in cookies, for topping cheesecake, cupcakes, pound cake, scones, pie or..... just eating with a spoon! I've also given jars of this salted caramel sauce as gifts, and everyone is very happy to receive it.
This is a very easy recipe to make your very own, so you can have a jar waiting in your refrigerator for the perfect moment! I have included lots of photos to help you through the step-by-step process!
Luscious, delicious Salted Caramel Sauce!
You start by placing just sugar in a pan, and heating and stirring it.
As you continue heating and stirring, the sugar will start to melt and look grainy. You will start to see brown clumps of half-melted sugar forming.
As you keep stirring, you will start to see puddles of melted sugar.
More melting! More stirring! Keep going!
As you can see, pretty much all of the sugar clumps have melted into a liquid.
Time to add the butter!
Cook and stir until the butter is all melted.
Then add one can sweetened condensed milk and heavy cream and cook and stir for a bit longer. Stir in salt.
Pour hot caramel into a jar (or several jars) and let cool on the counter without a lid. And there you have it! Your very own Salted Caramel Sauce!
Easy Salted Caramel Sauce
- 1 cup granulated sugar
- 1/2 cup butter, cut into 8 pieces
- 1/2 cup heavy cream
- 1 14 ounce can sweetened condensed milk
- 1/2 to 1 teaspoon salt (amount depends on how salty you want your caramel)
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Be careful not to let it burn.
- Once sugar is completely melted, add butter (because the caramel will bubble quickly so be careful!). Stir for a couple of minutes using a whisk.
- Very slowly, drizzle in heavy whipping cream and sweetened condensed milk. Allow to boil for 1 - 2 minutes. Remove from heat and stir in salt. Pour into glass jars, and let cool without any lids on the counter. Use as desired!
- Store this salted caramel sauce in the refrigerator for up to 2 months. It gets much thicker in the refrigerator, so you'll have to set it in the counter awhile before you need to use it, or remove the amount you need and microwave it.
- I've made salted caramel truffles by rolling this chilled caramel sauce into small balls, chilling the balls, and then dipping them in chocolate. Mmmm!