Salted Caramel Sauce
This quick and easy Salted Caramel Sauce is simple to make at home without a candy thermometer. Pour it over pie, ice cream, or your favorite cakes!
Servings: 10
Ingredients
- 1 cup granulated sugar
- 6 tablespoon unsalted butter diced
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ½ tsp sea salt or to taste
Instructions
- Place the sugar in a large, dry skillet or saucepan. Set over medium-high heat.
- Cook the sugar until it melts. Stir gently with a wooden spoon or rubber spatula to get it started and cooking evenly. Once melted, do not stir.
- Continue to cook the melted sugar until it turn a medium gold or amber color.
- Remove from the heat and carefully whisk in the butter. Be careful of splatters.
- Whisk in the heavy cream. It may boil up and foam, so be careful.
- Return the skillet to medium heat and cook until thick, 1 to 2 minutes.
- Remove from the heat and stir in the vanilla and salt. Carefully pour into a heat-safe container and cool. Sauce will thicken as it cools.
Notes
Caramel sauce will be very hot and runny just after making. Pour it into a heat-safe jar and allow to cool at room temperature until just warm.
Store caramel sauce in the refrigerator for 2 to 3 weeks. It will thicken as it cools.
To use, gently reheat in the microwave, 10 to 20 seconds at a time, until desired consistency.