Sweet, smooth, and full of flavor, this Salted Caramel Sauce is just itching to be poured over ice cream, drizzled over pancakes, or eaten with spoon!
**June 2017 Update!** This recipe was originally posted in September 2014. I decided that the photos desperately needed updating, so I reshot the recipe (but still kept the ingredient list and directions the same). I also kept the original post/story below that I wrote three falls ago!**
Salted.Caramel.Sauce. There may be no words to describe this pure amaziness, easily drizz-able over ice cream, apples, oatmeal, yogurt, and my favorite, a spoon.
Trust me, guys, you will never buy the store-bought caramel again! I’ve made this Salted Caramel Sauce several times now, and can’t wait to share more of my fall recipes that will feature this incredible topping.
You start by coming water and sugar in a heavy-bottomed sauce pan. Once the sugar is completely dissolved, bring the mixture to a boil. When the sauce turns a dark brown color, remove from the heat and stir in the heavy cream, butter, vanilla extract, and sea salt. As it sits, the sauce will harden to a fudge-like texture. Let cool and voila! This easy Salted Caramel Sauce is just begging to be dipped into!
Looking for more caramel recipes? I’ve got you covered!
- Caramel Apple Danish
- Cinnamon Streusel Butter Cake with Caramel Icing
- Slow Cooker Pumpkin Caramel White Hot Chocolate
Yields 1 1/2 cups
Sweet, smooth, and full of flavor, this Salted Caramel Sauce is just itching to be poured over ice cream, drizzled over pancakes, or eaten with spoon.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1/4 cup water
- 1 cup white sugar
- 3/4 cup heavy cream
- 4 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- In a heavy-bottomed sauce pan, combine the water and sugar. Over medium-low heat, slowly bring to a boil, stirring occasionally until sugar is fully dissolved.
- Once mixture is boiling, let boil for about 10-15 minutes or until mixture turns a dark brown color.
- Remove mixture from heat and stir in a few spoonfuls of cream. The cream will harden as you stir, which is normal.
- Continue to add the rest of cream and stir until combined.
- Stir in butter, vanilla extract, and sea salt.
- Pour caramel sauce into a mason jar or other glass container to cool completely.
Salted Caramel Sauce will keep refrigerated for up to three weeks.
Recipe makes about 1 1/2 cups of sauce.