Salted Caramel Sauce

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.

Although caramel can be eaten any time of the year, it always reminds me of fall. Caramel apples, caramel popcorn, and salted caramel mochas are just a few of my seasonal regulars this time of year. The rich texture and taste always has me coming back for more. It’s sweet, indulgent, and all-around delicious. And truth be told, I like it more than regular hot fudge!

So instead of running out to the store and grabbing a container of caramel to satisfy my sweet tooth, I decided to make my own. And guess what, friends? I came up with the most delicious Salted Caramel Sauce.

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. This sauce is so easy to make, that you will be kicking yourself for not trying this out earlier.

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.

This sauce requires only five ingredients. That’s it!

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!

So what are you waiting for? Once you try this Salted Caramel Sauce, I guarantee it will be your new fall topping, perfect for every treat!

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

Salted Caramel Sauce

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

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.

Print Recipe Pin Recipe Leave a Review

Ingredients

 

• ▢ ¼ cup water
• ▢ 1 cup granulated sugar
• ▢ ¾ cup heavy whipping cream
• ▢ 4 tablespoons unsalted butter
• ▢ 1 teaspoon vanilla bean paste, or vanilla extract
• ▢ 1 teaspoon sea salt

Instructions

 

• 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.

Notes

Salted Caramel Sauce will keep refrigerated for up to three weeks.

Recipe makes about 1 1/2 cups of sauce.

Cuisine: American

Course: Dessert

Author: Gayle

Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.