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Heavenly Salted Caramel Sauce

This heavenly salted caramel sauce is the perfect balance of sweet and salty, resulting in a rich and creamy topping that is sure to become a go-to for many desserts. Drizzle over ice cream or apple pie, or use it as a dipping sauce for sliced fruits.
3
17 min
TOTAL TIME
749
CALORIES
$0.54
PER SERVING
Heavenly Salted Caramel Sauce
Ingredients
5 INGREDIENTS
2 SERVINGS
Heavy Cream
1/2 cup heavy cream
Salt
1 tsp salt
plus more for sprinkling
Water
2 tbsp water
Granulated Sugar
1 cup granulated sugar
Unsalted Butter
3 tbsp unsalted butter
Directions
9 STEPS
5 min
PREP TIME
12 min
COOK TIME
17 min
TOTAL TIME
1
Before starting, prepare all your ingredients - cut the unsalted butter into small cubes, and have the heavy cream and salt nearby. Also, have a strainer ready to strain the caramel sauce.
2
In a flat, deep-bottomed pan with a white or stainless-steel base, combine the white granulated sugar and water. Swirl the pan around to moisten the sugar.
3
Place the pan on medium heat and cover the pan with a glass lid. Avoid stirring or swirling the pan, and keep a close eye on it.
4
After 9 minutes, remove the lid to check for an amber hue. This should take about 10-12 minutes.
5
Once the sugar has turned amber, remove the pan from the heat. Carefully pour the heavy cream into the pan while whisking, keeping your face away from the pan. The mixture will bubble up and then settle down.
6
Add the unsalted butter cubes and continue whisking until the butter melts and the sauce is smooth.
7
Mix in the salt and whisk again.
8
Strain the salted caramel into a clean, airtight jar.
9
Sprinkle a little more salt on top and let the caramel sauce cool to room temperature. The sauce will thicken as it cools and will thicken even more when refrigerated in the fridge.
Health Info
Macros
102g
CARBS
39g
FAT
1g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
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Frequently Asked Questions
Can I use caramel sauce in savory dishes?
My caramel sauce is too bitter, what did I do wrong?
Why is my caramel sauce too thin?
Can I reheat my caramel sauce?
What can I do to prevent my caramel sauce from crystallizing?
How can I add flavor to my caramel sauce?
Can I use milk instead of heavy cream in caramel sauce?
My caramel sauce is lumpy, what did I do wrong?
Can I make caramel sauce without sugar?
Is it possible to make vegan caramel sauce?