Homemade Salted Caramel Sauce

Any time is a great time for Salted Caramel Sauce. Once you master the technique of making your own sauce, you’ll never go back to the store-bought sauces again!

This recipe utilizes only four ingredients and is completely done and ready to go in under 30 minutes. 

You can use it on so many recipes– desserts, smoothies, breakfast foods, snack foods, and coffee to name a few. It’s a great addition to banana splits or ice cream sundaes. To be honest, I just like to grab a spoonful every now and then. Don’t judge! 😁

Why You’ll Love This Recipe

Key Ingredients

• Heavy Cream– not all caramel recipes call for this, but I like the creamy texture it adds.
  
• Unsalted Butter– I prefer to be in control of the amount of salt. If you use salted butter, you will want to cut back on the salt in the recipe.
  
• Fine Salt– It’s important that your salt has a very fine texture. You can either purchase Fleur De Sel for fine salt, or grind regular sea salt with a coffee or spice grinder. Popcorn salt also works great as its already a fine texture.

How To Make Salted Caramel Sauce

This is an overview of the recipe, be sure to read the recipe card for complete details.

1. Over medium-high heat, in a heavy bottom pan, melt the sugar. Stir often so it doesn’t burn.
   
2. Once it’s melted and an amber color, turn the temperature down to low. Add the butter. Caution: it will bubble up. Stir until it is all combined. This can take a few minutes.
   
3. Remove the pan from the heat and add the heavy cream. Like the butter, it too will bubble wildly, stir until it is combined.
   
4. Add the salt and stir it in. Let it cool for 10 minutes before transferring to a jar or container.

Expert Tips

• Prep– Be sure to prep your kitchen with all of your ingredients close at hand. Once you start the caramelization process, you cannot move away from the saucepan. So be sure to have everything you need, close.
  
• The key to this recipe is to melt the sugar but not burn the sugar.
  
• Thermometer– If you have a candy thermometer, or an instant read thermometer, the sugar will be hot enough at 348 degrees.
  
• Water– (Optional) You can add a little bit of water to the sugar (in the first step) to more evenly distribute the sugar crystals. This is called a “wet caramel”, use about 1/4 cup water to 1 cup of sugar.
  
• Lemon Juice– (Optional) Adding a teaspoon of lemon juice to the sugar will help the sugar to not crystalize while melting in the pan. 
  
• Use a wooden spoon– In step one, I like to use a whisk to keep the sugar from getting too clumpy while it melts. After that, use a wooden spoon, as a metal one can affect your temperature.

Frequently Asked Questions

Storing and Freezing 

Refrigeration and Reheating

Caramel sauce will keep in an airtight container for up to two weeks in the refrigerator. It’s best to use a glass jar that can be reheated in the microwave.

Heat in the microwave for ten seconds at a time, stirring in between. When it is warm enough to scoop out, use it straight from the jar.

Freezing

You can freeze caramel sauce for up to three months. Simply store in an airtight container.

When you are ready to use your sauce, thaw in the refrigerator overnight. Then follow the directions for reheating.

This freezing method is great for times that you make excess and know you will be able to use more in the future. Homemade caramel sauce does not have all of the chemical preservatives that store-bought will have.

Serving Suggestions

I often use this on my Apple Crisp. Sometimes I use it on my Healthy Baked Apples, but it does make it less “healthy”. Here are some other ways to enjoy it.

• Put it in your coffee
• Make a milk shake
• Drizzle over pumpkin muffins
• Add some to your oatmeal
• On top of brie with apples
• A dip for apples
• Drizzle over brownies
• Add it to yogurt for a fruit dip,
• Pancakes, waffles or french toast