Homemade Salted Caramel Sauce
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5.0
18 reviews
Excellent
Homemade Salted Caramel Sauce
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Forget store-bought! Nothing is better than this four ingredient homemade Salted Caramel Sauce that is made in just 10 minutes! No thermometer needed! This luscious but also ridiculously easy homemade salted caramel sauce is perfect for topping ice cream, pies, brownies, cookies, cheesecakes, and pretty much whatever else you can think of!
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Ingredients
- 1 cup granulated sugar
- 6 Tablespoons salted butter cut into 6 pieces
- 1/2 cup heavy cream
- 1 teaspoon coarse kosher salt + extra for sprinkling on top
- 1 teaspoon vanilla extract
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Instructions
- In a medium saucepan over medium heat, cook the sugar, stirring constantly with a wooden spoon or heatproof spatula while it melts. At first the sugar will start to clump together, then it will eventually melt into a light amber-colored liquid. Make sure the heat isn't too high and keep stirring until completely melted so that it doesn't burn.
- As soon as the sugar is completely melted, stir in the butter until it is completely melted, about 2-3 minutes. The caramel will bubble up when you add in the butter, so be careful.
- Slowly drizzle the heavy cream into the caramel, stirring continuously. It will bubble and sputter again. Once it is combined, let the caramel boil for 1 minute without stirring, then remove from heat and stir in the salt and vanilla extract.
- Let the caramel cool before serving. It will thicken as it cools. Keeps for 2 weeks in the refrigerator, just microwave it for 30 seconds or so to warm it up before using.
Notes
- Feel free to increase the amount of salt if you prefer an even saltier taste to your salted caramel. Fleur de sel makes a wonderful finishing salt, if you can find it for sprinkling on top.
- Storage: You can store leftover caramel sauce in the fridge for about a month. Just warm it in the microwave and give it a stir so it is pourable before using.
- Freezing: You can even freeze this caramel sauce for 2-3 months. Let it thaw overnight in the fridge, then warm in the microwave.
- If you don't have heavy cream on hand, you can substitute evaporated milk instead.
- Variations: Feel free to add pumpkin or apple spices to your caramel for a twist!
- This recipe is on page 212 of my cookbook, House of Nash Eats Everyday!
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
34g
(11%)
Protein
1g
(2%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
57mg
(19%)
Sodium
495mg
(21%)
Potassium
19mg
(1%)
Sugar
33g
(66%)
Vitamin A
641IU
(13%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 1g | 2% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 495mg | 21% |
| Potassium | 19mg | 0% |
| Sugar | 33g | 66% |
| Vitamin A | 641IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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