Salted Caramel Sauce

I have been making salted caramel sauce for several years now.  One year I even gave it as Christmas gifts for my friends and family.  (I love homemade gifts-both giving and receiving!) But what everyone didn’t know is that the recipe that I had been using was unreliable.  Some days the recipe would work for me…some days the recipe turned into a yellow, gritty mess.  I went through a lot of ingredients and wasted a lot of time.  Until I discovered this recipe for Salted Caramel Sauce by Sally’s Baking Addiction!

It turns out the method that I was using, which started by dissolving sugar in water, just didn’t always work for me.  But this recipe?  This Salted Caramel Sauce recipe provided a smooth, caramel-y, consistent sauce.  I could count on this one. I could plan with this one.  And this one gave me an arm workout!  Win-Win! (In fact so much of a win, I immediately made 4 batches.  For real.)

So as I alluded to earlier, this recipe uses your arm for constant stirring while the dry sugar melts and then dissolves into a thick, rich sauce.  You will have to be present the whole time while making this one.  But, oh friends, it is worth it.  So, so worth it!

5 from 1 vote

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Salted Caramel Sauce

This is the one. The caramel sauce that I count on to bake with, to gift in jars, and most importantly to drizzle over ice cream, pies, crisps and tarts! Keep this caramel in the refrigerator for up to 2 weeks. Warm slightly before using.

Course condiment

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 1 cup

Author Sally at Sally's Baking Addiction

Ingredients

• 1 cup sugar granulated is best, organic sugar tends to be difficult to melt evenly
• 6 Tablespoons of butter cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon kosher salt

Instructions

1. Place sugar into a saucepan.
2. Heat sugar over medium-high heat.
3. Stir sugar until the sugar clumps and then dissolves. (this takes muscles...just keep stirring!)
4. Continue to stir sugar until it becomes a caramel colored liquid.
5. Add the butter to the caramel liquid, keep stirring until the butter is completely melted!
6. Slowly add the heavy cream to the saucepan-be careful, it may spatter and bubble.
7. Boil for 1 minute.
8. Stir in the salt and remove pan from the heat.
9. Allow caramel to cool and then carefully pour into a glass jar (beware, the caramel will thicken as it cools).

Here is a link to the original recipe (Thanks Sally!)

And please stay tuned…I have some great uses for this Salted Caramel Sauce…coming soon!