Salted Caramel Sauce
Making Salted Caramel Sauce is easier than you think! This homemade version has 4 ingredients and its the perfect salty-sweet, luscious glaze for your desserts and ice cream, or dip for your fruits, crackers and more!
My flavor of the moment, salted caramel, has been making a frequent appearance in the blog lately. From the rich Salted Caramel Pumpkin Cheesecake to these Salted Caramel Pretzel Bites, you will know how I can’t just get enough.
Now the base flavor of both of these is the salted caramel sauce. Today, I am sharing how to make salted caramel at home because we all need to be making it.
It is not as hard as you might think, and it is a nice luscious thing to have. It is ready for any dessert situation. Glaze your favorite ice cream, cheesecake, and pancakes. Spread it on your toasts and whatever else you want to sweeten up!
Let’s Make Homemade Salted Caramel
In medium saucepan over medium heat, melt the sugar, stirring occasionally until it turns into an amber colored liquid. It is important to keep the heat low to medium so that the sugar does not darken too much.
Once melted, add the butter. The mixture will sizzle at this point so be careful. Oil may start to separate at this point. If this happens, lower the heat and keep stirring until the butter incorporates back to the mixture.
Pour the heavy cream in a slow, steady stream as you stir constantly. The mixture will bubble up really good, as in large floaty bubbles. Let this bubble for about half a minute.
Turn off heat and stir in the salt until dissolved. This will be runny at this point but it will thicken up as it cools down. Transfer to a heat proof container.
This is now perfect as a glaze while it still flowy, or as a dip once it thickens up. Use it to glaze cheesecakes, ice cream, pancakes or whatever you desire! As a dip, try it with fruit, crackers and of course pretzels!
Here are some things you can sweeten up:
- Easy Fluffy Pancakes
- Whole Wheat Pancakes
- Salted Caramel Scones
- Vanilla Chiffon Cake
- Easy Berry Cake
- No Bake Coffee Swirl Cheesecake
Salted Caramel Sauce
Ingredients
- ½ cup (105.67 g) white granulated sugar
- 3 tbsp. (42.6 g) butter
- ⅓ cup (83.83 g) heavy cream
- ½ tsp. salt
Instructions
- In medium saucepan over medium heat, melt the sugar, stirring occasionally until it turns into an amber colored liquid. It is important to keep the heat low to medium so that the sugar does not darken too much.
- Once melted, add the butter. The mixture will sizzle at this point so be careful. Oil may start to separate at this point. If this happens, lower the heat and keep stirring until the butter incorporates back to the mixture.
- Pour the heavy cream in a slow, steady stream while stirring constantly. The mixture will bubble up really good, as in large floaty bubbles. Let this be for about half a minute. Turn off heat and stir in the salt until dissolved. This will be runny at this point but it will thicken up as it cools down. Transfer to a heat proof container.
- This has a glaze consistency and is perfect for pouring over desserts. Once it thickens up, it can be a dip or spread. Use it to glaze cheesecakes, ice cream, pancakes or whatever you desire! As a dip, try it with fruit, crackers, toasts, and of course pretzels!
My favorite flavor. Easy and luscious!