Salted Caramel Sauce

Making Salted Caramel sauce is easier than you think! This homemade version has 4 ingredients and the perfect salty-sweet goodness!

Course Dessert

Cuisine American

Keyword salted caramel sauce

Prep Time 2

Cook Time 7

Total Time 9

Servings ½ cup

Calories 1010kcal

Author sanna

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!

Refrigerate leftover caramel sauce, placed in a sealed container for up to a week.