Homemade Salted Caramel Sauce. To make this salted caramel sauce, you'll start out with some water and sugar in a saucepan over medium heat. One important thing when making homemade caramel sauce is to make sure to use a pan that's a little bigger than what you think you'll need. Once the sugar has dissolved and the mixture starts to bubble a little bit, you'll turn up the heat, bring it to a boil, and stop.

Follow these easy instructions to create sweet salted caramel sauce at home. It's perfect for cakes, cupcakes, cookies, pound cake, ice cream, cheesecake, scones, apple pie, and more! Caramel is among one of my very favorite things. You can have Homemade Salted Caramel Sauce using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Homemade Salted Caramel Sauce

Prepare of granulated sugar.
It's of unsalted butter, rom temperature and cut into pieces.
You need of heavy cream.
Prepare of salt (or more to taste).

Whether eating it as part of a cake or straight from a spoon, it's hard to restrain myself. And there's no doubt that homemade caramel sauce is better than anything you'd buy in a store. I love caramel sauce and could literally eat it by the spoonful. Fortunately, or unfortunately depending on how you look at it, it's fast and easy to make.

Homemade Salted Caramel Sauce step by step

Heat the granulated sugar over medium heat in a medium saucepan, stirring constantly with a rubber spatula or wooden spoon. The sugar will form clumps and eventually melt into a thick amber colored liquid as you stir. Careful not to let it burn!.
Once the sugar is completely melted, add the butter. Be careful, as it will bubble rapidly when the butter is added. Whisk the butter into the caramel until it is completely melted, about 2-3 minutes..
Very slowly and carefully, drizzle in the heavy cream while whisking. Due to the temperature difference, the mixture will rapidly bubble or may splatter. Allow it to boil for 1 minute, then remove from heat and stir in the salt. Allow to cool before using..
To store, make sure it is covered completely and store in the fridge for up to 2 weeks. It will solidify once cold. Warm the caramel up for a few seconds before using it..

I make a Kentucky Bourbon butter layer cake with cream cheese frosting and homemade salted caramel sauce. I've been stirring the water and sugar (per that recipe's instructions) prior to the addition of the butter, and have always had crystals to first mash and then strain out. Very delicious pouring sauce but not really caramel (flavour or colour), as the recipe doesn't include a step to caramelize the sugar. Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt.