How to Make Perfect Salted Caramel Sauce

Salted Caramel Sauce. 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! Place sugar in a heavy-bottomed saucepan set over medium-high heat.

Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month. You can make the salted caramel sauce in advance. You can have Salted Caramel Sauce using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Salted Caramel Sauce

1. It's of heavy cream.
2. Prepare of salted butter.
3. Prepare of light brown sugar, packed.
4. Prepare of vanilla extract.
5. Prepare of coarse sea salt.

We always like to have a jar in the refrigerator. 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.

Salted Caramel Sauce step by step

1. In a medium sauvepan, combine butter, sugar and cream. Whisk until melted.
2. Bring to a boil then reduce heat to an even simmer, whisking often until thickened 5 to 7 minutes.
3. Turn off heat and add vanilla and salt and mix well. Caramel will continue to thicken as it cools.
4. Pour into container, serve warm or cold..
5. Store in the refigerator. You can adjust the thickness of this caramel by how long you simmer it. I like it pourable so usally simmer 5 minutes. If after chilling it thickens to much just add drops of cream when reheating.

The salted caramel possibilities are truly endless, especially when you have a no-fail, go-to homemade salted caramel sauce recipe. I've found the simplest method to be the best when making a caramel sauce. Salted Caramel Milkshake: Combine the ice cream, milk, and caramel sauce in a blender and blend until smooth. Very delicious pouring sauce but not really caramel (flavour or colour), as the recipe doesn't include a step to caramelize the sugar. I love caramel sauce and could literally eat it by the spoonful.