Easy Salted Caramel Sauce

This rich and silky salted caramel is my go-to for everything from drizzling over ice cream to swirling into brownies. It takes less than fifteen minutes and transforms just four basic ingredients into a show-stopping treat that always impresses friends and family alike.

I first tackled homemade caramel on a rainy afternoon with my young daughter. We both marveled as the sugar turned from white crystals to deep amber—she still brags about “our magic sauce” today.

Ingredients

• Granulated sugar: provides the entire foundation and body for the caramel Choose a fresh bag for even melting
• Unsalted butter: gives richness and helps form that glossy sauce Consistency is best using butter at room temperature
• Heavy cream (at least thirty five percent): creates a lush velvety texture Always use room temperature to prevent splitting
• Salt: accentuates the caramel flavor Choose a high quality sea salt or kosher salt for the best finish

Step-by-Step Instructions

Melt the Sugar:

Gently heat the granulated sugar over medium flame in a heavy bottomed saucepan Stir constantly using a wooden spoon or silicone spatula The sugar will at first clump but keep going until it liquifies into a golden amber syrup which should take seven to ten minutes Monitor closely to avoid burning

Incorporate the Butter:

Add the unsalted butter all at once and stand back as the mixture will bubble vigorously Mix patiently until the butter is melted and the caramel looks cohesive If the caramel separates or looks clumpy remove from heat and stir enthusiastically Whisk until it smooths out then return to the burner

Add the Cream:

Slowly pour in room temperature cream while stirring The caramel will surge up rapidly so pour with care Let the mixture bubble for one minute without stirring If using a thermometer the goal is around two hundred twenty degrees Fahrenheit which results in just the right consistency

Add Salt and Cool:

Remove from heat and stir in the salt briskly The caramel may appear thin but will thicken as it cools Allow it to rest for a few minutes before pouring over your favorite dessert

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You Must Know

I always use extra butter for that glossy finish My sister and I once finished a whole jar in one weekend just dunking apple slices in it with giddy delight

Storage Tips

Cool the caramel to room temperature before transferring to a clean jar or airtight container Refrigerate promptly and it will stay fresh for weeks If it solidifies gently rewarm in the microwave or on the stove using medium low heat and stir until fluid again

Ingredient Substitutions

You can use brown sugar for a slightly toffee-like twist though the flavor will be deeper Dairy free butter and coconut cream can work for a lactose free version but opt for unsalted vegan butter and full fat coconut cream for best results

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Serving Suggestions

Pour warm over ice cream swirl into brownie batter or drizzle on your morning coffee Try a dollop over baked apples or spread it between cake layers for something extra decadent I love it with a sprinkle of flake salt right before serving for a little crunch

Cultural and Historical Context

Caramel has roots in early French patisserie with salted caramel first gaining popularity in Brittany France where salted butter is famed It has since become a favorite in modern American and European desserts adding depth and complexity to classics like tarts and puddings

Recipe Questions & Answers

→ What kind of pan works best for caramel sauce?

A heavy-bottomed stainless steel pan distributes heat evenly and helps prevent burning. Avoid nonstick pans for best results.

→ Why should butter and cream be at room temperature?

Adding cold ingredients can cause the caramel to seize and splatter. Room temperature butter and cream keep the mixture smooth and safe.

→ How do I prevent the sugar from burning?

Stir the sugar continuously over medium heat and watch closely, removing from heat as soon as it turns amber gold for best flavor.

→ How thick should the sauce be after cooking?

The sauce will be thin while hot but thickens as it cools. If it's too thin after cooling, boil a little longer next time.

→ How do I store homemade caramel sauce?

Pour cooled sauce into an airtight container and refrigerate. It keeps fresh for up to a month. Warm before serving if needed.

→ How can I use salted caramel sauce?

Drizzle over ice cream, mix into coffee, pour on cakes, use as a dip for fruit, or stir into desserts for a sweet-salty kick.