This Homemade Salted Caramel Sauce needs only 4 Ingredients. Make your own caramel sauce for ice cream, cakes, pies, popcorn, apples, or whatever you like. Nothing artificial; just pure goodness.
Homemade Salted Caramel
Some people are natural caramel lovers. They were born with an affection for all things caramel.
I’m not one of those people. I never cared much for caramel sauce on anything. But then I tried it DIY style. It’s a complete game changer, this homemade salted caramel. This will open up a whole new world for those who don’t typically gobble up caramel. Store-bought jars do not even come close.
I’ve played around with various caramel sauces through the years, including the one we use on this Brown Sugar Caramel Pound Cake.
I’ve also made countless batches of yummy caramel popcorn that I always give away so we don’t gobble it all up ourselves in one sitting.
Everything is better with Homemade Salted Caramel Sauce: ice cream, cake, pie, popcorn, apples… you name it. Whatever you want, this caramel sauce has you covered.
How to Make Homemade Salted Caramel Sauce:
It’s super easy to make, but it definitely helps to watch this video before starting up. 👆🏽
4 Ingredients Only
You only need four things. You probably already have these 4 things in your kitchen right now.
Sugar. Butter. Cream. Salt.
Flaky sea salt is best here, but you can use coarse kosher salt in a pinch. Do not use regular table salt, as table salt measures differently by volume, and would be way too salty. Stick with coarse, flaky salt.
A candy thermometer or other kitchen thermometer will be important, too. It allows you to be precise and avoid the accidental burnt caramel that nobody’s a fan of. If you’ve never worked with one before, it’s super easy. Simply insert it into the pot while cooking to get an accurate reading. A candy thermometer is a super handy tool to have in your kitchen beyond caramel.
Your gold caramel will come together rather quickly, so before you know it, you’ll have a beautiful jar of Homemade Salted Caramel Sauce. For yourself or for gifting. These are ridiculously awesome food gifts that keep really well in the fridge.
Way better than anything store bought
This salted caramel sauce is irresistible. So irresistible that you’ll be tempted to taste it immediately. But hold on. You’ll burn your tongue and then your taste buds will be mad at you. Keep in mind that just-melted sugar is hot, so definitely let it cool before doing the highly anticipated taste test.
The golden, delicious-smelling caramel sauce will wow your taste buds, making you wonder where its been all your life. One taste and you’ll never go back to store-bought again.
Pro tip: be prepared for all the eager people in your house coming at you with spoons in hand. This is especially true of little hands.
Drizzle this wondrous caramel over whatever you desire. Jar the rest and chill. Caramel can last a long time when kept in fridge, but chances are it’ll be gone before you know it.Print
This Homemade Salted Caramel Sauce needs only 4 Ingredients. Make your own caramel sauce for ice cream, cakes, pies, popcorn, apples…let your imagination soar. Nothing artificial; just pure goodness.
- 1 cup granulated sugar
- 6 TB unsalted butter, sliced into 1-inch pieces and softened
- 1/2 cup heavy cream
- 2 tsp flaky sea salt
- In a heavy saucepan, place sugar in an even layer. Heat sugar over medium-high heat, whisking frequently. Once sugar starts melting down, whisk continuously until all the clumps are melted into liquid (this can happen quickly, so watch carefully that the sugar doesn’t burn. See video in original article for visual.)
- Immediately turn heat down to medium and insert candy thermometer into the melted sugar; continue stirring until liquid turns reddish-brown in color — the minute your thermometer reaches 350F, carefully add all the butter — caramel will bubble up, so be careful.
- Continue to whisk until fully melted. Once mixture is smooth, immediately remove pan from heat. Carefully pour in the cream and whisk until a smooth thick sauce forms. Whisk in the flaky salt. Let sauce cool to almost-room temp before drizzling over dessert. Store leftover sauce in airtight glass container in fridge for future use.
If you can’t find flaky sea salt, you can use coarse kosher salt in a pinch.
Caramel sauce can be kept in an airtight glass jar in fridge for up to a month. Great for gift-giving, too.
Chilled caramel sauce may need slight reheating in microwave before drizzling.