This easy salted caramel sauce comes together in minutes and is utterly delicious. Use it with apple slices, pretzels, pancakes, ice cream, or cakes — it’s the perfect recipe for fall desserts.
A few weeks ago I got a text from my friend Kara.
“You should make something with salted caramel!”
I paused—what have I made with caramel before? Cookies? Confections? Cupcakes?
Then it hit me: I hadn’t shared any caramel recipes on the blog yet.
Honestly, smooth, creamy, buttery caramel is a kitchen must. It’s indulgent enough to eat with a spoon and pairs beautifully with salty snacks like pretzels or nuts, as well as sweet treats such as chocolate, bananas, pancakes, and apples.
Making your own salted caramel sauce at home is easier than you might think. With a handful of ingredients and about ten minutes of hands-on time, you can have a rich, velvety sauce without needing a candy thermometer.
To make the sauce, heat the sugar in a medium heavy-bottomed saucepan over medium to medium-high heat, stirring with a heat-proof wooden spoon or rubber spatula. The sugar will clump at first, then melt and transform into a clear amber liquid. Keep stirring until no clumps remain, then add the butter. The mixture will bubble—continue stirring so it doesn’t burn. Once the butter melts and the bubbling calms, slowly pour in the heavy cream. The sauce will bubble up again; stir carefully as it simmers for a minute or two. Remove the pan from the heat and stir in the vanilla and salt. Let the caramel cool before using.
No fuss—just delicious salted caramel. Drizzle it over pancakes, dip apple slices or pretzels, spoon it on ice cream, or use it to top cakes. It also makes a thoughtful homemade gift. What recipes do you like to add salted caramel to?
Salted Caramel Sauce
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Ingredients
- 1 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cut into 8 pieces
- 3/4 cup heavy cream, 30% – 40% milk fat
- 1 teaspoon coarse salt
- 2 teaspoons vanilla
Instructions
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In a medium, heavy-bottomed saucepan, heat the sugar over medium to medium-high heat, stirring with a heat-proof wooden spoon or rubber spatula. Let the sugar clump and then melt into a clear amber liquid with no sugar granules remaining.
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Add the butter pieces while stirring. The mixture will boil as the butter melts and combines with the sugar. Once the butter is fully incorporated, slowly pour in the cream. The sauce will bubble up—stir carefully and let it simmer for 1 to 2 minutes.
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Remove the pan from the heat and stir in the vanilla and salt until well combined. Allow the caramel to cool before using or storing.
Nutrition
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