Easy Salted Caramel Sauce
This is a super simple, easy recipe. You don't need any special thermometers or equipment either. This sauce is so delicious and it is very quick to make up.
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Equipment
- 1 heavy based pot
Ingredients
- 1 ½ cups white sugar
- 1 cup cream room temperature
- 6 tbsp butter
- ½ tsp salt
Instructions
- Heat sugar in a medium heavy-duty stainless-steel saucepan (do not use nonstick) over medium heat, stirring constantly with a wooden spoon. The sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Every stove top will be different so just keep a close eye on it to avoid burning the sugar.
- Once the sugar has turned to liquid, remove from the heat and stir in the butter. After the butter has been combined, add in the cream. Be careful in this step because the caramel will bubble rapidly. If you notice it is separating or clumping return to heat and whisk vigorously until it is combined again.
- Stir in the salt. The caramel will be a thin liquid at this point. Allow to slightly cool down before placing into a clean jar. It will thicken as it cools. Store for up to 1 month in the refrigerator.
Servings: 1 pint jar