Simple Homemade Salted Caramel Sauce
Make Homemade Salted Caramel Sauce to top cupcakes, cakes, ice cream, and more! This easy to follow recipe will become a go-to dessert topping! Check out how we added this delicious caramel sauce to our Snickerdoodle Cupcakes to bring them to a whole new level of decadence.
I can’t lie I love this salted caramel sauce and can put it on almost any dessert. I find reasons to put it on something because I’m just addicted to this caramel sauce. After all who doesn’t love caramel sauce? If you don’t I don’t want to know lol. Look at how yummy it looks all on its own let alone on our snickerdoodle cupcakes. Oh my god, these were such a hit and everyone thought they were fancy. I didn’t tell them how easy it was to make the caramel sauce let alone the cupcakes. Let them think I’m some sort of food genius, I’m good with that.Not that I want to encourage too many sweets but a bit of this salted caramel sauce is also oh so tasty on waffles and drizzled on apples. That last one is healthy at least and maybe it will get the kiddos to eat more fruit lol
Have I mentioned yet that it’s only FOUR ingredients? Yep only four and you probably have most if not all of the ingredients in your kitchen.
- granulated sugar
- salted butter
- heavy cream (like whipping cream)
Let’s get to this easy peasy 4-ingredient salted caramel sauce recipe shall we?Print
Make Homemade Caramel Sauce to top cupcakes, cakes, ice cream, and more! This easy to follow recipe will become a go-to dessert topping!
- 1 cup granulated sugar
- 6 Tablespoons salted butter, room temperature cut up into cubes
- 1/2 cup heavy cream like whipping cream
- 1 teaspoon salt
- Heat the sugar in a medium-sized saucepan over medium heat, stirring constantly. Let the clumps of sugar melt and keep stirring until you get a thick amber-colored liquid. Be careful not to let it burn.
- Once sugar is completely melted, add the butter. Warning – the caramel will bubble almost instantly when you add the butter. It’s hot so don’t get any on you.
- Stir the butter into the caramel until it is completely melted, it won’t take long. If the butter separates or you get more sugar clumps just remove it from the heat and whisk quickly and rapidly to combine it all again. Sometimes it takes a lot of whisking but it will happen. (Return the pan to heat when it’s combined again.)
- Very slowly pour in 1/2 cup of heavy cream while stirring. Once again the mixture will bubble quickly. Allow the liquid to boil for one minute. It will rise as it boils. This can happen quickly so keep a close eye on the pan.
- Remove the pan from the heat and stir in the salt. Allow to slightly cool before using.
Once the sauce is cooled down you can pour it into a glass jar or container and it can keep in the fridge for up to 30 days.
Easy peasy right?
How to Store Salted Caramel Sauce
It’s very easy to store this salted caramel sauce. Once the sauce is cooled down you can pour it into a glass jar or container. I prefer a jar as I find that the easiest. It can last in the fridge for up to 30 days. The caramel sauce does solidify as it cools, but you can just reheat in the microwave or on the stove.
Can you freeze caramel sauce?
You bet you can freeze the salted caramel sauce. Like with most things freeze in an airtight container and it can last for up to 3 months. When you want to use it defrost it in fridge overnight or at room temperature. You’ll want to warm it up once it’s thawed so that it thins out enough to drizzle onto any of your treats.
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Don’t forget to check out our recipes section for more delicious treats like the ones below!
- Semi-Homemade Chocolate Coconut Poke Cake
- Sugar Cookie Bars With Chocolate Ganache
- Homemade Donuts Recipe: Maple Pumpkin Maple Creme
- Upside Down Apple Cake Recipe
Let us know if you try making the caramel sauce, we’d love to hear from you!