You only need 4 easy ingredients to make this Homemade Salted Caramel Sauce. It’s perfect for almost anything from cakes, cupcakes, cheesecake, cookies, brownies, apple pie to scones and more!

This Homemade Salted Caramel Sauce is liquid gold as you can use it to almost any desserts you can think of. It is sweet, salty, sticky and butter, and tastes so good on anything you partnered it with. This caramel sauce recipe does not require a candy thermometer. It is important to watch it very carefully so it will not burn. It only takes 10 short minutes to make it, it will thicken as it cools.

How to Make Homemade Salted Caramel Sauce?

In a medium saucepan, heat granulated white sugar over medium heat. In my case, I don’t mix the sugar until it melts into thick brown, amber coloured syrup. Be careful not to burn. At this stage, add the butter. It will rapidly bubble, so watch carefully. Stir the butter about 2 minutes or until is completely melted. Drizzle heavy cream very slowly while stirring. It will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise as it boils. Remove from the stove and stir in salt. Allow the syrup to cool down before using it to any desserts. Caramel sauce thickens as it cools.

You may also like my other sauce recipes:

Sweet and Sour Sauce

Homemade Keto Condensed Milk

Fish Balls Sauce

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INGREDIENTS:

1 cup (200 grams) white granulated sugar

6 Tablespoons (90 grams) salted butter, room temperature (cut up into 6 pieces)

1/2 cup (120 ml) heavy cream

1 teaspoon salt

INSTRUCTIONS:

1. In a medium saucepan, heat granulated sugar over medium heat. Don’t mix the sugar, just let it melt for a while. Sugar will form clumps but it will eventually melt into thick brown, amber-coloured syrup. At this point, use a high-heat resistant rubber spatula or wooden spoon, stir the sugar constantly. Be careful not to burn it.
2. Once the sugar has turned into an amber-coloured syrup, immediately add the butter. The caramel will bubble rapidly at this stage, be careful.
3. Continuously stir until the butter is completely melted, about 2 minutes.
4. Drizzle in 1/2 cup of heavy cream very slowly while stirring. Again, the mixture will rapidly bubble when the heavy cream is added. Allow it to boil for a minute. It will rise as it boils.
5. Turn off the heat and remove the saucepan from the stove. Add 1 teaspoon of salt into the sauce. Slightly cool the caramel sauce and allow it to thicken.

Serve and enjoy this Homemade Salted Caramel Sauce with family and friends!

NOTES:

• Be careful not to burn the sugar. Don’t worry when the sugar forms clumps, it will eventually melt and turn into a thick brown amber-coloured syrup.
• When you add the butter into the melted sugar, it will bubble rapidly. Same will happen once you add the cold heavy cream.
• After adding the butter and you noticed that the sugar is clumped up, immediately remove the saucepan from heat and vigorously whisk it until it is combined again. Keep whisking then return to heat when it’s all combined again.
• You can wear kitchen gloves to avoid splatter.
• Once the caramel sauce cools, it will thicken. At this stage, you can pour it in a glass jar and cover the lid tightly. Store up for 1 month in the refrigerator. It will solidify in the refrigerator, just reheat it before using again.

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