Homemade Salted Caramel Sauce

1. 1

   Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.

2. 2

   Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

3. 3

   Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

4. 4

   Stir the butter into the caramel until it is completely melted, about 2-3 minutes.

5. 5

   Very slowly, drizzle in 1/2 cup of heavy cream while whisking. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

6. 6

   Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

7. 7

   Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

8. 8

   Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.