Real Recipes From Real Home Cooks ®

creamy salted caramel sauce

(1 rating)
Recipe by
Kelly Lollman
Madison, NY

Use for dipping apple wedges, drizzle over ice cream, use as a glaze for cakes or as the star ingredient in my caramel brownies... yum!

(1 rating)
yield serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For creamy salted caramel sauce

  • 1 1/2 c
    light brown sugar
  • 1/3 c
    water
  • 1 stick
    unsalted butter
  • 1/4 c
    heavy cream
  • 1 tsp
    vanilla extract
  • 1 tsp
    sea salt

How To Make creamy salted caramel sauce

  • 1
    Combine sugar and water in a heavy bottomed saucepan. Stir together, then run a rubber spatula around the inside edge of the pan to remove any bits of sugar. This will prevent crystallization.
  • 2
    Place the saucepan over low heat until the sugar starts to dissolve. Turn the heat up to medium-high until it starts to thicken. DO NOT STIR. Watching the pot is highly recommended. Caramel burns very easily. It shoud be a deep amber in color and smell slightly toasted.
  • 3
    Add the butter carefully. The mixture will roil and bubble. Whisk until all of the butter is blended. Turn off the heat. Add the heavy cream very slowly - again, the mixture will roil and bubble.
  • 4
    Add the vanilla and salt and stir until smooth. Remove from heat and allow to cool. To come to room temp will take about 3-4 hours. The sauce will thicken again as it cools.
  • 5
    Keeps for about two weeks in an air-tight container in the refrigerator. It won't last that long, though!
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