Homemade Salted Caramel Sauce
This post may contain affiliate links, please read my full disclosure : here Smooth, creamy homemade salted caramel sauce recipe is perfect for sundaes, and great additions to other dessert recipes. Perfect gift for the holidays. I made this and instantly fell in love. It is so divine, dreamy and creamy that I couldn’t keep it to myself. I had to share with my family. My family loved it so much, they fight over who gets the leftovers. It’s legit. I became known for this recipe that I even made it as favors for my wedding. Since then, I’ve used it in countless recipes and each one has been more scrumptious than the last! The options are endless with using caramel sauce, my favorite is on apple like my caramel apple pie cookies or try my apple nachos. They are a delicious snack the whole family will love! I also love adding it to coffee, frostings and other dessert recipes like my salted caramel chocolate chip bars or my Twix thumbprint cookies! These jars of caramel sauce are a delectable treat on their own. I love getting a spoonful to satisfy my sugary cravings. They make perfect gifts for friends and family at holidays, baby showers and other functions. I gave them out at my wedding. The options are really endless, especially if you love caramel. Below are some of my favorite ways to use it on/with: Or try some of my other delicious recipes with caramel in it! This salted caramel sauce is good for 1 month in the fridge. It is not for the freezer but really, it won’t last that long! Smooth, creamy homemade salted caramel sauce recipe is perfect for sundaes, and great additions to other dessert recipes. Perfect gift for the holidays. In a medium saucepan, add in the sugar in an even layer. Heat the sugar over medium-high heat, stirring with a whisking as it begins to melt. ( The sugar may start forming clumps, it's ok, just keep stirring. As it cooks, it will melt back down.) Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. ( This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye.) If you are using an instant-read thermometer, it will be around 350 degrees F. As soon as the caramel reaches its sweet spot, add the butter all at once. **Be careful, as the caramel will bubble ferociously when the butter is added.** Whisk constantly the butter into the caramel until it is completely combined. Remove the pan from heat. Slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up. Whisk until all of the cream has been incorporated and you have a smooth sauce. (the caramel will become super sticky and stringy when adding the cream, just keep stirring. It will eventally incorporate all together). Add the kosher salt and stir with whisk until combined. Let it cool about 15 minutes before pouring into glass jar to give as a gift or in an air tight container to put into the fridge. It can be stored in the fridge for up to one month. I use the half sticks and cut the butter into halves. So I put 2 tablespoons in at a time. What’s your favorite way to use caramel? Need more delicious recipes? Go here Want to spice up date night? Go here Starting a bucket list? Go here Got the travel bug? Go here Visiting New Orleans? Go here Feeling crafty? Go here Share with friends!Homemade Salted Caramel Sauce
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Homemade Salted Caramel Sauce
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