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Hi everyone! It’s Chelsea back from Chelsea’s Messy Apron!
Homemade salted caramel sauce is one of my family’s favorite things to make from scratch. It’s so much cheaper if you make it yourself, and you can completely control the amount of salt in the sauce and ultimately the flavor when it’s homemade.
Once you’ve made a batch, you can always have it on hand to use to top all of your favorites desserts – on top of ice cream, in a milkshake, over a plain chocolate cake…there are so many options!
This salted caramel sauce is so simple to make and includes very easy ingredients. There aren’t too many steps, but if you follow them exactly, you’ll have a gorgeous caramel sauce in no time!
Once you’ve removed the simple mixture from the heat, it should be relatively thick, but not as thick as a caramel sauce. Don’t worry – it’s not quite set up yet! Pour the mixture into a heat-safe jar, and place it in the fridge.
After about 30 to 45 minutes, the mixture will be a thick and delicious caramel sauce. Now it’s time to stir in a little bit of salt to your desired preference. After that, the sauce is ready to eat or use in various recipes. I recommend storing it in the fridge and warming it up a bit right before you are ready to snack on some!
Enjoy 🙂
Other delicious recipes from Chelsea’s Messy Apron:
Cookie Butter Crunch Cups
Strawberry Mousse Sugar Cookie Tarts
Fudgy Molten Lava Brownie Cups
Healthy and Flourless Pumpkin Chocolate-Chip Muffins
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Homemade Salted Caramel Sauce
Ingredients
- 8 tablespoons unsalted butter
- 1 cup packed brown sugar
- ⅔ cup heavy whipping cream
- 2 teaspoons vanilla extract
- ½ teaspoon salt, more to taste
Instructions
- In a small saucepan over medium-low heat, melt the 8 tablespoons unsalted butter. Once the butter is completely melted, stir in the 1 cup packed brown sugar. Whisk the mixture briskly and constantly for 2 minutes on medium-low heat.
- The mixture will barely start to bubble. Briskly whisk in the ⅔ cup heavy whipping cream.
- Add in the 2 teaspoons vanilla extract, raise the heat to medium, and briskly whisk for another 2 minutes.
- Remove the mixture from the heat. It will be relatively thick, but not as thick as a caramel sauce. Pour the mixture into a heat-safe jar, and place it in the fridge.
- After about 30 to 45 minutes, the mixture will be a thick and delicious caramel sauce. Stir in the ½ teaspoon salt, and increase the amount to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe didn’t work in the slightest for me. As I’m still briskly whisking I used my other hand to Google other caramel sauce recipes and this is nothing like them. Maybe add some more details about what the mixture should look like at each transition point? Two minutes at medium low heat I still had granulated brown sugar and melted butter and it wasn’t even slightly bubbling. I kept going. Things got worse from there. ? I think more details would do the trick for the next person.
Hi Sara!! Thank you for your feedback, I’m always looking to make my recipes better. I’m so sorry it didn’t work out for you!
I make this and put it on many things… the best is the Pumpkin Cheesecake in the fall.
can this recipe be canned and stored on a shelf til needed
Hi, Please help. I can no longer print your recipes from your newsletters. When I press the print button I get a page with one line of words at the top and thats it. I can go into websites that your recipe originated from and copy theirs but they sometimes are not the same. I cannot copy and paste either. I have copied your recipes on earlier newsletters so this is new.
Thanks, Conni
This is a terrific looking dessert sauce. Nice Post.
The Old Fat Guy