This recipe for Salted Caramel is easy and is great for topping all of your favorite desserts!
Salted Caramel
I don’t know who enjoys this Salted Caramel more … me or my kiddos?! We use it on everything – but we especially love it on ice cream! One of my favorite ways to use this salted caramel is to add it to my iced coffee!! I loooovvvee it!! I’ve just gotta say, whoever decided to add salt to caramel was such a genius!
This recipe may sound difficult, but I assure you, it’s easy! Have a little patience with the sugar melting and you’re golden! Literally … the sugar will be a melted pool of golden sugar! After the sugar has melted, the recipe moves pretty quickly. The hardest part will be letting it cool down so you can have a taste – you know, for quality control purposes. Inevitably, I have burned myself a few times for not waiting long enough. I have the hardest time controlling myself from wanting to put this one everything ……. and I mean everything!
How do you plan on using this salted caramel? I would love for you to leave a comment below!
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Salted Caramel
Ingredients
- 1 cup granulated sugar
- 6 tablespoons butter cut into pieces
- ½ cup heavy cream
- 1 teaspoon salt
Instructions
- In a large saucepan over high heat, cook the granulated sugar, stirring constantly until it is melted and forms a caramel-colored liquid. The sugar will clump, but just keep stirring!
- Once the sugar is completely melted, add the butter. The caramel will bubble up, but that is okay. Stir the butter into the sugar until it is completely melted. Very slowly, pour in the heavy cream while continuing to stir. Once all of the heavy cream has been added, boil for one minute. Remove from the heat and add the salt. Stir to combine.
- Allow to cool completely. Transfer to a covered container and refrigerate. Use within 10-14 days.
Notes
- You may reheat the salted caramel slightly in the microwave before serving.
- Makes 1 to 1 1/2 cups, depending on how it cooks down and how much you thicken it.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Love a good homemade caramel. Perfect for so many things & especially in the fall.
So not good to have this recipe in my hands ! Still a caramel addict 😉
I can think of so many ways to use this little jar of total goodness!! OH YUM!!! Pinned!
How do you do this without burning the caramel? Like, literally every time I try caramel sauce using this method (because I looove the texture you get when you don't add liquid to the sugar) I have about 3 seconds between "Everything is finally melted yay!" and "scorched, bitter caramel fail".
My son likes to drizzle it over apple pie.
Hi Jamie, I have a question. I was just looking at your chocolate and caramel sauces and wondered if you've ever tried processing them in a hot water bath to make them shelf stable? It looks like it might work, but I wonder how long you'd need to process them.
Unfortunately, I am not familiar with canning. I wish I had an answer for you!
Can this recipe be doubled or tripled? Also, would it be suitable for cake icing?
You can double or triple it. For cake icing, it would probably not work the best.
Can it be altered for diabetics? Granulated swerve perhaps?
I’m not familiar enough with sugar-substitutes and how they work. But, if you try this recipe with granulated Swerve, I would love to hear back from you in case anyone else has the same question.
Hi can you use a sugar granular substitute like Splenda?
I have never tried it that way, so I can’t answer this with that knowledge. However, if you do try it, I would love to hear back from you on how it turned out in case anyone else has the same question.