I love, love, love this Salted Caramel Sauce from Sally’s Baking Addiction. You can visit her site and view her original recipe here. I just very, very slightly adapted it from her original recipe. The only difference I made was to add the caviar from a vanilla bean or sometimes vanilla extract. (BTW, I love browsing Sally’s website. She’s become one of my faves.)
Every time I make this sauce I have to double the batch or run out about 15 minutes after the batch is done.
I like to just eat this straight out of the bowl (my older brother does too) but I have mixed it with homemade vanilla bean ice cream at the end of churning and it was sooooooooo goooooood.
I love to dip pretzels in this caramel sauce too!
Really, this sauce is so easy to make you could make it all the time.
Run now. Buy bigger pants! or start an exercise program, whichever works for you. 😉
Step by step from me after the printable or you can check out Sally’s step by step photos here.
- 1 cup sugar
- 6 Tablespoons salted butter
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1 vanilla bean (caviar), or 1 1/2 teaspoons vanilla extract
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
- The sugar will form clumps. Keep stirring, it's not messed up. It looks that way, but it's not. The sugar will eventually melt. It melts and it turns into a golden brown colored, molten lava hot liquid.(jk, but seriously it's hot) Keep stirring. Be careful not to burn it.
- Cut the butter into six or more pieces. Once the sugar is completely melted, drop the butter in, piece by piece. Stirring carefully and continuously after each addition. The sugar mixture will bubble quite a bit when you drop the butter pieces in, and the steam it lets off is super hot. I know from experience. Just keep stirring.
- After all the butter has been added and mixed in, stir the cream in slowly. It will bubble up and let off some seriously hot steam. Let the mixture come to a boil. Boil it for 1 minute. It will bubble up some and rise a bit in the pan as it boils. (This is why it’s important to use the right size pan.)
- After the 1 minute of boiling, remove the caramel from the heat. I let it set and cool for just a minute or two and then stir in the salt and vanilla bean/vanilla extract. I wait a few minutes because if I put the vanilla extract in the extremely hot caramel mixture, I'm afraid it will make the vanilla extract evaporate.)
- Allow to cool down enough, so as not to burn your taste buds, before using the sauce.
- Store the caramel in a sealable container or cover with plastic wrap. Keep it in the fridge for up to 2 weeks. (It never lasts that long at my house.)
- Warm up the caramel in the microwave before use. It doesn't take much time, just a few seconds.
- Add 1/4 cup more cream for a more sauce-like consistency.
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
The sugar will form clumps. Keep stirring, it’s not messed up. It looks that way, but it’s not. The sugar will eventually melt. It melts and it turns into a golden brown colored, molten lava hot liquid.(jk, but seriously it’s hot) Keep stirring. Be careful not to burn it.
Keep stirring…
Keep stirring…
Keep stirring…You’re almost there.
(Finally, the sugar is all melted. )
Cut the butter into six or more pieces. Once the sugar is completely melted, drop the butter in, piece by piece. Stirring carefully and continuously after each addition. The sugar mixture will bubble quite a bit when you drop the butter pieces in, and the steam it lets off is super hot. I know from experience. Just keep stirring.
After all the butter has been added and mixed in, stir the cream in slowly. It will bubble up and let off some seriously hot steam. Let the mixture come to a boil. Boil it for 1 minute. It will bubble up some and rise a bit in the pan as it boils. (This is why it’s important to use the right size pan.)
After the 1 minute of boiling, remove the caramel from the heat.
I let it set and cool for just about 30 seconds to a minute and then stir in the salt and vanilla bean/vanilla extract.
(I wait a little bit because if I put the vanilla extract in the extremely hot caramel mixture, I’m afraid it will make the vanilla extract evaporate.)
Allow to cool down enough, so as not to burn your taste buds, before using the sauce.
Store the caramel in a sealable container or cover with plastic wrap. Keep it in the fridge for up to 2 weeks. (It never lasts that long at my house.)
Warm up the caramel in the microwave before use. It doesn’t take much time, just a few seconds.
Enjoy this luscious caramel sauce! Use it on cookies, pies, ice cream, marshmallows, pretzels, etc…
Leave me a comment and let me know how y’all used it. Enjoy!
Nothing beats a good salted caramel sauce.. and yours looks especially divine. Yum!
Thanks Thalia! It is divine! It’s so good on so many things.
Hi Beck, we’ve just connected on Pinterest and I came here to take a peek at your website. Beautiful place with yummy treats. I bookmarked your page and will come back often to see what you are up to. Oh my, goldenlicious caramel sauce!
Thanks Georgina!