Homemade Salted Caramel Sauce
A easy and smooth caramel recipe for a topping for the caramel apple bars by Sally's Baking Addiction
- 1 cup (200g) granulated sugar
- 6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces1
- 1/2 cup (120ml) heavy Cream
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
Stir the butter into the caramel until it is completely melted, about 23 minutes.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you're traveling or gifting it.
1. Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.
2. Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk. Room temperature cream is best.
3. Avoid doubling or tripling this recipe. It will rise in the pan as it boils.
4. Allow the mixture to boil for 1 minute.
5. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
6. Make ahead tip_ You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.
7. This caramel is OK at room temperature for a day if you’re traveling or gifting it. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.
Homemade Salted Caramel Recipe