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    Home » Recipes » Desserts » Homemade Salted Caramel Sauce

    Published: Mar 31, 2014 · Modified: Nov 24, 2022 by Cari · This post may contain affiliate links. · 1 Comment

    Homemade Salted Caramel Sauce

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    Being single has its pros and its cons. Spending my Friday night at home, drinking wine not needing to shave and making salted caramel sauce is a pro, in my book. Especially, the not needing to shave part (ladies, can I get an AMEN on that one?!) but I digress.

    A friend recently made an amazing salted caramel frosting and I obsessed over making my own salted caramel for over a week. After I looked up the ingredients and realized how god-damn easy it is, I knew I had to make it for myself. I looked up tons of recipes on salted caramel sauce made about 3 different ones, then I did my own thang and came up with my own recipe that I liked best.

     
    This recipe requires your eyes and attention at all times. Take your eyes away for a few seconds and you burn your sugar.
     
    You have to add in your cream slowly or end up like second degree burns like I did. I poured in the cream all at once and the whole thing overflowed out of the pot and splattered all over the place. This is not a recipe you want to make while only wearing underwear. 
     
     

    Once the mixture is completely cooled, you can throw it over some ice cream or stick a straw in it and just drink it straight up, whatevs. It will be good for about a week, but you and I both know it won't last that long.

    homemade salted caramel sauce
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    5 from 1 vote

    Homemade Salted Caramel Sauce

    Easy homemade salted caramel sauce!
    Prep Time2 minutes mins
    Cook Time8 minutes mins
    Total Time10 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 1 12 oz jar
    Calories: 2507kcal
    Author: Cari

    Ingredients

    • 1 Cup of heavy cream
    • 5 Tablespoons of salted butter
    • ½ Teaspoon of sea salt
    • 2 Teaspoons of vanilla extract
    • 1 ½ cups of granulated sugar

    Instructions

    • In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved. Remove from heat, add the vanilla and whisk til combined.
    • In a larger pot, pour the sugar then heat over a medium high flame, swirling the pot occasionally to distribute the heat evenly.
    • Continue to boil the sugar until the bubbles get smaller and it becomes a rich amber color. Be careful not to over cook, check your phone or walk away. You have to watch the sugar like a damn hawk because you'll go from caramel to burnt sugar in just a matter of seconds.
    • Reduce the heat to low, and pour in the warm cream mixture SLOWLY! As you slowly pour the cream mixture, continue to whisk constantly to avoid lumps or crystals.
    • Once it has all been well incorporated, immediately transfer the hot mixture to a heat-safe vessel and cool completely. I used mason jars, but any heat safe container will do.

    Nutrition

    Serving: 0.25cup | Calories: 2507kcal | Carbohydrates: 308g | Protein: 5g | Fat: 145g | Saturated Fat: 91g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 40g | Trans Fat: 2g | Cholesterol: 477mg | Sodium: 594mg | Potassium: 213mg | Sugar: 301g | Vitamin A: 5248IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!
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    Categories: Desserts

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    Comments

    1. Unknown says

      March 31, 2014 at 10:11 pm

      Ha, you weren't kidding on Twitter when you said you were making this! Now I feel inspired...

      Reply

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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

    More about me →

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