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
- 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
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.
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