Homemade Salted Caramel Sauce
Last week, Jason and I went to dinner with one of our closest friends and you know that feeling you get when you know there might be more to the dinner than there really is? Like all day, I was like, “something is going to happen” or “why do I get this unsettling feeling that my world is going to come crashing down soon?” Well, not totally crash down, but you get what I mean. So, we were talking and catching up and something was said that alluded to ‘colder weather’ and then it happened. They told us they’re moving to San Francisco :'(
Such a bittersweet moment. Of course we’re thrilled for this new adventure that they’re embarking on but my selfishness gets in the way and I don’t want them to leave us! I guess on the bright side, we can always visit them in San Francisco since it’s a very easy plane ride and hello, Napa weekend! It’s definitely a hard pill to swallow when you realize your close friends are moving across the country and you can’t just randomly call them up for lunch anymore but actually have to plan months out, but nonetheless, we wish them the best of luck.
I don’t like when friends move away. Everyone that I know should just bloom where they are planted. Just kidding :) I’m just being emotional.
Okay, so homemade caramel is REALLY easy to make. Sometimes I wonder why I even run to the store to get caramel candies and melt them. Caramel sauce at home is suuuuper easy and really does taste A LOT better than store-bought. It’s got a better consistency and not to mention it’s cheaper! I’m in love with salted caramel so what better way than to make jars of homemade salted caramel sauce?
You’ll want to bookmark this recipe because several upcoming recipes use this homemade salted caramel sauce! Can you tell I was pretty much up to my eyeballs (still am) in salted caramel so I decided I’d drizzle it on everything? You can always cut down the recipe and not make as much as I did but I like having some in the fridge just for those days that you feel like your ice cream or dessert needs a bit of a sprucing!
Before the recipe, I put a step by step on how the sugar meltdown will look. It’ll help you with the process and you won’t doubt yourself! It’s kind of weird in the beginning because everything clumps together and you’re like, “OMG DID I MESS UP?!” so seeing these photos will definitely ease those feelings! Just be patient and you’ll soon get a luscious homemade salted caramel sauce!
Homemade salted caramel sauce is a decadent treat that you can make for gifts or to keep at home!
- 2 cups granulated sugar
- 12 tablespoons unsalted butter, diced into 1-inch cubes
- 1 cup heavy cream
- 2 teaspoons of Kosher salt, please see notes
- In a semi-deep non-stick pot, heat sugar over medium high heat, stirring often.
- The sugar will soon start to clump together. This is ok and what it is supposed to do! (See photos above)
- The sugar will soon start to break down into a liquid and you'll want to switch to a whisk to get rid of the clumps.
- Once the sugar is in liquid form, you'll want to continue swirling the pot until it boils until it turns an amber color.
- Once that happens, carefully add the butter. The mixture will hiss and splatter a bit. Continue stirring until all the butter has melted.
- Once the butter has melted, CAREFULLY add the heavy cream. Since the heavy cream will be cold, your mixture will bubble and splatter a bit as well. Stir the mixture then let boil for 3 minutes.
- Remove from heat, stir in the salt, and let completely cool before you pour it into any jars.
- Store in the refrigerator and warm up slightly to drizzle or use for desserts.
Kosher salt and table salt are VERY different. 2 teaspoons of Kosher salt vs. 2 teaspoons of table salt will yield very different tastes. I used Kosher salt. If you don't have Kosher salt, you can use table salt but definitely start at 1/2 teaspoon and go up from there.
This recipe is very versatile as well. If you feel the 'salted caramel' level is not to your taste preference (everyone's is different, my recipe is based on my personal taste preference), please feel free to add more salt or less salt. You should start out with the least amount of salt and build from there. You can always add more but you can't take it out so you don't want to ruin a batch of this by adding too much salt in the beginning!
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Posted on September 17, 2014
Would this be a good recipe for the wrapped caramels at Christmas time?
No, this would not be because it wasn’t cooked to the candy caramel temperature. However! These would be perfect for wrapped caramels at Christmas time: http://www.tablefortwoblog.com/apple-cider-caramels/
Is there a way to cancel this for a longer shelf life? So that it doesn’t have to be refrigerated? Or to be given as gifts?
I’m not familiar with canning but I do feel that you’d be fine if you didn’t refrigerate this. I can’t be 100% positive though.
I would not try canning this item at home. I would recommend making it as close to the gift giving time as possible, refrigerating it, and then when you give/send put a little note that they need to refrigerate even before opening. I would not recommend not refrigerating.
Hello! Thank you for your fabulous recipes! I attend to give some sauces as gifts, how long will it last in the fridge as it contains cream?
It should last a while. It lasted over 2 months for me.
Hello, I’m a teenager who would just like to make some nice caramel slices for my family (as I’m the one that bakes in the family, but because I live in Italy I couldn’t buy many of the ingredients to make the caramel part as you need in other recipes online so I was wondering, could I use this recipe for the caramel slices? Thank you very much, loved the article!
No, the caramel sauce would need to be cooked at a higher temperature to achieve candy-like consistency.
This recipe says to cook to 350 degrees …that is past hard crack stage! Is that correct?
Hi, thanks for pointing that out. I removed that since it seems to cause confusion. Just heat it up until it boils with a lot of bubbles.
How much will it make?
about 1 1/2 cups
I live in a ‘metric’ country (The Netherlands) and I can’t get my head around the 12 tablespoons of butter cut into dice. could you give me an estimate in grams? thank you so much!
I did a quick Google search and found a butter converter: http://www.traditionaloven.com/conversions_of_measures/butter_converter.html. According to that, it is 170.1 grams.
Regardless if metric or imperial, how do Americans measure SOLID butter in Tablespoons? Is it marked on the paper wrapping or do you have Tablespoons as a weight measure in your scales or something? In this recipe you use it diced so it’s obviously not melted to be measured as a liquid. I just don’t understand.
Yes, on our butter stick wrapping, it is labeled out by tablespoons with lines to count. See this photo here: http://www.improvevia.com/assets/~uploads/img/207/033a61b53401b417ea_large.jpg
Looks delicious
Can you double this recipe?
Yes
Can I can the caramel after making pressure or hot water
I haven’t done that myself but yes, you could can this caramel.
I am such a fan of salted caramel and this recipe has defintelty won me over. It is a very cost effective, quick, easy to make and absolutely delicious recipe. Where can I find more of your recipes?
The entire site.
I made this last night as part of a Christmas present full of sweet sauces for my sister and boss, and let me tell you…..this stuff is flippin amazing. My husband is upset that I’m giving it all away. Thanks so much for sharing this recipe, it will be made frequently.
what if you only have salted butter how much salt do you put in
I would actually not add any salt until you get a chance to taste it. 12 tablespoons of salted butter sounds like this caramel sauce would be salty enough without the additional salt added.
My sauce appears to have set once it has cooler Andy is no longer runn.
Is it possible to can this recipe for a winter treat?
Yes, you can. However, I haven’t done it myself but I think others have done it before!
Please, please, please do not recommend people can this to be shelf stable. This is not safe. There is absolutely no tested safe way to can ANY DAIRY products.
Hi I’m just wondering if you were to put the hot caramel sauce into a warm jar and seal it with warm lids to can, have you done this?
I haven’t done it myself and I have advised others to do it but I’ve gotten responses where people say you shouldn’t. So I really don’t know what the call is. I’m not experienced with canning.
Where did you get those spoons from?
World Market!
I too love salted caramel and I have not made it. I am 81 yrs old and it is hard for me to cook anything. But thanks for the recipe.
You’re welcome!
Hi, I made the salted caramel sauce but it taste burnt. Any idea what i did wrong?
thank you
that’s a very generalized statement. without being in the kitchen with you and seeing what you did or seeing the final product…it’s really hard for me to say. the only thing i can think of is that you actually burned the sugar while making the caramel sauce.