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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 :'(
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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
Ingredients
- 2 cups (400 g) granulated sugar
- 12 tablespoons (168 g) unsalted butter, diced into 1-inch cubes
- 1 cup (237 ml) heavy cream
- 2 teaspoons of Kosher salt, please see notes
Instructions
- 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.
Notes
Nutrition
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How long do you think the sauce will stay for? I’m thinking of making a few jars to have around. Yum!!
I would think it’d last a couple months in the fridge!
Nothing beats homemade caramel sauce! Spoon-licking good! And yeah for trips to SF!
I’m wondering what your thoughts are about this sauce being able to be canned so that it wouldn’t have to be refrigerated and could be sent as a gift. It looks great! Thanks!!
I’m not familiar with canning at all so I wouldn’t be able to give you much insight on it! I wouldn’t want to give you wrong information.
Thank you so much for this recipe! I’m currently obsessed with salted caramel everything. Can’t wait to try this after apple picking this weekend!
How much does this yield when it’s finished?
Roughly 1 1/2 cups, give or take.
You are right, so easy! I never buy it at the store anymore. I am sorry about your friends moving. Pls take me on your Napa weekend. Hee!!!!
Do you have a recipe that would work for caramel apples?
I’d imagine this one would work ok but you would probably have to immediately put the apples in the fridge after dipping it in the caramel so it doesn’t ooze off completely and it sets right away in the cold temperature.
Has anyone ever canned caramel sauce? Would it work? This looks delicious and I would love to make some for gifts :D
Ah, such a bummer. But yes, you can visit SF – great excuse to see a great city. And love your tutorial on the dry method of caramel sauce making.
It’s always a bummer when good friends move away…I feel your pain! On the other hand, this caramel sauce looks absolutely gorgeous.
This looks fantastic!! Thanks for sharing. :)