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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 :'(
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!
When you make this, just know that it’s kind of weird in the beginning because everything clumps together and you’ll be like, “OMG DID I MESS UP?!” Just be patient and you’ll soon get a luscious homemade salted caramel sauce! If you don’t like salted caramel, you can either omit the salt or make this easy 3 ingredient caramel sauce instead!
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.2 cups (400 g) granulated sugar
- 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.12 tablespoons (168 g) unsalted butter, 1 cup (237 ml) heavy cream
- 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.2 teaspoons of Kosher salt
- Store in the refrigerator and warm up slightly to drizzle or use for desserts.
Notes
Nutrition
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I love this Julie. . this is soooo happening . . soon!
This looks so good. Can’t wait to try it.
This looks delicious – will one be able to keep this for longer in sterilized jars i e to hand out as gifts?
I’m not familiar with the canning process but this should last a couple months in the fridge.
When I visit my mom for her birthday – she turns 95 this December – I always like to take some ‘home made’ treats that she so enjoys. Will make this nearer the time I travel to Cape Town to be sure it’s within the 2 month period and give credit to you for the recipe too. Thank you for your reply.
Homemade caramel is one of the best things in life. Spoon please!
Where’s my spoon? I need this now!
Is there any way this could be done without the candy thermometer?
You could definitely do it without a candy thermometer! Just follow the directions and visuals below in the step by step. Once the sugar is in liquid form, if you keep stirring it for about 1 minute after, it should be enough time for it to reach 350 degrees and turn an amber-ish color; at that point you can add the butter.
I am SO excited to try this and your mug cake tomorrow! Thankful I stumbled across your blog while I’m bored on third shift :) you have some awesome recipes! Looking forward to more!
Best
I was gonna ask the same question cuz I dont have a candy thermometer lol
I can’t wait to try this at Christmas time. I’m always looking for new sauces and additions to deserts so this is perfect. Thank you. x
Not too many things beat homemade caramel sauce for me. LOVE this! Pinned!
Fantastic! Caramel is my favorite :)
Can you use sea salt and if so would you use the same amount?
You could use sea salt – I would start out with 1 teaspoon, taste the sauce, and increase it from there if it’s not to your taste preference.
I just made it and used sea salt and it turned out amazing! I would definitely start at 1 tsp. I ended up using about 1 1/2 tsp because it was too hot at first to get a good taste, and its slightly on the salty side. Still really good though!!