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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 just made this. Mine turned out a little dark, so I’m thinking I had my heat too high. It tastes good, with just a little touch of burnt caramel. I will try again and stop before it gets too dark. It only took me 30 minutes from start to finish. I just need to get more heavy cream. I will definitely try again because it’s so easy. Thanks for the recipe.
This is on my ‘to do’ list. A comment on folks who are saying their sugar have burned etc yet they are using a thermometer. Always check your thermometer first. Boil water and see if the temp matches what it should be ! It is probably temp issues. Can’t wait to try it !
i tried this and the sugar stayed clumped and it was too hard and stuck to the nonstick pan, the spoon and the whisk…..the clumps just never fully turned into liquid. There was liquid but the clumps were too hard to dissolve. Should I have cooked for even longer? I was afraid to cook too long but I was already cooking for half an hour and that seemed longer than necessary
That’s strange it would do that…sugar when it meets heat should’ve eventually dissolved. I wouldn’t say to cook it longer because it really should not have taken that long to dissolve. Were you cooking over gas or electric?
Need help. What am I doing wrong? By the time mine reaches 300′, it is molasses colored and smells burnt. I’ve tried it twice now. I stop at this point. If I continue will it turn out or is it really burnt?
Are you doing this in Fahrenheit or Celsius? I would not continue if it is molasses colored. You ned to stop once it turns a light brown color, as shown in the photos below. If you use a candy thermometer, your mixture should not be a molasses-colored mixture. I’m not sure why it would be that way unless you’re doing something out of the ordinary or astray from the recipe. I’m sorry I can’t help much but it’s hard for me to tell.
Mine turned out the same way and tastes burnt. I used a candy thermometer and followed step by step. :(
Success! I have tried many salted caramel sauce recipes from some of my favorite food blogs and I always end up with clumpy burnt sugar mess. I followed your directions to a T and along with your helpful photos made perfect caramel sauce! No clumps, and tastes fantastic. Thank you!
Glad it was a success!
i have just tried your recipe For salted caramel sauce. It is delicious. I have put it in a jar with a jam pot cover and will give it to my sister. I used a convertor from US to Scottish. We call heavy cream, double cream.
So happy it turned out for you, Sheena!
I love salted Carmel and really wanted to try this. I made it and followed The directions, took it to 350 and it got too dark and had a burned flavor but I could tell it was really good so I started again. This time I added the butter when it was at the color in the picture. It was fantastic! Thank you for such a great easy recipe. It’s definitely a keeper.
I’m so glad you tried it again, Renee! It’s so delicious!
This sauce looks absolutely luscious! I’m already imagining a dozen different ways I can use it (not counting as a dessert straight from the jar). Thanks for sharing!
Umm, can I just make this and eat the entire batch with a spoon?! Holy yum!
I have been using this recipe since I found it on the Brown-eyed Baker’s website. Quite delicious!