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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 wanted to make this and serve with apple slices in my class. I have no way of heating it up in class. So if I heat it up at home, approximately how long do I have before it starts to harden?
So, this caramel sauce actually doesn’t harden up unless you pop it in the fridge! So if I were you, I’d just keep it out at room temperature and you should be fine.
can you can this sauce in mason jars?
I’m not sure! I haven’t tried it before and I’m not really familiar with canning.
It looks amazing will have to try it mixed with chocolate for dipping cake pops. Thank you
I have a question. I don’t have a non stick pan but I do have a copper pan.
Can I use that instead?
Hi, you can but just be aware that clean up might be a bit harder!
Hello,
Could you please tell me how much the 12 tablespoons of butter would translate to? Is it melted butter that you have used?
If not could you please give me a rough estimate by weight? A bit confused !!
Thank you
12 tablespoons of butter is 12 tablespoons of butter. If you look at the stick of butter, they have lines on it that marks off what 1 tablespoon is. In the United States, 8 tablespoons of butter is 1 stick of butter. I am not sure where you are located so I wish I could help you out with what 12 tablespoons of butter is where you’re from :/
12 tablespoons equals 6 ozs
Can you use this recipe and make soft Carmel candy just cook it a little longer.
Yup, you can.
Hello, I’ve used this recipe a couple times and it comes out so good. My question is if I use the sauce in chocolate turtles I make, do I need to keep them refrigerated?
No, you shouldn’t have to.
I don’t have unsalted butter .. Can i use salted??
You can, but you will just have to adjust the measurement of salt for this recipe since it may be too salty if you use the measurement I mention in the recipe.
i would like to give this caramel sauce as a presant how long will it keep?
It should keep for at least a month.
How does it get that Carmel color? There is nothing in it for color
Hi, you need to read the recipe. It takes time over the heat to change the color of the sugars.
Where do you get the jars from?
I got them from World Market, but the brand is Weck!