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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!
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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I have made this carmel recipe several times and every time it turns out great! My favorite way to serve this is poured over a block of cream cheese and sprinkled with mini chocolate chips or toffee bits, served with apples or pears. I’ve also poured it into small mason jars and give it as gifts for teachers, relatives, neighbors… Always a hit!
Can the salted caramel sauce be sealed in canning jars in a hot bath and stored on the shelf?
I am not familiar with the canning method; ideally, yes but since I am not familiar, I don’t want to give suggestions that could be detrimental to one’s health.
Hi Julie,
I was wondering if the sauce would work for Caramel Apples?
Thanks.
It wouldn’t harden like how the coating is for caramel apples. It’d have to be cooked at a higher temperature.
I made a double batch of this yesterday. Came out delicious! The only change I made was to add 3/4 tsp extra sea salt and around 1-1/2 tsp vanilla. Definitely a keeper recipe.
Thanks for sharing we absolutely love the caramel. It is a hit at our house.
lovely easy recipe thanks Cindy
My name isn’t Cindy lol
Sounds amazing!! Where did you get the glass container/ jar?!!! Love it!
I got them from World Market! They’re Weck jars
Hello,
i was hoping to make this for my christmas hampers but was unsure when should start. When is the self life for this??
Many thanks,
ignore the above i read other comments :)
Can the finished product be stored in a canning jar and sealed while hot.
@Linda, due to the dairy I’d think freezing it would be a better option. I do not know if you’d have to reheat it after thawing, due to crystalization. If that’s the case, you might as well make from scratch, as you’ll have the dirty pot anyway. I freeze buttermilk, greek yogurt, cream cheese, and butter all the time with no ill affects.
Do you think that I could make a big batch of this and then can it to preserve it for shelf life?
I’m not familiar with canning and preserving since this has dairy in it. I had mentioned previously that you could but then someone commented and told me I shouldn’t give advice since this has dairy…soo now I don’t know what advice to give. I would go with your best knowledge.