What is amazing drizzled over a piece of cheesecake or clinging to a fresh apple slice? Well, salted caramel sauce, of course. This salted caramel sauce is super simple and only takes about 15 minutes to make. It is best made ahead of time and keeps in the refrigerator for up to 2 weeks.
Are you as excited as I am? Well, let’s get started then.
First, heat 1 cup sugar in a heavy saucepan over low to medium-low heat, stirring occasionally for about 7-10 minutes.
As the sugar begins to melt, it will turn an amber color, but it will also develop little balls as the sugar gets hot and then cold again as you stir it. I recommend using a metal spoon during this process being careful not to burn yourself. The metal spoon conducts heat and allows more of the sugar to not crystalize on the spoon, but melt back into the pan.
Once all of the sugar has melted into a amber liquid with no chunks, very carefully whisk in the heavy whipping cream. Please be careful on this part! The whipping cream when added will bubble up and cause a lot of steam so add a little at a time so you won’t burn your hand.
Add vanilla extract, butter and salt. Stir and cook for 1-2 minutes. Store in the refrigerator for up to 2 weeks.
Serve with apple slices, as a topping for cheesecake, or even in your coffee. You can also leave out the salt if you would like to just have normal caramel sauce. Let your imagination be the limit on how you might enjoy this sauce. Enjoy!
- 1 cup sugar
- 1 cup heavy whipping cream
- 3 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1 teaspoon salt
- Heat sugar in a heavy saucepan over low to medium-low heat, stirring occasionally for about 7-10 minutes. It will slowly turn an amber color as it melts, but will also collect into sugar balls as the sugar gets hot and cool again. This is normal. I prefer to use a metal spoon for this part since a metal spoon conducts heat which helps the sugar not to crystalize on the spoon itself while stirring. When all melted into a golden brown liquid, very carefully add the heavy whipping cream. Be careful as the whipping cream will cause the sugar to bubble up and steam so don't burn yourself! Add the butter, vanilla extract and salt while stirring constantly. Cook for 1-2 minutes. Salted Caramel Sauce can be stored in the refrigerator for up to 2 weeks.