This Homemade Salted Caramel recipe is easy to make from scratch. Enjoy the flavors of fall with this must-have dessert topping!
It's time for baking all the things. Take your fall desserts to a new level with homemade salted caramel.
It tastes amazing over a hot slice of apple pie, pumpkin pie crumble bars and desserts like ice cream, bananas foster hand pies and more!
The whole process takes about 20 minutes and you'll have enough caramel for a few desserts!
Salted Caramel Ingredients
This sauce is made with simple pantry ingredients.
- white granulated sugar
- butter
- heavy cream
- salt
How to make homemade salted caramel
Place the sugar in a heavy saucepan over medium-high heat. Use a spatula to stir until the sugar is dissolved and has turned a light golden brown color.
Add the butter, 1 tablespoon at a time. The mixture will start to bubble up so be very careful. Turn the heat off and add the cream and salt.
Let the caramel cool completely and then transfer to a glass container with a lid. Store in the fridge for up to 1 month.
Tips for making the best salted caramel
- BE CAREFUL!! When the sugar is melting it is VERY HOT! Use caution when handling the sugar to prevent burning your self.
- Use a deep saucepan to avoid over spill. The caramel will bubble up when you add the butter and the cream.
- Don't wait for the sugar to get to dark before putting the butter and cream in in order to prevent burning the caramel.
- Store in the fridge for up to 1 month. Remove from fridge and let come to room temperature before using.
5 dessert recipes to drizzle with salted caramel
Homemade Salted Caramel Recipe
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Ingredients
- 1 cup sugar
- 6 tablespoons butter
- ½ cup heavy cream
- 1 teaspoon salt
Instructions
- Place the sugar in a heavy sauce pan and cook on medium-high heat stirring until the sugar has melted and turned an amber color.
- Stir in the butter, one tablespoon at a time, while whisking vigorously until fully combined. (The mixture will bubble up fiercely so make sure to keep your face away from the pot while adding the butter.)
- Remove from the heat and then add the heavy cream while whisking constantly until smooth. Add salt and whisk to incorporate.
- Let the caramel cool and then store in a glass container with a lid.
Notes
- Let the caramel cool and then store in a glass container with a lid. Store in fridge for up to 1 month.
- Be very careful, the melted sugar is very hot.
- Use a deep saucepan so that the sugar does not spill over the sides when adding the butter and cream.
Nutrition
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
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