Homemade salted caramel sauce should be a staple in your home! Just like a jar of Nutella, I always have a jar of salted caramel sauce in my fridge. Why? Well, because you can top this decadent sweet and salty amazingness on just about ANYTHING! This recipe will change your life! Make your own homemade salted caramel sauce in less than 15 minutes using only 4 basic ingredients.
This creamy and smooth sauce can be used in SO many ways. Here are my favourite 10 ways to use this recipe:
1. Salted Caramel Dip: Dip your favourite fruit and taste heaven in your mouth. My favourite fruit to use are apples, in particular Granny Smith apples. YUM!
2. Salted Caramel Hot Chocolate: Mix this into your hot chocolate for a new take on this classic drink.
3. Salted Caramel Milkshake: Add some of this sauce to a classic vanilla milkshake.
4. Salted Caramel Popcorn: Stir your popcorn in this cause to create a delicious sweet and salty caramel popcorn
5. Salted Caramel Drizzle: Drizzle this sauce over your favourite baked goods, such as apple pie, cinnamon buns or crepes, for an upgrade.
6. Salted Caramel Filling: Make salted caramel macaroons using this sauce as a filling.
7. Salted Caramel Cheesecake: Swirl this sauce in cheesecake right before baking and prepare to be amazed!
8. Salted Caramel Jam: Spread this sauce on white bread and make a delicious, sweet sandwich. Add nutella or peanu butter for even more goodness.
9. Salted Caramel Ice Cream Topping: Drizzle this sauce over ice cream and top with chopped nuts.
10. Eat it with a spoon 🙂
So make a batch of this goodness now! You can store this sauce in your fridge for up to 2 weeks. Enjoy!
- 1 cup granulated sugar
- ⅓ cup unsalted butter, cut into 6 pieces
- ½ cup heavy cream
- ½ tbsp. salt
- Heat the sugar in a large saucepan over medium high heat.
- Whisk the sugar as it begins to melt. It will form clumps but will eventually melt.
- Continue to cook until the sugar reaches a deep amber colour. Keep a close eye because the sugar will burn if you overcook. You can also use a thermometer and stop cooking when the sugar reaches 350 F.
- Now, add the butter but be careful of bubbling. Whisk until the butter is completely melted.
- Remove the pan from the heat and slowly pour in the heavy cream. Again, be careful as the mixture will bubble and splatter.
- Continue to whisk until the cream is evenly mixed throughout the mixture.
- Whisk in the salt.
- Set the sauce aside and let cool for 10 to 15 minutes. Pour into a glass jar and continue to cool.