This Homemade Salted Caramel Sauce is easy to make and perfect for topping on ice cream or almost any dessert!
Author: Nectaria
Servings: 10 people
INGREDIENTS
250 gr./ 8.82 oz. sugar
125 gr./ 4.41oz. heavy cream at room temperature
150 gr./ 5.29 oz. butter at room temperature, cut into pieces
1 teaspoon salt
1 teaspoon vanilla extract
INSTRUCTIONS
Heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel.
As soon as the sugar reaches the dark amber color, carefully add the butter. Stir until butter is melted.
Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the salt.
Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for up to two weeks