Silky Smooth Salted Caramel Sauce – the smoothest caramel you’ll ever taste! This decadent caramel sauce is deep and rich in flavor, with just the right amount of sweet and bitter, and that hint of salt amplifies it bringing it all together!
This recipe took me a few tries to perfect, and I had to go back and look at my mom’s recipe for Caramel Sauce and then also watch a few tutorials on how not to burn the sauce.
The first time I made it, I set the fire alarms off and when I tasted it, it tasted straight like bitter burntness. I’m not sure if y’all know what that tastes like, but if you don’t, then burn the sugar and taste it, then you’ll know.
And y’all, I burnt it so bad the smoke alarm went off, which reminded me of when my mom would set the smoke alarm off and we’d think “oh mom must be in the kitchen again” haha!
Silky Smooth Salted Caramel Sauce
All you need to create this delicious salted caramel sauce is :
- 1 1/2 cups of granulated sugar
- 1 stick of unsalted butter (cut into tablespoon-sized pieces)
- 1/2 cup of heavy cream
- 2-3 teaspoons of salt
Throw the sugar in a medium-sized saucepan and put it on low heat. Watch the sugar carefully, and about every 30 seconds to a minute, swirl the sugar around.
You want to try not to use a spatula or spoon, and only swirl the pan so clumps don’t form within the caramel.
Once the sugar is completely melted, which should take between 10-15 minutes on low heat, add in the butter. Continue to swirl the butter into the melted sugar until completely combined, then remove from heat.
Now, add in the heavy cream. Swirl in the heavy cream until combined. It will look like the melted sugar seized up, but that’s just from the cold liquid meeting the hot sugar, and as you swirl, the cream will come to temp, and the mixture will start to form.
Once the mixture looks like that, it’s ready! Either package in a jar, or serve on top of ice cream, in coffee, or eat it straight from the pan! Haha, the possibilities are endless!
- 1 1/2 cup of granulated sugar
- 1 stick of butter (1/2 cup)
- 1/2 heavy cream
- 2-3 teaspoons salt
- In a medium saucepan, melt the sugar on low heat. Swirl the pan every 30 seconds, until completely melted. Add in butter, then swirl until completely incorporated. Remove from heat.
- Add in heavy cream, and swirl until incorporated. It will look like it seized up, but just keep swirling. Add in salt to taste.