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Condiments

Salted Caramel Sauce

Salted Caramel Sauce - ateaspoonofhappiness.com

This recipe is not dairy free. It was published before Simply Whisked went dairy free, but I have chosen not to remove it as a reference for incoming traffic. Feel free to swap dairy free substitutes for the ingredients to make it dairy free.

I mentioned last week, that I’ve been trying to eat healthy lately. So far it’s going great, and I feel much better when I am. But let’s be serious, you really can’t go your whole life without a special treat every now and then. So I thought I would give salted caramel a try. It’s obviously a major trend right now, and has been for some time – obviously for good reason. It’s ooey-gooey and delicious, and perfectly salty.

Homemade salted caramel sauce is surprisingly easy to make. You literally just melt the sugar and add some butter, cream and salt. Put it over ice cream or dip some apples in it – or just eat it off the spoon. You can’t go wrong with this stuff.

Salted Caramel Sauce - ateaspoonofhappiness.com

Stay tuned because I’m using this sauce in another recipe later this week, and it’s going to be awesome. But for now, go to the kitchen and whip yourself up some of this salted caramel sauce.

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Salted Caramel Sauce


  • Author: Melissa Belanger
  • Prep Time: 2 minutes
  • Cook Time: 18 minutes
  • Total Time: 20 minutes
  • Yield: 24 1x
Scale

Ingredients

  • 2 cups sugar
  • 12 tablespoons butter (1 1/2 sticks) – cut into small pieces
  • 1 cup heavy whipping cream
  • 1 tablespoon coarse salt

Instructions

  1. In a large saucepan, heat sugar over medium heat.
  2. Allow the sugar to melt completely while stirring frequently with a wire whisk – sugar will start to clump before melting and turning brown in color.
  3. Once sugar is completely melted, add butter and whisk carefully until incorporated.
  4. Remove from heat and add cream and salt.
  5. Whisk until combined and smooth.
  6. Allow to caramel sauce to cool to room temperature.

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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  • Reply
    moms dish
    October 9, 2013 at 11:59 pm

    I love this recipe, thanks for sharing. I want to try it ๐Ÿ™‚

  • Reply
    thestylistquo
    October 10, 2013 at 10:50 am

    Salted caramel sauce is one of the greatest little pleasures in life! Gorgeous photography.

  • Reply
    huntfortheverybest
    October 10, 2013 at 10:53 am

    one of my favorite dessert sauces!

  • Reply
    Momof3HungryBoys
    October 12, 2013 at 6:57 pm

    Delicious, I made it for the first time today. Note: If you don’t use coarse sea salt, use less salt.

  • Reply
    Safia
    March 8, 2015 at 8:47 am

    Can I use simple cream instead of double cream? What difference would it make? Thank you.

    • Reply
      Melissa Belanger
      March 8, 2015 at 2:50 pm

      Yes, you definitely can! It will just have a slightly thinner consistency. ๐Ÿ™‚

  • Reply
    Cindy
    October 11, 2015 at 11:27 am

    A new Canadian Thanksgiving tradition! Awesome on apple pie and thinking a drizzle on the pumpkin cheesecake won’t be a bad thing, either!

    • Reply
      Melissa Belanger
      October 12, 2015 at 2:16 pm

      It would be really great on pumpkin cheesecake! I’m glad you liked it ๐Ÿ™‚ Happy Thanksgiving!

  • Reply
    Salted Caramel Apple Crisp - Simply Whisked
    September 1, 2016 at 10:47 pm

    […] week, I shared my Salted Caramel Sauce recipe with you. This week, I’m showing you what you can do with it – with a Salted […]

  • Reply
    Salted Caramel Boozy "Milkshake" - Simply Whisked
    July 14, 2018 at 6:34 pm

    […] I was imagining a salted caramel version of a white Russian, but once I got home I realized that would require actual Kahlua, which I didn’t have, instead of the Bailey’s that I did have. I poured them over ice and topped them with a not-so-healthy helping of whipped cream and salted caramel sauce. […]

  • Reply
    Kat
    October 8, 2018 at 9:05 am

    How do you store it and how long will it keep?

    • Reply
      Melissa Belanger
      October 8, 2018 at 9:22 pm

      We haven’t made it in forever since we’re dairy free now, but I would keep it no longer than 2 weeks in a mason jar or any airtight container.

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