Sometimes I forget how easy it is to make homemade caramel. Caramel sauce to caramel candies, the process of making any form of caramel is so easy and so delicious. This salted caramel sauce was a happy byproduct of a recipe I will be sharing with you later, but has proven to be a handy addition to everything from vanilla ice cream to apple slices.
If you are planning any sort of gathering this Fall, this would be an excellent addition to your dessert. Making brownies? Add salted caramel sauce. Cheesecake? Add salted caramel sauce. Have a clean spoon you don’t know what to do with? Use it to eat this stuff out of the jar. Yeah….its pretty freaking delicious.
Also, this exact same recipe would make some wonderful salted caramel candies you could give away as a party favor of holiday treat. All you have to do is let the sugar boil a little bit longer until it gets to a soft ball stage. Here is a handy chart to figure out how long to cook sugar to get it to different stages of caramel.
What would you put salted caramel sauce on?
- 1/2 cup granulated sugar
- 2 tbsp water
- 3/4 cup heavy cream
- 1 tsp vanilla
- 4 tbsp butter, softened
- 1 tsp coarse sea salt (or more to taste)
- In a medium sauce pan over medium-high heat, add sugar and water and stir until sugar is desolved. Bring to a boil. If sugar builds up on the side of the pan, remove with a damp pastry brush.
- Allow sugar to boil and brown, stirring only once or twice, until sugar turns an amber color, about 7 to 10 minutes.
- Meanwhile, heat cream in the microwave for 45 seconds to a minute, or until it starts to bubble. If a film forms on the top, remove it before adding to the sugar.
- Once sugar is an amber color, reduce heat to low and pour in the cream. Stir until there are no more lumps and sugar is completely incorporated into the cream.
- Stir in butter and vanilla until butter is completely melted. Set aside to cool. Once cool, stir in sea salt.
- Store in an air tight container in the fridge up to 2 weeks.