Stop. Put away all your random ingredients that you're using to make caramel sauce. This is the only recipe you need, and its the most simple. Homemade caramel sauce starts out thin and thickens as it cools. It doesn't need a candy thermometer or any other fancy tools.
All you need to make Caramel Sauce
- White Granulated Sugar
- 33% Heavy Whipping Cream
Room Temperature ingredients are really important with this recipe. The extreme temperature differences between cold butter and HOT melted sugar causes the mixture to bubble. You can prevent a big reaction by starting with room temperature cream and butter.
FAQ about Salted Caramel Sauce
You bet! This will freeze in an airtight container for up to 6 months.
Yes, just add a bit more salt at the end. Its ok add a little and taste. You wont mind having to taste this over and over again haha
Mmmm NO! You may not. Terrible results await you if you try. Use Whipping Cream or Old Fashioned Cream. Basically anything with 30%-50% milk fat works in this recipe.
This sauce will work for candies but you will need to chill in first so that it solidifies before adding it in the candy and the candies would need to be fully coated over the caramel.
This is a classic recipe, made by people all around the world. If you want to see a video of it being made check out Sally's Bake Blog. She has a wonderful post on it.
This is the sauce I use in my Chocolate Pecan Caramel Thumbprint Cookies
Salted Caramel Sauce
- 1 Cup White Granulated Sugar
- 6 Tablespoons Butter Salted, Room Temperature
- ½ Cup Heavy Whipping Cream (33%) Room Temperature
- 1 Teaspoon Table Salt (Optional)
- In a medium saucepan, over medium heat melt the sugar. It is important to stir it around constantly so that it doesn't burn. The sugar will brown a bit and turn into clumps and it eventually melts down to a liquid that is amber coloured.
- After the sugar is melted, add in the butter and stir until it is combined. Remove from heat and whisk whisk whisk until it is combined. Return to heat once its combined Note: It is normal for the sugar to bubble up when you add the butter in.
- Slowly stir in the cream. Let it simmer for 1 minute. Remove from heat and stir in the salt if using.
- The caramel will thicken as it cools. Store in fridge for up to 3 months.