Homemade Salted Caramel Sauce

This Homemade Salted Caramel Sauce is easier to make than you would think! And it’s SO much better than store-bought, I promise.

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This Homemade Salted Caramel Sauce is easier to make than you would think! And it's SO much better than store-bought, I promise.

Ingredients for Homemade Salted Caramel Sauce

  • sugar
  • butter
  • heavy cream

That’s it! Can you believe something SO YUMMY can come from so few ingredients??

This Homemade Salted Caramel Sauce is easier to make than you would think! And it's SO much better than store-bought, I promise.

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This Homemade Salted Caramel Sauce is easier to make than you would think! And it's SO much better than store-bought, I promise.

Tips & Notes About This Homemade Salted Caramel Sauce

  1. When I first started making homemade “caramel” years ago, I would whisk all of the ingredients together at the same time and boil them to form a caramel sauce. It was good for a one-time use, but after that it became really granular. Which is how I learned why it’s so important to melt the sugar down before adding the butter and the cream. So don’t skip that step! For smooth and perfect caramel, the sugar needs to be melted in the first step.
  2. The boil time is extremely important in this recipe. You won’t need a candy thermometer, but you do need to carefully monitor the exact time that you let it boil. Otherwise you’ll end up with actual caramel or toffee instead of caramel sauce.

Homemade Salted Caramel Sauce

This Homemade Salted Caramel Sauce is easier to make than you would think! And it's SO much better than store-bought, I promise.

Ingredients:

  • 1 cup granulated sugar
  • 1/2 cup salted butter, cut into pieces
  • 1/2 cup heavy cream
  • pinch of salt

Directions:

  1. In a medium saucepan over medium-high heat, melt the sugar by stirring it constantly for about 5-7 minutes. The sugar will start to form clumps, and then eventually melt down into an amber-colored syrup.
  2. Once the sugar is completely melted, whisk in the butter.
  3. After the butter is melted, slowly drizzle the heavy cream into the mixture while whisking.
  4. Allow mixture to boil for 30 seconds (and no longer!), and remove from heat. Stir in the salt and allow to cool for a few minutes before serving over ice cream or anything else!

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.