Once again, the idea of making something from scratch is so much more overwhelming than actually doing it. After making this caramel sauce once, I will NEVER BUY STORE-BOUGHT CARAMEL AGAIN. Caramel is my weakness. Caramel is my chocolate, my wine, my whatever. I don’t binge-eat it, but if given a choice, I’ll chose caramel. Cooking time for this recipe is about 10 minutes. It’s helpful to have everything premeasured and within reach so you don’t have to leave the pot while it needs to be stirred.
Salted Caramel Sauce
- 1 cup sugar
- 6 Tablespoon unsalted butter (cut up into a few pieces)
- ½ cup heavy cream (or ¼ cup heavy cream + ¼ cup half and half)
- ½ teaspoon salt (or more, to taste)
1. Place the sugar in a saucepan and stir until it’s melted and golden, stir with a rubber spatula or wooden spoon.
2. Add the butter pieces and keep stirring while it all bubbles and boils. Keep stirring for a minute or two.
3. Slowly add the cream and keep stirring. It will bubble like crazy so just stay calm and keep stirring for about a minute. Remove from heat and add the salt to taste.
Caution: BE VERY CAREFUL because a mixture of boiling sugar and fat gets super hot—hot enough to burn like crazy. So don’t taste it until it’s cooler. This will store in a jar in the fridge for a week or two—if it lasts that long. (Warming up the caramel a bit before you serve it will make it nice and easy to pour.)