This salted caramel sauce recipe is the perfect companion to the hot fudge sauce recipe that I shared previously. Easy to make (just don’t let it burn) and decedent, perfect for your next party!

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I love making this caramel sauce for any party that we are having where ice cream is involved. This recipe has become such a fan favorite that I have even been requested to make it in large quantities for several weddings.

This sauce is super easy to make you just have to watch it carefully while you are boiling it to get it at the perfect color. When I made it this time, I looked away to answer a littles question and looked back to see that it had gotten darker than I had wanted.

It still tasted great though, just a bit darker flavor than I was hoping for. Many times I have pulled it too soon and it has been lighter than I had hoped for. Just go with it and enjoy the imperfections.

Ways to enjoy the salted caramel sauce

On ice cream
As a fruit dip
On brownies
On Yogurt
In oatmeal or cream of wheat
By the spoonful
Over cheese cake
And many more ways!

How to make salted caramel sauce recipe

Gather the following ingredients and place them where you are working.

1 cup. Granulated Sugar
1/4 cup. Water
1/2 cup. Heavy Cream
2 TBS. Butter
1 tsp. Vanilla Extract
1/2 tsp. Real Salt

Step 1. Place the sugar and water into a small heavy bottom saucepan and place on medium heat. Measure out your heavy cream and butter and have them within arm’s reach. You will scorch your caramel if you have to go looking for your cream when the caramel is the right color.

Step 2. Watch your boiling sugar water carefully without stirring. It will go from cloudy to clear and slowly start getting some color. You are wanting a nice caramel color to your sugar water. This batch went a little bit longer than perfect. Once it starts changing it changes so fast!

Step 3. As soon as you get that perfect color take the pan off the heat and stir in the heavy cream. This will cause the mixture to start bubbling and steaming up a storm, this is normal. Just make sure that your pan is big enough and be careful to not burn yourself on the steam or bubbling caramel.

Step 4. Stir in butter, salt and vanilla until completely smooth.

Step 5. Serve immediately, place in a crock pot on warm if you are serving later that day, or store in an airtight container in the refrigerator for up to a month. It also freezes very well.

Salted Caramel Sauce Recipe

Ingredients

1 cup. Granulated Sugar
1/4 cup. Water
1/2 cup. Heavy Cream
2 TBS. Butter
1 tsp. Vanilla Extract
1/2 tsp. Real Salt

Instructions

Place sugar and water into a heavy bottom small saucepan.
Measure out heavy cream and butter and place within arm's reach of stove.
Place pan on medium heat and watch it come to a boil, do not stir.
Boil until a caramel color appears at the side of the boiling mixture. Take off heat immediately.
Add in heavy cream and stir until it stops bubbling.
Stir in butter, salt and vanilla extract until smooth and creamy.
Serve immediately or store in an airtight container in the refrigerator for up to a month or freeze for up to a year.