We all see recipes on our computers and in magazines all the time and many times we try them….and many times, they do not turn out the way we hope. However, I decided to give Sally’s Baking Addiction‘s recipe for Homemade Salted Caramel Sauce a try. It was so simple I made two batches over the same weekend. Great with Apple Slices or pretzels!
1 C Sugar
6 TBS Salted butter, cut up into 6 pieces
1/2 C Heavy Cream
1 tsp Salt
Heat sugar in a saucepan over medium heat, stirring constantly with a wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. (Careful: caramel will bubble when butter is added.)
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, add Heavy Cream while stirring. (Careful again: may bubble or splatter at this stage.)
Allow the mixture to boil for 1 minute. Remove from heat and stir in salt. Allow to cool down before using.
Note: You can make this caramel sauce in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it.