Salted Caramel Sauce Makes the Mark!

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.


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