Homemade Salted Caramel Sauce Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. This Homemade Salted Caramel Sauce is easier to make than you would think! And it’s SO much better than store-bought, I promise.– Ashton Ingredients for Homemade Salted Caramel Sauce sugarbutterheavy cream That’s it! Can you believe something SO YUMMY can come from so few ingredients?? Tips & Notes About This Homemade Salted Caramel Sauce 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.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. Continue to Content Homemade Salted Caramel Sauce Yield: 1-2 cups Prep Time: 10 minutes Cook Time: 1 minute This Homemade Salted Caramel Sauce is easier to make than you would think! And it's SO much better than store-bought, I promise. Print Ingredients 1 cup granulated sugar 1/2 cup salted butter, cut into pieces 1/2 cup heavy cream pinch of salt Instructions 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. Once the sugar is completely melted, whisk in the butter. After the butter is melted, slowly drizzle the heavy cream into the mixture while whisking. 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!
Ok this is a first for me…I’ve read about 1980999 recipes for salted caramel on blogs over the years and NEVER have I seen any call for Cool-Whip. Wow, who knew??! Seriously! Caramel can be so finnicky and prone to getting granular that I never would have thought to play around and deviate from cream or half and half with cool whip. Wow! Pinned and amazed!
Woah, so cool! I never thought of cool whip in something like this, but I guess it makes sense. That caramel looks so perfectly thick and delightfully rich that I probably shouldn’t make it because I’d eat it in one sitting with a spoon. Because I just have that much self control. But it would probably be a fantastic hostess gift, especially with Christmas and Thanksgiving and New Years and Halloween parties just around the corner!
I was just curious how hard this gets when at room temperature? The reason I ask, is I was wondering if you could use this to make caramel apples? It looks yummy, and will be making this in the near future! Thanks
This caramel sauce looks absolutely flawless!!! I can’t believe you can even use cool-whip, how cool!
Hello I am wanting to mail this to someone in a mason jar. How long will it last? Do you suggest I prepare it the day before I am going to mail the package? Thanks 🙂
So I’m thinking of making this for wedding favors. How far in advance can I put these into jars and should I store them in the fridge till the morning of the wedding? Do they need to be refrigerated before opening? I’m using those jars that have the pressure wire closures so they will be tightly sealed. Thanx!
They don’t need to be refrigerated before opening if you’re canning them 🙂 I don’t know from any personal experience how far in advance you could make them, but I’d say… probably no longer than a week or so to be on the safe side!
Any idea how long this will last in the fridge? Sounds super yummy… Thinking of making it for Christmas gift for my book club!
It will last a while in the fridge, but I have learned that it won’t stand for more than a few re-heatings!! So be sure to let people know to only re-heat in small batches unless they’re reheating the whole thing to use at once 🙂
I made this with heavy cream came out great at first but now very grainy. Will the cool whip work better? I’ll try that. Please let me know. Thanks
I never tried this with heavy whipping cream, just the Cool Whip (but the original recipe I based mine off of used Heavy Whipping cream, so I’m surprised to hear your results! Did you let it boil?)
Also– how many times have you re-heated it? It doesn’t stand for many re-heats without getting grainy. I’d say no more than 2 for my batch (so I always reheat just the amount I need at a time).
