Southern caramel sauce has never been so good. When I tell you this homemade caramel sauce recipe is one for the food Gods, it truly is. This Southern caramel sauce is so rich and filled with amazing flavor. We are talking about a sweet treat! It would be the perfect to drizzle drizzle over a caramel pie. It also reminds me of Ghirardelli salted caramel sauce or even Starbucks!!
Ingredients You Will Need For Salted Caramel Sauce
Granulated sugar– I added sugar to this caramel recipe because of the robust flavor that brown sugar has.
Heavy whipping cream– I use this to allow the caramel sauce to loosen up into a sauce. You wouldn’t have a creamy, delicious caramel without the whipping cream.
Vanilla extract- the vanilla extract brings even more flavor to the homemade caramel recipe.
Butter- the heat of the caramel will eventually melt the butter, causing even more flavor to be added to the mixture!
Regular Table Salt- with all the sugar in this recipe, the salt helps balance the sweetness in this easy caramel sauce.
Cooking Process For Caramel Sauce
- In a medium-sized saucepan, heat the granulated sugar over medium heat. Stir continuously with a wooden spoon until the sugar dissolves and turns into a golden-brown liquid. Make sure there are no clumps of sugar.
- Once the sugar has completely melted and turned into caramel, reduce the heat to low.
- Slowly pour in the heavy cream while whisking constantly. Be cautious as the mixture may bubble up.
- Stir in the unsalted butter until it melts and combines with the caramel.
- Remove the saucepan from heat and stir in the vanilla extract and salt (if using). Mix until well incorporated.
- When caramel cools for a few minutes before transferring it to a jar or container.
- The caramel sauce will thicken as it cools. It is ready to be used once it has reached your desired consistency.
- You can store the caramel sauce in a glass jar in the refrigerator for up to two weeks.
The full recipe with step-by-step ingredients can be found below in the recipe card.
Variations
Sugar-free caramel will be a good exclusion if you want to ensure you stay within your diet. You could search keto caramel and find tons of recipes.
What can I pair this caramel sauce with?
Ice cream sundaes, make caramel apples, vanilla ice cream, and pecan pie. This homemade salted caramel sauce also makes a great gift.
Can I substitute the brown sugar?
Yes, you can use granulated white sugar, but I would like to mention that if you’re not careful watching and timing the recipe with granulated sugar, it can become a burnt mess. I used brown sugar instead of granulated sugar in this recipe because brown sugar has a more robust flavor.
What can I serve with this Salted Caramel Sauce?
You can serve this salted caramel recipe with my quick, easy caramel pecan rolls. Trust me, you will love these two recipes together. You will also enjoy this recipe with my walnut caramel cheesecake!!
How long does this caramel recipe last?
This sauce can be placed in the refrigerator for up to 2 weeks. You only need to warm the sauce in the microwave for about 15 to 30 seconds.
If you enjoyed this recipe, check out my southern pecan pie recipe.
Salted Caramel Sauce
Ingredients
- 1 Cup Granulated sugar
- 1 Cup Heavy cream
- 1/4 Cup Unsalted butter
- 1 teaspoon Vanilla Extract
- Salt To your liking
Instructions
- In a medium-sized saucepan, heat the granulated sugar over medium heat. Stir continuously with a wooden spoon until the sugar melts and turns into a golden brown liquid.1 Cup Granulated sugar
- Once the sugar has completely melted and turned into caramel, reduce the heat to low.
- Slowly pour in the heavy cream while whisking constantly. Be cautious as the mixture may bubble up.1 Cup Heavy cream
- Stir in the unsalted butter until it melts and combines with the caramel.1/4 Cup Unsalted butter
- Remove the saucepan from heat and stir in the vanilla extract and salt (if using). Mix until well incorporated.1 teaspoon Vanilla Extract, Salt
- Allow the caramel sauce to cool for a few minutes before transferring it to a jar or container.
- The caramel sauce will thicken as it cools. Once it has reached your desired consistency, it is ready to be used.
- You can store the caramel sauce in the refrigerator for up to two weeks.
