Learn how to make your own salted caramel sauce with this easy recipe. Then jar them up with printable labels to share with your family and friends.
You know how I love to make gifts during the holidays. This year one of them is going to be a homemade caramel sauce. Complete with cute labels for the lids.
It's a very quick recipe that takes less than half an hour to make.
Prep Work: Make sure you sterilize your jars ahead of time. I usually run them through the dishwasher on high heat.
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How to Make Salted Caramel Sauce
Step 1: Start by melting the sugar on medium high heat in a heavy bottom saucepan with high sides.
It will take about 8 to 10 minutes for the sugar to start melting. Use a heat proof rubber spatula to stir the sugar as it melts.
Step 2: Add room temperature butter to the sugar. It will immediately start to bubble up and that's ok but keep stirring until it completely melts into a beautiful amber color.
Step 3: Remove the pan from heat and add the room temperature heavy cream a little at a time to the butter and sugar mixture while stirring.
Step 4: Stir in the vanilla and salt and your sauce is complete.
Let your sauce cool slightly before pouring or ladling it into the jars.
Note: If it cools too much and it becomes hard to get out of the pan, place it back on the stove on low heat to allow it to melt.
Feel free to use my labels above. Just click on the image and you will get a pdf sheet of the labels to print. They are 2 inches in diameter and should fit most regular canning lids.
This homemade salted caramel sauce tastes really good. It's a great topping to drizzle on ice cream, cakes, or as a dip for sliced apples.
The only downfall is it will only last a few weeks in the refrigerator. However, it would be a good last minute gift for some of your foodie friends. Considering how quick it is to make I call it a win-win.
Easy Salted Caramel Sauce Recipe
- 2 cups granulated sugar
- 12 tablespoons butter salted, room temperature
- 1 cup heavy whipping cream room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt or maldon, or regular table salt
- Melt the sugar in a heavy bottom pot on medium-high heat stirring with a heat proof spatula. This will take anywhere between 8 and 10 minutes. The sugar will darken to a nice caramel color.
- Add the butter and keep stirring. This will bubble up just keep stirring until it is melted and combined.
- Remove from heat and add the heavy whipping cream a little at a time stirring all the while.
- Add the vanilla and salt and mix well.
- Allow the caramel to cool slightly before ladling it into prepared jars.
- Let the caramel completely cool in the jars on the counter, then cover with the lids and refrigerate.
- Keeps for 3 - 4 weeks refrigerated.
- If it cools too much and becomes hard to get out of the pan, place it back on the stove on low heat to allow it to melt.
- Be careful the caramel is hot and can burn your skin.
- You can use unsalted butter but then increase the salt to about 1/2 to 1 teaspoon.
- The sauce will harden in the refrigerator. You may need to let it sit out or reheat it in the microwave to soften it up.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.