Table|Spoon Baking Co.

Salted Caramel Sauce

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When I was in 9th grade I started my very first official, non-babysitting job. It was at an Orange Julius + Karamelkorn in our local Mall. I spent my weekends and evenings after school blending up smoothies, juicing more oranges than you could possibly imagine, and making endless amounts of popcorn. Caramel corn to be specific. The Karamelkorn company is a thing of the past, but have you ever seen caramel corn being made at a Karamelkorn location? The caramel sauce gets made in this ginormous copper bowl that is dangerously hot, and everything is mixed together with, what looks like, an oar for a rowboat. Weird, right? Keep in mind that the location I worked at seemed to only employ 14-year-olds. How we didn’t burn the entire Mall down with our inexperience I don’t know, but I am glad we all made it out alive. I am also glad I no longer have to make caramel sauce in a copper bowl that could be used as a bathtub.

Lucky for you, I have an excellent salted caramel sauce recipe that requires no copper bowls, boat oars, or popcorn – unless you want it to. This recipe could not be easier, or tastier.

Start by cooking the sugar in a large pot over medium-high heat, make sure to whisk constantly. The sugar will start to form clumps, but those chunks typically melt as the mixture continues to cook. Keep stirring over the heat until the sugar is melted and is a beautiful amber color. Don’t be afraid of the dark color – when it comes to caramel, color equals flavor. The next step is adding the chunks of room temperature butter. The sugar will bubble up and steam, so be careful not to burn your hand while you are whisking. Once the butter is completely incorporated, slowly drizzle in the room temperature heavy cream. Again, this will cause the sugar to bubble up while you whisk, so just keep an eye on it. Allow the mixture to boil for 1 minute. Remove from heat, and stir in the salt. (Vanilla is optional here as well, but I love the added depth of flavor it adds, especially if you use Vanilla Paste instead of Vanilla Extract.) Allow the mixture to cool some before using, and keep in an airtight container. I keep mine in a mason jar in the fridge for up to 2 weeks.

Tips + Uses

  • Be sure that you are using room temperature butter + cream. This will cut down on the bubbling and splattering.
  • Adding vanilla extract or vanilla paste adds wonderful flavor.
  • Caramel will thicken some as it cools, and will be very thick if you keep it in your fridge. You can heat it in the microwave.
  • Drizzle caramel sauce over popped popcorn, top brownies, pour over ice cream, and even stir a spoonful into your morning coffee!
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Salted Caramel Sauce

  • Author: Table|Spoon Baking
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 cups 1x
  • Category: Dessert
  • Method: Stove
  • Cuisine: American
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Ingredients

Scale
  • 1 cup Sugar
  • 6 Tbsp. Butter – room temperature
  • 1/2 cup Heavy Cream – room temperature
  • 1 tsp. Salt
  • 1 tsp. Vanilla (optional)

Instructions

  1. Heat sugar over medium heat, stirring constantly.
  2. Sugar will form clumps, but those typically melt – so don’t worry.
  3. Keep stirring until sugar is a deep amber color.
  4. Stir in butter with a whisk – careful as it will bubble up and steam.
  5. Slowly drizzle in the heavy cream.
  6. Allow mixture to boil for 1 minute.
  7. Remove from heat and stir in salt. (Optional: vanilla)
  8. Allow to cool before using.
  9. Store in an airtight container for, up to, 2 weeks.

Keywords: Caramel, Salt, Salted Caramel Sauce, Sauce, Dessert, Sugar, Toppings, Topping, Ice Cream, Brownies