I bought some salted caramel sauce a few months ago, and I could hardly tell it was salted! So I made a note to try making a homemade salted caramel sauce sometime, and I finally had the chance. This Easy Salted Caramel Sauce is definitely salted and has a great buttery, sweet-salty flavor!
My recipe uses both granulated sugar and brown sugar—if you use dark brown sugar (see jar of sauce right behind the plate of apples in the photo), your sauce will have a darker color and just a very slightly stronger caramel flavor. If you use light brown sugar (see jar of sauce in background), your sauce will be lighter in color and slightly more buttery in flavor. I’ve made it both ways and I like both—the difference between them is not that big and the caramel sauce tastes great both ways!
Use this caramel sauce as a topping over ice cream, as a fruit dip for apples or pears, or drizzle it over cakes or muffins…it adds a great flavor when you’re wanting something sweet, salty, and caramel-y! I really like drizzling it over apples!
Easy Salted Caramel Sauce
EASY SALTED CARAMEL SAUCE by NancyC
Makes about 2 cups
1 cup granulated sugar
1 cup packed dark or light brown sugar (dark brown sugar with give you a deeper-colored caramel sauce)
1/2 cup heavy cream
1/2 cup Half & Half (light cream)
3/4 cup (1 1/2 sticks) salted butter, cut into slices
1 1/2 teaspoons salt or sea salt (for less of a salted flavor, just use 1 teaspoon)
Mix the sugars, heavy and light creams, and butter in a saucepan over medium-low heat. Stir gently for 15 minutes while ingredients are melting and cooking—mixture will thicken slightly. Turn up heat to medium and cook for another 2 1/2 to 3 minutes, stirring frequently, as mixture comes to a full boil. Then let mixture continue boiling for an additional 2 more minutes, stirring constantly. Remove sauce from heat and stir in salt. Cool caramel sauce for about 15 minutes and pour into a canning/mason jar.
Use this caramel sauce warm or let cool in jar another 15 to 20 minutes before storing in the refrigerator, tightly covered, until ready to use. The caramel sauce can be stored up to 2 weeks in the refrigerator.
To reheat, place uncovered jar in microwave and heat for up to 30 seconds; remove and stir sauce, then, if needed, heat for an additional 10 to 20 seconds and stir again before using (the length of time to reheat the sauce depends on how much you have in the jar).
Recipe from NancyC | nancy-c.com
I love the flavor of caramel, especially in the fall. You can’t beat caramel and apples together! Do you have a favorite caramel treat?
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NancyC 
I love caramel and that addition of salt it really gives a wonderful touch!
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I see this drizzled on old fashioned bread pudding!!!!
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I like the way you think, Dorothy! 😀
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Sign me up for this Nancy! It looks so good and I bet it would be perfect on pumpkin ice cream. I can’t wait to try it. Thank you for the recipe, CoCo
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You’re welcome, CoCo, and have a wonderful weekend! 🙂
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I LOVE caramel, and this caramel sauce looks absolutely scrumptious. Thank you for the recipe–I’ve pinned this for future reference.
Thanks so much for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!
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Thanks so much for featuring this, Richella! Hope you enjoy the caramel sauce! 🙂
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