Silken and seductive, this Salted Caramel Sauce is about to rule your world.
Next time you visit the Bay Area, head for Fenton’s Creamery in Oakland, an old-fashioned ice cream parlor that started slinging lip-smacking sundaes and deliciously drippy cones in 1894. My grandmother used to order Fenton’s caramel sundaes when she was a little girl in the 1930s, and 90 years later, their homemade caramel sauce sends me to space. Must be genetic. Sweet, luxurious and surprisingly textured with tiny sugar crystals, Big Momma and I will order a simple vanilla and caramel sundae, and ask for an extra side order of caramel. When it’s time to party, we go big.
This salted caramel sauce is rich, buttery, and warm, conjuring up that classic Werther’s Original commercial with grandparents and cozy memories. The salt finish to this tasty treat adds another complex layer to a stone-cold classic.
Is Salted Caramel Sauce Healthy?
Though this caramel sauce is gluten-free, caramel is a sweet treat that’s high in sugar and not particularly healthy. Butter and cream are also both high in fat. However, this is a dessert! And when enjoyed in moderation, it’s okay to live a little and savor the goodness. For a dairy-free alternative, check out our Vegan Caramel Sauce.
Caramel vs. Butterscotch vs. Dulce de Leche
Subtle differences separate these absolutely delectable confections. It all comes down to what you simmer. Caramel is often made by simmering white sugar and some butter and/or heavy cream, until the sugar melts and turns dark amber in color. Butterscotch comes together by simmering butter, brown sugar, and heavy cream. And dulce de leche is formed by simmering milk and sugar until the milk takes on a golden hue. All are delicious, so simmer away!
How to make ahead and store
Once prepared, transfer to a jar and let the caramel cool completely before putting a lid on it. Jarred caramel will last in the refrigerator for up to 1 month. Caramel will solidify once in the fridge, so pop it in the microwave for 15 to 30 seconds or reheat it in a saucepan on the stovetop when ready to eat, and it will loosen up to its regular silky smooth state.
Serving Suggestions
I will eat caramel straight out of the pot, but I truly believe in my heart of hearts, that there is no better vehicle for caramel than ice cream. A few fabulous recipes you can drizzle this sauce over include Coconut Milk Ice Cream With Rum, Cookie Dough Banana Ice Cream, Healthy Ice Cream With Chocolate and Pomegranate and Cottage Cheese Ice Cream.
Looking for something not frozen? Caramel can kick any dessert into high gear, like Instant Pot Brownies, Japanese Crêpes, and Christmas Sugar Cookie Greek Yogurt Cheesecake.
For more recipes to satisfy your caramel obsession, try these Chocolate Paleo Pecan Pie Bars, Caramel Apple Peanut Kettle Corn Bars, and Homemade Caramel Vanilla Iced Coffee.
Ingredients
- 1 cup granulated sugar
- 1/3 cup unsalted butter cubed
- 1/2 cup heavy cream at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
Instructions
- In a medium heavy-duty saucepan over medium heat, add the granulated sugar. Cook, stirring constantly, until it smells toasty and melts into a thick brown, amber-colored liquid.
- Add the butter cubes to the pan. Stir until the butter is melted and fully combined with the caramelized sugar.
- Slowly pour in the heavy cream while stirring constantly until the sauce rapidly bubbles.
- Allow to boil for 1-2 minutes undisturbed until it reaches 220°F on a candy thermometer.
- Remove from heat and stir in the vanilla extract and sea salt. Allow the caramel to slightly cool before using or storing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment