Yield1 8 oz. jar serving
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This homemade salted caramel sauce is SO easy to make, uses ingredients that are typically found in any kitchen, and makes the perfect accompaniment with fresh Stemilt apples (or pie, or ice cream, or straight off the spoon…you pick your poison). A win-win-win.
- 1 cup granulated white sugar (I like the ultra fine kind)
- 1/4 cup water
- 3/4 cup heavy cream
- 3 1/2 tbsp unsalted butter
- 1 1/4 tsp gray salt (or any color salt, fine-grained is best)
Add sugar and water to a saucepan over medium heat. Allow sugar to dissolve in water. Turn heat up to medium-high and bring mixture to a boil. Allow it to boil until the sugar caramelizes, or turns brown, anywhere from 5-10 minutes. Do not stir as it is boiling, however you can brush any sugar that appears on the side of the pan down with a pastry brush. Once brown, remove the saucepan from the heat, slowly add in cream, and then the butter. Mix until smooth. Add the salt, tasting along the way until you reach the level of sweet-salty that you want.
Store in refrigerator for up to two weeks.