Homemade caramel sauce is an incredibly rich and indulgent addition to desserts. With just a few simple ingredients, you can create this luxurious treat in no time. Follow this step-by-step guide for a velvety, buttery sauce that adds an extra layer of sweetness to your favorite bakes or desserts.

Ingredients You’ll Need for the Salted Caramel Sauce:

For the Cookies:

Sugar: This forms the base of the caramel, melting and turning golden to create the rich, sweet flavor.
Butter: Adds richness and a smooth, creamy texture to the caramel sauce.
Heavy cream: Helps balance the sweetness of the sugar, adding creaminess and thinning the sauce to the right consistency.
Salt: Enhances the flavors, creating a delicious balance of sweet and salty.

Each ingredient plays a crucial role in the texture and flavor of the caramel sauce!

You’ll need the following tools for making the Homemade Caramel Sauce:

Large saucepan (Ø 26 cm): Used to evenly heat the sugar and allow it to melt without clumping.
Whisk or wooden spoon: For stirring and incorporating butter and cream smoothly into the melted sugar.
Measuring cups and spoons: To ensure precise quantities of sugar, butter, and cream.
Heat-resistant gloves or mitts: Protect your hands from the high heat while working with hot caramel.
Small containers: For pouring the caramel to store or use.

Here is the full Recipe:

Ingredients:

100g (½ cup) sugar
25g (2 tbsp) butter
100g (⅓ cup) heavy cream
1 pinch of salt

Directions:

Prepare Ingredients Start by evenly spreading the sugar across the bottom of a wide saucepan, about 26 cm in diameter, so it melts uniformly. Measure out the butter, cream, and salt in advance, as the process will move quickly once it begins.
Melt the Sugar Turn the stove to medium heat. The sugar will take a few minutes to start melting. It’s crucial to not stir the sugar—just let it gradually melt. If parts begin to brown too quickly, lower the heat. Once the sugar has melted entirely and taken on a light golden color, it’s ready for the next step.
Add Butter and Cream Once the sugar is golden and fully melted, immediately add the butter. Stir gently until the butter melts completely, then pour in the cream. Use a wooden spoon to mix everything together. The mixture may form lumps, but keep stirring over medium heat until they dissolve.
Cool and Add Salt Allow the caramel to cool for about 10 minutes. Once it has cooled slightly, add the salt and stir. The sauce will thicken as it cools, becoming smooth and creamy.

Tips & Tricks:

Tips for the Caramel Sauce:

Don’t rush the process. Caramel can easily burn if the heat is too high, so patience is key.
Avoid stirring too early. Stirring while the sugar is still melting can cause it to crystallize, leading to a grainy texture.
Control consistency. If you want a thinner caramel sauce, simply add an extra 100g of heavy cream during step 3.

Storage:

Store your caramel sauce in an airtight container in the refrigerator for up to two weeks. When chilled, the caramel will thicken further, but it can easily be warmed up by placing it in a microwave or over a warm water bath.

This sauce is versatile and can elevate nearly any dessert. Plus, with the added pinch of salt, it strikes the perfect balance between sweet and salty. Whether you’re using it to top off a dish or just indulging in a spoonful straight from the jar, this homemade caramel sauce is sure to impress!

Recipe Ideas for using the Homemade Caramel Sauce:

Cinnamon Roll Cookies – Soft, buttery cookies swirled with cinnamon sugar, bringing all the cozy flavors of cinnamon rolls in a delightful cookie form.
Salted Caramel Cheesecake Cookies – These cookies offer a delightful balance of sweet and salty flavors, perfect for satisfying your dessert cravings!
Pumpkin Sugar Cookies – These Pumpkin Sugar Cookies are soft, spiced, and packed with the rich flavors of fall, perfect for a cozy treat any time!
Apple Pie Cookies – Bite-sized versions of the classic dessert, these Apple Pie Cookies are filled with warm spiced apples and wrapped in a soft, chewy cookie.

Here is the full recipe: