Homemade Salted Caramel Sauce Recipe

Silky, deeply caramelized, and perfectly balanced with salt — ideal for layering into bars, drizzling over desserts, or storing for later use. Yield: About 1¼ cups (300 mL) Time: 15 minutes Ingredients 1 cup granulated sugar (200 g) 6 tablespoons unsalted butter, room temperature, cubed (85 g) ½ cup heavy cream, room temperature (120 mL) ¾ teaspoon fine sea salt (4 g) ½ teaspoon vanilla extract (2.5 mL) Instructions Melt the Sugar Place the sugar in a heavy-bottomed saucepan over medium heat. Stir constantly with a heatproof spatula or wooden spoon. The sugar will clump before melting — continue stirring until it liquefies and turns a deep amber colour. Add the Butter Carefully add the butter (the mixture will bubble vigorously). Stir until fully melted and smooth. Add the Cream Slowly pour in the cream while stirring continuously. The caramel will bubble again — this is normal. Continue stirring until smooth. Finish Remove from heat. Stir in the salt and vanilla extract. Cool Let cool in the pan for 10–15 minutes before using. The caramel will thicken as it cools. Storage Refrigerate in an airtight jar for up to 2 weeks. Rewarm gently before using. For Caramel Butter Bars Allow the caramel to cool slightly before spreading over the par-baked crust. For a slightly thicker filling, simmer the caramel for 30–60 seconds longer before removing from heat. Disclaimer: The recipes and nutritional information provided on The Grounded Kitchen are for educational and informational purposes only. They are not intended as medical advice or as a substitute for professional dietary guidance. Always consult with a qualified healthcare provider or registered dietitian before making significant changes to your diet, especially if you have allergies, medical conditions, or specific nutritional needs. Recipe results may vary based on ingredients, techniques, and individual preparation methods.

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