Easy Homemade Salted Caramel Sauce

OK – I kid you not. This is the easiest salted caramel sauce EVER and it is super delicious! I have used this on ice cream, brownies, my Valentine’s Day chocolate soufflé fiasco (no fault of the caramel sauce), and even on popcorn. It will also make a featured appearance on the apple crisp recipe coming to the blog soon!

The sauce has a rich, buttery, silky sweetness that is complemented with a light punch of salty zip. I recommend using a flaky sea salt (like Maldon) for best results.  You can store leftovers in the fridge for up to a week (I actually stored mine in a small mason jar in the fridge for a month, but please use your discretion.)

When the sauce is cold, it does have a fairly gritty texture, so I definitely recommend reheating it before using to make it nice and smooth again.

Easy Homemade Salted Caramel Sauce

Ingredients

• ½ cup unsalted butter (1 stick)
• ¼ – ½ teaspoon flaky sea salt (like Maldon)
• 1 cup packed light brown sugar
• 2/3 cup heavy whipping cream
• 1 ½ teaspoons vanilla extract

Instructions

1. In a medium saucepan, melt the butter and salt over medium-low heat, stirring occasionally to make sure it doesn’t start to brown.
2. Whisk in the brown sugar until smooth.
3. Whisk in the whipping cream until blended.
4. Mix in the vanilla until thoroughly incorporated.
5. Bring to a boil, stirring well for 1 minute.  Allow to cool slightly so you don’t blister your mouth.
6. Voila! Ready for serving!