Yield: 10 oz. caramel sauce
Preparation: 5 min.
Cook time: 10 min.
Salted Caramel Sauce
200g (1c.) granulated sugar
4 tbsp. salted butter, cut into 4 pieces
1/2 c. heavy whipping cream
1 tsp. vanilla extract
1 tsp. salt
Pour the granulated sugar into a medium saucepan, turning the heat to medium-low. Occasionally stir the granulated sugar using a heat-resistant rubber spatula. The sugar will begin to clump but do not worry, it will smooth out later. When the sugar begins to change to an amber color, begin stirring more frequently until the caramel is smooth. At this point, add in the butter and begin to whisk. When the butter is almost melted, begin to slowly pour in the heavy whipping cream until it is fully combined with the caramel. Add in the vanilla and salt.
Take the mixture off the heat and pour into a heat-resistant container for storage. Let the mixture cool at room temperature for about 20 minutes before placing in the fridge. Enjoy!
Store the homemade caramel sauce in an airtight heat-safe jar in the fridge. I recommend using the sauce within one week.
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