Homemade Vanilla Salted Caramel

Homemade Vanilla Salted Caramel Homemade caramel sauce – heck yes!  Homemade caramel sauce is so easy to make, trust me!  All you need to do is keep your eye on it because it can get away from you really fast and no one likes burnt caramel.

All caramel is, is just sugar some butter and heavy cream.  That’s it.  Super easy, super delicious and super fancy when you have people over and tell them you made a homemade caramel sauce!

You start out by putting some sugar into a bigger pot than you think you need, we’ll get to that later, and letting it melt over medium heat.  If the flame is too low the sugar will take FOREVER to melt, and if the flame is too high you’ll have a greater chance of burning it.  So keep your eye on that sugar.  Once it melts it will start to turn a nice amber color rather quickly.  Don’t let it get too dark, because we aren’t done yet.

The sugar can take anywhere from 5 – 15 minutes to melt and reach the amber colored stage.  It all depends on your stove, how high the flame is and how big your pot is.  Just be patient, and stir the sugar continuously.

Once your sugar has reached the amber stage you need to add your butter.  The sugar will bubble up quite a bit when you add the butter so be careful.  This is why I told you to use a bigger pot than you thought you needed.  It saves burnt hands and a big mess to clean on the stove.

Keep stirring the mixture until all the butter is completely melted and mixed well with the sugar, it’ll take about 2 or 3 minutes.

Next you need to slowly add the heavy creamy, and make sure you are still stirring while you drizzle in the heavy cream.  The mixture will bubble up again at this stage so please be careful.  Once the heavy cream is stirred in, let the mixture boil for 2 minutes.

Remove the pot from the heat and stir in the vanilla extract and salt. Done!

Homemade Vanilla Salted Caramel Now don’t go trying to eat a big old spoonful of this delicious caramel yet, it’s super hot! 

I like to store my caramel in a glass mason jar, just be very careful filling the jar.  I like to let the caramel cool for just a few minutes before I pour it in the jar.  It’ll last in the fridge for up to two weeks as long as it’s tightly sealed.  It probably wont last that long though!  You will need to heat up the caramel before using it, it hardens in the refrigerator.  That’s why I like to store mine in a glass mason jar – I just pop it in the microwave for a few seconds and then the caramel is gooey and dizzle-able!

Serve this homemade vanilla salted caramel over a big bowl of ice cream, or over a piece of apple pie, how about drizzling it over my overnight cinnamon rolls?

Get creative, caramel sauce is no longer just an ice cream topping!  But for the record I would never pass up a bowl of ice cream drizzled, well more than drizzled, with caramel sauce!

Homemade Vanilla Salted Caramel
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Ingredients
  1. 1 cup granulated sugar
  2. 4 tbsp. butter, cut into four pieces
  3. 2/3 cup heavy cream
  4. 1 tsp. vanilla extract
  5. 3/4 tsp. salt
Instructions
  1. Begin by melting the sugar in a medium to large size pot over medium heat. Stir constantly and keep your eye it so the sugar doesn't burn.
  2. Once the sugar starts to melt it will begin to turn a nice amber color, it can burn rather quickly once it reaches this stage so don't let it get too dark.
  3. Add the butter and mix continuously until the butter is completely melted and well incorporated. It will take 2 to 3 minutes. The mixture will bubble up pretty rapidly when the butter is added to the sugar so be careful.
  4. Once the butter is mixed in, slowly drizzle in the heavy cream stirring continuously, the mixture will bubble up again at this stage.
  5. Let the mixture boil for 2 minutes.
  6. Remove the pot from the heat and stir in the vanilla extract and salt.
  7. Let caramel cool for a few minutes before transferring it to a storage container. I recommend storing the caramel in a microwave safe glass jar.
Notes
  1. The caramel will last up to two weeks tightly covered in the refrigerator.
  2. You will need to heat up the caramel before using it in a recipe or as topping.
In the kitchen with Lauren http://inthekitchenwithlauren.com/

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