This is my favorite homemade salted caramel sauce. There are very few ingredients and a whole lot of salty sweetness going on.
You will not need to use a candy thermometer. Your eyes will be your best guide. The caramel itself doesn’t take long to make – only about 10 to 15 minutes and frequent stirring. You will need a little patience, but the results is worth it.
- 1 cup water
- 1 cup sugar
- 1 stick unsalted butter
- 1 can sweetened condensed milk
- 1 tsp pure vanilla
- 1 tsp salt
- Heat granulated sugar in a medium saucepan with one cup water over medium heat, stirring constantly with a rubber spatula.
- Sugar will eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. This step can go very quickly to amber brown to burnt. So keep watch.
- Once sugar is completely melted, immediately add the butter. Be careful, the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly, whisk in sweetened condensed milk and vanilla
- Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt. Allow to cool before serving. It will be extremely hot.
- Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.
I love to use this sauce to eat with apples, on vanilla ice cream or over apple pie. Really the possibilities of yumminess are endless.