Have you ever found yourself scouring the supermarket shelves, desperately searching for the perfect jar of salted caramel sauce? Well, let me share a little secret with you – making it at home is easier than you think!

When I started baking cookies, I would run around the supermarket, looking for jars of salted caramel sauce. Little did I know that all the ingredients for this delicious sauce were already in my kitchen cupboard. Now, I make double batches and store them in the freezer until sweetness calls for it.

With just four simple ingredients – sugar, butter, heavy cream, and a pinch of salt – you can make a batch of this delicious salted caramel sauce in no time. And let me tell you, the taste? Totally cool. Whether you’re drizzling it on a decadent chocolate cake, mixing it into a creamy buttercream frosting, or using it as a cupcake filling, this versatile sauce adds great flavor to any dessert. And here’s the best part – you can make it however you like it. Do you prefer plain caramel sauce? Simply choose to skip adding salt. Want to achieve the perfect balance between sweetness and saltiness? Add a teaspoon of salt and watch the magic.

Once you try our homemade salted caramel sauce, you’ll never go back to purchased ready-made sauce again. And rest? Well, let me say, you’ll wonder why you even bothered with those trips to the supermarket to begin with. So, why not try this homemade salted caramel sauce recipe? Trust me, your flavor will thank you later. And for more delicious dessert ideas, check out our chocolate cake recipe   or enjoy some vanilla cupcakes with salted frosting. Fun preparation!

Ingredients:
– 200g sugar
– 85g unsalted butter, at room temperature
– 120ml whipping cream
– 1 teaspoon salt

Instructions:

1. Place the sugar in a pot and heat it over the fire until it turns golden and dissolves completely.
2. Once the sugar dissolves, add the butter to the pot and stir constantly.
3. After the sugar and butter are well combined, slowly pour in the whipping cream and continue stirring well.
4. For plain caramel sauce, add a pinch of salt at this point. As for the salted caramel sauce, add a teaspoon of salt.
5. Let the caramel boil for a minute, then remove it from the heat and let it cool to room temperature before putting it in the refrigerator. The sauce will swell in the refrigerator.

Notes:
– You can store it in the refrigerator for up to one week to maintain freshness.
-You can freeze it to preserve it for up to three months.
– You can easily adjust the consistency of the sauce by gently heating it if it puffs up in the fridge, ensuring it is suitable for dripping over ice cream or cake.