Easy Salt Caramel Sauce, a salty sweet, gooey, decadent caramel, is so easy to make, and will outshine any store-bought brand!
Sugar Makes Caramel
As simple as that; melting sugar is basically how caramel is made.
When sugar melts, it becomes a liquid, which then becomes a syrup as it boils, which is not careful will boil into a dense rock.
The trick to making caramel is to boil the sugar only until the temperature is about 350 degrees and then add butter and cream.
A Tip About Sugar
Have you ever noticed how refined sugar pours, almost like powder, while coars raw sugar can become clumpy and stick together?
The more processed the sugar is, the dryer it becomes, with all of its natural moisture removed.
However, a good coarse raw sugar has far more flavor for cooking, and for making caramel, it is the preferred flavor.
Often, though, raw sugar will clump together in our canister and cause us to think it is no longer good to use.
This, however, is not the case, the sugar simply needs something to help manage moisture; and I’ve got just the solution for you!
Salt Caramel Everything
While caramel apples, or salt caramel cookies might come to mind first when you think of Salt Caramel, think again!
Salt Caramel Sauce On Meats
Try a little salt caramel in your next glazed chicken or sticky spicy hot chicken wings. The salty sweet flavor is perfect when added to chili peppers, roasted tomatoes and any favorite slow simmered savory sauce.
When making your favorite fruit jams, particularly a fruit that is brown in color, such as my Fig Jam, salt caramel is perfect to whisk in, instead of sugar.
The sugar flavors have been cooked down into something much richer in flavor.
Add salt caramel sauce to your favorite barbecue sauce for more flavor than you imagined.
Don’t forget how fantastic those pork sauces will taste on duck meat.
Salt Caramel on Veggies
Imagine salt caramel on your Thanksgiving sweet potatoes, or in a fabulous Sweet Potato Pie.
That’s right! Cut open a sweet potato, roast it in the oven for a bit, spread salt caramel into the par-baked sweet potatoes, sprinkle a smokey jalapeño powder on top and… Boom!
Fantastic sweet potatoes for any meal, or maybe just alone.
Salt Caramel and Booze
Add a little bourbon or chili peppers to your salt caramel, and the possibilities are endless.
Ever had a boozy salt caramel shake? OMG you don’t know what you’re missing! It’s a cocktail and dessert all in one!
Salt Caramel the Queen of Desserts
Want a quick and easy weeknight dessert?
Just pull out the jar of salt caramel sauce you made days ago, spread it over sliced apples and you’ve got a luscious, almost healthy dessert.
Who doesn’t love a good ole salt caramel apple? Go ahead, toss a few chopped peanuts over the salt caramel apples and you will swear you are at a carnival on a summer’s eve!
What would Halloween be without those old fashioned Caramel Popcorn Balls, folks used to give out to neighborhood kids, when life was… well, let’s not go there!
If sweets are your thing, than my Chestnut Cookies with Salt Caramel Filling are just what you will want every year for the best Christmas cookies you will ever make.
Afterall salt caramel and chocolate have been a ‘thing’ for a very long time.
This recipe goes amazing on my Chestnut Cookies With Salt Caramel Filling, check out the recipe here.
- Heavy cream
- Sea salt
- Sauce pan
- Cooking thermometer
- Wooden spoon
- Measuring cup
- Measuring spoon
- Airtight jar
Easy Salt Caramel Sauce
- Candy thermometer
- 2 cups Sugar
- 3/4 cup Unsalted Butter 12 tbsp
- 1 cup Heavy cream
- 1 tbsp Sea salt
- Have cream and butter at room temperature. Place sugar in a saucepan and begin to melt on medium-low heat. Continue cooking the sugar, stirring occasionally, for about 15 minutes or until the temperature of the sugar is no more than 350 degrees.
- Turn off the heat. Whisk in the butter, it will sputter a bit. Add cream and whisk. Add salt. Cool 15 minutes and transfer to a jar.
- Will keep up to one month in the fridge.