Caramel Sauce – a recipe for homemade caramel sauce with sea salt.
Salted caramel sauce goes well with ice cream, pancakes, waffles, iced coffee, milkshakes and much, much more.
Depending on what you need the caramel for, you can adjust the consistency of the caramel by adding more cream if the caramel is to be runnier or boiling it a little longer if it needs to be thicker in consistency. The caramel can be spiced with e.g., vanilla, cinnamon, lemon zest, or orange zest.
It will keep well in a glass jar in the fridge for a few weeks.
Melt the sugar in a thick-bottomed pot. The sugar should melt over a medium heat. Don’t stir it!
When all the sugar has melted and turned golden, remove the pot from the heat and stir in the butter a little at a time until the mixture becomes glossy. It may sputter a little. Put the pot back on the heat and add the cream a little at a time. It will boil, so be careful. Let the caramel boil/bubble for a few minutes over a medium heat until it has thickened.
If the caramel is too thin, boil it for a longer time, and if the caramel is too thick, add more cream. Add the sea salt. Pour the caramel into, e.g., a sterilized glass jar, and keep refrigerated until ready to serve. Enjoy!