THE best homemade salted caramel sauce you’ll ever have. Incredibly creamy, rich, perfectly salted AND not to mention made with only 4 ingredients!! Pour over apples, drizzle on top of a pie, dump over ice cream or eat off the spoon. No matter how you eat this salted caramel sauce you’ll be addicted!!
I have a baby brother!!!!!
My stepmom finally had the baby over the weekend! Being one of three girls, it’s nice to finally get a brother!
His name is Konrad. Adorable, right?
Fit’s in with the family “K” theme!
He’s absolutely perfect. I can’t believe how easy it is to stare at a child and not get bored.
Too much love.
Pictures coming soon 😉
Now onto this salted caramel sauce business.
I’m a lover of Fall.
Sorry not sorry.
Last year during my apple obsession months I came up with this caramel sauce or I should say I adapted this caramel sauce!
I know, I know…i’m not the first one to come up with salted caramel sauce.
HOWEVER, I did alter this recipe from the lovely Deb over at Smitten Kitchen…which just so happens to be a wonderful NYC food blogger and was one of the first blogs I ever followed.
Deb has the best recipes! Go visit her blog, I promise you it’s worth your time!!
Anyways, she had this FABulous salted caramel brownie recipe that I had made a few times which I was just head over heels in love with.
Like ohhh my goodness. The caramel in the brownies is insanely good.
SO good, that one night last fall when I was craving dessert (which happens basically everyday), and didn’t think I had anything on hand…I had that caramel from those brownies on my mind.
I ended up having the ingredients (sugar, butter, cream and salt) to make the salted caramel sauce, and apples.
Get where i’m going with this…
Caramel apples. YUM!
I wanted the caramel to be thinner to put over apples so all I added was a bit more cream.
BAM. That, and I increased the salt a bit 😉
I had never made homemade caramel sauce before making Deb’s salted caramel brownies.
It’s crazy how simple it is. I always imagined candy thermometers being involved and figured making caramel was a time consuming process.
When in reality – you melt granulated sugar, add butter, cream and salt.
Sounds easy enough, eh??
CAUSE IT IS!!
I really hope that you try this salted caramel sauce. I literally cannot stop eating it by the spoon…and i’m not even kidding.
There’s just too many ways to eat it.
I just made a pumpkin cheesecake the other day (which was a BOMB recipe by the way) and had this caramel left over, drizzled it over the cheesecake.
It made the cheesecake 1000000x better!!
Sweet and salty. It’s my perfect combo. Which is why I love salted caramel so much!
Whenever anyone asks if I prefer salty or sweet. It’s impossible to answer.
I like them both!
Hope you fall in LOVE with this recipe, Enjoy 🙂
- 1 C. granulated sugar
- 8 Tbsp. butter, cut in small pieces
- ½ C. heavy cream
- ¾ Tsp. sea salt
- First, measure out all ingredients and have ready near stove for easy access when making the caramel.
- In a medium sauce pan add sugar. Over medium heat-high, melt sugar stirring constantly with spoon (to prevent burning) will take close to 5 minutes. Make sure there are no more lumps. Should turn into a copper color.
- Remove from heat. Add butter stirring until combined (it's ok if it doesn't combine 100%).
- Place back on medium-high heat. Add cream and salt. Stir until well combined. Simmer for a couple minutes. Remove from heat. Cool before serving preferred, but not necessary.
Don't worry if caramel isn't coming together when adding butter.
**Recipe adapted from: Smitten Kitchen**
This is why I love process pictures. It gives a visual to something that seems complicated and convinces you otherwise.
Pictures and food go hand in hand for me.
At least, that’s my goal with process photos.
Thanks so much for visiting LEFT SIDE OF THE TABLE today!!
Happy hump day 😛