Homemade Salted Caramel Sauce

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

Salted caramel sauce is the coolest kid in class, am I right? It’s the quarterback of the football team… the head cheerleader. When salted caramel is at a party, everyone wants to be there. While food crazes like macarons and cake pops are certainly deserving, I think salted caramel has some serious staying power. There is nothing about the combination of sweet and salty that will ever go out of style. I have completely embraced the salted caramel phenomenon; some of my favorite recipes include: Salted Caramel Chocolate Chip Cookie BarsSalted Caramel Popcorn, Pretzel & Peanut BarsSalted Caramel BrowniesSweet and Salty BrowniesSalted Caramel Cashew BarkSea Salt Caramels with Vanilla BeanSalted Caramel Ice Cream.

The salted caramel possibilities are truly endless, especially when you have a no-fail, go-to homemade¬†salted caramel sauce recipe. I’ve found the simplest method to be the best when making caramel sauce. In 15 minutes, and with only four ingredients, you can have smooth, creamy, salty caramel sauce. Below you will find tips for making the best caramel, and a step-by-step recipe with photos.

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

Caramel can be intimidating, but the more you make it, the more you will get a feel for the look and the smell, and it will become second-nature. For those just starting out, here are a few tips:

  • Stir the sugar initially to help it to melt evenly, but stop once it has completely melted to keep it from seizing.
  • If you’re new to caramel-making, you may find a thermometer will help to guide you. The caramel should reach 350 degrees F on an instant-read or candy thermometer. If you aren’t able to obtain a thermometer, you can use visual cues for doneness. The caramel should be a deep amber color and should have just started to smoke. The line is very fine here. If you don’t cook it long enough it will be too sweet with little depth of flavor, but cook it too long and it will be burnt and unusable. Once you’ve done it a few times and see the color and can experience the smell when the thermometer hits 350 degrees, you will have a better idea of how to eyeball it when you don’t have a thermometer.
  • Be sure to use a saucepan that is larger than you think you might need. When you add the butter and the cream, the caramel will bubble up violently.

[Note: Many of you have commented that you think 350 degrees F is too hot to make a caramel sauce, however, I’ve tested and re-tested and compared to other recipes and have confirmed that yes, you want to hit 350 degrees F on an instant-read thermometer.]

Now that you have a jar of the most amazing salted caramel sauce, what can you do with it? The short answer? Anything and everything!

Drizzle it over ice cream. Swirl it into brownies and cheesecakes. Use it as a dip for apple slices. Stir a spoonful into hot chocolate. Put it in pretty jars and give it as gifts. Whip it into buttercream frosting. Eat it by the spoonful. There is no judging when it comes to salted caramel!

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

One year ago: Top 10 List: Favorite Cupcake Recipes
Two years ago: Polenta French Toast
Three years ago: Coconut Chocolate Chunk Blondies

Homemade Salted Caramel Sauce

Yield: 2 cups of sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This easy salted caramel sauce will change your life! It's perfect to keep in the refrigerator for ice cream sundaes, or package it up and give it as gifts!

Ingredients:

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel (or any other flaky sea salt)

Directions:

1. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down.

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.

2. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F.

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

(The lighting doesn't depict the color perfectly in the photo above, but if you look to the left side, you will see there is some darker caramel underneath - this was the predominant color at this point.)

3. As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

4. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

5. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You'll want to warm the sauce up before using.

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462 Responses to “Homemade Salted Caramel Sauce”

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  1. Serena Bakes Simply From Scratch on May 23, 2012 at 6:41 pm

    Please pass the caramel! Yum!

    Reply

  2. DB-The Foodie Stuntman on May 24, 2012 at 12:21 am

    I’m bookmarking it for a future recipe. Congratulations on making the foodbuzz Top 9!

    Reply

  3. sandi on May 24, 2012 at 1:01 am

    Great tutorial. Looks so yummy! Must try.

    Reply

  4. Sandra's Easy Cooking on May 24, 2012 at 1:12 am

    Oh this looks fantastic! Love, love this!!!!! congrats on top 9!

    Reply

  5. zxc on May 24, 2012 at 5:30 am

    Which salt is better for this recipe , coarse or grounded sea salt ?

    Reply

    • Michelle on May 24th, 2012 at 12:18 pm

      I would argue neither, as ideally you’d really want to use a flaky sea salt such as fleur de sel or maldon. If you can’t find either, use a fine sea salt.

      Reply

  6. Eric @ Happy Valley Chow on May 24, 2012 at 8:21 am

    Wow, great job! My favorite drink, well was until they pulled it, was the Salted Caramel Mocha at Starbucks….now that it is gone I guess I’ll just have to make my own! Love your blog, keep up the great work :)

    Reply

  7. Amanda at the red table on May 24, 2012 at 8:45 am

    I’ve made salted caramel frosting before with homemade salted caramel, similar to yours above, but mine always ALWAYS gets chunks of caramel in it — like strings of solidified caramel — I pick them out and use the rest of it, and it’s fine — but I cannot seem to master the art of caramel making. Maybe I need a thermometer?

    Reply

  8. Alya on May 24, 2012 at 9:12 am

    What miraculous luck to come across this post (and your blog) at random just as I was thinking about adding an element to a soon-to-be dessert with both a sweet and salty spark! Plus I have been in search of a perfect and simple approach to caramel, and this seems to fit the bill. I look forward to trying it out… Thanks so much for sharing!
    and I look forward to reading through your blog more. :)

    Reply

  9. Kate on May 24, 2012 at 9:14 am

    Looks delicious! Congratulations on the Top 9!

    Reply

  10. Gretchen on May 24, 2012 at 9:32 am

    what is the difference between caramel and dulce de leche? I’ve made DDL many times and it tastes pretty caramel-y…ish. Are they at all interchangeable?

    Reply

    • Michelle on May 24th, 2012 at 12:25 pm

      Hi Gretchen, Caramel is essentially cooked sugar, while dulce de leche is cooked sweetened condensed milk. They don’t taste exactly the same, but you could probably use one for the other in a pinch.

      Reply

  11. Stacey on May 24, 2012 at 10:07 am

    Yum! My mind is spinning with all the things I could put that caramel on…a spoon for starters. I’ve only made cooked sugar mixes for toffee. One thing I learned is that a good pan helps–like you said “heavy bottom.” it makes a difference in the even heat distribution.

    Reply

  12. Surabhi on May 24, 2012 at 3:17 pm

    Your step by step instructions were fantastic! Even without a candy thermometer, I was able to pull off a beautiful looking caramel. The only thing I found though was that with 1 tbsp of fine sea salt, it was waaay too salty :-( Any tips on how to salvage the remaining amount? Should I make a new caramel without salt and mix the two or is there something I can just add to this to tone down the saltiness?

    Reply

    • Michelle on May 24th, 2012 at 8:37 pm

      Hi Surabhi, I’m sorry you felt it was too salty. Unfortunately, there isn’t anything you can do once it’s finished, but yes, you can make a new batch, omit the salt, and then mix the two.

      Reply

    • Franny on December 26th, 2012 at 10:16 pm

      I agree ! I made first batch for book club holiday gifts and had to redistribute with results from second batch with waaaay less salt. Overall.. 7 very happy bookies who r now eating this straight from jar.

      Reply

      • Catherine on March 9th, 2013 at 12:05 am

        I just made this and it is goooood! But I am afraid it is a bit too salty. Maybe it was the salt I used? I don’t have the fluer de sel, I used a different sea salt. Making a second batch and mixing the two may be just about perfect. You can never have too much caramel sauce, right?

        Reply

        • Michelle on March 11th, 2013 at 12:39 am

          Fleur de sel and maldon salts are very flaky and therefore dissolve into sauces. Other types of sea salt can be gritty and taste much saltier. If you used a different salt, then that could have definitely altered the final product.

          Reply

  13. Jen @ My Kitchen Addiction on May 24, 2012 at 4:04 pm

    Great recipe… I love salted caramel sauce (especially on ice cream in the summer!). Love your step by step photos, too!

    Reply

  14. Jenna @ Littlekitchenbigflavors on May 25, 2012 at 5:44 pm

    You started the salted caramel trend! I am seeing it everywhere now, and I can’t get enough!

    Reply

  15. Genola on May 25, 2012 at 6:00 pm

    Hi Michelle-I generally love your recipes but this one defeated me twice this afternoon. The first batch burnt almost immediately so I tried again and turned the temp way down. It took forever to melt the sugar and when I added the butter and cream I had a mess. I was able to put it back on the burner and get the sugar to melt down. I now have a decent tasting caramel but not sure that it can be used in the salted caramel icing. I can still use it on ice cream but I think I’m going to have to keep searching for another recipe. I do have an electric stove which may be a big part of the problem. I’m an experienced cook and baker and even following the instructions exactly, I was not able to get it to turn out :-(

    Reply

    • Michelle on May 26th, 2012 at 4:05 pm

      Hi Genola, I use a gas stove regularly, and tend to encounter all sorts of issues when I have to cook on an electric. I think they all should be put into retirement ;-) What I would do is turn the heat down and start closer to medium or even edge toward medium-low. It sounds like the burner is just too hot, so starting at a lower setting should help.

      Reply

  16. Amanda on May 26, 2012 at 2:16 am

    When I went shopping for the ingredients I couldn’t find fleur de sel sea salt or and sea salt flakes. Can I use regular sea salt? Should it be coarse or fine? I have never made caramel before. I hope my caramel comes out like yours!

    Reply

    • Amanda on May 26th, 2012 at 2:01 pm

      Ohhh when I went through and read all the comments I see that I should use fine sea salt. I decided to half the recipe for the first time because I have an electric stove. I read that some people had problems. I hope it works!

      Reply

      • Michelle on May 26th, 2012 at 3:49 pm

        I was going to recommend fine :) Let me know how it comes out for you! I curse electric stoves ;-)

        Reply

  17. Kelly on May 26, 2012 at 5:58 pm

    Made this just now, on my way to buy some vanilla ice cream >D

    Reply

  18. Amanda on May 26, 2012 at 6:21 pm

    It came out way to super sweet. So I am guessing I didn’t cook it long enough. I’m am going to try again in a couple of hours after I clean everything up.

    Reply

    • Amanda on May 26th, 2012 at 6:34 pm

      Do you have an tips when it comes to cleaning burned caramel from the bottom of a pan? Hehe

      Reply

      • Michelle on May 30th, 2012 at 10:14 am

        Haha! Burnt or not, I always end up with it stuck to the bottom of the pan! I just drizzle dish soap over the bottom, fill the pot with super hot water, and let it soak for a couple of hours. It’s usually super easy to clean and comes right off after that.

        Reply

        • Ann on February 21st, 2013 at 12:27 pm

          I always just fill the pot up with water and place it back on the stove and boil it. It only takes a minute or two and all the excess caramel is dissolved.

          Reply

  19. Amanda B. on May 27, 2012 at 4:04 pm

    Just made this sauce now, and it came out wonderful! I was nervous to make it…I’ve burnt my fair share of caramels in the past, but this was so easy! Now, to make goodies to drizzle it on!! I used fine sea salt, and only half a tbsp, and it still worked out really well. Thanks for all the great recipes!

    Reply

  20. KitchenMason on May 28, 2012 at 2:50 am

    This looks fab, I love your blog! The way you explain things is very to the point but pleasant to read too : D I have seen so many recipes for this “salted caramel” craze and have always wanted to try it. Think yours might be the winner! *bookmarked!*

    Reply

  21. Mirela on May 28, 2012 at 7:03 am

    Oh my… I could eat it just with spoon. I have my recipe but I am curious how this one tastes so I will try it.

    Reply

  22. Susan on May 29, 2012 at 9:42 am

    I made the caramel sauce and served it over vanilla frozen yogurt on Sunday. All of my party guests were amazed. It tasted so good! It thought this was funny… My neighbor asked how to make it and when I told her she said “When do you add the caramel?” I told her the cooked sugar is the caramel. I guess everyone is used to caramel coming out of a jar! Thanks for a great recipe. Now I’ve gotta figure out what to do with the leftovers!!!

    Reply

  23. Megan on May 30, 2012 at 2:49 pm

    I made this last night and was a little cranky about it…I felt like things moved way too fast and I had no idea when I should move on to the next step (even with your helpful guidelines)…then I burned my finger blisteringly bad from the splatter after adding the butter…then the sauce seemed WAY too thin and when I sampled it it tasted funny. I put it in the fridge and poured myself a glass of wine in defeat.

    Cut to this morning…and I found I had thick, delicious, perfect caramel! The cooling process really worked wonders! :) I’m making these cupcakes for my moms group tomorrow. They went NUTS over your Irish cupcakes, so I hope they’ll like these ones, too!

    Reply

  24. Beckie on May 30, 2012 at 3:47 pm

    I don’t have any flaky sea salt, but I do have a flaky kosher salt. Would that be an acceptable substitution?

    Reply

    • Michelle on May 30th, 2012 at 5:19 pm

      Hi Beckie, As long as it’s flaky, it should work. I’ve only ever seen traditional kosher salt, which is very coarse and crunchy.

      Reply

      • Beckie on May 30th, 2012 at 8:48 pm

        I went and checked the label just to be sure of what I had :) Its Kosher style Flake Salt from Penzey’s.

        Reply

    • Megan on May 30th, 2012 at 5:54 pm

      I used flaky margarita salt…closest substitute I could find at my local store . Turned out awesome. :)

      Reply

  25. Vanessa on June 5, 2012 at 1:18 am

    Hi Michell’s I was wondering wat kind of thermometer u used? Is it a candy one, or does it even matter?? Thx

    Reply

    • Michelle on June 5th, 2012 at 9:56 am

      Hi Vanessa, I have used a traditional candy thermometer, and I have used an instant-read digital as well. The candy is easiest in that you can just clip it on the side of the pot and don’t have to worry about holding your hand over the bubbling sugar, but I do find the instant-reads to be more accurate.

      Reply

  26. Deb Jamison on June 12, 2012 at 4:20 pm

    I have a challenge for you…Sweet and Salty Caramel Swirl Ice Cream. Blue Bunny makes this flavor and it is my all time grocery store favorite. I think you can do better!! It is basically a vanilla ice cream with caramel swirls and chocolate covered pretzel pieces. Totally yummy. The thing that makes it really great is that the caramel stays soft. I was just looking at your Tin Roof Sundae article and I thought this would be right up your alley. Have you made this caramel sauce without the salt? Don’t know if it would be too salty with the chocolate covered pretzels.
    Love your blog.

    Reply

    • Michelle on June 12th, 2012 at 10:14 pm

      Oh, that sounds amazing! I will definitely add it to my list of summer flavors :)

      Reply

  27. Shannon Wallace on June 14, 2012 at 7:06 pm

    Hey BEB!

    I must agree that you have the best food blog! :)

    I have a question. Tomorrow I will be making this sauce and the cupcakes you made and posted about on your other blog post. To make the sauce, do you think organic granulated sugar would work as well as regular g.s.? Thanks! :)

    Reply

  28. Shannon Wallace on June 15, 2012 at 9:31 pm

    Just made the sauce…THANK YOU so much!!! Your detailed step-by-step instructions saved me! I messed up the first go around (I didn’t pay attention and used cold butter). I waited a few hours and started over again once butter and cream were at room temp. Works like a champ! Delicious! :)

    P.S.: I ended up using just regular granulated sugar.

    Reply

  29. Brittany on June 17, 2012 at 1:07 am

    This is my first time making caramel sauce and this recipe made it so easy! I got a perfect batch of yumminess with one try. Thanks a lot for making it easier on us first time chefs.

    Reply

  30. Kramer on June 24, 2012 at 6:02 pm

    This is a great recipe! After one false start, I think the problem many people face is whisking too long, which will definitely cause the caramel to seize. In my case, there was still be visible lumps of sugar as the caramel starts to turn medium brown. The first time I kept on whisking, trying to whisk all those out, and the caramel seized up and then the bottom burnt. The second time I stopped whisking once a good portion of the sugar was melted, and let the rest of the sugar melt naturally. I guess this is why many people consider the wet method easier — you can make sure the sugar is equally distributed and heats at the same time….. but I think your instructions are a little bit off about continuing to whisk until all the sugar is melted…..

    Reply

  31. Cat Davis on June 26, 2012 at 12:05 pm

    I’m absolutely kicking myself right now. I just attempted this sauce and it looks just like yours but it tastes burned. :( I think I went beyond 350, I think I’ll try again this afternoon.

    Reply

  32. Stasia on June 27, 2012 at 10:15 am

    Thank you, it’s delish! I made this & created a caramel sundae cupcake to go with it! Linked your recipe on my blog! I think everyone should try this! Sugars!!

    Reply

  33. Angela on June 28, 2012 at 3:42 pm

    I made this a couple of weeks ago hoping it would taste like the salted caramel sauce from my favorite restaurant. It tastes even better!! The only modification I did was using turbinado sugar instead of white granulated. Love this stuff!! Absolutely delucious on granny smith apples. ;) Thank you Michelle for an awesome recipe!

    Reply

  34. Kristin on July 4, 2012 at 1:53 pm

    This recipe looks amazing. I just pulled a homemade apple pie outta the oven and I’m gonna attempt ur salted caramel sauce to serve with it!

    Reply

  35. Deepa on July 5, 2012 at 9:08 am

    Awesome recipe, my first attempt and I loved it!! Thank you for tips and this recipe.

    Reply

  36. Stasia on July 7, 2012 at 2:08 pm

    Michelle I posted for everyone to make this!! Thank you again!!!

    Reply

  37. My Inner Chick on July 11, 2012 at 7:18 pm

    Absolutely AMAZING. Sinful. I like.

    Reply

  38. Jane on July 19, 2012 at 3:28 pm

    I may be dense (probably), but does this recipe fail to say what to do with the salt?!?

    Reply

    • Jane on July 22nd, 2012 at 2:24 pm

      O ya…duh…flaky sea salt aka “fleur de sel”.
      “Add the fleur de sel and whisk to incorporate.”

      Reply

  39. Monica on July 22, 2012 at 1:34 pm

    I stood in from of my stove afraid and planning on ruining this concoction. However, your instructions were so wonderfully explicit and perfect. I’m a good cook but caramel sauce has been something I have never attempted because…. It’s a thin line between love and scorching.

    It turned out beautifully. Dark amber and lovely. Seriously, your instructions were amazing. Thank you! I can’t wait to take this to my ice cream party potluck tonight.

    Reply

  40. Jessica on July 22, 2012 at 7:29 pm

    I was just wondering if you knew of a vegan alternative to the cream used and if vegan margarine would work?

    Reply

    • Michelle on July 28th, 2012 at 4:10 pm

      Hi Jessica, Unfortunately I am not aware of any vegan substitutes, and am not sure if vegan margarine would work. If you try it, come back and let us know how it worked!

      Reply

  41. Caroline J. in MA on July 25, 2012 at 9:17 am

    I stumbled across this recipe on pinterest.

    I made this last night, twice! The first time I made it, I used the thermometer, paying attention to visual cues and also smelling. ;) I burnt it. Completely. Tried again a little while later WITHOUT the thermometer, just using the visual cues as I KNEW where I had messed up, and it came out awesome! This is one of those recipes where things move along quickly once they GET moving. You need to have all your ingredients out, measured and ready.
    My husband, who is NOT a sweets eater, could not get enough of this! I’m making chocolate cupcakes for my friend’s daughter and using this as a filling. So. Delicious. You will NEVER buy caramel sauce again!
    Thank you for sharing!!!
    xo

    Reply

  42. Tanya on July 26, 2012 at 1:13 am

    I made this recipe this week. I’ve just started baking and I’m always hearing people go on about salted caramel. Now I know why. I just used the visual cues (burnt the first batch second guessing myself) but the second batch was perfect. I made the chocolate cupcakes with them and they are to die for! Thank you thank you!

    Reply

  43. Trish Vanaria on July 28, 2012 at 5:06 pm

    Question for you: I’m making oatmeal bars that call for a caramel middle. The recipe has us using the store-bought caramels melted with half and half. I wanted to use homemade caramel so I followed a recipe similar to this (I will try this recipe next time; the other had corn syrup I’d rather not use) but the resulting bars (they were baked with an oatmeal crumble on top) seem to have caramel melted all the way through them, rather than a layer of gooey-ness in the middle as they were supposed to. I poured the caramel into the middle while it was still very warm. Any suggestions? Thank you!

    Reply

    • Michelle on July 28th, 2012 at 11:14 pm

      Hi Trish, From what I have experienced, recipes for a caramel “sauce” made of melted caramel candies and cream tend to end up much thicker than your typical homemade caramel sauce. This could be the difference in your consistency.

      Reply

  44. Jennifer on August 5, 2012 at 12:20 am

    Any tips for getting crystallized sugar off the edges of the sauce pan? lol I didn’t burn it but some of the sugar just became big clumps and never melted

    Reply

    • Michelle on August 9th, 2012 at 4:06 pm

      Hi Jennifer, I usually run the pot under hot water right away to see what I can rinse off, and then I’ll put a little dish liquid in there, fill it with hot, soapy water and let it soak for an hour or two. After that it usually comes right off.

      Reply

  45. Sukaina on August 6, 2012 at 3:21 pm

    Hi!

    Thanks so much for this post – I have been making salted caramel buttercream for my macarons – and I’ve been having a hit or miss experience – I do everything the same each time – but sometimes the cream separates and sometimes it incorporates. But I do add the milk before the butter, as in your case.

    My question is: If we let this set in the fridge, would we be able to whip it into a buttercream consistency, instead of a syrup?

    Thanks soooooo much!

    Reply

  46. Monica on August 9, 2012 at 4:13 pm

    I was wondering…. have you tried this caramel sauce over popcorn? Is so how didn’t turn out and how did you work it? If you haven’t tried it, do you think it could work? Any tips on how to work with it?

    This salted caramel is FREAKING AMAZING! LOL! I’ve made it several time since my first try. This recipe alone could win you the presidential election.

    Reply

  47. Melis on August 13, 2012 at 1:19 pm

    Hi!!! I tried doing it the first time and didn’t pay attention, so I forgot to get heavy cream. DOH!!!! So, I substituted heavy cream. I used Nestle media crema instead and tasted wonderful! I also used kosher salt and added just a little extra. I loved the sweet taste at first and finishes salty!!!

    Reply

  48. Stephanie Layson on August 19, 2012 at 8:55 am

    This looks great! I am looking for a salted caramel sauce with dark chocolate. Do you have any ideas about adding dark chocolate to this recipe?

    Reply

    • Michelle on September 4th, 2012 at 12:07 pm

      Hi Stephanie, I haven’t played around with any chocolate adaptations to this recipe yet. If you do, definitely share your results!

      Reply

  49. Donna on September 4, 2012 at 9:00 pm

    I had a question. If I was gifting this to someone, how long is it good for? Does it need to be refrigerated?

    Reply

    • Michelle on October 5th, 2012 at 11:12 am

      Hi Donna, This sauce is good for a few weeks, and yes, it does need to be refrigerated.

      Reply

  50. Sam on September 6, 2012 at 4:00 pm

    I’ve just made this and have to say it was so easy and absolutely delicious! I’ve used it in an apple pie which turned out fantastic, and this recipe made plenty so looking for other things to do with the leftovers before I make myself sick just eating it out of the pan!

    Reply

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