Chrysta 10 min. 15 min.

Whether I’m making Salted Caramel Ice Cream, or using this incredibly delicious sauce to drizzle all over my apple hand pies, this recipe really only requires a pan and a spoon.  No thermometers, no special steps.  You just have to use your eyes to make sure the caramel doesn’t burn.

Salted Caramel Sauce



2/3 Cup granulated white sugar 

1 C cups heavy cream, warmed in the microwave to about 170 degrees (hot to the touch, but not boiling)

2 tbsp unsalted butter

½-1 teaspoon flaky sea salt, such as Maldon. (do this at the end, to your taste)

1/2 teaspoon pure vanilla extract



1.  Pour sugar into the bottom of a skillet. *Chefs Note: I prefer non-stick skillet for the easy cleanup.

2.  Heat sugar over medium heat. You’ll start to see it melt and turn into a brown color

3.  While sugar is melting, warm heavy cream until it is hot to the touch. About the temperature of a piping hot cup of coffee.  *Chefs Note:  Warming the cream makes it easier to incorporate into the hot caramel.  Cold cream will cause the boiling hot caramel mixture to seize.

4.  Once the sugar is all dissolved and is amber in color, remove pan from heat and slowly add in the warm cream.  *Chefs Note: The mixture will bubble, but will calm down as you continue to whisk in the cream.

5.  Add butter and swirl around until melted.

6.  Add sea salt and vanilla and stir until dissolved.

7. Use immediately, or cool in a container (like a jar).  To store, cover and refrigerate.  Use within 2 weeks.