On day 4 of my Homemade Christmas I have Salted Caramel Sauce. Salted Caramel is one of my favorite things. You can use it in a variety of ways from topping ice cream to dipping apples. I would eat it every day if I knew I could get away with it. I think anyone would love the gift of this homemade salted caramel sauce.

Salted Caramel Sauce/ Day 4 Homemade Christmas

Salted caramel sauce has simple, basic ingredients. All you need is sugar, butter, cream and salt of course. You will also need a nice heavy pan to cook the caramel in.  The most important thing you need is patience. Salted caramel sauce is a delicate process and you really need to pay attention to your sugar because the moment you don’t it will burn.  First not all stoves cook the same. Some cook hotter than others and if yours cooks hot you will need to lower your cooking temperature. While candy thermometers are typically helpful this is a process you need to watch not measure the temperature. You need to watch the color and wait for it to develop into an amber color and look for “smoke”. The second you see the “smoke” remove from the heat. If you allow your sugar to boil you have gone too far. Then you add your butter and cream and salt and voila! You have Salted Caramel Sauce! Pour it into a jar and decorate with a ribbon and a tag  and you have an awesome gift.
Salted Caramel Sauce/ Day 4 Homemade Christmas



Salted Caramel Sauce

from Allrecipes.com


  • 1 cup white sugar
  • 5 tablespoons butter, cut into slices
  • 1/2 cup heavy cream
  • 1 tablespoon heavy whipping cream
  • 1 pinch sea salt to taste


1. Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.

2.Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.