Homemade Salted Caramel Sauce

This Homemade Salted Caramel Sauce is so easy to make and perfect for almost desserts especially for ice cream topping. I actually used this caramel sauce for my Apple Cinnamon Caramel Cake. It was perfectly good! Of course, you can buy ready made caramel sauce but nothing beats the homemade one. It's more yummier and will only take you 15 mins to make. So without further ado, here's my recipe for salted caramel sauce.

Prep Time: 5 mins
Cook Time: 10 mins
Total time: 15 mins

Ingredients:

• 1/4 cup (60 ml) water
• 1 cup (200 grams) granulated sugar
• 2/3 cup (160 ml) heavy whipping cream
• 3 tablespoon (45 grams) unsalted butter
• 1 teaspoon vanilla (optional)
• pinch of salt (to taste)

Instructions:

1. In a heavy bottomed saucepan, heat the water and sugar over medium heat. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little.
2. Increase the heat to high and bring to boil, stop stirring completely, Let the mixture continue boiling until it turns an amber color, this could take from 4 to 12 mins.
3. Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up quite a bit, so make sure to do this very carefully and gradually. 
4. Add the butter, vanilla and salt one at a time.
5. Pour the caramel sauce into a dish and allow to cool completely, then cover tightly and store in the refrigerator. The caramel sauce will thicken up once it's cooled and refrigerated.

Recipe Notes

• Make sure to use a saucepan that's a little bigger than what you think you will need. 
• To prevent crystallization formation, use wet pastry brush to wash down the sugar from the walls of the pan.
• The caramel can be stored in the refrigerator for 1 month, or in the freezer for 3 months.