Homemade Salted Caramel Sauce

Like others, thanks to Steve for his guidance. This requires patience and time. It took almost 18 minutes of boiling to reach a color I thought was good. As suggested, my butter was room temp and I warmed the heavy cream. Once I added both, I had to put it back on the heat and whisk whisk whisk whisk for maybe 5 minutes to get the consistency right. I'm glad I tried this, thanks to the reviewers for their tips!!

I got the grainy paste that others have described. If this happened to you, all is not lost. It is salvageable. Add about 2 Tbls of water and reheat over medium-low heat. Let it boil for five minutes and you will find wonderful rich caramel in your pot when it cools.

I just made this. It took me more like 15-20 minutes. I used Steve’s suggestion of brushing the sides of the pan with water, and had no issues with crystallization. Once the heavy cream and butter were incorporated, the sauce looked a bit thinner than I was expecting. However, once it cooled, it was the perfect consistency for adding to coffee, drizzling on top of crepes filled with pistachio butter (which was the motivation for making caramel sauce), or serving atop ice cream. The recipe made almost enough to fill a squeeze bottle. Delicious recipe!