Salted Caramel is hands-down the ultimate topping for a big ol’ scoop of ice cream, a total game-changer for cakes, pies, cupcakes, and cookies—or honestly, just the best stir-in for your morning coffee.
I know, boiling sugar can sound kind of intimidating at first, but trust me, this homemade caramel sauce is a serious upgrade from the stuff you get at the store. Getting that rich, dreamy caramel flavor just means cooking the sugar and glucose (or corn syrup) until you hit a deep golden, amber color. Keep an eye on it, though—it’s easy to overshoot and end up with something that’s a little more bitter than you’d like. Burnt sugar loses all that sweetness, so go for that nice amber shade and stop there!
Real vanilla beans are my go-to here; they totally elevate the flavor. But hey, if you’re out or want to keep it simple, 2 teaspoons of vanilla bean paste work just as well. And then there’s the sea salt. This is the secret ingredient! It cuts right through the sweetness and makes the whole thing completely irresistible. Feel free to adjust the salt level to whatever hits the spot for you.
Before you start