Browned Butter Salted Caramel Sauce has a rich flavor, unlike any caramel sauce you have tried before. Great when drizzled on ice cream, apples and pie.
Ever come across something that you then can’t live without? For me, it’s this Browned Butter Salted Caramel Sauce. It unlike any other caramel sauce out there. It has swept me off my feet.
I never was a caramel kind of girl. Then salted caramel became a thing and sort of sucked me in. I found myself craving it more and more. I couldn’t get enough.
Browned Butter Caramel Sauce
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Then someone suggested I try making a browned butter salted caramel sauce. That little devil knew I would fall in love – hard for this stuff. Man it is good. Rich, deep flavor that is so insanely creamy. I just swoon.
Here are some commonly asked questions
How long does it take to brown butter?
This is not a recipe that will be done quickly. You don’t want to scorch your butter or sugar. Just be patient. It is very easy to go from brown to burnt. That won’t taste great.
Just let the butter melt and then watch closely as small brown specks begin to form in the foam. It will also start to have an aroma of nuts. At that time you can remove it from the heat. This can take several minutes, but it is well worth it.
How does it take to make this caramel?
Actual cooking time is about 15 minutes for this. Again, be patient. You don’t want to rush a good thing.
Depending on your stove, this can vary a bit. It will take time for the sugar crystals to melt down. Just keep a close eye on it so it doesn’t get out of hand. You need to be able to add the other ingredients at the appropriate time.
If you have a high-output range you will want to make this recipe on your lowest BTU burner so it doesn’t cook too quickly causing your moisture to evaporate faster.
HOW DO YOU MAKE Browned Butter Salted Caramel Sauce
- Heat the sugar in a pan until it is melted, bubbly and rich in color.
- Add butter.
- Add cream, slowly stir.
- Remove from heat.
- Add salt and vanilla.
Browned Butter Salted Caramel Sauce
To make this recipe you will need…
- granulated sugar
- butter
- heavy cream
- coarse salt
- vanilla
Look at that gorgeous amber color! Delish!
Scroll to the bottom for the Printable Recipe
Best Browned Butter Salted Caramel Sauce recipe
Looking for more great caramel recipes?
Browned Butter Salted Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1 teaspoon coarse salt
- 1/2 teaspoon vanilla extract
Instructions
- Heat the sugar in a pan over medium heat until it is melted, bubbly and rich in color.
- Add butter. Whisk well.
- Add cream, slowly stir. It will bubble, so use caution.
- Remove from heat.
- Stir in salt and vanilla.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Browned Butter Salted Caramel Sauce
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Jerri says
Do you brown the butter first then add it
Or add the butter to the sugar and watch it brown with the sugar ?
Gina Kleinworth says
It browns with the sugar
Barbara Schieving says
This is definitely going on my must make list.
Anna says
Do you know an approximate weight of 6 tbls of butter? I can never figure out how to measure it.
How many % should be the heavy cream?
Gina Kleinworth says
Have you tried googling it? I found this https://www.errenskitchen.com/cooking-conversions/butter-measurement-weight-conversions/
Melinda Caldwell says
OMG, this caramel sauce looks addicting!
Betsy brown says
I normally do not leave negative comments but this is a very poorly written recipe. The directions are not very clear on how long to cook the sugar or when to add the butter. How long to cook after you add the butter. I had to search other Carmel recipes to get it right.
Gina Kleinworth says
There’s not much to it – I think you are overthinking it. The directions state ” 1. heat until it is melted, bubbly and rich in color. (this tells you how long to cook it) 2. Add butter. Whisk well.” Since everyone has a different type of stove it wouldn’t make sense to add an actual amount of time. For me, cooking on a professional range – the time could be only a couple of minutes, vs a standard residential range would take far longer. It doesn’t say anything about continuing to cook after the butter is added because that isn’t necessary or called for. You add the butter and whisk it in well. Then move on to the next step. Following another method from other recipes you found will result in a different end result.