Test Kitchen Thursday: Salted Caramel Sauce


It’s that time again: TEST KITCHEN THURSDAY! I have one done one or two test kitchen posts now and it was possibly Test Kitchen Tuesday instead of Thursday but I am too lazy to double check that for sure. Also, I set out a bunch of rules in that last post for how I would handle Test Kitchen recipes and I am abandoning those as well. I’m an effing rebel ya’ll. I don’t even follow my own rules.

For today’s Test Kitchen Thursday recipe we are making Salted Caramel Sauce. Homemade caramel is one of those things I have always known is easy to make and even easier to mess up so I never did it. We recently bought an air popper though and I immediately thought of making caramel popcorn. I did a bunch of research on making caramel and realized it was pretty easy as long you stay with it, keep stirring and do not get distracted. My wife helped me make this so I could try taking pics of the recipe because it moves pretty fast.

This recipe is divine! I seriously just wanted to eat it off the spoon. As soon as I tried it it made me think of Fall and apple picking. I really wanted a Granny Smith apple to dunk in the sauce.

All you need is four ingredients

We like some sugar in this house.

Sugar, heavy cream, salt and butter


Next, place your sugar in a medium size pot, over medium heat and stir constantly as it melts down.


It will start to look a little chunky as the sugar heats up. Melting the sugar is the longest step. It took a solid 10-15 minutes for it to get going. You do not want to turn up the heat and risk burning your sugar.

Eventually the clumps will melt down into the nice deep brown colored liquid. I had a picture of this but it came out kind of blurry since we were try to move quickly.


Once you have your liquid sugar, add 6 tablespoons of butter. Be careful the minute you add your butter the whole thing with start bubbling rapidly. Keep stirring 1-2 minutes until all the butter is melted.

Next, slowly, add half a cup of heavy cream. Continue stirring for a another minute. Finally, add about a teaspoon of salt and remove the heat.


This Test Kitchen Recipe was a complete winner for me. I will definitely be making this again and putting it on EVERYTHING!

Test Kitchen Thursday: Salted Caramel Sauce


  • 1 Cup Sugar
  • 6 Tablespoons Butter
  • 1/2 Cup Heavy Cream
  • 1 Teaspoon Salt


  1. Place sugar in medium sized pot over medium heat. Stir constantly.
  2. Keep stirring and the sugar will be to clump before turning in a caramel colored liquid.
  3. Add butter and continue stirring for 1-2 minutes. The sauce will bubble rapidly once butter is added.
  4. Slowly add heavy cream and stir for another minute. The bubbles will rise about halfway up the pot.
  5. Remove from heat and add salt.
  6. Store in the refrigerator and heat for a few seconds before using it.

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