How do I reheat caramel sauce?

The homemade caramel sauce will solidify as it cools. From Fridge: You can reheat in a saucepan on low heat or in the microwave in 30 second bursts until you reach your desired consistency. Make sure to mix in between. From Freezer: Thaw in the fridge overnight or at room temperature and warm up before using.

What is the texture of salted caramel sauce?

The caramel be runny and liquidy when it comes off the heat. As it cools, it will thicken. When stored in the fridge, it will be completely solid.

How long does homemade caramel sauce last?

It will last up to 1 month in the fridge or up to 3 months in the freezer.

Homemade Salted Caramel Sauce | Short Stack Kitchen

Description

The easiest homemade salted caramel sauce! Dizzle this dreamy sauce on ice cream, pies, cupcakes and more!

Ingredients

1 Cup (200 grams) Granulated White Sugar
6 Tablespoons (85 grams) Unsalted Butter, cold or room temp
½ Cup + 2 Tablespoons (142 grams) Heavy Whipping Cream
1/2 to 1 Teaspoon Sea Salt
1 Teaspoon Vanilla Paste or Extract

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Instructions

Add sugar to a clean heavy bottomed saucepan. On medium heat allow sugar to dissolve completely, whisk often. The sugar will crystalize and clump up before dissolving to a nice amber brown color. Careful not to burn it. This will take about 8 minutes.
Once all the sugar has dissolved, add your butter and whisk until completely combined. It will rapidly bubble up, but do not worry, it's suppose to do that. You're almost done!
Next, slowly add your heavy cream and whisk. It will also aggressively bubble up, but keep mixing until combined. It will be smooth and silky after about a minute.
Turn the heat off and add the salt and vanilla and mix until combined. Let cool for about 5 minutes before serving.
Once cooled, pour into a glass jar and store in the fridge for up to 1 month.

Cook Time: 15 Minutes