Comments on: Homemade Salted Caramel https://freshaprilflours.com/salted-caramel-sauce/ Helping you confidently bake from scratch with consistent results every time. Sun, 14 Dec 2025 16:03:55 +0000 hourly 1 By: Lynn https://freshaprilflours.com/salted-caramel-sauce/comment-page-1/#comment-82494 Sat, 08 Mar 2025 13:07:41 +0000 https://freshaprilflours.com/?p=26048#comment-82494 In reply to Hillary.

Thank you so much for this review, Hillary! I’m so glad you finally nailed it 🙂

]]> By: Hillary https://freshaprilflours.com/salted-caramel-sauce/comment-page-1/#comment-82480 Sat, 08 Mar 2025 02:34:27 +0000 https://freshaprilflours.com/?p=26048#comment-82480 5 stars
Heaven on a spoon!!! I never made homemade caramel sauce before and botched it four times before finally succeeding! If this is you- don’t give up! My first failure was due to getting cocky and ignoring Lynn’s warning to not double the recipe due to the tricky nature of cooking sugar. Sure enough – FAIL. After some research I used the exact ingredients in this recipe but did two things differently. On my first successful batch I didn’t stir the mixture because when I stirred in previous attempts it kept crystallizing. It seems that there are a lot of different opinions on what to do, what not to do, and I just kept trying and finally figured out what works for my cookware/stove and I’m just gonna go with it. Second- I used a candy thermometer. (Removed the sugar from heat when it reached 338 degrees F. When I took it to 350 like some people suggested the caramel burned and tasted bitter.) The thermometer takes the guesswork out of it and since I’m no expert I’m happy to have a tool to make my life easier, haha! Now I can’t stop making caramel sauce! I’ve made the bourbon (definitely 2 Tbsp for that delicious whiskey flavor please!) and just the regular salted caramel. We drizzle it on cakes, cookies, ice cream … I even enjoy it in my iced coffee. Thank you for a delicious recipe Lynn!

]]> By: Lynn https://freshaprilflours.com/salted-caramel-sauce/comment-page-1/#comment-80700 Sat, 18 Jan 2025 16:58:08 +0000 https://freshaprilflours.com/?p=26048#comment-80700 In reply to Kari Teel.

Hi, Kari– I’ve not tried any other milk, but it will work just fine, yes! Let me know how you like it!

]]> By: Kari Teel https://freshaprilflours.com/salted-caramel-sauce/comment-page-1/#comment-80696 Sat, 18 Jan 2025 14:38:52 +0000 https://freshaprilflours.com/?p=26048#comment-80696 I’m curious to know, if there might be a substitute for the whipping cream, maybe coconut milk cream (milk allergies)?

]]> By: Lynn https://freshaprilflours.com/salted-caramel-sauce/comment-page-1/#comment-80691 Sat, 18 Jan 2025 13:08:56 +0000 https://freshaprilflours.com/?p=26048#comment-80691 In reply to Stella.

Hi, Stella– you can add it if you want, but it’s an unnecessary addition as the primary flavor of caramel is, well, caramel!

]]> By: Stella https://freshaprilflours.com/salted-caramel-sauce/comment-page-1/#comment-80676 Fri, 17 Jan 2025 21:30:58 +0000 https://freshaprilflours.com/?p=26048#comment-80676 5 stars
Hey Lynn any reason why there is no vanilla in this recipe?

]]> By: Lynn https://freshaprilflours.com/salted-caramel-sauce/comment-page-1/#comment-67168 Mon, 27 Jun 2022 12:01:44 +0000 https://freshaprilflours.com/?p=26048#comment-67168 In reply to Kathryn.

I’m so happy to hear you liked it, Kathryn. Enjoy the bourbon version!

]]> By: Kathryn https://freshaprilflours.com/salted-caramel-sauce/comment-page-1/#comment-67159 Mon, 27 Jun 2022 11:56:37 +0000 https://freshaprilflours.com/?p=26048#comment-67159 5 stars
This method really was super simple. Thanks for breaking it down the way you did! Making your bourbon sauce next.

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