This 6-Minute Small Batch Salted Caramel Sauce is so easy and makes just enough!!! Made with just 5 simple ingredients, you’ll want to make this all the time!
Easy Caramel Recipe
It’s that time of year where I want salted caramel EVERYTHING. It’s such a cozy treat! Be it drizzled over your coffee… or straight into your mouth. If you’ve been looking for an easy way to slip into the salted caramel game, this recipe is here for you. No thermometer needed, No fancy ingredients, and No hours of waiting and waiting and waiting. All you need is six minutes and five ingredients!This recipe calls for:
- sugar
- water
- butter
- cream
- and salt.
You can add a splash of vanilla or bourbon at the end, but if you’re watching money and not trying to spend a lot, the sauce will be just as dreamy minus the vanilla. And that’s a promise!
That said, I sometimes add a little splash of Madagascar bourbon vanilla and HOLY SMOKES. It’s so good.
This recipe makes a VERY small batch of caramel because as much as I love salted caramel, it’s one of those things I would rather make fresh and use up all in one shot. Trust me when I say having a giant sticky jar of seductive sweetness lurking in the back of your fridge isn’t as glamorous as it sounds. Have you ever tried getting cold caramel from the depths of a mason jar? Not a fun way to spend the evening. No no no. Lucky for us, I’ve got a solution. Six minute small batch salted caramel sauce.
So now you can have warm, sticky, sweet and salty caramel sauce ready in just SIX minutes! And it makes just enough for two hearty servings! We like to drizzle this over ice cream… or brownies… or lattes… or well, basically anything! So, what will you drizzle your batch over?! Let me know! xo
P.S. This sauce cooks REALLY fast so I don’t recommend leaving it unattended while it’s on the stove. No one wants burnt caramel if their life… I know this from experience 😉
This recipe was updated on 10/22/2018!
I hope you love this quick salted caramel sauce as much as we do!!! If you make it, let me know below!
More Salted Caramel Recipes:
6-Minute Small Batch Salted Caramel Sauce
Ingredients
- 1/2 cup granulated sugar
- 1 Tablespoon water
- 2 Tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/4 teaspoon flaky sea salt
- Dash of vanilla or bourbon, optional
Instructions
- In a small saucepan over medium-high heat whisk together sugar and water and bring to a boil. Cook until sugar has dissolved, about 1 minute.
- Reduce heat to a simmer. Add in butter and whisk until combined. Simmer until the mixture turns a deep amber color, about 5 minutes.
- Remove from heat and carefully whisk in the cream (it will bubble up ferociously after you add it!). Whisk until well combined. Whisk in salt.
- Pour caramel into a heatproof jar. Allow it to cool a few minutes before using.
Courses Dessert
Cuisine Candy
Liz @ Floating Kitchen says
November 14, 2014 at 2:40 amI saw this on IG and had to hop right on over! Yes to caramel sauce on everything. I’ve never made it with brown sugar (only white sugar) but now I’m super duper excited to try brown sugar. I bet the flavor is amazing! Yeah!
bakerbynature says
November 14, 2014 at 2:44 amOmg YES girl. You gotta try it with brown sugggg!!!! xo
brenda says
February 17, 2015 at 2:54 pmY is my caramel always gritty when my caramel gets cold no matter what sugar I use? And do u refrigerate unused caramel,cuz mine again is gritty,help!
bakerbynature says
February 17, 2015 at 3:01 pmHi Brenda. You may not be cooking the sugar long enough…
Yes; you do need to refrigerate the leftover caramel, then simply reheat it for a few seconds when you want to use it. Reheating it (either by microwave or place the jar in very hot water) should remove any gritty texture it may have taken on while in the fridge. I hope that helps! xo
Marie Kimber says
December 1, 2016 at 3:32 amHi, mine is also gritty. When it was fresh it was awesome, but as it cooled it became crystallized. I was hoping to use it cooled on top of a cheesecake. Any recommendations?
bakerbynature says
December 1, 2016 at 10:29 amHi Marie. This small batch salted caramel is best served right away. I’m working on a recipe for a more stable caramel sauce and hope to have it up soon!
Jennifer says
December 9, 2016 at 2:54 pmHi Marie
I made a double batch of this recipe. It was sooo good. My daughter and I had to make another batch to replace what we had spooned it to our mouths (for tasting purpose only). Anyway after it cooled I put in the fridge. I made a box carrot cake cut into cubes. Then made cream cheese icing whipped with whipped cream. Cut the cake in cubes and layer with the cream mixture, the new walnuts and this salted caramel. I just reheated for 1 minute and stirred. Heated and stirred. Not to warm so it didn’t spoil the cream mixture. It was still a little gritty but in this receipe. You couldn’t even taste anything but the delicious Carmel. I got this carrot cake truffle recipe on Pinterest. I wish I could go back to see the name. Anyway this receipe is Awesome!!
bakerbynature says
December 12, 2016 at 2:21 pmSO happy you enjoyed it, Jennifer! The truffles sound amazing!
Frankie says
March 30, 2017 at 8:25 pmSo everything I am seeing online says this is a butterscotch, not a caramel FYI-this explains well. https://www.quora.com/Whats-the-difference-between-butterscotch-and-caramel
rik says
September 8, 2015 at 4:17 pmAre you using a metal whisk? Because I was always told to stir with a wooden spoon to avoid the sugar to form lumps.
bakerbynature says
September 8, 2015 at 5:54 pmHi Rik. I have always used a metal whisk (or a silicon covered metal whisk) with no issues, but feel free to use a wooden spoon if you’d like!
Stacey in Alaska says
September 8, 2017 at 7:54 pmHi Ashley and Brenda,
After reading comments about gritty texture – I decide to make a hybrid of Ashley’s recipe and what I know from make caramel the traditional (time consuming) way.
Instead of combining everything at the start (not vanilla), I resuerved the cream for later. I cooked the butter, sugar and salt for about 5-6 minutes – strring constantly at a soft boil. (My thought was just to make sure that I let the sugar granuals completely disolve.)
Then I added the cream. If you haven’t made caramel before BEWARE that when adding the cream to the sauce after it’s been boiling will cause everything to bubble up quite a bit. Just keep stirring. I cooked this for another 3-4 minutes. Removed from heat and added vanilla as directed.
My total cooking time was about 10-12 minutes, yet still very minimal compared to normal caramel making.
I didn’t want to post until I had regridgerated and taken out to use. But I’m happy to report NO gritty texture.
Thank you Ashley for posting a way to make a quick small batch — was perfect for my need.
Lauren Jezak says
October 15, 2017 at 8:24 pmHow long do you think it would be safe to refrigerate this?
D. B. says
December 22, 2015 at 2:15 pmI usually make homemade caramels for my neighbors and daughter’s co-workers but this year I’m recovering from a lumpectomy I had on Dec. 17. Not wanting to let down my neighbors, I found your recipe on Pinterest and decided this was doable. I can stand and stir small batches for the 6 minutes, no problem, and the sauce is absolutely yummy! (I’m dipping my healthy apple slices in it!) My gift won’t be full blown caramels but my friends & neighbors will get a sweet taste of the holidays with love! Thanks!
bakerbynature says
December 23, 2015 at 12:12 pmThis sweet comment just made my day! Thank you so much for sharing your story with me – and happy holidays! 🙂
Maryanne says
February 9, 2016 at 3:56 amHello 🙂 I love that the recipe is a small batch–I’m planning on making cheesecakes in mini mason jars so this is perfect! Does this recipe still work if I use white sugar? How will it affect the flavor? (This is my first time making caramel sauce, btw).
bakerbynature says
February 10, 2016 at 3:21 pmHi Maryanne. I’ve never made this with white sugar, so I am unsure how it will turn out. If you give it a go, I’d love to hear about the results 🙂
MC Serrano says
March 6, 2016 at 9:47 pmI made it for the first time with refined sugar, but then had to add a bit more vanilla extract to give it more colour. It still tasted great, I just felt like I tasted the cream more. Just made it with brown sugar and it tastes more rich. But I think it will turn out alright with white sugar! 🙂
Christine Dickey says
March 31, 2018 at 5:38 pmHow long does it last unopened and opened?
Alicia says
August 17, 2016 at 5:21 amThank you for this easy ans extremely delicious recipe!
Hannah says
December 6, 2016 at 4:16 amHi..need permission to share it..thanks in advance
Hayley @ The Domestic Rebel says
November 14, 2014 at 4:15 pmCan I puhleeeease bathe in this? Because OMGITS’AWESOME. And the sprinkling of salt on top is just ridic.
Kayle (The Cooking Actress) says
November 17, 2014 at 10:13 pmAMAZINGGGG!!!! I totally need to try this asap!!! Pinninggggg (and def. making)
Lisa says
November 17, 2014 at 11:14 pmI have made it the old fashioned way and it’s so tricky! This is WAY better and so fast. Love it!!!
Kathy Vick says
December 27, 2014 at 5:28 amWould love to make this salted Carmel sauce for gifts for my staff. What size mason jar and when it’s cooled, can it sit out or does it need to be refrigerated?
bakerbynature says
December 27, 2014 at 2:55 pmHi Kathy. I use very small mason jars as this is a small batch (for two) caramel sauce. It should be refrigerated until needed.
Stephanie says
January 6, 2017 at 12:29 amcurious why does it need to be refrigerated? I have for years and years made caramel and I make it all the time and never refrigerate it. I sometimes use preservatives due to when I am making it like if between Christmas and Valentines. I make sauce and harder pieces to dip in chocolate. I also have heard to squeeze some lemon in it to prevent crystalization but it curled a batch I did so I never tried it again wondering have you?
lori says
January 9, 2015 at 9:19 pmThank you, just made this for Sourdough Bread Pudding! Yes, it is amazing.
bakerbynature says
January 9, 2015 at 9:41 pmHi Lori. Wow – sourdough bread pudding sounds delicious! I’m so happy to hear this salted caramel was a hit 🙂
amelia says
May 14, 2015 at 12:40 amCan I use regular cream, not heavy cream?
bakerbynature says
May 14, 2015 at 1:45 amHi Amelia. It needs to be whipping cream or heavy cream 😉
Sue P. says
June 3, 2015 at 1:12 amI definitely will try this! I always buy unsalted butter. Do you have any idea how much salt I should add if I use unsalted butter instead of salted butter as shown in your recipe? Thank you.
Sue P.
bakerbynature says
June 3, 2015 at 12:06 pmHi Sue. I would add 1/4 teaspoon or a 1/2 teaspoon of salt, depending on how salty you like your caramel 😉 Enjoy!
Lauris says
July 17, 2015 at 2:06 amIt is truly amazing and a great time saver! I made it with half and half cream (10%) it turned out fantastic. Thanks for posting this recipe.
bakerbynature says
July 19, 2015 at 2:11 pmHi Lauris. You’re so welcome! Very happy to hear you experienced wonderful results with the recipe 🙂
Angela says
August 17, 2015 at 12:36 amI’m about to indulge in my small batch of salted vanilla caramel. I can’t wait! Thanks for posting this recipe!
bakerbynature says
August 17, 2015 at 12:51 amYay! I hope you love it, Angela 🙂
Jacki says
October 11, 2015 at 1:59 amTrying this with coconut milk. Wonder how it’ll turn out. Just really wanned to try it and only had margarine and coconut milk 😛
Update! It is fabulous! Super yummy still though I imagine butter would be better.
bakerbynature says
October 11, 2015 at 3:11 pmHi Jacki. How adventurous! I’ve never experimented with this recipe using coconut milk, but I’m happy to hear the results were yummy 🙂
Kristin says
October 15, 2015 at 12:52 amCan I can this? I’d love to give it with the apple pie filling I made for gifts
bakerbynature says
October 15, 2015 at 4:47 pmHi Kristin. While I’ve never tried canning itself, I don’t see why you couldn’t can it.
Heather @Bostongirlbakes says
October 16, 2015 at 1:13 amI made this the other day…fabulous! I included a link in my new post for a salted caramel apple crumb bars. Thanks for sharing!
Shenetia says
October 17, 2015 at 12:53 amDo you use light brown or dark brown sugar?
bakerbynature says
October 17, 2015 at 2:12 pmHi Shenetia. I use light brown sugar in this recipe.
Kim says
October 22, 2015 at 11:43 pmHi, i dont have bourbon, but i do have some dark rum or even Bailey’s. Have you ever tried it with one of these?
bakerbynature says
October 23, 2015 at 12:41 amH Kim. While I’ve never tried using dark rum or Bailey’s, I think it may work. Please keep me updated if you try it!
Kim says
October 24, 2015 at 5:25 amHey Ashley, just thought I’d let you know that I tried this with the vanilla cinnamon Bailey’s and it was awesome. Served it with some apple pie fries and whip cream and it was a hit at my potluck. Thanks for the recipe!
bakerbynature says
October 24, 2015 at 2:14 pmKim – thank you so much for letting me know 🙂 And I’m thrilled to hear it was a hit. I need to try it with Bailey’s asap!
lisa says
November 17, 2015 at 2:15 amSuper yummy and super quick!
Thank you for a great, no fuss caramel sauce.
Cheers!
bakerbynature says
November 23, 2015 at 9:32 amSo happy to hear it, Lisa! Thank you for letting me know you enjoyed this recipe 🙂
Elizabeth says
November 25, 2015 at 3:34 pmHello,
So I just tried the recipe but my Carmel came out very thin and runny, any suggestions as to what I did wrong? It did take 3 or so minutes longer to get it to boil even on medium-high heat. Could that have been my issue?
Thanks for any pointers
bakerbynature says
November 26, 2015 at 10:28 amHi Elizabeth. I’m sorry to hear your caramel didn’t turn out. It sounds like it didn’t cook long enough, although it’s hard say exactly what the issue was without being there myself to see it. Your burner may run a little cold, so next time I would recommend boiling it a little longer.
Happy holidays!
Jess says
September 25, 2016 at 8:17 pmThis also happened to me and I added a 1 tsp of cornstarch with one tbsp of cream, then added it to the mixture. I also tripled the recipe because I wanted a lot of caramel 🙂
Amazing though and turned out spectacular, I could drink it!!!
Mie says
November 27, 2015 at 8:59 amCan I use regular sugar instead of brown sugar? My brown sugar is very coarse, i wouldn’t want the end result to be gritty!
bakerbynature says
November 27, 2015 at 9:51 amHi Mie. Yes, using granulated sugar should work just fine.
Ann says
November 30, 2015 at 1:43 amI can I use this receipe for frosting for carmel cake?
bakerbynature says
November 30, 2015 at 8:51 amHi Ann. I’ve never tried incorporating this caramel into frosting, so I’m unsure. We typically use it for drizzling over ice cream, scones, cookies, etc. It does need to be reheated after sitting a while, as it does “set”, so that may be an issue in your frosting. If you give it a try, I’d love to hear how it turns out.
Mary says
December 18, 2015 at 2:11 amCan I just double this for a larger batch?
kristin says
December 18, 2015 at 2:26 pmI was wondering the same thing! I made it this morning and it only filled a small jar about 3/4 full. Have you ever doubled it?
Selina says
December 18, 2015 at 10:41 pmSuper easy! I tripled the batch and filled a 12 fl oz jar to the top. Thank you for a great recipe! Merry Christmas!
bakerbynature says
December 19, 2015 at 8:04 pmSo happy to hear it! Merry Christmas, Selina 🙂
bakerbynature says
December 19, 2015 at 8:06 pmHi Kristin. While I have never doubled it myself, a few readers have let me know it worked for them. If you try, I’d love to hear your results. Happy holidays!
bakerbynature says
December 19, 2015 at 8:09 pmHi Mary. While I have never tried doubling this recipe, a few readers have with success. If you try it, I’d love to hear about the results 🙂 Happy holidays!
Joanne says
July 18, 2016 at 7:52 amI just made a large batch and it worked out fine
Rob says
December 20, 2015 at 4:18 pmJust made this to pour over chocolate and cinnamon brownies……..my god its good !!
bakerbynature says
December 23, 2015 at 1:00 pmThat sounds wonderful, Rob! So happy you enjoyed this recipe 🙂
Sophia says
January 18, 2016 at 4:17 amThis looks fantastic! Those of you that doubled or tripled it, did you increase the cooking time, and and by how much?
Ashlie says
January 21, 2016 at 5:02 amMade this just now and its amazing! Thank you for the quick and delicious recipe!
bakerbynature says
January 23, 2016 at 3:00 pmYou’re very welcome, Ashlie! Thanks for letting me know you enjoyed it 🙂
Debbie says
January 21, 2016 at 5:15 pmWould coconut sugar work instead of brown sugar?
bakerbynature says
January 23, 2016 at 2:58 pmHi Debbie. I’ve never tried this recipe with coconut sugar, so I cannot say for sure. If you try it, I’d love to hear how it turns out!
laura says
February 21, 2016 at 10:58 pmI just made it with coconut sugar and it is delish!
bakerbynature says
February 22, 2016 at 1:22 pmYay! Thank you for letting us know, Laura!
Flo says
January 24, 2016 at 2:22 pmThis is THEEEEEEE BEST recipe I have ever tried to make for salted caramel! It came out like perfection!! Thanks so much for posting this recipe! It will be topping some delicious brioche turtle donuts today for a special baby shower! Xo
Michelle says
February 7, 2016 at 6:33 pmOMG! This is pure evil genius! Simple and amazingly delicious!
bakerbynature says
February 8, 2016 at 4:03 pmHave you tried it drizzled over ice cream yet?! Seriously… pure evil. Also, purely delicious 🙂
Denis says
February 14, 2016 at 2:35 amI tried this recipe. Made it with unsalted butter and then 1/2 tsp of flaky sea salt. It was awesome!!! However the color of my caramel is a bit brownish rather than amberish like yours… Should i have heated it a bit more?
Denis says
February 14, 2016 at 10:41 amBy the way, because this recipe has no water, the caramel will solidify in the fridge. It’s really best to consume right away… Heating up solidified caramel will make the oil from the cream separate which you would be frustrating. Nevertheless it tastes good fresh!
Alicia's Indulgent Sweets says
February 21, 2016 at 10:32 pmI was making chocolate caramel marshmallows. Can I use this caramel to put on the marshmallows? Will it harden enough to add the chocolate and not drip off?
Thank you
bakerbynature says
February 22, 2016 at 1:22 pmHi Alicia. I am not sure if it will harden enough to add chocolate, but if you dip them and pop them in the fridge first, it should work 🙂
alexander neabel says
March 3, 2016 at 3:05 amIt is yummy!
bakerbynature says
March 4, 2016 at 11:27 amSo happy to hear it, Alexander!
alexander neabel says
March 3, 2016 at 3:12 amwe drizzled this on our ice cream
bakerbynature says
March 4, 2016 at 11:27 amYum! One of my favorite ways to eat this sauce.
Kimberly says
March 12, 2016 at 4:20 pmI just made this and it was super easy, and taste amazing. I’ll never buy store bought again. Thx for sharing.
bakerbynature says
March 14, 2016 at 1:27 pmSo happy to hear it, Kimberly! Homemade salted caramel sauce for life 😉
Michelle says
March 24, 2016 at 4:59 amAmazing recipe! I always dread salted caramel for the temperature watching and cream overboil. This was unbelievably easy and the perfect flavor and consistency. My new go-to. Thanks for sharing!
Savannah says
April 24, 2016 at 9:57 pmWill this recipe work with whipped cream/cool whip?
bakerbynature says
April 24, 2016 at 9:59 pmHi Savannah. I do not believe it will work will cool whip. I suggest using plain heavy cream.
Laura De Nuntiis says
June 9, 2016 at 1:05 amSounds delish!!! Just wondering how long will it keep for in the fridge pls?
bakerbynature says
June 11, 2016 at 7:52 pmHi Laura. While this is best the day it’s made, it’ll keep for a week. Just reheat it a little since it seizes up in the fridge 😉
Kayla says
June 29, 2016 at 2:21 amHi. I made this and stuffed fresh home made crapes with them, served with vanilla ice cream. Absolutly yummy and great dessert for company. Thank you
Marianne says
August 8, 2016 at 1:16 amHi–this is still on the thin side. Does it thicken up when it cools?
Also–I have always been told by my chef friends that the difference between butterscotch and caramel is that butterscotch is made with brown sugar, and caramel with white. So this might be butterscotch!! No biggie, it is still delicious. Hoping it gets thicker though. I want to blend it into ice cream…
Angelique Stainrod says
August 11, 2016 at 3:18 pmSo, I made this and the first time it did not turn out. However, I made it a second time adding in the half and half and butter in slowly and it worked just fine! Thank you for this amazing recipe!
holly says
August 17, 2016 at 4:07 pmCan you make this a double batch and still come out just as good? I need alot as Im making a huge cake!
bakerbynature says
August 19, 2016 at 5:39 pmHi Holly. While I haven’t tried doubling it myself, many readers have reported it works!
Brenda says
September 18, 2016 at 6:48 pmThank you sooooo much for this recipe. Made it for my boyfriend a couple months ago…needless to say I have made about 10 batches since. He is addicted lol. And yes you can double the batch…I now double it!
Crystal says
October 22, 2016 at 4:43 pmJust made this to put on cheesecake bars…..holy balls this is amazing. I did use dark brown sugar and my dash of vanilla turned into a splash but lick the pot good. Thanks for the easy recipe!!!!!
Karla says
October 31, 2016 at 8:13 pmCan you double this recipe
Paola says
November 23, 2016 at 5:21 amIs this caramel good for making turtles? Does it thickens enough??
bakerbynature says
November 23, 2016 at 11:09 amHi Paola. I’ve never tried making candy with this recipe. Typically I use it right away, since it’s such a small amount.
Deborah says
November 26, 2016 at 8:50 pmOk so I tried the Bobby Flays salted caramel and I thought it would be perfect. But it is nothing compared to your caramel sauce!!!!! You are the Queen of Caramel!!! It was so much easier and tasted incredible. Thank you for changing the way I make caramel.
Brenda says
December 5, 2016 at 7:26 pmDoes this recipe make enough to use with your German Apple Cake? I’m making it for book club tonight, and thought the recipe looked great. Just need to know if this small batch is enough to to drizzle over the whole 9″ cake. Thank you!
bakerbynature says
December 5, 2016 at 8:10 pmHi Brenda. I would advise making two batches if you want enough for each slice of cake 🙂
Hannah says
December 6, 2016 at 4:20 amHi..can i share it..thanks
Michael Holden says
December 25, 2016 at 12:34 pmWow, this is fab with pannacotta. But it’s actually butterscotch, I though butterscotch and salted caramel taste a bit different. A bit of googling and it does seem more of a butterscotch but kept pourable. 5 stars for the recipe!
Arthur says
January 7, 2017 at 2:39 pmIf anyone likes orange flavored caramel, try it with Grand Marnier.Wow!
JOY MELTON says
April 2, 2017 at 3:10 amMade a double batch today for a pot luck. Terrific. Definitely a keeper.
bakerbynature says
April 4, 2017 at 5:55 pmSo happy to hear it, Joy 🙂
Quyen says
April 5, 2017 at 2:02 pmI made this yesterday and I couldn’t stop licking the spoon! I did use sea salt instead. The sweet and salty was perfect! This is going into my macaron filling with vanilla buttercream. Thank you so much for this recipe! Fast and easy!
bakerbynature says
April 6, 2017 at 11:39 amYou’re very welcome! So happy it was a hit – and those macarons sound AMAZING!
Sheri says
May 11, 2017 at 4:28 pmOMG tnis is amazing. I made it for your chocolate sslted caramel cake for my daughters birthday. I hope I have enough caramel for ths cake LOL. I had to put my spoon in the dishwasher so I’d quit “sampling” it. I refrigerated it over night & it’s not gritty. Not sure why others are getting grit. Anyway, this is easy & amazing. I will never buy carmel sauce again. Thank you.
Niki says
May 28, 2017 at 8:29 pmThis is the best and easiest salted caramel recipe I’ve tried. Thank you for sharing! And just in case anyone else is wondering, I just tried it with a lighter cream(18%) because I didn’t have any whipping cream, and it turned out fine!
CToth says
June 29, 2017 at 12:44 amExcellent! Soooo good, made a double recipe and it yielded one cup total. Thank you for this easy simple recipe.
Liz says
October 11, 2017 at 1:40 amMade it exactly as your recipe said. My husband and I keep making impolite sounds as we dip our spoons in the saucepan. Our taste buds are tossing fall leaves in the air, they are so happy! (Not gritty one bi, but I did whisk it the whole time as you said.)
Anne says
December 5, 2017 at 2:09 amWill this caramel pour over a cheesecake and set? And not become too hard but not drip off?
Stephanie says
January 6, 2018 at 5:30 pmAre you KIDDING ME?!!!! This is the easiest and yummiest caramel I’ve ever made. Ridiculously delicious. Thank you so much for this awesome recipe! I made some caramel with another recipe the other day and burnt it a little. I feel like this recipe is basically fail-proof.
Inês Nobre says
January 19, 2018 at 2:37 pmHi, i made this caramel yesterday for the first time, and it did have a bit of a gritty texture, i refrigerated it and this mornig when i went to check it out, it was hard as rock. is this normal? can you please help me understand why this happened?
Melanie Rosen says
March 6, 2018 at 10:48 pmAmazing! I used dark brown sugar because I like that intensity. So easy and so good! It counts as breakfast, right?
Jenn O'Connor says
July 14, 2018 at 6:36 pmNice simple recipe. Easy to make and quite tasty. I used Celtic Sea Salt instead of kosher. Flavor if perfect for what I am using it for, a mixing for homemade ice cream.cant wait to try it all together.
Holly says
October 27, 2018 at 5:34 pmAm I crazy or did you change this recipe? I’ve made this caramel sauce several times and I swear the directions were totally different
Stephanie says
December 12, 2018 at 6:39 amI came here to ask the same thing!
Wanda Dawson says
November 15, 2018 at 7:43 pmCan you use kosher salt?
Mary says
February 16, 2019 at 11:10 pmI’ve just made your caramel recipe but I’m confused as to type of sugar to use. Your recipe on Pinterest says gnulayed sugar but when I read your comments from others they talk about brown sugar, so which do you use?