Learn How to make easy Salted Caramel Sauce with this foolproof recipe! Made with six simple ingredients you probably have in your kitchen right now! No candy thermometer required!
Salted Caramel Sauce Recipe
How to Make Caramel Sauce
Last month we went to LA for my 30th birthday and celebrated with a 5 day marathon of my favorite activity: eating. Because we all know calories don’t count on your birthday, right?
One of the places we indulged at was Salt & Straw; a Venice beach ice cream shop notorious for its creative flavors… and long lines. After 45 minutes of waiting, we finally reached the counter and sampled a bounty of impressive flavors. But the one that really won me over was the sea salt with caramel ribbon. I know… it sounds pretty basic, but it was incredible! So naturally, I’ve been trying to recreate a homemade version that does my memory justice. The first step? Make a killer salted caramel sauce!
So, that’s just what I did. And honestly, this sauce is so good I’ve all but forgotten about making the ice cream! Because drizzling this stuff on top of a bowl of store bought vanilla is almost just as good ♥
And just for the record, this salted caramel sauce is not just for ice cream! It’s way more versatile than that. It’s great on apples, brownies, cookies, cakes, etc. And you can use it in most recipes that call for salted caramel sauce!
Tips and Tricks for Recipe Success:
- You’re going to want to use a pot with very tall sides, because when you add the cream to the caramel it will bubble up furiously!
- Speaking of the pot, be sure to use a high-quality heavy metal pot. Most cheap cookware is very thin and heats unevenly, so avoid using them for caramel. I also don’t recommend non-stick pans since high-heat can damage them. I love using this Kitchenaid saucepan.
- Once you’ve added the sugar and water to the pan, you’ll want to whisk them together until combined, then avoid stirring the rest of the time. Instead, occasionally, and gently, tilt the pan side-to-side to help the ingredients cook evenly and avoid burning. This no-stir method helps avoid sugar crystals from forming.
- The caramel takes time to develop, so be patient while it boils. You want it to reach a deep golden brown color before removing it from the heat. Removing it too soon can cause gritty caramel.
- Once you’ve removed your caramel from the heat you want to add your cream right away! Make sure you’ve placed it in a spouted measuring cup so you can slowly add it in. As mentioned earlier, the mixture will aggressively bubble up, but as long as you used a tall sided pan, it won’t overflow. Be sure to whisk the mixture together well after adding the cream.
- Because the caramel is so hot when it comes off the stove, it will look very thin. However once it cools it will thicken up quite a bit. If you’d like to return the caramel to a liquid form, simple reheat it in the microwave or on the stove top.
- Be sure to use quality sea salt. I recommend Maldon because it’s flaky, flavorful, and easy to find!
- Finally, if you burn your caramel… there’s unfortunately no method of saving it. Just toss it and start over again.
Salted Caramel Sauce Recipes:
If you try this recipe for Easy Salted Caramel Sauce, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day
Easy Homemade Salted Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 1/2 cup water
- 4 ounces (1 stick) butter
- 1/2 cup heavy cream
- 1/2 tablespoon pure vanilla extract
- 1 teaspoon flaky sea salt
Instructions
- Whisk together granulated sugar and water in a medium-sized saucepan with tall sides.
- Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes, but maybe a little longer depending on your stove.
- Add in the butter and bring the mixture to slow boil over medium-heat. Continue cooking until the mixture turns a deep golden brown/copper color, about 9 to 10 minutes, maybe longer depending on your stove. Do not stir during this process!
- Once the caramel reaches this color, remove from heat and immediately add in the heavy cream. Be very careful during this step - the caramel will hiss and bubble up aggressively!
- Finally, stir in the vanilla and sea salt. Vigorously whisk the mixture smooth and set aside to cool. Store caramel in the fridge until needed.
Video
Notes
- You may use salted or unsalted butter.
- You may make this caramel sauce up t0 2 weeks in advance. Just be sure to tightly cover it (I love storing mine in mason jars)Â and store it in the refrigerator.
- Heavy cream can be found in the diary aisle in most grocery stores. Whipping cream may also be used. Do not use milk!
- All stoves run a little differently, so be sure to watch the caramel as it evolves, and time accordingly. You might need to add an additional 5 or even 10 minutes to the boil time if your stove top runs low.
Jennae Tremblay says
This recipe would have been amazing except I accidentally put the temperature too high and slightly burned it but other than that DELISH!
Sarah says
Just made this for my coffees and it’s so good! This is my first time making caramel sauce and this is the recipe that wasn’t so scary to try. I’m glad I made it.
Sanja says
Shut the front door!! This is sooo delicious! It actually took me an hour to make – since I waited for the dark colour to form, BUT it was worth it.
Now I am wondering do I even need a cake to put this on! Maybe I can just throw the cake topper on this and have the guest enjoy it as much as I do 😉
Thanks so much for the recipe!
P.s. I will attempt to make the cake tomorrow, and I hope it turns out half as good as this
Amanda Lavoie says
INCREDIBLE!!!! This recipe is not only simple but it is by far the BEST Salted Caramel Sauce I have ever had! My youngest daughter never used to like caramel until I made this sauce. Thank you so much for sharing yet another perfect recipe.
Shannon says
DELICIOUS! I have never come close to attempting to making caramel but I needed it for a cake I’m doing. It turned out so well on my first try! It tastes like a liquid Werther’s candy. I’m in love!
Anwesha Pal says
Hi. Can I use non-dairy whipping cream for this recipe?
Annelisse says
Can I use heavy whipping cream?
bakerbynature says
Yes!
Suzanne K says
I’ve found that my Gas burner even has a hotter side. As I start to see the color come up I will turn and gently swirl my sauce to keep it evenly uniform in color and not burn. The tablespoon of corn syrup trick works to keep it from crystallizing on the sides of the pan, too. I can also go a little darker with this particular recipe that cooks the butter with the sugar because the cream lightens the color up considerably. I’m just always nervous about caramel since I burned a batch! Really yummy – thank you!
Andrea says
What is the shelf life of the caramel? Was thinking about making it in jars for Christmas presents.
Sara says
Used this to make salted caramel core cupcakes, so good!! Be patient y’all! That butter will brown, it took about 20 minutes for mine but it is worth the wait.