homemade salted caramel sauce
There’s nothing more satisfying than homemade salted caramel sauce! Rich and creamy, each spoonful is divine. With just a few ingredients (granulated sugar, unsalted butter, heavy cream, vanilla extract, and salt) and about 10 minutes, you too can have your first batch of caramel sauce.
This recipe uses the dry method, meaning we start by melting and caramelizing the sugar in a large heavy saucepan. Once the sugar is completely melted, we whisk in unsalted butter and cream. Another bonus – there’s no candy thermometer required for this recipe!
Tips for salted caramel success:
- Prep Ahead – Read through the entire recipe before beginning, and prepare all of your ingredients ahead so that you can work quickly.
- Room Temperature Ingredients – Use room temperature unsalted butter and room temperature heavy cream.
- Saucepan – Use a large, heavy-bottomed saucepan (I recommend a 2-quart saucepan). A light-colored saucepan is best so that you can easily see the sugar melting and the color of the mixture.
- Larger Batches – Do not double or triple this recipe for a larger batch of caramel. Instead, make a few batches if you need additional sauce.
How to store caramel sauce
Store salted caramel sauce covered in the refrigerator for up to 2 weeks. When you’re ready to use the sauce, reheat in 10-second bursts in the microwave, stirring until smooth before using. If you plan to use the sauce as a cake filling, it’s easiest when the caramel sauce is still slightly cool and thickened. For drizzling over cheesecake or ice cream, warm the sauce to room temperature.
Salted caramel sauce is delicious straight from the jar (please pass me a spoon!), over ice cream, drizzled over a stack of pancakes, as a cake filling, and so much more!
Recipes using salted caramel sauce:Print
- 1 cup (200 g) sugar
- 1/4 cup (56 g) unsalted butter, at room temperature and cubed
- 1/2 cup (120 g) heavy cream, at room temperature
- 1/2 tsp (2 g) vanilla extract
- 1/4 tsp salt
- Cook sugar in a heavy saucepan over medium heat, stirring constantly with a heat-resistant spatula. Continue cooking until sugar forms clumps and melts into a light amber colored liquid, about 4-5 minutes.
- Once the sugar is completely melted, carefully add butter a few pieces at a time, whisking constantly until incorporated. (The caramel mixture will boil rapidly at this point, so watch for splatter. Caramel is extremely hot, so wear oven mitts while handling the saucepan and whisking to prevent burns.)
- Slowly drizzle in heavy cream while whisking constantly. (The mixture will bubble up rapidly.) Let mixture boil for 1 minute, then remove from heat and pour into a glass bowl. Stir in vanilla and salt. Let caramel sauce cool slightly before using – sauce thickens as it cools.
- Store leftover caramel sauce covered in the refrigerator for up to 2 weeks. Salted caramel sauce can also be made in advance and stored in the refrigerator. Reheat in 10-second bursts in the microwave, stirring until smooth before using.
Larger Batches – Do not double or triple this recipe for a larger batch of caramel. Instead, make a few batches if you need additional sauce.
Keywords: Salted Caramel, Salted Caramel Sauce, Caramel Sauce