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3.84 from 6 votes

Salted Caramel Sauce

A homemade salted caramel sauce that can be drizzled over ice-cream or added to all kinds of desserts. Makes about 2 cups and can be refrigerated for up to 2 weeks.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 2 cups
Calories: 1285kcal

Ingredients

  • 1 cup (240 mL) water
  • 2 cups (394 g) granulated sugar
  • 1 cup (240 mL) heavy cream room temperature
  • 2 Tablespoons unsalted butter chilled
  • 1 1/2 teaspoons vanilla extract
  • 1 Tablespoon fleur de sel any larger flaky salt will do

Instructions

  • Heat sugar and water. Pour water into a heavy-duty saucepan (see note below about the saucepan). Pour your sugar into the center of the pan. Be careful not to let the sugar crystals touch the side of the pan. Give it a stir and then do not stir it again.
  • Boil sugar mixture. Cover and bring to a boil over high heat. Once the mixture is boiling, uncover and continue to boil until the syrup is thick and straw colored and your thermometer registers 300°F, about 15 minutes (every stovetop and saucepan is different so this time can vary depending so keep an eye on the temperature first and also watch for the color change - yours may be ready in less time)
  • Heat to 350°F. Reduce your heat to medium and continue to cook until the sugar is deep amber and registers 350°F degrees, about 5 minutes. (Time can vary as each stovetop is different- so keep an eye on the color. When it gets close to 340°F I keep a very close eye as it can change color and temperature quickly at this point and go from perfect to burnt in seconds!). While the mixture is heating up, I get started on heating my cream.
  • Heat the cream. Over medium heat, heat the cream until it's steaming but NOT simmering/boiling. You want to add warm cream to the caramel mixture. Once the cream is steaming, I remove it from the stove and set it aside to use in the next step.
  • Add the warm cream. Remove the sugar syrup from heat IMMEDIATELY. Carefully pour about 1/4 of your cream into your sugar syrup. The mixture will bubble vigorously. Let the bubbling subside, and add in the remaining cream.
  • Add remaining ingredients. Whisk gently until smooth, then whisk in your butter, vanilla, and salt. The caramel will be thin at this point but will thicken up as it cools.
  • Store. Let cool until warm and serve. The sauce can be refrigerated for up to two weeks.

Notes

  • Storage: Keep in a container in the fridge for up to 2 weeks.
  • Saucepan: Use a pan with TALL sides because when you add the cream it will bubble up vigorously. Cheap metal pots can heat unevenly. And do not use non-stick pans as high heat can damage them. 
  • Thermometer: I recommend using a thermometer and not just relying on a t timer and color change. 
  • Timing: All stovetops and saucepans are different so timing can vary - keep an eye on the temperature, and color. 
  • Heavy cream: You want to use heavy cream, or whipping cream, but not milk. Make sure the cream isn't cold, right from the fridge. You can bring it to room temperature or heat it so it's warm (but not boiling).

Nutrition

Calories: 1285kcal | Carbohydrates: 203g | Protein: 3g | Fat: 55g | Saturated Fat: 35g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 3543mg | Potassium: 97mg | Sugar: 200g | Vitamin A: 2099IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg