Salted Caramel Sauce

4 from 7 votes

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

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: cup

Calories: 643kcal

Author: Heather Perine

Ingredients

½ cup (120 mL) water
1 cup (200 g) granulated sugar
½ cup (120mL) heavy cream room temperature
1 Tablespoon unsalted butter chilled
1 teaspoon vanilla extract
1 teaspoon salt

Instructions

Combine sugar and water. Pour the water into a heavy-bottomed saucepan, then carefully pour the sugar into the center of the pan (try not to let any crystals touch the sides). Gently stir just once to combine, then stop stirring—this helps prevent crystallization. ½ cup (120 mL) water 1 cup (200 g) granulated sugar
Boil until amber. Place the pan over high heat, cover, and bring the mixture to a boil. Once it’s boiling, uncover and continue to cook without stirring. Watch closely as the syrup thickens and begins to change color. When it turns a deep amber color (like honey or dark maple syrup), remove it from the heat immediately.
Add the cream carefully. Once the caramel reaches that amber stage, carefully pour in about a quarter of the warm cream. It will bubble up vigorously—just let it settle before slowly adding the rest of the cream. ½ cup (120mL) heavy cream
Finish the sauce. Whisk gently until smooth, then whisk in the butter, vanilla, and salt. The caramel will look thin at first but will thicken beautifully as it cools. 1 Tablespoon unsalted butter 1 teaspoon vanilla extract 1 teaspoon salt
Cool and store. Let the sauce cool until warm, then serve or transfer to a jar. Store in the refrigerator for up to 2 weeks. The caramel will be thin at first and thicken as it cools. The caramel will thicken as it sits in the refrigerator. Just re-heat in the microwave to warm it back up and be able to drizzle.

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.
Timing: All stovetops and saucepans are different so timing can vary - keep an eye on the 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