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How to make salted caramel sauce

How to Make Salted Caramel Sauce

Food trends come and go. Take the “cronut”, for example – a cross between a croissant and a doughnut, once said to be the next big thing from America. It made some waves but didn’t seem to really stick around for very long. Burgers and “gourmet” hot dogs have lasted a little longer, and wildly flavoured popcorns are definitely back in, for now.

Salted caramels, however, have been a traditional treat in French Brittany for years, and once the flavour combination hit the big time in American high-end ice cream parlours and coffee shops in 2009, it’s not looked back.

Most of us will be familiar with hot drinks combined with salted caramel – I’m certain the salted caramel latte will soon be making a reappearance on Christmas coffee menus. But you can also now enjoy salted caramel chocolates, cupcakes, brownies, cookies and cheesecakes, to name just a few ways to get your salted caramel fix. I once chanced upon a dessert menu offering a molten chocolate pudding with a liquid salted caramel centre, which in my book is the very definition of indulgence.

In order to replicate some of these taste sensations at home, I’ve been putting a homemade salted caramel sauce to the test. I couldn’t think of a better time of year to try this, as even the leaves in our garden have turned golden! It’s thoroughly enjoyable watching sugar melting in a pan and turning into a form of liquid gold – almost like kitchen alchemy. Adding the double (or heavy) cream just at the right moment transforms your caramel from a stained-glass tint into something with a slightly more subdued, comforting colour. And for that all-important pinch, I can’t recommend enough using a good-quality sea salt.

Once prepared and cooled, your salted caramel sauce can be stored in a sterilized jar ready to be used in all manner of creations. At a fraction of the cost, you can recreate your favourite salted caramel latte at home by steaming some milk and adding a shot of good espresso along with a teaspoon or two of the salted caramel sauce. Or, you could mix the sauce into a warming cup of hot chocolate complete with a shot of coffee to create a salted caramel mocha.

If you prefer something colder, you could use your salted caramel sauce to dress up an ice cream sundae or, better still, blend it with some vanilla ice-cream to make a salted caramel milkshake. You can see why I’ve enjoyed experimenting with salted caramel quite so much, and that’s before I’ve even started on the salted caramel martinis…

Homemade salted caramel sauce recipe

How to Make Salted Caramel Sauce

Ingredients

  • 80ml water
  • 250g golden caster sugar (fair trade if possible)
  • 1 tsp vanilla bean extract
  • 120ml double (heavy) cream
  • 25g unsalted butter
  • Pinch good-quality sea salt

  1. Put a medium, non-stick pan over a high heat and pour in the water. Carefully pour in the sugar and bring it to the boil. Cook for 3-4 minutes, or until the sugar starts to turn golden brown – you don’t need to stir but you can gently swirl the pan to make sure all the sugar melts.
    How to Make Salted Caramel Sauce
  2. Once the sugar has melted and bubbles form all over the surface, take the pan away from the heat. Mix the vanilla bean extract into the double cream and carefully pour it into the pan (be careful to avoid hot splashes). Whisk in the butter and add a good pinch of sea salt.
  3. Leave the salted caramel to cool and transfer into a sterilized jar – it will keep in the fridge for up to two weeks.
  4. To use the caramel sauce, either warm up slightly, adding a little water to thin if required, or simply spoon it into a hot liquid, such as milk.

Salted caramel drink ideas

To make a salted caramel steamer, spoon a couple of teaspoons of salted caramel sauce into some warm milk. Add a shot of espresso to make a salted caramel latte.

To make a salted caramel hot chocolate, add a few squares of good quality dark chocolate to some warm milk, stir in two teaspoons of caramel sauce. Add a shot of espresso to make a salted caramel mocha.

How to Make Salted Caramel Sauce

To make a salted caramel milkshake, blend two tablespoons of salted caramel sauce with two scoops of vanilla ice cream and a few ice cubes. Blend and top with a drizzle of salted caramel sauce.

To make a salted caramel martini, shake 50ml of vodka with two teaspoons of salted caramel sauce, then pour into a chilled martini glass.

How to Make Salted Caramel Sauce

For a quick, autumnal pudding, bake some Bramley apples and pour over some of your caramel sauce.

For more indulgent recipes, check out Jamie’s comfort food section here.

This post may contain affiliate links. Please read my privacy policy.

This Salted Caramel recipe is about as simple as caramel sauce gets! It only uses 6 ingredients, and it’s perfect for topping ice cream, brownies or any other dessert!

Looking for unsalted caramel sauce? Try my traditional homemade caramel recipe!

How to Make Salted Caramel Sauce

Easy Salted Caramel Sauce

Caramel is among one of my very favorite things. Whether eating it as part of a cake or straight from a spoon, it’s hard to restrain myself. And there’s no doubt that homemade caramel sauce is better than anything you’d buy in a store. The flavor is just…more. So good!

Being such a fan of caramel sauce, I’ve shared a few versions with you in the past. I have a super duper easy caramel sauce, which is really more of a toffee sauce than a true caramel, and a homemade caramel sauce that is made with the dry method. Today I’m sharing a caramel sauce that is made with the wet method. I’d say this one is kind of the compromise between the previous two. Allow me to elaborate.

The Difference Between Wet and Dry Method Caramel

As far as making the caramel sauce goes, the difference between the wet and dry method is very simple. The wet method combines water and sugar in the first step, and the dry method uses just sugar. When using just sugar, you heat the sugar and allow it to melt before proceeding with adding the butter and cream. It can be a little bit of a trickier process, sometimes leading to caramel that tastes a little burnt (if the sugar cooks for too long) and can seize up when you add the butter and sugar (if the are too cool). I’ve been making this caramel sauce for years and love it, but it can trip people up a little bit.

The wet method is more straight forward and – as far as caramel sauce goes – easy. Unless you walk off and don’t pay attention to it, it shouldn’t burn. The added water prevents the likelihood of a burning it and getting a burnt taste, and allows you to add butter and cream that are cooler without it seizing up. So that’s what we’re using in this caramel sauce.

Other than the difference in method, there’s not a big difference in taste between the methods. Both produce a delicious caramel sauce with a nice, deep flavor that’s perfect for any and all things.

How to Make Salted Caramel Sauce How to Make Salted Caramel Sauce

How to Make Homemade Salted Caramel Sauce

To get started, you’ll need a medium to large sized saucepan. Be sure there’s plenty of room, because things will bubble up quite a bit and you don’t want it to overflow.

Combine the sugar and water in your saucepan and cook over medium low heat until the sugar has dissolved, stirring as needed. Add the butter and let it melt, then bring the mixture to a boil over medium heat.

At this point, stop stirring. Allow the mixture to boil and turn a golden copper color. It’ll take about 10-15 minutes, depending your stove. The deeper the color, the deeper the caramel flavor. You just don’t want to walk away and let it burn.

When the caramel sauce turns copper colored, remove it from the heat and immediately add the heavy whipping cream. Be careful – this is where the bubbling occurs! Whisk everything together well until comes together, then stir in the vanilla extract and some salt.

How much salt you add will largely depend on how salty you want your caramel sauce. You could add just a touch, if you don’t really want it salty. Assuming you do though, I’d add about half a teaspoon of salt and then add more to your preference.

The final caramel sauce is truly delicious! And as far as caramel making goes, it’s easy to make. Even better – there’s no candy thermometer required. Just keep an eye on things. While I love my trusty Classic Homemade Caramel Sauce, this version is certainly is simpler for those who are less comfortable with making caramel. As you get more comfortable, do try the other too. They are both delicious and I love having two different versions in my caramel-making arsenal.

Candy & Other Sweets
Last updated on: August 31, 2020

This Homemade Salted Caramel Sauce is easy to make and perfect for topping on ice cream or almost any dessert!

*Photos updated September 2017*

How to Make Salted Caramel Sauce

As soon as September comes around, I start to crave pumpkin, apple, and salted caramel desserts. Even if there’s just a small hint of fall in the air (in other words, it’s about 85 degrees in Arkansas) I can’t help but get excited to start working on fall recipes to share with you.

Today’s recipe is one of my favorites and one that I make all of the time — Homemade Salted Caramel Sauce. If you’ve never tried making your own salted caramel sauce, it’s so easy and beats anything that you can buy at the store.

You only need six simple ingredients for this recipe, including some water and a little bit of salt! I usually have everything on hand to make a batch and it only takes about 15 minutes to whip up.

Recipe Ingredients

This easy caramel sauce requires just six ingredients, all of which are pantry staples at my house. Here’s what we’ll be using to make the best caramel sauce recipe:

  • Water: You need to add a little water to the saucepan so the sugar can fully dissolve.
  • Granulated sugar: This is the base of most homemade caramel recipes. You need to use granulated sugar, not a sugar substitute.
  • Heavy whipping cream: Make sure your heavy whipping cream is at least 36% fat. No substitutions can be used in this recipe.
  • Unsalted butter: I recommend using unsalted butter, since the amount of salt in salted butters can vary between different brands. We don’t want this sauce to be too salty!
  • Vanilla extract: Pure vanilla extract is best.
  • Salt: The exact amount of salt used in this recipe is up to you, but I think 1 teaspoon is perfect.

How to Make Salted Caramel Sauce

How to Make Caramel Sauce

To make this salted caramel sauce, you’ll start out with some water and sugar in a saucepan over medium heat. One important thing – make sure to use a pan that’s a little bigger than what you think you’ll need.

Once the sugar has dissolved and the mixture starts to bubble a little bit, you’ll turn up the heat, bring it to a boil, and stop stirring completely. Depending on the size of your saucepan, it can take anywhere from 4-12 minutes for the sugar to turn an amber color.

You want to keep an eye on the sugar to make sure that it doesn’t burn as well, so don’t walk away even if it’s just for a minute. The sugar can go from an amber color to burnt in just a matter of seconds. Once it turns an amber color, remove it from the heat and add in your heavy whipping cream.

Remember when I mentioned using a saucepan that’s a little larger than what you think you’ll need? When you add the heavy whipping cream, the mixture will start to bubble furiously. You want to make sure to add the heavy cream very slowly and whisk well until you have added all of it. Make sure to do this step very carefully. Once the heavy cream is well combined, you’ll whisk in your butter, vanilla, and salt one at a time.

Easy, right? This salted caramel sauce is wonderful on ice cream, caramel apple-upside down cake, or just eaten by the spoonful.

How to Make Salted Caramel Sauce

Can I use this recipe to make regular caramel sauce?

If you’re not a huge fan of salted caramel sauce, you can easily reduce the salt in this recipe to make a regular caramel sauce. For a regular version, simply reduce the salt from 1 teaspoon to 1/8 teaspoon.

How long does it last?

You can store any leftover salted caramel sauce in the refrigerator for up to two weeks. Reheat in the microwave before using.

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 Salted Caramel Sauce

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!

How to Make 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 ♥

How to Make Salted Caramel Sauce

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!

How to Make Salted Caramel Sauce

How to Make 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.

How to Make Salted Caramel Sauce

Salted Caramel Sauce Recipes:

  • Salted Caramel Chocolate Cake
  • Salted Caramel Sticky Buns
  • Salted Caramel Apple Crisp

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

The Good Food team show you how to make deliciously smooth caramel sauce for your favourite salted caramel recipes, including brownies, cakes and bakes.

Points to remember:

For the all-in-one method:

  • Put 140g light brown sugar, 2 tbsp golden syrup and 50g butter into a saucepan and heat gently, stirring occasionally, until everything has melted together.
  • When the mixture starts to bubble, stir in 300ml of double cream and cook for 2 mins.
  • Stir in 1/2 tsp sea salt, then take off the heat and allow to cool slightly in the pan.

For the dry caramel method:

  • Tip 250g white caster sugar into a heavy-based frying pan. You can use white granulated sugar if you prefer but it’s important to use white sugar so you can see the clear colour change.
  • Put the pan on a medium heat until the sugar has dissolved. Do not stir as this will cause the sugar to stick and crystalise into lumps. Instead, simply agitate the sugar occasionally using the end of a wooden spoon, just to ensure the sugar melts evenly.
  • Once the sugar has melted turn up the heat and bubble for 4-5 mins until you have caramel.
  • Take off the heat, then carefully stir in 150ml of double cream, stand back when you do this as it may spit. You need to stir rapidly but be very careful as the sugar will be extremely hot.
  • Stir in 1/2 tsp of sea salt, or add to taste, then leave the sauce to cool a little before using.

​Try these salted caramel recipes:

How to Make Salted Caramel Sauce

How to Make Salted Caramel Sauce

How to Make Salted Caramel Sauce

1 cup cream
100g butter
2 tsp vanilla extract
1½ cups Chelsea Caster Sugar
½ cup boiling water
½ -1 tsp flaky sea salt

In a small saucepan over medium-low heat, heat the cream and butter until the butter has melted. Stir in the vanilla extract and set aside.

In a large saucepan over low heat, stir the sugar with the boiling water until the sugar has dissolved. Use a pastry brush dipped in cold water to brush the sugar crystals from the side of the saucepan. Stop stirring, increase the heat to medium and simmer until the caramel reaches a light amber colour. Remove from the heat and add the cream/butter mix carefully (as it will boil), whisking constantly until smooth. Add the salt to taste and stir well.

Immediately pour into sterilised jars and screw the lids on firmly. Store unopened at room temperature for up to 3 months. Refrigerate once open and use within a week. Reheat portions in the microwave on medium power.

Makes 2 small bottles.

How to make irresistible salted caramel sauce with just six ingredients in less than 30 minutes. No fancy expensive store-bought jars of sauce needed. Jump to the Salted Caramel Sauce Recipe or read on to see our tips for making it.

How to Make Salted Caramel Sauce

Caramel sauce is ridiculously easy to make at home. It really, truly is. All you need are a few ingredients, a saucepan, and a candy thermometer. In just about 30 minutes you can make it at home — yourself. No fancy expensive store-bought jars of sauce needed.

YOU MAY ALSO LIKE: Our Salted Caramels are one of the easiest candies you can make at home. All you need is our straight-forward caramels recipe and a few tricks. We also have a recipe for chocolate covered caramels!

How to Make the Best Salted Caramel Sauce

This caramel sauce is addictive, especially when drizzled over butter pecan ice cream, brownies or whatever else you can get your hands on.

You will need sugar, water, lemon juice, heavy cream and vanilla extract. Plus, since we are making this into a salted caramel sauce, you’ll also need a good sea salt.

Add the sugar, water, and lemon juice to a large saucepan over low heat. Stir just to combine, but be careful not to slosh the sugar up the sides of the pan. Cook over low heat until the sugar has dissolved into the water. This would be a good time to add a candy thermometer to the pan, too!

What’s the lemon juice for? When making caramel you risk something called crystallization. Not good. You see, we want the caramel to be smooth and silky. If crystallization occurs, the sauce can be grainy or worse — unusable! Lemon juice is our little failsafe to prevent crystallization. You can make the sauce without it, but we like throwing it in there for good measure. Oh, and in case you were worried, we haven’t noticed a huge difference in flavor with lemon juice added.

How to Make Salted Caramel Sauce

Now, go ahead and increase the heat, stop stirring the mixture and bring the sugar to 350° F. This step takes around 10 minutes, but stay close. Remember, you are working with very hot sugar, so be careful.

If you need to, gently swirl the pan carefully to disperse any hot spots. Turn off the heat, then add the cream and vanilla. It will bubble violently, so stand back a bit.

How to Make Salted Caramel Sauce

Now, place the pan back onto the heat and stir until smooth. Don’t worry if the caramel is lumpy at first, any lumps will melt into the caramel after a minute or two. Then, allow the caramel to cool. You could give it a taste at this point… just be careful and blow on the spoon before trying — remember it is really hot right now.

How to Make Salted Caramel Sauce

Once cooled, you can store the sauce in an airtight container in the fridge for two weeks! Although, we doubt it would last that long. When you want to use it, throw it in the microwave for 30 seconds and pour over something delicious. Here are a few ideas for you (other than ice cream):

Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Irresistible Salted Caramel Sauce

  • PREP 10mins
  • COOK 20mins
  • TOTAL 30mins

Making your own caramel sauce is not difficult at all. You will need a heavy-bottomed medium saucepan for this. (Lightweight and thin pans heat up unevenly and can create hotspots). It’s also best to use a candy thermometer. You could go by your gut and the color of the caramel, but a thermometer makes the process more precise and much less stressful (for us, anyway). We love turning this into salted caramel sauce, but the addition of salt is completely up to you.

You Will Need

1 1/4 cups heavy cream

1 teaspoon vanilla extract

1 1/2 cups granulated sugar

1/2 teaspoon lemon juice

1/2 teaspoon sea salt, plus more as needed

Directions

  • Prepare Caramel Sauce

Combine cream and vanilla, set aside.

Add sugar and water to a very clean medium heavy bottomed saucepan. Gently stir so that the sugar is just moistened by the water. Cook the sugar, water, and lemon juice over low heat until the sugar dissolves and the mixture is clear, about 10 minutes. Do not stir while the sugar cooks.

Cover the pot with a lid for one minute. (This adds steam to the pot and washes any sugar clinging to the sides of the pan down into the sugar syrup, preventing crystallization). Remove lid and attach a very clean candy thermometer to the side of the pan. Increase heat to medium and cook, without stirring, until the sugar reaches 350 degrees F; 5 to 10 minutes. (You can occasionally and gently tilt the saucepan from side-to-side to distribute any hot spots, but do not use a spoon).

Once the caramel reaches 350 degrees F, remove the pan from the heat and slowly pour in the vanilla cream. The caramel will splatter and bubble violently, just stand back and be careful during this step. Don’t worry if the caramel hardens, it will melt back into a silky smooth caramel in a minute.

Place the sauce back onto the burner over low heat and cook for 2 minutes, constantly stirring until the solids have dissolved and the caramel is silky smooth. Stir in the salt then cool to room temperature. As the caramel cools, taste to see if you need to add additional salt — be careful, though, it might still be very hot! Check that it’s cooled enough first.

Adam and Joanne’s Tips

  • To Store: Cover tightly and keep in the refrigerator up to two weeks. It will drizzle cold, but is even more wonderful warmed slightly.
  • Keep a bowl of ice water near or make sure you’ve got access to cold water from the sink. Caramel is very, very hot and will burn you if it gets on your skin. It’s also a good idea to use oven mitts when moving the pot around, just in case some caramel spits or splashes in your direction.
  • It is essential that everything used when making caramel is clean. We’re talking the pan, thermometer, measuring cups and even the water-sugar mixture. Impurities can turn perfectly good caramel into a crystalized mess. So disheartening! Double check before you start – it’s worth it.
  • Once the sugar dissolves don’t stir until the cream is added in the end — the most you want to do is to gently tilt or swirl the pan from side-to-side to ensure everything cooks evenly.
  • Use lemon juice. This is optional, but we highly recommend it. You see, if you add lemon juice to the water and sugar in the beginning of the caramel making process, it can help prevent crystallization. Not everyone uses this, but we do — it’s a little failsafe we’re happy to include. No one wants a failed caramel, right?
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

November 13, 2019 | Christmas

Salted Caramel Sauce is a classic that you need to keep stocked in your fridge. This 5-ingredient delicious topping is the perfect addition to any dessert. Drizzle it over your pie, ice cream, cheesecake, brownies or dip some apple slices in it… the possibilities are endless!

How to Make Salted Caramel Sauce

If there is one topping that is worth making, it’s Salted Caramel. That sweet and salty flavor awakens your taste buds and is just so pleasurable. I use this caramel on Caramel Apple Cheesecake Bars, Dutch Apple Pie, and Spiced Apple Cupcakes with Caramel Frosting.

Salted Caramel Sauce

It’s amazing how just a few simple ingredients can create something so delicious as caramel. Yes, this is a great topping but you’ll want to eat it by the spoonful! Or you can swap the spoon for something more nutrient dense like sliced apples. But if it gets you to eat your fruit, that’s a win. Right?

How to Make Salted Caramel Sauce

How to make Caramel Sauce?

  1. In a 2 quart sauce pan, mix sugar, water, and salt together and heat over medium until sugar is dissolved.
  2. Place the heavy whipping cream in a liquid measuring cup in the microwave. Heat it for 40 seconds as soon as the color of the sugar starts to turn yellow.
  3. Bring the mixture to a boil over medium-high heat and do NOT stir. The agitation can cause the sugar to crystallize. Boil until the sugar turns amber. (First, it will turn yellow, orangish, and then reach it’s final amber stage.)
  4. Remove the pan from the heat and immediately whisk in the butter.
  5. Whisk in the warm cream (It will boil rapidly so use caution. You might want to wear hot pads if your whisk isn’t very long.) and then the vanilla extract.
  6. Pour the caramel sauce into a glass jar and let cool on the counter. Once cool, screw on the lid and store in the fridge. Caramel will thicken once cool and even more in the fridge.
  7. Heat in the microwave at medium power for about 30 seconds before serving.

How to Make Salted Caramel Sauce

What is salted caramel?

Caramel is basically just sugar cooked until it browns through the process called the Maillard reaction. To make the delicious sauce, butter, heavy cream, and vanilla are added after browning the caramel to add flavor and a smooth and creamy texture.

Salt is added as a second flavor but it also acts a flavor enhancer. It’s important to not add too much salt. You need just enough to wake up your taste buds. Too much and it will overstimulate, and seem biter and sour.

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Salted caramel has always been a popular flavor in almost any desserts. What I like with this flavor is the balance of its taste. The combination of the sweetness and saltiness is just perfect to satisfy one’s craving.

I decided to make my own version of salted caramel sauce without cream. I don’t have cream in my pantry so I needed to use an alternative ingredient. I replace heavy cream with milk. The outcome is similar to the one we used to. Here’s the recipe that you can enjoy!

Ingredients

  • 3/4 cup brown sugar
  • 1/3 cup butter, unsalted
  • 1/3 cup milk
  • 1 tablespoon water
  • 3/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Utensils

For Preparation:

  • 1 medium bowl
  • 4 small bowl
  • 1 small plate
  • measuring cups
  • measuring spoons

For Cooking:

  1. pot
  2. whisk

Cook Time

Instructions

  1. Put sugar, butter, and water in a saucepan over a medium heat.
  2. Stir the mixture until the sugar melts.
  3. Cook the mixture until turns golden brown or starts to boil.
  4. Stir in the milk, vanilla extract, and salt
  5. Let it boil for a minute. Remove from the heat.
  6. Allow it to cool before transfering it to a container.

Finished Product

Tips and Techniques

  1. Use salted butter instead but make sure to lessen the amount of salt added.
  2. Increase the amount of butter if preferred to have a strong buttery flavor.
  3. Adjust the amount of vanilla if necessary. Some brands have stronger vanilla essence than any other. This means a lesser amount of vanilla extract is needed.
  4. Decrease the amount of milk to produce thicker saucer.
  5. Add any variety of milk based on your preference.
  6. Drizzle it on top of any sweet foods such as your favorite fried banana egg rolls or pancakes without baking powder.

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Comments

Travel Chef

2 months ago from Manila

It’s one of my favorite sauce as the both flavors compliment the its individual taste. I hope you try it!

Rajan Singh Jolly

2 months ago from From Mumbai, presently in Jalandhar, INDIA.

The salted variation of the caramel sauce is something I have not tried. I bet the sweet-slaty combination would be a delight to taste. Thanks for sharing the recipe.

Travel Chef

23 months ago from Manila

Yes, it’s true. Most recipes of today recommend almond and soya milk as an alternative for ordinary milk. I like these two better as both contribute different exciting tastes to a recipe.

Liz Westwood

23 months ago from UK

Almond milk is becoming more popular as well as soya milk.

Travel Chef

23 months ago from Manila

That’s a good option. For me, I can’t have any ordinary milk because I’m lactose intolerant. So I need to use other cow’s milk alternatives such as almond milk. Actually, I’m making my own milk at home. It’s so easy.

Liz Westwood

23 months ago from UK

In recent years I have dropped down to using skimmed milk whenever possible as it has a lower fat content.

Travel Chef

23 months ago from Manila

I would say yes. There are varieties of milk that far healthier than cream. This recipe doesn’t call for a particular kind of milk.

Liz Westwood

23 months ago from UK

This sounds like a healthier alternative by dropping the cream.

Travel Chef

23 months ago from Manila

I also enjoy eating salted caramel icecream and chocolate. I simply like the combination of tastes.

Linda Crampton

23 months ago from British Columbia, Canada

I love salted caramel ice cream, so I think I might love your sauce as well. It sounds both easy to make and delicious.

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This vegan salted caramel sauce tastes just like the real deal! There is no coconut milk, so it tastes like real dairy caramel, but it’s totally vegan and salted to perfection! (You can also simply leave out the salt and have the best darn vegan caramel sauce ever too)! This sauce uses the traditional caramel making method, so it has a genuine caramel taste. If you want truly authentic tasting vegan caramel, this is the recipe for you!

How to Make Salted Caramel Sauce

I’ve tried many different vegan caramel sauce recipes over the years and this is by far the most authentic tasting dairy-free caramel ever!

Why you will love this vegan salted caramel sauce…

  • It’s vegan, gluten-free, and can be made soy-free too!
  • Poured over your favorite dessert, it makes everything taste better!
  • It doesn’t have that coconut flavor that most vegan caramel sauces have!
  • It’s the perfect blend of sweet caramel and salt!
  • It tastes like traditional caramel!

What is in vegan caramel sauce?

  • Sugar – any vegan granulated sugar will work. You will be able to see the color change easier in the lighter color sugars.
  • Water – to give your sugar some moisture so you can cook it and caramelize it.
  • Oil – for a rich and creamy texture. Any neutral-flavored oil will work. I prefer refined coconut oil for the richest and most neutral taste.
  • Plant Milk – any will work, but I like soy milk since it has a rich and creamy dairy-like taste.
  • Cream of Tartar – or lemon juice. For acidity to help your sugar stay smooth and not crystallize.
  • Salt – to make salted caramel, or leave it out for regular caramel. (optional)

How do I make vegan salted caramel sauce?

  1. Measure out your coconut oil, plant-based milk, and salt and have them waiting near the stove.
  2. Start with a very clean pan and pour in sugar, water, and cream of tartar.
  3. Turn on the heat to medium and let it start to boil. (Don’t stir, just swish it around a little if needed).
  4. Allow the sauce to boil for about 5 minutes and then start watching it very closely.
  5. After about 6-7 minutes, the bubbles will get smaller and it will start to get a darker color and smell slightly of caramel. How to Make Salted Caramel Sauce
  6. When it starts to caramelize, remove it from the burner and immediately pour in the coconut oil. (At this point you can give it a stir with a long-handled whisk).
  7. Then pour in the plant milk and continue to stir with the whisk for about 30 seconds. (It will bubble up and spatter when you add the milk, but then turn to caramel after a few seconds of stirring).
  8. Once the bubbling from the milk calms down, add the salt and stir for a few more seconds. (or leave out the for regular caramel). How to Make Salted Caramel Sauce

Tips for making your vegan salted caramel sauce great every time…

  • Measure out the oil, milk, and salt and have it ready to add to the caramel. Waiting longer than a few seconds will mess it up.
  • Start with a very clean pan – this will help your sugar not form crystals at the sides. You can also put a lid loosely on the pot to help trap in some of the steam. This will keep the sides of the pot a little moist and it won’t crystalize. If you need more tips to help your caramel not crystalize, check out the test kitchen’s tips for keeping sugar from crystalizing.
  • Watch the caramel closely. Sugar turns to caramel at 340° F but will burn at 350° F, so you must remove it from the heat before it reaches 350° F.
  • If your caramel becomes too firm, warm it over low heat and add a teaspoon or 2 of water. (You can also put it in the microwave for about 20 seconds to warm it up).
  • If your caramel is too runny, heat it on a very low heat for about 5 minutes and allow some of the moister to evaporate.
  • Store in an airtight jar in the fridge for up to 1 week.

Note: Making this caramel sauce can be a little dangerous. It should be made by an adult and I wouldn’t even recommend having small children nearby. It will bubble and spatter when the milk is added so you need to stand back and use a long-handled whisk to stir it. If the hot caramel spills on you it will stick and burn!

How to Make Salted Caramel Sauce

There are few things in life a delicious as this vegan salted caramel sauce and you can probably justify putting it on just about any of your favorite vegan desserts!

It’s delicious over my aquafaba ice cream as a topping for veggie brownies , drizzle it over my vegan no-bake cheesecake , or use it to make vegan salted caramel frosting! You can even use it as a filling for these chocolate peanut butter bombs!

Are you intimidated by the candy-making process?

If so, you have to give my Vegan Butterscotch Sauce recipe a try! It has a very similar taste and texture, but is much more forgiving!

Want to make vegan caramel apples?

Check out my post with full instructions on how to make perfect vegan caramel apples!

Be sure to follow me on Instagram or on Pinterest for daily vegan inspiration and recipe ideas! Tag me at #thehiddenveggies! I love to see what you made too!

November 13, 2019 | Christmas

Salted Caramel Sauce is a classic that you need to keep stocked in your fridge. This 5-ingredient delicious topping is the perfect addition to any dessert. Drizzle it over your pie, ice cream, cheesecake, brownies or dip some apple slices in it… the possibilities are endless!

How to Make Salted Caramel Sauce

If there is one topping that is worth making, it’s Salted Caramel. That sweet and salty flavor awakens your taste buds and is just so pleasurable. I use this caramel on Caramel Apple Cheesecake Bars, Dutch Apple Pie, and Spiced Apple Cupcakes with Caramel Frosting.

Salted Caramel Sauce

It’s amazing how just a few simple ingredients can create something so delicious as caramel. Yes, this is a great topping but you’ll want to eat it by the spoonful! Or you can swap the spoon for something more nutrient dense like sliced apples. But if it gets you to eat your fruit, that’s a win. Right?

How to Make Salted Caramel Sauce

How to make Caramel Sauce?

  1. In a 2 quart sauce pan, mix sugar, water, and salt together and heat over medium until sugar is dissolved.
  2. Place the heavy whipping cream in a liquid measuring cup in the microwave. Heat it for 40 seconds as soon as the color of the sugar starts to turn yellow.
  3. Bring the mixture to a boil over medium-high heat and do NOT stir. The agitation can cause the sugar to crystallize. Boil until the sugar turns amber. (First, it will turn yellow, orangish, and then reach it’s final amber stage.)
  4. Remove the pan from the heat and immediately whisk in the butter.
  5. Whisk in the warm cream (It will boil rapidly so use caution. You might want to wear hot pads if your whisk isn’t very long.) and then the vanilla extract.
  6. Pour the caramel sauce into a glass jar and let cool on the counter. Once cool, screw on the lid and store in the fridge. Caramel will thicken once cool and even more in the fridge.
  7. Heat in the microwave at medium power for about 30 seconds before serving.

How to Make Salted Caramel Sauce

What is salted caramel?

Caramel is basically just sugar cooked until it browns through the process called the Maillard reaction. To make the delicious sauce, butter, heavy cream, and vanilla are added after browning the caramel to add flavor and a smooth and creamy texture.

Salt is added as a second flavor but it also acts a flavor enhancer. It’s important to not add too much salt. You need just enough to wake up your taste buds. Too much and it will overstimulate, and seem biter and sour.

How to Make Salted Caramel Sauce

How to Make Salted Caramel Sauce

How to Make Salted Caramel Sauce

How to Make Salted Caramel Sauce

Thick, creamy, and completely irresistible. This salted caramel sauce is absolutely everything. Perfect for ice cream, brownies, or even just eating by the spoonful.

How to Make Salted Caramel Sauce

Caramel sauce…. salted caramel sauce… is everything. It’s creamy, sweet, slightly salty, and wonderfully complex when brought to just the perfect amber color. In a word: bliss.

Getting the perfect caramel sauce is easier than you may think. All it takes is a bit of patience.

How to Make Salted Caramel Sauce

There are two main methods of making salted caramel sauce. Dry and wet.

The dry method starts with sugar cooked down until it melts down and begins to caramelize. It works well, but can be testy. The sugar burns and crystallizes more easily than the wet method.

With the wet method, you add water to your saucepan along with the sugar which helps the sugar reach the required temperatures more stably. This helps to minimize the risks of burning and crystallization.

I recommend the wet method just to save yourself some trouble.

  1. Add the sugar and water to a saucepan.
  2. Heat the mixture without stirring.
  3. Use a wet pastry brush to wipe the sides of the saucepan and the sugar dissolves and caramelize.
  4. Once the caramel reaches an amber color, add the butter and cream carefully and stir well.
  5. Continue to cook to thicken the sauce as desired. Remove from heat.
  6. Add vanilla and salt.

How to Make Salted Caramel Sauce

Tips for Making Salted Caramel

  • Don’t swirl the pan once the sugar begins bubbling. It increases the chances of sugar crystals forming or the final caramel becoming grainy.
  • I also highly recommend using a pastry brush dipped in water to brush the sides of the saucepan. This helps remelt and sugar crystals that cling to the sides of the pan which also helps reduce the chance of crystals.
  • You also want to use a thick-bottomed saucepan that is metal or generally light enough in color so that you can see the color of the sugar. If it’s too light, it won’t have the depth of flavor you want. If the caramel is too dark or burnt, it will be too bitter to enjoy.
  • You want to be sure you are using the right size saucepan. It should be big enough to handle the caramel bubbling, but not too wide that the caramel starts to caramelize too fast. It should be about 2 – 4 quarts big.
  • When adding the cream, make sure the cream is at least room temperature, preferably steaming. This helps prevent the sugar from seizing. Seizing isn’t the worst thing that can happen, but anything helps. If it does seize, just keep whisking until everything mixes into a smooth consistency again.

How to Make Your Salted Caramel Sauce Thinner or Thicker

Sometimes the end product is not the exact consistency you need for a particular baking project. Fortunately, it’s pretty easy to change it up as needed.

The first thing you need to do is wait until your salted caramel sauce is fully cooled. The sauce thickens as it cools, so you won’t know the final thickness of the sauce until then.

To thin your salted caramel sauce, I recommend adding more heavy cream one or two tablespoons at a time. Go slow because if it becomes too thin it will end up becoming an annoying task to go back, thicken the sauce, and see if it needs to be thinned out some more (again).

If your salted caramel is a great consistency when it is warm or room temperature, but is too thick when refrigerated, you can just reheat the caramel sauce in the microwave for 30-second intervals, stirring between each interval until it is warmed through.

How to Make Salted Caramel Sauce

My trick for a really thick, creamy salted caramel sauce is to cook it a bit longer after you’ve added the butter and cream. Cooking it for another 5 – 10 minutes thickens the sauce until it is the most velvet consistency ever. Trust me on this one. The longer it cooks, the thicker it will become, up to the point where you can easy use it to fill macarons or use as a filling between layers of cake.

How to Store Your Homemade Caramel Sauce

You can store your salted caramel in an airtight container or jar. I usually use these jars or these jars. Your sauce should ideally be stored in the refrigerator. The caramel will last for two weeks in the refrigerator.

Caramel sauce can be stored in the freezer, but you can not use glass jars. The caramel will last for well over a month in the freezer. To thaw your caramel, leave it in the refrigerator overnight.

How to Use Salted Caramel Sauce

The uses for salted caramel sauce are pretty endless. As mentioned before, you can use it as a filling to macarons, cakes, or other cookies. Swirl into ice cream or milkshakes. Make caramel apples, or just stir it into your apples for a salted caramel apple pie. You can try an apple pie pavlova or drizzle it over your banana bread or pumpkin bread. Or, you know, you can eat it by the spoonful. If you store it in a mason or jam jar, they also make great gifts for the holidays. With a good salted caramel sauce recipe under your belt, there is very little you can’t do.

How to Make Salted Caramel SauceHomemade caramel sauce recipe is simply white sugar that has been melted with water, this sauce is characterized by its caramel flavor. It can be prepared in different ways such as with condensed milk, with heavy cream, evaporated milk, and butter. You can never go wrong using caramel sauce as it can easily be used as a flavoring in puddings and desserts, as a topping for ice cream and custard, or as a filling in bonbons.

The easiest way to make caramel sauce recipe is by sticking to just a few and easy to find ingredients. Here in this article, you will learn how to make salted caramel sauce without cream or milk and butter, this might turn out to be your best-salted caramel sauce ever.

Below is a Youtube video that explains more on caramel sauce recipe

When making caramel sauce, it is important to add a little salt to it, salt enhances the taste of caramel sauce and makes it even taste better. You don’t need a candy thermometer to make caramel sauce at home, you can easily use your eyes to determine when to add the next ingredient. The good thing about this homemade caramel sauce is that the leftover can be stored in the fridge for a month or frozen for up to 3 months in the freezer. When reusing caramel, simply microwave it for a few minutes, or place the bowl in a hot water bath, the caramel will melt and return back to its former consistency.

Caramel sauce uses

Below are the few things that you can use your caramel sauce for

  • Cinnamon rolls
  • Caramel popcorn
  • Apple pie
  • Cupcakes
  • Ice creams
  • Brownies
  • Cheese cream
  • Butterscotch pudding
  • Caramel candy of toffee
  • Salted caramel cinnamon macarons
  • Caramel bread pudding

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Caramel Sauce – Is there anything better?? It’s perfect for a huge number of desserts, if it will last until serving that is. I know when I’ve got a batch of this sitting around we are all just eating it by the spoonful.

How to Make Salted Caramel Sauce

My Favorite Caramel Sauce Recipe

Caramel was one of the first foods I ever learned how to make. I was a young teenager and my mom and sister were talking about how they remembered my grandma’s caramels and how they missed them.

They went on to talk about how hard they were to make and that was when I started paying attention. I thought the challenge sounded fun, plus I’ve always been obsessed with caramel so I decided to look up some recipes and learn how to make it.

I’ve been making it far too much ever since. And really, it isn’t nearly as hard as people make it out to be.

How to Make Salted Caramel Sauce

Only Four Ingredients Needed for Homemade Caramel Sauce!

  • Sugar
  • Water
  • Butter
  • Heavy cream
  • Sea salt (optional)

How to Make Caramel Sauce

  • Gather all of your ingredients and have them nearby ready to add to the mixture as needed.
  • In a heavy-bottomed 2 – 3 quart saucepan (something that isn’t dark on bottom so you can see the shade of caramel), heat sugar, salt and water over medium-high heat whisking constantly to dissolve sugar.

How to Make Salted Caramel Sauce

Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally* (this will take time, so be patient. See photos below for the stages to watch for).

How to Make Salted Caramel Sauce

It will first bubble vigorously and steam and it will be a clear shade, then bubbling will continue but the bubbles will become smaller and slower and it will slowly tint yellowish…

How to Make Salted Caramel Sauce

..Then orangish, then a deep reddish orange and that is what you are looking for.

How to Make Salted Caramel Sauce

Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat.

How to Make Salted Caramel Sauce

Carefully pour in cream and immediately whisk with a long handled whisk to combine (it will bubble vigorously). Whisk until mixture is smooth.

How to Make Salted Caramel Sauce

Pour caramel into a glass jar to cool. Once cool, store in an airtight container in refrigerator.
Caramel sauce will be thicker once cooled to room temperature and much thicker once chilled.

How to Make Salted Caramel Sauce

How to Make Salted Caramel Sauce

This easy salted caramel sauce is so delicious! It has a rich flavor and an amazingly creamy, thick and smooth texture.

It’s great for drizzling on ice cream, pies, cupcakes, brownies, pancakes, french toast, etc. It also makes a great gift for the holidays or special occasions. Your friends and family will love it!

Homemade salted caramel sauce is fast and easy to make, it’s ready in 15 minutes. You don’t even need a thermometer or any fancy equipments.

As the process happens very quickly, make sure you have all the ingredients ready next to you and watch the sauce carefully the entire time it cooks. Sugar caramelizes rapidly, you don’t want to end up with a burnt sugar mess.

To make the salted caramel sauce combine sugar, water and whisk until smooth. Then just let the mixture boil away until it turns a dark amber color. Add the butter and, when it is melted, remove from heat, add the cream and stir well. Be very careful and keep your face away from the pan at all times!

I used salted butter, if you can’t find it at the store just add 1/2 teaspoon of fine sea salt. It’s ok to omit it if you don’t like salt in your caramel.

Salted caramel sauce can be kept at room temperature for up to 3 days or refrigerated for up to 4 weeks. Ours never lasts that long:) Before using it, place it in a microwave safe container and heat for about 30-45 seconds.

If you haven’t made caramel sauce before, whip up a batch. You will be so glad you did!

How to Make Caramel Sauce WITHOUT a thermometer or any special equipment. Takes just 15 minutes and is SO much better than store-bought. Follow the video to see exactly how it’s made.

Yield: 1 1/4 cups

Prep Time: 5 minutes

Cook: 10 minutes

How to Make Salted Caramel Sauce

Tessa’s Recipe Rundown.

Taste: Deeply sweet and I love adding sea salt for salted caramel. Homemade caramel sauce is no joke 1,000 times better than the store-bought variety.
Texture: Lusciously thick and rich.
Ease: Much easier than you probably think. If you’ve never made it before I’ve included everything you need to see and know to make a successful batch of caramel!
Appearance: Who wouldn’t want to receive a jar of this liquid gold?!
Pros: Fun and satisfying way to make a homemade goodie.
Cons: Caramel can be a little tricky to clean. If you get any stubborn sugar or caramel stuck to your pot simply pour some water into it and bring it to a boil. It’ll dissolve anything!
Would I make this again? I’ve made this recipe countless times.

How to Make Salted Caramel Sauce

Don’t start making candy if you have to use the restroom, because you cannot walk away from the stove even for a few minutes! I learned that the hard way.

Luckily there is a way to make caramel sauce that is super streamlined and simple, with no special equipment required. This caramel sauce recipe, which you can add salt to for salted caramel sauce, actually comes from my cookbook Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich.

How to Make Salted Caramel Sauce

I included it as a sort of bonus recipe for readers who really wanted to amp up their ice cream sandwiches. Caramel isn’t just good with ice cream, it’s good on EVERYTHING. And knowing how to make caramel sauce is a trick that’ll always come in handy.

Seriously, this stuff is liquid gold and you’re going to want to drizzle it all over cheesecake, brownies, cinnamon rolls, apple slices, swirl it into your favorite baked good batters, or even a spoonful inside your morning coffee. You’ll probably just want to eat it straight up with a spoon. What’s your favorite way to indulge in caramel?

How to Make Salted Caramel Sauce

Below is a quick video showing you just how easy it is to make your own salted caramel.

If you make and enjoy this caramel sauce, be sure to snap a picture and share it on Instagram, tagging #handletheheat, so we can all see your creations!

This post was originally published in February 2014 and updated with new photos.

It’s really useful to know how to make direct caramel in the pastry and desserts world. It’s used for many different recipes and adds that lovely caramel-y taste to dishes. That’s why here I’ll be showing you how to make a direct caramel and turn it into a salted caramel sauce.

It’s pretty quick to make direct caramel and useful as well. Many times we use it to cover a pan before assembling a dessert. That’s the case of my crema volteada (a version of a flan) and my apple millefeuille. Also, with a direct caramel, you can make praline with any nut and of course, also salted caramel sauce. For the direct caramel to work for you, it’s important to use a very clean pan. If the pan has a bit of fat or impurities, it could make your caramel crystalize. That’s also why it’s best if you don’t use any utensil to stir the caramel as it forms. It’s best to hold the pan or pot by the handle and tilt it to mix in any lump. It also helps to have a light-coloured pan to have control over the amount of caramelization and prevent it from burning.

I love salted caramel because it really balances out flavours! I used it before in my mini blondie cheesecakes and it’s so good. To make it you just need to add cream and salt to a direct caramel and give it a good mix. Here are a few tips you might want to consider:

Salted Caramel Sauce Recipe is an easy to prepare recipe, it practically takes no time at all and it tastes better than the store bought one. Try it once and you will never buy store bought caramel sauce again. Make and top it on ice creams, cakes or pies and enjoy.

How to Make Salted Caramel Sauce

Salted Caramel Sauce Recipe is easy to prepare, it takes practically no time at all and it tastes better than the store bought one. Made with just five ingredients, this sauce can be made in just 15 minutes and by following our steps given in the recipe anyone can get it right.

If you do not like the salty caramel flavor you can skip adding the sea salt and make just the caramel sauce and enjoy with any dessert of your choice. This sauce is perfect to serve along with your tea cakes, pancakes and waffles. Make this sauce at home, store and enjoy it for days. The consistency of the caramel sauce thicken once it cools down. If you are using caramel sauce stored in the fridge then remove from fridge and bring the caramel sauce to room temperature for a runny consistency.

Serve this delicious Salted Caramel Sauce Recipe on Carrot And Orange Loaf Cake and serve along with your Coffee during your tea time break or simply serve it over a scoop of Apple Pie Ice Cream Recipe.

If you like this recipe, you can also try other Sauce Recipes such as

How to Make Salted Caramel Sauce

The Spruce / Ahlam Raffii

  • Total: 16 mins
  • Prep: 1 mins
  • Cook: 15 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
131 Calories
3g Fat
27g Carbs
1g Protein

×

Nutrition Facts
Servings: 8
Amount per serving
Calories 131
% Daily Value*
Total Fat 3g 3%
Saturated Fat 2g 8%
Cholesterol 8mg 3%
Sodium 55mg 2%
Total Carbohydrate 27g 10%
Dietary Fiber 0g 0%
Protein 1g
Calcium 43mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Caramel sauce is a wonderful topping for ice cream, cake, pie, and bread pudding. While a typical caramel recipe calls for heavy cream, what if you don’t have any handy? This easy recipe uses milk and butter instead, ingredients you’re more likely to have on hand. If you want to make delicious caramel sauce without running to the store, this recipe will do the trick.

The key to creamy caramel sauce is to avoid stirring the sugar and water mixture once it begins to boil. Otherwise, you run the risk of it becoming grainy by incorporating sugar crystals from the sides of the pot into the mixture. Once the caramel forms and you add the butter, you can whisk to combine.

How to Make Salted Caramel Sauce

Salted Caramel Sauce – Perfect to serve over desserts and fruit, or jar for edible gifts. This caramel sauce is so easy, you’ll make it again and again!

How to Make Salted Caramel Sauce

Pre-Made Vs. From Scratch

There are some things worth buying pre-made, and some things worth making from scratch. Salted Caramel Sauce is the latter.

Not only is it fast and easy to whip up, you have the ability to customize it to your liking…

You can make a lighter caramel sauce, or dark caramel sauce like mine. You can make salted caramel sauce really salty, or just a little salty. You can even adjust the thickness by adding more or less cream and butter.

How to Make Salted Caramel Sauce

Homemade Caramel Sauce

This is how I like my salted caramel sauce:

  • Thin enough to pour when warm
  • Darker and richer than store-bought caramel toppings
  • With a good bit of salt

When it cools, it firms into a creamy dreamy spread you could slather on brioche bread or pound cake. Yet when it’s warm, drizzle it over fresh fall apples, ice cream, pancakes, or anything else that would benefit from a kiss of caramel.

Best yet, you can produce jars and jars of Salted Caramel Sauce as edible gifts this season, on a very small budget. If you love delivering goodies to your friends and neighbors, imagine what jars of homemade salted caramel sauce with a ribbon on top might do.

I gave a few jars of this sauce to friends last week and you would have thought I had given them a brand-new car!

So throw away your copy of How to Win Friends and Influence People and invest in sugar and cream.

You are guaranteed to be the most popular person on the block.

How to Make Salted Caramel Sauce

Caramel Sauce Recipe Ingredients:

  • Granulated Sugar
  • Water
  • Heavy Cream
  • Butter
  • Salt
  • Vanilla Extract

How to Make Caramel Sauce

  1. In a heavier medium pot, fill with water and place on the stove over medium heat. Once it is on the heat, add in the sugar. Make sure to watch it carefully as the sugar starts to dissolve and become darker.
  2. When the sugar is at the darkness that you prefer, usually I go for a nice golden brown , remove it from the stove and heat, pour in the heavy cream while whisking it together. (The darker the caramel, the more flavorful it becomes – but be careful that it doesn’t get too dark, or it will taste burnt.)
  3. Once you have whisked in all the cream, add in the butter, salt and vanilla. Stir it all together until it becomes smooth.
  4. Serve! It is best warm. Y ou can refrigerate it until you are ready to use it!

Get The Full (Printable) Recipe Below For How To Make Salted Caramel Sauce.

How to Make Salted Caramel Sauce

Frequently Asked Questions:

Why is my caramel sauce not turning brown?

If your sugar syrup is not browning, it either means you added too much water, or you need to turn up the heat. If there is too much liquid in the sugar, it will not caramelize until the water has evaporated. As for the heat, all stoves are slightly different. You may find medium heat to be a little too low to caramelize the sugar. Just be careful not to turn the heat up too high, because sugar burns fast once it’s boiling.

How long will this salted caramel sauce keep?

This sauce can keep in the fridge for up to 2 weeks. Make sure to cool the caramel sauce before putting in an airtight container. When you are ready to serve it, you can warm the sauce up slightly in the microwave or on the stovetop. If you want to make it a little thinner, you can add in a tablespoon or two of water to thin it out a little bit.

Is there a difference between caramel sauce and caramel syrup?

Yes, there is a big difference. Caramel sauce is thicker and it has a richer flavor, whereas caramel syrup is much thinner and has a more sweet taste.

Learning how to make caramel sauce is a trick you will use time and again! Making caramel sauce only takes a few minutes, and the result is so much better than anything you can buy at the store.

How to Make Salted Caramel Sauce

I love, love, love all things caramel. Borderline obsessed, ok?

If there’s a new chocolate with caramel in it, I’m trying it. A new caramel coffee drink at Starbucks? I’ll take one, please.

Sadly, my family can’t stand it. That’s right, my husband and sweet baby girl loathe caramel. So I have to get my caramel fixes in separate from them, and spending $7 on a jar of fancy caramel sauce at the store is something my husband would die over.

Luckily, I know how to make caramel sauce at home, so I can have my own little stash of caramel any time I want, free of judgement from my family.

Today I thought I would share some of my tips for making caramel sauce so that you can also indulge any time you like. Us caramel lovers have to stick together, after all.

How to Make Salted Caramel Sauce

CARAMEL SAUCE INGREDIENTS

Making caramel sauce at home really only requires a handful of ingredients, most of which you probably have on hand already.

All you really need to make a basic caramel sauce is granulated sugar, cream and butter.

I also like to use a little bit of light corn syrup to make my caramel sauce. Corn syrup helps to stabilize the sugars, making things a little more fool-proof.

As in my Salted Caramel Sauce recipe, you can also add other flavors you’d like to have in your caramel sauce, such as salt or vanilla. You could even add cinnamon or apple pie spice to change things up!

But as long as you have the basic ingredients, you are well on your way to making a delicious homemade caramel sauce.

How to Make Salted Caramel Sauce

HOW TO MAKE CARAMEL SAUCE

So now let’s talk about how to make caramel sauce. I promise that it isn’t as complicated as it seems!

Stir together the sugar, corn syrup and water until the sugar is completely moistened. Place this over the heat and stir just until the sugar is dissolved and the syrup starts to bubble. Then stop stirring!

How to Make Salted Caramel Sauce

Let the syrup boil, without touching it, until it is a deep amber color. If you are using a candy thermometer, this will happen around 350 degrees.

As soon as this happens, remove the sauce from the heat and add the cream. Make sure you add it slowly and carefully; the sauce will bubble up quite a bit.

Stir the caramel sauce with a wooden spoon or heat-resistant spatula until it is smooth. Then stir in the butter and any additional flavors or ingredients you are using.

Congrats! You have just made caramel sauce. But I have a few tips and tricks for you that will make the process even easier.

How to Make Salted Caramel Sauce

TIPS FOR MAKING CARAMEL SAUCE

I’ve made caramel sauce enough times that I have accumulated a few tricks to help keep you from going from amber caramel perfection to a burnt sugar mess.

Trust me, I’ve learned some of these things the hard way.

Use a heavy, light-colored saucepan. And make sure it is larger than you think you will need, since the caramel will bubble up when you add the cream. I use at least a 5-cup saucepan to make 1 cup of caramel.

I like to use a saucepan with a light-colored interior, such as an enameled pan, so that I can easily see the caramel change colors. A dark pan will make it much harder to note the color.

How to Make Salted Caramel Sauce

Which leads me to my second tip: Rely on the color of the sugar before adding in the cream.

You can definitely use a candy thermometer if you have a reliable one. I have 3 and each of them varies by 3-5 degrees, which can be quite a difference when you’re making homemade caramel sauce or candy.

In my opinion, it’s best to look for that deep amber color. But be forewarned – that gorgeous deep amber color can transition to a burnt mess in a matter of seconds.

And lastly, measure out your ingredients ahead of time and be free from distractions. Once the sugar gets going, things move fast! You’ll want to make sure your cream and butter are already measured and you’re paying attention so that you can add them at the right time.

How to Make Salted Caramel Sauce

WHAT CAN I MAKE WITH CARAMEL SAUCE?

Knowing how to make caramel sauce is just the beginning. What you do with it after you make it is when the magic really happens.

Homemade caramel sauce is perfect for topping any number of baked goods, such as mini apple pies, mini pumpkin cheesecakes, or gingerbread. And don’t forget to drizzle it over as much homemade vanilla ice cream as you can eat.

It also makes a great mix-in for milkshakes (try my Salted Caramel Pretzel Milkshake) or cocktails such as a Salted Caramel Apple Cocktail.

And then there’s always the dipping possibilities. Apple slices, pretzels, cookies – they’re all great for dipping into homemade caramel sauce.

Or you can just eat it from a spoon like I sometimes do.

Now that you know how to make caramel sauce, how will you serve it?

Updated: Dec 21st 2018 • Published: Sep 30th 2017 • 2 Comments

How to Make Salted Caramel Sauce

This homemade salted caramel sauce is easy to make and doesn’t require a candy thermometer. It is rich, creamy, smooth and salty. Everything a salted caramel sauce should be!

How to Make Salted Caramel Sauce

Learning to make a good caramel sauce means you will never be without a dessert if unexpected guests come over. A pot of store bought ice cream, homemade salted caramel sauce and some chopped pecans. That is the perfect way to round out a meal.

Plus it keeps for up to 2 weeks in the fridge. But I have never known it last that long in our house!

How to Make Salted Caramel Sauce

I like my caramel to be very deep and rich, so I take the caramelisation to a deep amber colour. But if you want a milder caramel sauce then add the cream when the sugar gets to a light amber.

Although this caramel sauce is pretty simple, you do have to give yourself 20 uninterrupted minutes. Even turning to answer a question from the kids (or take a sip of wine) can see the sugar go from a pale amber to burnt!

Have all your ingredients at the ready and relax into the caramel cooking.

If you do burn the caramel, don’t pour it away into the sink or bin, this can lead to blocked pipes or melted plastic bags. Just leave it in the pan to go cold, then add cold water to the pan and leave it to soak. In the morning you’ll find a pan of brown water with a clean bottom.

How to Make Salted Caramel Sauce

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3 ingredient salted caramel sauce: Do you know how incredibly easy it is to make homemade salted caramel sauce? All you need is sugar, salted butter, heavy cream, a pinch of salt, and 5 minutes! Yes, only 5 minutes! Pour this utterly delicious sauce over ice cream, waffles, and brownies or you know, directly into your mouth. We won’t tell!

How to Make Salted Caramel Sauce

I spent a few days earlier this month with two of my best girlfriends and while I have more to share on this soon, I feel compelled to talk now about a major difference we have: the pronunciation of the word “caramel.”

It’s the craziest thing! And not the biggest deal in the world of course, but it seemed to pop up in our conversations over the entire visit – quite possibly because we did a lot of eating (again, another post soon). Man…Indianapolis has some great eats!

So, do you pronounce it ca-ra-mel (like me and Josie) or car-mel (like Annie)?

How to Make Salted Caramel Sauce

Or does it not matter at all, as long as it’s delicious? Because that’s REALLY what it’s all about, isn’t it?

Well, this 3 ingredient salted caramel sauce is right up your alley then! It literally takes 5 minutes to make, there’s no thermometer needed, and you’ll need to hide the spoons in order to save yourself.

Not even kidding!

Ingredients for Salted Caramel Sauce

Have you ever read a label on a jar of caramel sauce in the grocery store? Can you pronounce all of the ingredients on that list?

That’s one of the reasons why I love making homemade caramel sauce! For this easy homemade salted caramel sauce recipe, all you will need is:

  • granulated sugar
  • salted butter
  • heavy cream
  • salt

That’s it! I don’t really consider salt to be an ingredient, per se, in the sense that virtually everyone has salt in their kitchens. Let’s go with that, shall we?

How to Make Salted Caramel Sauce

  1. Heat 1 cup of sugar in a saucepan until it liquefies
  2. Cook until it turns a dark amber color
  3. Mix in 6 tablespoons of salted butter
  4. Stir in ½ cup plus 2 tablespoons of heavy cream and a pinch of salt until combined
  5. Store in a glass jar in the fridge for up to 2 weeks.

How to Make Salted Caramel Sauce

I’ve made and loved vanilla bean and maple bourbon caramel sauces in the past but this one is different.

That bite of saltiness at the end of a taste balances so perfectly with the sweetness of the caramel sauce, sort of like a certain TSwift song. Not that I’m still listening to 1989 like its my job or anything.

But seriously, guys. You’ll want to drink this stuff. And pour it on everything. Like brownies and waffles and ice cream and those pumpkin salted caramel affogatos you see pictured above.

Because, espresso + ice cream + salted caramel = utter deliciousness!

How to Make Salted Caramel Sauce

3 ingredient salted caramel sauce is so incredibly easy to make that you’ll wonder how you could ever buy caramel sauce again! Made with only sugar, salted butter, heavy cream and a pinch of salt, this caramel sauce takes 5 minutes to make and will keep well in the fridge for up to 2 weeks. If you can keep your spoon out of it, that is!

Ingredients

  • 1 cup granulated sugar
  • 6 tbsp (3 oz) salted butter
  • ½ cup plus 2 tbsp heavy cream
  • Small pinch of coarse sea salt

Instructions

  1. In a 2- or 3-quart sauce pan, spread the sugar out in an even layer. Turn the heat to medium-high and once the sugar starts to liquefy around the edges, whisk until it all turns to a liquid. Continue whisking while you bring the liquid to a dark copper color. Be careful not to overcook – once the sugar gets this hot, it can burn very easily. Add the butter all at once and when incorporated, take the pan off the heat and pour in the cream and salt, whisking until you get a nice smooth sauce.
  2. Pour the sauce into a heatproof container and use immediately or store in the fridge for another time. The sauce will keep in the fridge for about 2 weeks if you can restrain yourself from sneaking spoonfuls. Reheat in the microwave for 30 seconds to make it pourable again.

Notes

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How to Make Salted Caramel Sauce

How to Make Salted Caramel Sauce

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How to Make Salted Caramel Sauce

How To Make Salted Caramel Sauce

My son, Cameron, is graduating from Pre K on Friday, it’s my birthday on Thursday, and summer is just around the corner, so it’s a celebratory time. I love summer. I don’t care how hot and humid it gets. I also love my birthday, and I don’t care how old I get (although I might feel differently when I turn 90). I’m usually the first to wish myself a happy birthday on Facebook. This gets the wheels going, you know, and then all day the birthday accolades come rolling in. I’m feeling a little sad, however, with Cam graduating. It’s hard to watch your babies get older. I can still hold him right now, and play “dinosaur hunters” with him, and let him sleep in our bed when he’s scared of the dark, but the day will come when I won’t be doing any of those things. He won’t need that anymore, and that’s heart breaking. Anyway, since Cameron and I both love salted caramel, I decided to make a batch of salted caramel sauce for our special week. I’m going to use this sauce for cupcakes (coming soon), but in the mean time, I thought I’d show you how to make salted caramel sauce from scratch.

Thanks to Sherry Yard and her book The Secrets Of Baking and Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme and their baking text book On Baking, I’ve learned a couple good tips when making caramel:

  1. The saucepan, whisk, and candy thermometer should be completely clean. Any particle could cause a crystallization build-up.
  2. The heavy cream should be at room temperature.
  3. Use a candy thermometer. Caramel can go from sweet to bitter very quickly. Be sure to take the caramel off of the heat when it reaches 325 degrees F.
  4. Have a bowl of ice water at the ready to treat any caramel burns.

The tools needed for making caramel are a candy thermometer, pastry brush and bowl of cold water (to brush down the sides of the saucepan), and a whisk.

How to Make Salted Caramel Sauce

To begin, place sugar and water in a saucepan over high heat. Put a lid on it for four minutes. This helps bring the sugar mixture to a boil quicker, while also producing steam to wash away any sugar crystals that are building up on the sides.

How to Make Salted Caramel Sauce

After 4 minutes, take the lid off and brush the sides of the saucepan with the water. Do this throughout the caramel-making process. Also, do not stir the caramel, just swirl the pan from the handle.

How to Make Salted Caramel Sauce

Once the sugar mixture starts to boil, pour in the lemon juice. The juice helps to interfere with the formation of crystallization.

How to Make Salted Caramel Sauce

Now it is time to watch the thermometer closely. At 320 degrees F., the water has completely evaporated, and the sugar starts to brown and caramelize. Remove the caramel from the heat at 325 degrees F.

How to Make Salted Caramel Sauce

After it’s reached the right temperature, let the caramel sit for 1 minute.

How to Make Salted Caramel Sauce

Then, whisk in the cream. It will bubble up quickly, so be careful!

How to Make Salted Caramel Sauce

Finally, whisk in the butter and sea salt.

How to Make Salted Caramel Sauce

It will be ready to use once it is cooled completely at room temperature. Liquid gold! There are so many uses for salted caramel sauce. I’m going to be using this one on cupcakes. Mila, from the delicious blog Girl and the Kitchen just made no-churn salted caramel ice cream that you should check out. Or you could just eat caramel sauce by the spoonful if you’re so inclined. I won’t judge.