Salted Caramel Sauce Recipe

Homemade salted caramel sauce in a jar being drizzled with a spoon.

This homemade salted caramel sauce is rich, buttery, and super simple to make with just five ingredients. Using the dry caramel method, the sugar melts into a deep, toasted caramel flavor without using any water. Finish it with butter, heavy cream, vanilla, and salt for a smooth, luxurious sauce that’s perfect for drizzling over ice cream, brownies, cheesecake, or apple slices.

Author Amber Brady

Prep Time 5

Cook Time 15

Total Time 20

Yields servings

Ingredients

1 cup (200 g) granulated sugar
6 Tbsp (85 g) unsalted butter, room temperature, and sliced
½ cup (118 ml) heavy cream, warmed (*see instructions)
1 tsp vanilla extract
1 tsp sea salt, (start with ¾ tsp if salt sensitive)

Instructions

Prepare the ingredients. Make sure the butter is at room temperature and cut into slices. Then heat the cream in the microwave for 30-60 seconds to warm it up. (This helps the sauce combine properly without seizing.) Measure all other ingredients and set them next to the stove. Caramel cooks quickly, so have everything ready and within reach.
Melt the sugar. Add the granulated sugar to a medium-sized (3qt), heavy-bottomed saucepan and place it over medium heat. As the sugar warms, it will begin melting around the edges and will form clumps.
Use a heat resistant spatula or wooden spoon to gently stir or move the melting sugar toward the center so it melts evenly. The clumps will melt once the color deepens, just keep stirring and break them up as needed.
Caramelize the sugar. Continue cooking and stirring until all of the sugar has melted and the caramel reaches a rich amber color. (About 6-8 minutes; possibly longer if using an electric stovetop.) Watch it closely once it has melted because caramel can go from perfectly browned to burnt very quickly.
Add the butter. Turn the heat down to low and carefully add the butter. The caramel will bubble, so use a saucepan with plenty of room and keep your hands away from the steam. Stir until the butter is incorporated.
Add the cream. Remove the pan from the heat and slowly pour in the heavy cream while stirring. Again, expect lots of bubbling. (TIP: If the caramel seizes or forms hard pieces when the cream is added, don’t panic. Return it to low heat and gently stir until everything melts back into a smooth sauce. Then remove it from the heat again.)
Finish the sauce. Add the vanilla and salt. Stir until smooth and uniform.
Cool. Allow the salted caramel sauce to cool slightly before serving to thicken. It will be relatively thin while hot and will thicken considerably as it cools.

Video

Notes

Yield: 1 ¼ cups
Use a large enough, heavy-bottomed saucepan: A heavy-bottomed saucepan will distribute heat more evenly and reduces the chance of scorching. The caramel bubbles dramatically when the butter and heavy cream are added. A saucepan with extra room helps prevent it from bubbling over or burning your hands.
Watch the color: A pale caramel won't have as much depth of flavor, while caramel that becomes too dark can taste bitter. Look for a rich amber color.
TO STORE: Store cooled caramel sauce in an airtight container in the refrigerator for up to 1 month. Gently warm a portion for about 15 seconds in the microwave until it reaches a pourable consistency.
TO FREEZE: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator, then warm gently to a pourable consistency.

Nutrition