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Salted Caramel Sauce

Review Recipe
a close up shot of Salted Caramel Sauce in a mason jar
Rich and creamy salted caramel sauce is an easy and delicious treat to serve on top of all of your favorite desserts.
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Table of Contents
  1. Salted Caramel Sauce Ingredients
  2. How to Make This Salted Caramel Sauce Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This decadent salted caramel sauce is so easy to make and so delicious you’ll want to drizzle it on absolutely everything. The slightly salty flavor is the perfect balance to the sweet and creamy caramel.

a close up shot of Salted Caramel Sauce in a mason jar

Salted Caramel Sauce Ingredients

Salted Caramel Sauce raw ingredients that are labeled

You’ll need:

  • 2 cups granulated sugar
  • ½ cup cold water
  • 2 tablespoons corn syrup
  • 1 cup warmed heavy cream
  • 1 teaspoon pure vanilla extract
  • ½ cup salted sweet cream butter
  • 1 teaspoon sea salt

SUBSTITUTIONS AND ADDITIONS

SALT: You can substitute kosher salt if you do not have sea salt for this simple recipe.

How to Make This Salted Caramel Sauce Recipe

STEP ONE: Add the granulated sugar, water, and corn syrup to a 2 to 3-quart heavy-bottomed saucepan over medium heat. Gently whisk until the sugar dissolves.

sugar, water, and corn syrup added to a saucepan

STEP TWO: Use a pastry brush dipped in water to wash down the sides of the pan to ensure no sugar crystals cling to the sides above the mixture line.

OUR RECIPE DEVELOPER SAYS

Washing down the sides of the pan with a wet pastry brush and avoiding agitation once the caramelization process begins are helpful steps to avoid grainy caramel. The corn syrup also aids in preventing grainy caramel. 

STEP THREE: Once the mixture begins to simmer, do not stir any longer. Allow the mixture to simmer for 12-15 minutes until the color of the mixture turns a deep golden or amber color. Remove from the heat.

PRO TIP:

I recommend using a candy thermometer while making the sauce. The ideal temperature is 350°F to 355°F.

PRO TIP:

To save steps, you can stir the vanilla into the warm heavy cream before drizzling it into the sugar mixture.

STEP FOUR: Slowly drizzle the warmed heavy cream into the mixture while whisking the entire time. Be VERY careful; the hot sugar mixture will bubble up and splatter. 

PRO TIP:

To prevent splatter injuries, wear an apron and drizzle a little at a time, whisking until the bubbles subside before adding more cream.

heavy cream drizzled into the mixture

STEP FIVE: Whisk in the vanilla extract and the butter, 2 tablespoons at a time. Allow the mixture to cool to room temperature before adding the sea salt. Stir to combine.

vanilla and butter whisked in a pan

How To Serve

The uses for this rich sauce are only limited by your imagination. It’s the perfect topping for ice cream sundaes with our vanilla ice cream or cookie dough ice cream as a base. It would also be yummy on top of waffles, French toast, or apple pie.

If you love this sauce, you should also check out our hot fudge sauce and toffee sauce.

Storage

IN THE FRIDGE: Store leftover homemade caramel sauce in an airtight container (8-ounce mason jars are the perfect container) in the refrigerator for up to 2 weeks.

IN THE FREEZER: You can freeze this easy caramel sauce recipe in a freezer-safe container for up to three months.

overhead shot of Salted Caramel Sauce in a mason jar

Who knew that a few simple ingredients would result in this fantastic creamy, salty caramel sauce? We are sure that no matter how you serve the sauce, whether on ice cream or dessert, it will be a huge hit.

FREQUENTLY ASKED QUESTIONS

Why is my caramel sauce grainy?

When sugar crystals form on the sides of the pan before they’re completely dissolved, they can crystalize and fall back into the caramel mixture, causing it to be grainy. To prevent this, take great care to be sure the sugar is dissolved and that you wash down the sides of the pan.

How long will this homemade salted caramel recipe last?

This sea salt caramel sauce can be kept in the fridge in a glass jar or airtight container for up to two weeks or in the freezer for up to three months.

Could I use regular milk instead of heavy cream for this homemade salted caramel sauce?

We have not tried this, but I think this would work fine. Your caramel sauce may be ever so slightly less creamy but still delicious.

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a close up shot of Salted Caramel Sauce in a mason jar

Salted Caramel Sauce

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Rich and creamy salted caramel sauce is an easy and delicious treat to serve on top of all of your favorite desserts.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3

Ingredients
  

  • 2 cups granulated sugar
  • ½ cup cold water
  • 2 tablespoons corn syrup
  • 1 cup warmed heavy cream
  • 1 teaspoon pure vanilla extract
  • ½ cup salted sweet cream butter
  • 1 teaspoon sea salt

Instructions
 

  • Add the granulated sugar, water, and corn syrup to a 2 to 3-quart heavy-bottomed saucepan over medium heat. Gently whisk until the sugar dissolves.
  • Use a pastry brush dipped in water to wash down the sides of the pan to ensure no sugar crystals cling to the sides above the mixture line.
  • Once the mixture begins to simmer, do not stir any longer. Allow the mixture to simmer for 12 to 15 minutes until the color turns a deep golden or amber color. Remove from the heat.
  • Slowly drizzle the warmed heavy cream into the mixture while whisking. Be VERY careful; the mixture will bubble up and splatter.
  • Whisk in the vanilla extract and the butter, 2 tablespoons at a time. Allow the mixture to cool to room temperature before adding the sea salt. Stir to combine.

Notes

  • Washing down the sides of the pan with a wet pastry brush and avoiding agitation once the caramelization process begins are helpful steps to avoid grainy caramel. The corn syrup also aids in preventing grainy caramel.
  • I recommend using a candy thermometer while making the sauce. The ideal temperature is 350°F to 355°F.
  • To save steps, you can stir the vanilla into the warm heavy cream before drizzling it into the sugar mixture.
  • To prevent splatter injuries, wear an apron and drizzle a little at a time, whisking until the bubbles subside before adding more cream.

Nutrition

Calories: 1100kcal | Carbohydrates: 147g | Protein: 3g | Fat: 60g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1052mg | Potassium: 89mg | Sugar: 147g | Vitamin A: 2112IU | Vitamin C: 0.5mg | Calcium: 66mg | Iron: 0.2mg
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