Salted Caramel Sauce

5 from 8 reviews

This luscious homemade salted caramel sauce is the perfect topping to drizzle over your favorite desserts, baked goods, pancakes, ice cream and more! Rich, creamy, and ridiculously crave-worthy, this easy recipe is enhanced with the addition of fine sea salt for the most perfect combination of flavors.

Course Dessert, Sauces

Cuisine American

Keyword Salted Caramel Sauce

Prep Time 5

Cook Time 12

Total Time 17

Servings (about 6 ounces)

Calories 1385kcal

Author Chef Kathy McDaniel

Ingredients

1 cup sugar
1/4 cup water
1/2 cup heavy cream, warm
2 tablespoons unsalted butter at room temperature
1/2 teaspoon sea salt

Instructions

Stir together the sugar and water in a (3 to 4 quarts) small pot or heavy-bottomed saucepan over medium-high heat
Cook without stirring until the sugar mixture melts completely and turns a deep amber color, about 8 to 10 minutes. You can swirl the pot very gently to prevent the sugar from clumping. See chef's tips below..
Immediately after the sugar is a deep amber color, whisk in the warm heavy cream. Be careful as the mixture will bubble up intensely and rapidly. When it subsides, simmer for about 2 minutes.
Remove from the heat and whisk in the butter and salt until well combined. Let it cool for a few minutes before transferring to a bowl or jar. Serve warm.

Notes

Use the Right Pot: Use a 3-4 Qt. light-colored stainless steel pot. A light-colored pot allows you to see the changes in color. Stainless steel conducts heat more evenly.
No Candy Thermometer: Unlike most caramel recipes, this recipe doesn't use a candy thermometer. If you preferred using a thermometer, the temperature should reach between 325 and 350 degrees Fahrenheit before adding the warm cream.
Heavy Cream: It's best to warm up the heavy cream before adding it to the caramel. The warm liquid will prevent the sauce from seizing up.
Fixing Grainy Caramel: If several bits of sugar get stuck to the sides of the pot and harden, the caramel can seize up and/or become gritty. Prevent this by gently swirling the pan while the sugar mixture cooks and/or by using a wet pastry brush to wipe down any sugar crystals stuck on the sides of the pot.
Watch it Carefully: Keep an eye on the caramel at all times. The mixture can go from gold in color to burnt very quickly.
Splatters: When adding the heavy cream, be prepared for the mixture to bubble up vigorously.
Right Consistency: Caramel thickens as it cools off.
Gentle Swirl: Swirl the pan gently over the heat without letting the caramel go high up the sides of the pot. Sugar crystals formed on the high sides will need to be brushed off with a wet pastry brush.
No Salted Caramel: To make regular caramel, only use 1/4 teaspoon of salt.

Nutrition