Fail Proof Easy Salted Caramel Sauce
This Fail-Proof Easy Salted Caramel Sauce recipe is sweet, thick, sticky, buttery, and oh-so-addictive. Trust me, once you taste this homemade goodness, you'll never go back to store-bought again!
Servings 1 cup
Calories 2842kcal
Ingredients
- 1 cup (200 g) granulated sugar
- 4 tablespoons (56 g) unsalted butter
- 1/ 2 cup (120 ml) heavy cream
- 1 teaspoon (4 g) sea salt or kosher salt or to taste
- 1 teaspoon (5 ml) pure vanilla extract (optional)
Instructions
- Heat the sugar in a medium saucepan over medium heat. Cook, stirring constantly with a wooden or high-heat-resistant silicone spoon, until the sugar is completely dissolved, 3 to 5 minutes. The sugar will form clumps and eventually melt into a brown, amber-colored liquid. Be careful not to let it burn.
- Once the sugar is completely melted, remove the saucepan from the heat and stir the butter into the caramel. Keep whisking until the butter is melted and the mixture comes back together and is well combined.
- Place the saucepan over low heat and very slowly drizzle in the heavy cream, stirring constantly. The mixture will rapidly bubble when the cream is added, so be careful with this step. Keep stirring until well combined. Add salt and continue stirring to incorporated.
- For runny salted caramel sauce, remove from the heat and stir in the vanilla extract (if using). Remove from the heat and stir in the vanilla extract (if using). Pour the sauce into a heatproof jar and let it cool at room temperature before storing it in the fridge. The caramel will thicken a bit more as it cools.For Thick Caramel Sauce: After adding the cream and salt, let the mix simmer until it hits 220°F (104°C).For Thicker and Chewy Caramel Sauce: After adding the cream and salt, simmer until it hits 230°F (114°C).For the Thickest Caramel that will set: After adding the cream and salt, simmer until it hits 245°F (118 ºC).Then, remove from the heat and stir in the vanilla extract (if using). Pour the sauce into a heatproof jar and let cool at room temperature before storing in the fridge.
Notes
Store your homemade caramel sauce in an airtight container in the refrigerator for up to one month. If you manage to resist devouring it all at once, you can also freeze it for longer-term storage.
Freeze: Simply transfer the sauce to a freezer-safe container and freeze for up to three months. Thaw in the refrigerator overnight before reheating gently on the stovetop or in the microwave.
Make Ahead: You can make this caramel in advance. Cover it tightly and store it in the refrigerator for up to 1 month.
Recipe Tips
- Use a heavy-bottomed saucepan to prevent hot spots and ensure even caramelization. Do not use a dark-colored non-stick pan because you will be unable to see the sugar change color.
- Warm the cream: cold cream will shock the melted sugar and can create clumps of sugar. Warm cream will help the emulsion come together smoothly. I just heat it up in the microwave in a heatproof measuring cup for a minute.
- Once the sugar is melted, add the butter first, constantly stirring, incorporate, and then add the heavy cream. Do so slowly and whisk continuously to avoid lumps and ensure a smooth texture.
- Don't walk away! Making caramel is like watching a pot come to a boil – it starts off slow, but then things really pick up, especially toward the end when most of the sugar melts. So, hang tight, and don't lose your cool! Keep an eye on that pan and stay close to keep the cooking under control.
- For a thick texture and deeper flavor, allow the caramel sauce to simmer for a few extra minutes until it reaches 220º F (104º C) before removing it from the heat.
- Regular Caramel Sauce: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not skip it completely.
- Larger Batches: You can double this recipe, but make sure you use a large, heavy-bottomed saucepan so the sugar can melt properly.
- Caramel Candies: To make caramel candies, cook until the temperature reaches 245°F (118°C).
- Chocolate Caramel: Stir in a tablespoon of cocoa powder for a decadent twist.
- Boozy Caramel: Add a splash of whiskey, rum or bourbon for a boozy kick.
- Coconut Caramel: Substitute coconut cream for heavy cream for a tropical twist.
- Dairy-Free: Swap out the butter and heavy cream for vegan alternatives such as coconut cream or soy creamer. Just make sure it’s plain and not vanilla-flavored or any other flavor. Use an unsweetened version.
- Experiment with different types of salt for unique flavor profiles, such as smoked salt or pink Himalayan salt.
Nutrition
Calories: 2842kcal | Carbohydrates: 216g | Protein: 14g | Fat: 221g | Saturated Fat: 140g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 56g | Trans Fat: 2g | Cholesterol: 668mg | Sodium: 2498mg | Potassium: 483mg | Sugar: 217g | Vitamin A: 8518IU | Vitamin C: 3mg | Calcium: 336mg | Iron: 1mg