Homemade Salted Caramel Sauce
Homemade Salted Caramel Sauce is a rich, buttery topping with deep caramel flavor and just enough sea salt to balance the sweetness. Smooth and glossy, it is perfect for drizzling over ice cream, cheesecake, brownies, pancakes, apples, and more.
- Prep Time: 5 minutes
- Cook Time: 10–15 minutes
- Total Time: 15–20 minutes
- Yield: Approximately 1 cup, about 16 one-tablespoon servings
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/2–1 teaspoon fine sea salt, to taste
Instructions
- Measure all ingredients before beginning and keep them close to the stove. For less vigorous bubbling, allow the butter and heavy cream to come closer to room temperature.
- Place the granulated sugar in a clean, heavy-bottomed saucepan over medium heat. Cook as the sugar forms clumps and gradually melts, stirring gently with a heat-resistant spatula or wooden spoon as needed.
- Once the sugar has completely melted, watch it closely and continue cooking until it reaches a rich amber color. Avoid letting it become extremely dark or smell burned.
- Carefully add the butter a few pieces at a time. The caramel will bubble vigorously. Whisk carefully with a long-handled whisk until the butter is incorporated.
- Slowly pour in the heavy cream while whisking. Continue carefully until the vigorous bubbling subsides and the sauce becomes smooth.
- Allow the caramel to bubble gently for about 1 minute. Keep in mind that the sauce will be relatively thin while hot and will thicken considerably as it cools.
- Remove the saucepan from the heat and stir in the vanilla extract and 1/2 teaspoon sea salt. Add additional salt to taste after the caramel has cooled slightly.
- Let the caramel rest for several minutes, then carefully transfer it to a heat-safe glass jar or container. Allow it to cool until it reaches the desired consistency and serve slightly warm or at room temperature.
Notes
- Caramelized sugar becomes extremely hot. Use a deep saucepan and long-handled utensils, and keep hands and face away from the steam when adding butter and cream.
- Have all ingredients measured before beginning because the caramel can change color quickly once the sugar melts.
- For a stronger vanilla flavor, increase the vanilla extract slightly or use vanilla bean paste.
- For cinnamon caramel, stir in a small pinch of ground cinnamon after cooking.
- For espresso caramel, dissolve a small amount of instant espresso powder in the cream before adding it to the caramel.
- Store cooled caramel sauce in an airtight container in the refrigerator for up to about 2 weeks.
- Refrigerated caramel will become considerably thicker because of the butter and cream.
- Reheat only the amount needed in short microwave intervals, stirring between each interval, or warm gently in a saucepan over low heat.
- If the warmed caramel is too thick, stir in a small splash of warm heavy cream until the desired consistency is reached.
- To reduce the chance of grainy caramel, use clean cookware and avoid scraping hardened sugar crystals from the sides of the saucepan into the melted caramel.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 105 kcal
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.2 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 0.3 g
- Cholesterol: 18 mg
