This salted caramel sauce only takes only a handful of ingredients to make and its an amazing addition to any dessert. I learned to make this sauce in my high school culinary program and have been making it since (over 20 years now!) I always have a jar of this caramel in the fridge and love to add it to my ice cream, iced coffee and cakes.
Why you'll love homemade salted caramel sauce:
- Rich and Indulgent: The creamy texture and sweet, salty flavor combination make it a truly indulgent treat.
- Versatility: It can be used as a topping for desserts, a drizzle for coffee, or a dip for fruit or ice cream.
- Unique Flavor: The combination of sweet and salty flavors is a unique and appealing taste profile.
- Perfect Gift: Homemade salted caramel sauce makes a wonderful and thoughtful gift for friends and family.
Top Tips for making this five ingredient caramel sauce
- This recipe requires your eyes and attention at all times. Take your eyes away for a few seconds and you burn your sugar.
- You have to add in your cream slowly or end up like second degree burns like I did. Pouring the cream in all at once will make the sauce overflow from the sauce pan.
Ingredients needed for this easy caramel sauce recipe
- Heavy Cream
- Sea Salt
- Salted Butter
- Sugar
- Vanilla Extract
How to make this homemade caramel sauce
- In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved. Remove from heat, add the vanilla and whisk til combined.
- In a larger pot, pour the sugar then heat over a medium high flame, swirling the pot occasionally to distribute the heat evenly.
- Continue to boil the sugar until the bubbles get smaller and it becomes a rich amber color. Be careful not to over cook. You have to watch the sugar like a hawk because you'll go from caramel to burnt sugar in just a matter of seconds.
- Reduce the heat to low, and pour in the warm cream mixture SLOWLY! As you slowly pour the cream mixture, continue to whisk constantly to avoid lumps or crystals.
- Once it has all been well incorporated, turn off the heat and transfer the hot mixture to a heat-safe container and cool completely. I used mason jars, but any heat safe container will do.
Variations and substitutions for this simple salted caramel
Flavor Variations:
- Spiced Caramel: Add ground cinnamon, nutmeg, or ginger for a warm and cozy flavor.
- Coffee Caramel: Add a splash of espresso or strong coffee for a bold and flavorful caramel.
- Bourbon Caramel: Add a couple of tablespoons of bourbon for a boozy caramel.
Texture Variations:
- Thicker Caramel: Simmer the sauce for a longer period of time to achieve a thicker consistency.
- Creamier Caramel: Incorporate a dollop of heavy cream for a creamier texture.
Storage for this homemade salted caramel sauce
To store homemade salted caramel sauce, follow these steps:
- Cool completely: Allow the caramel sauce to cool completely before storing. This will help it to thicken and set.
- Transfer to an airtight container: Once the caramel sauce is cool, transfer it to an airtight container. This will help to prevent air and moisture from getting in and spoiling the sauce.
- Refrigerate: Store the caramel sauce in the refrigerator for up to 2 weeks.
Tips:
- Stir occasionally: Stir the caramel sauce occasionally while it is cooling to prevent it from sticking to the sides of the container.
- Use a clean container: Use a clean and dry container to store the caramel sauce to prevent contamination.
- Label the container: Label the container with the date you made the caramel sauce so you know how long it has been stored.
Check out these other dessert recipe
Homemade Salted Caramel Sauce
Easy homemade salted caramel sauce!
Servings: 1 12 oz jar
Calories: 2507kcal
Ingredients
- 1 Cup of heavy cream
- 5 Tablespoons of salted butter
- ½ Teaspoon of sea salt
- 2 Teaspoons of vanilla extract
- 1 ½ cups of granulated sugar
Instructions
- In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved. Remove from heat, add the vanilla and whisk til combined.
- In a larger pot, pour the sugar then heat over a medium high flame, swirling the pot occasionally to distribute the heat evenly.
- Continue to boil the sugar until the bubbles get smaller and it becomes a rich amber color. Be careful not to over cook, check your phone or walk away. You have to watch the sugar like a damn hawk because you'll go from caramel to burnt sugar in just a matter of seconds.
- Reduce the heat to low, and pour in the warm cream mixture SLOWLY! As you slowly pour the cream mixture, continue to whisk constantly to avoid lumps or crystals.
- Once it has all been well incorporated, immediately transfer the hot mixture to a heat-safe vessel and cool completely. I used mason jars, but any heat safe container will do.
Unknown says
Ha, you weren't kidding on Twitter when you said you were making this! Now I feel inspired...