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4.6 from 201 votes

Salted Caramel Sauce

This homemade salted caramel sauce is creamy, buttery, rich, thick, smooth, and blows away anything you’ll ever buy. Best of all, it's done in 15 minutes!

Prep Time
2 mins
Cook Time
2 mins
Total Time
7 mins
Servings: 1 1/4 cups
Calories: 62 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup granulated sugar
  • ¼ cup water
  • 1 teaspoon light-colored corn syrup can be omitted but helps reduce crystallization
  • ½ cup whipping or heavy cream
  • 1 tablespoon vanilla extract optional (or substitute with bourbon, rum, Grand Marnier, or a favorite liqueur)
  • ½ to 1 teaspoon salt optional and to taste (for a true ‘salted caramel’ sauce, I use 1 teaspoon)

Instructions

    Cup of Yum
  1. In a medium to large saucepan (use a pan much larger than you think you’ll need because the sauce will bubble very vigorously at the end), add the sugar, water, corn syrup and bring to a boil over high heat, whisking until sugar has dissolved.
  2. Allow the mixture to boil for 5 to 12 minutes, or as necessary, for it to turn caramel-colored, at which point it will likely be smoking slightly. The final stage where the mixture turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don’t let it burn. Super stinky and you’ll have to start over. Throughout the boiling time, you can swirl the pan gently every minute or two if necessary, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce.
  3. As soon as the sauce has turned caramel-colored, reduce the heat to low.
  4. Very carefully and slowly, add the cream. Stand back because mixture will bubble up considerably.
  5. Optionally, and very carefully, add the vanilla and salt, to taste. Stand back because mixture will bubble up again.
  6. Whisk until sauce is smooth and combined, and let it boil another 1 minute, which helps thicken it up.
  7. Transfer sauce to glass jar or heat-safe container (easiest to pour into a 2-cup measuring cup and then easily pour into glass jar). Allow sauce to cool uncovered to room temperature; sauce thickens considerably as it cools.
  8. Sauce will keep airtight at room temp for at least 1 month, although will likely last much longer; use common sense if giving as gifts with storage considerations.

Notes

  • Before starting in on this recipe, tie up your hair, put your phone down, and get small children out of the kitchen. Have all the ingredients in place, including hot mitts and a glass jar or heat-safe container nearby. You’re working with boiling sugar and your full attention on the recipe is necessary.

Nutrition Information

Serving 1 Calories 62kcal (3%) Carbohydrates 11g (4%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Cholesterol 7mg (2%) Sodium 108mg (5%) Sugar 11g (22%)

Nutrition Facts

Serving: 11/4 cups

Amount Per Serving

Calories 62

% Daily Value*

Serving 1
Calories 62kcal 3%
Carbohydrates 11g 4%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Cholesterol 7mg 2%
Sodium 108mg 5%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.