Salted Caramel Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
16 servings
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Calories
200 kcal
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Course
Dessert, Condiments
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Cuisine
American
Salted Caramel Sauce
Description
The Salted Caramel Sauce recipe begins by dissolving sugar with water and optional corn syrup, cooking the mixture without stirring to form a smooth syrup. The sugar cooks until it turns a light golden amber color, which provides a subtle toasty flavor foundation. Warm heavy cream is then slowly added to the caramelized sugar, creating a creamy smooth sauce that thickens as it combines. Butter adds richness and a glossy finish, while sea salt and vanilla extract enhance the flavor profile with a balance of sweet and savory notes.
The sauce is velvety and pourable, suitable for drizzling over desserts such as ice cream, cakes, and breads. It offers a sweet complexity with hints of toasted sugar and a distinct salty contrast that enhances desserts without overwhelming them. Cooking to the right caramel temperature ensures a non-bitter flavor, and the use of warm cream prevents clumping during mixing.
Caramel sauce can be stored in heat-proof glass jars refrigerated for up to one week or frozen for longer preservation. If the caramel hardens, gently warming the jar in warm water softens it for reuse. Variations like coffee, chocolate, cinnamon, or chili can be incorporated by adding spices or flavorings along with the salt and vanilla to customize the sauce’s taste profile. This versatile sauce adds a rich final touch to many sweet dishes.
Ingredients
- 300 g white sugar 1 ½ cups sugar (see notes for corn syrup)
- 80 mL water ⅓ cup
- 50 mL corn syrup about 3 tbsp, optional but recommended for beginners
- 240 mL heavy whipping cream 35% fat (1 cup), warm
- 172 g butter 1 ½ sticks / 12 tbsp, unsalted
- ½ tsp salt more if needed, sea salt
- 10 mL vanilla extract 2 tsp
Instructions
- Measure all the ingredients and place them in separate bowls. Make sure the butter is softened. Please note, that the heavy cream should be warm when added to the sugar, so make sure it is heated prior to this so that it will be warm when the time comes. It can be heated in the microwave.
- Place the sugar, water and corn syrup (if using) in a large saucepan. Swirl to moisten all of the sugar.
- Cook the sugar over medium-high heat until the water comes to a boil and the sugar dissolves. Remember to swirl the pot to evenly dissolve the sugar. Do not stir, as that will cause the sugar to re-seize.
- Place the lid on the saucepan and let the sugar syrup cook with the lid closed for about 2 minutes. This is to allow any sugar crystals stuck on the side of the pan to be washed down back into the syrup and dissolve to prevent recrystallization.
- Remove the lid and continue to cook the sugar until it starts to turn light yellow in color. Swirl the pot occasionally to make sure the sugar cooks and colors evenly.
- If the whipped cream is not warm, heat the heavy whipping cream in the microwave until warm now (very quickly), as mentioned above in step 1.
- When the sugar starts to color, it will continue to deepen in color very quickly. So do not leave the sugar unattended at this stage. Swirl the pot frequently to make sure the sugar cooks and colors evenly without any burn spots.
- As soon as the sugar caramelizes to a really dark amber color, remove the pot from the heat and add the warm cream. Stand back as you pour the cream slowly (do not dump it all in at once!) because the hot caramel sauce will bubble up a lot.
- Whisk the cream in, and follow with the softened, unsalted butter and salt.
- Return the pot to the stove (medium heat) and continue to whisk, in order to dissolve the butter and mix it smoothly into the caramel. Bring the sauce back to a boil while whisking.
- Let the sauce gently boil for about 1 - 2 minutes while whisking.
- Remove from the heat. Add vanilla and stir to mix in. To taste the caramel, place a small amount of caramel on a saucer / small bowl and let it cool down for a few seconds. Taste and add more salt if needed. Stir to dissolve.
- When the sauce has cooled slightly, transfer to glass jars.
- Allow the caramel to cool to a slightly warm temperature. Serve while still warm.
Notes
- Store caramel sauce in heat-proof glass jars in the refrigerator for up to one week or freeze for longer storage.
- To soften hardened caramel, warm the sealed jar in warm water before use.
- Additions such as instant coffee granules, chocolate chips with cream, cinnamon, pumpkin pie spice, or cayenne pepper can be mixed in with the salt and vanilla to create flavored variations.
- For a burnt caramel variation, cook the sugar to slightly above 375°F before proceeding with the recipe to develop a bittersweet flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 2tbsp | |
| Calories | 200kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 43mg | 14% |
| Sodium | 80mg | 3% |
| Potassium | 14mg | 0% |
| Sugar | 19g | 38% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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