Salted Caramel Sauce

Name: Salted Caramel Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 16 serving
Ingredients: 1 cup granulated sugar; 1 tablespoon light corn syrup; ¼ cup water; ½ cup heavy cream; 2 tablespoons unsalted butter; 1 teaspoon fine grain sea salt; 1 teaspoon pure vanilla extract

User Reviews

4.4

324 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
16

Salted Caramel Sauce

Iris Warren

Report

A simple recipe for homemade salted caramel sauce that is the perfect topping for just about anything, from apples and ice cream to brownies and cheesecake.

Share:

I Made This!

243 people made this

Print

65 people printed this

Save this

194 people saved this

Ingredients

Servings

1 cup granulated sugar
1 tablespoon light corn syrup
¼ cup water
½ cup heavy cream heated until warm
2 tablespoons unsalted butter softened
1 teaspoon fine grain sea salt or more to taste
1 teaspoon pure vanilla extract

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

In a heavy saucepan (at least 5 cup capacity), stir together the sugar, corn syrup, and water until the sugar is completely moistened. If you are using a candy thermometer, place it into the pot taking care that it is tip in immersed into the sugar mixture.
Heat, stirring constantly, until the sugar dissolves and the sugar syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (like the color of Bass Ale) (see notes below). This will occur right around 350 degrees. Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.
Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.

Notes

Keep at room temperature for up to 3 days; refrigerated, about 3 weeks. To reheat, simply place in a microwave safe container and heat for about 45-60 seconds. Stir well.
I have 3 thermometers and they all register different temperatures. In my opinion, it's best to rely on the color of the caramel as opposed to the temperature. You want to look for a dark dark amber color. However, dark amber goes to burnt in a matter of seconds. If using a thermometer, start paying close attention at about 340 degrees. Once the color deepens, pull the mixture from the heat.
Yields just over 1 cup