Homemade salted caramel sauce uses just a handful of ingredients and isn’t complicated to make. Its sweet and salty flavor makes this thick and pourable sauce the perfect addition to all types of desserts.
Prep Time 10minutes
Cook Time 14minutes
Total Time 24minutes
Servings 16(1 1/2 tbsp each)
1cupheavy whipping cream
4tbspunsalted butter,cut into small pieces
1/2 - 3/4tspkosher saltmore or less to taste
Add sugar and water to a medium-large sauce pan and gently stir together, taking care not to splash the mixture up onto the sides of the saucepan. Set saucepan over medium to medium-high heat and let cook for 12-15 minutes without stirring. Keep a close eye as you'll want to remove the saucepan from the heat when the mixture is deep amber in color -- this happens quickly at the end of the cooking process.
While the sugar mixture is cooking, heat the cream in the microwave or another saucepan until it's warmed. Set aside.
Once the sugar mixture is deep amber in color, immediately remove it from the heat and very slowly pour in the warmed cream and whisk. The mixture will bubble up A LOT so please be careful to avoid coming into contact with the caramel.
Once the cream is fully whisked into the caramel, add the butter, vanilla extract, and salt and whisk until smooth. Put the saucepan back on the stovetop over low heat and whisk for 1-2 minutes as it thickens, then remove from heat again.
Let salted caramel sauce cool to room temperature, then store in the refrigerator. It'll thicken as it cools and is chilled, so you may wish to warm it before serving.
Take a look at the bulleted recipe notes above for some important tips. TL;DR - 1) Use a saucepan with lots of extra room, 2) NO stirring, 3) Cream room temperature or warmer.