Salted caramel is one of those sauces that can go on so, so many baked goods. Even when I’m writing recipes, I have to keep myself in check, otherwise there would probably be salted caramel on everything. This salted caramel sauce recipe should be kept on standby in your kitchen. It is quick and easy to make, doesn’t require a candy thermometer and tastes so much better than store bought. It’s rich, buttery and deep in flavor, making a perfect caramel topping for your favorite dessert.
Salted caramel sauce has endless uses. This sauce, while still warm, is a thinner consistency perfect for drizzling over ice cream or yogurt, cakes and pies. The sauce, when cooled is thicker in consistency, and is perfect for a cake filling, swirling into brownies, dipping apple slices and for using in frostings.
How to make salted caramel sauce
Prep the ingredients for the salted caramel before you begin because once you get started, it all comes together quickly. Butter and a small amount of water are cooked together. I recommend using a light colored saucepan so that you can see the color indictions that the caramel is done cooking. The water is added to help the sugar melt more evenly. The sugar mixture boils until it is mid-amber in color. Too light and the flavor will be bland, not having been fully caramelized. Too dark and it tastes burnt.
Once the caramel is mid-amber color, remove from the heat. Carefully add the butter. The mixture will steam and bubble so be very careful when doing this. When the butter is fully whisked in and melted, whisk in the cream, salt and vanilla. If the caramel seizes after the cream is added, put the saucepan back over low heat and whisk until melted. Remove from the heat. Pour into a jar or storage container. The caramel will thicken as it cools. Reheat in the microwave or on the stove to thin the consistency. Salted caramel sauce can be kept for up to a month in the refrigerator.
For amazing recipes using salted caramel, check out these posts:
Salted Caramel Sauce
- 1 cup (200g) granulated sugar
- 1/4 cup (59ml) water
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup (120ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt or flaky salt
- In a medium sized saucepan, combine the sugar and the water. Stir just until combined.
- Place the saucepan over medium heat. Let the sugar mixture cook, without stirring, until the sugar mixture turns a mid amber color. Take the mixture off the heat to stop the cooking process.
- Add the butter to the saucepan and whisk to combine. Be very careful as the mixture is incredibly hot and will bubble up and steam when the butter is added.
- Whisk in the heavy cream, followed by the vanilla and the salt. Whisk until smooth.
- Let the caramel cool in the pan for 10 minutes before transferring to a storage container to cool completely.