Salsa de Caramelo (Caramel Sauce) is a rich, sweet sauce made by caramelizing sugar and combining it with cream and sometimes butter, commonly used as a dessert topping.
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This Salsa de Caramelo recipe is an easy homemade caramel sauce made on the stovetop with simple steps for a smooth, creamy result every time-without corn syrup. I've tested it many times at home, and it's a family favorite.
It's perfect for cakes, ice cream, fresh fruit, and any dessert that needs a rich caramel topping. You can also drizzle it into drinks like my Caramel Frappuccino recipe, or try my Caramelo Salado recipe if you prefer a sweet and salty version.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Sugar: Melts and caramelizes to form the base flavor.
- Water: Helps dissolve sugar for even cooking.
- Heavy cream: Stops the cooking and creates a smooth sauce.
- Vanilla extract: Adds depth and rounds out flavor.
- Kosher salt: Balances sweetness and enhances caramel flavor.
How to Make Salsa de Caramelo
Note: Full instructions are provided in the recipe card below.
- In a 2-cup liquid measuring cup, combine the heavy cream and vanilla extract. Set aside.
- In a heavy-bottom saucepan, combine the water and sugar over medium-high heat. Stir briefly to combine. Bring the mixture to a boil and cook, without stirring, until it is straw-colored, 6 to 8 minutes.
- Reduce the heat to low and continue to cook, swirling the saucepan occasionally, until the mixture turns amber-colored and registers between 360°F and 370°F, 2 to 5 minutes longer.
- Remove from the heat and quickly but carefully stir in the cream and vanilla mixture, along with the salt (the mixture will bubble and steam). Continue stirring until the sauce is smooth. Let cool before using; the caramel will thicken as it cools.
Hint: Use a heavy-bottom saucepan and lower the heat once the sugar melts. This gives you more control and helps prevent burning, so you can reach a smooth, evenly cooked caramel every time.
Storage, Make Ahead, & Freezing
Storage: Caramel sauce can be refrigerated in an airtight container for up to 2 weeks. Reheat in the microwave in short intervals, stirring until warm and smooth.
Freezing: Not recommended, as the texture can change after thawing.
Camila's Tips & Variations
- Sugar crystallized: Do not stir after the mixture starts boiling; swirl the pan gently instead.
- Caramel burned: Lower the heat once the sugar melts and remove it as soon as it turns amber.
- Sauce too thick: Add a small splash of warm cream and stir until smooth.
- Sauce too thin: Let it simmer briefly after adding cream to reduce and thicken.
- Grainy texture: Stir well after adding the cream to fully dissolve any hardened sugar.
- Caramel hardened after adding cream: Return the saucepan to low heat and simmer, stirring constantly, until the caramel dissolves into a smooth sauce, about 2 minutes.
Frequently Asked Questions
Why did my caramel burn?
The heat was too high, or it was cooked too long; remove it once it turns amber.
Why is my caramel grainy?
Sugar crystallized; avoid stirring after boiling and swirl the pan instead.
How do I fix caramel that seized?
Keep stirring over low heat until it melts back into a smooth sauce.
Pair with
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Recipe
Salsa de Caramelo
Equipment
- Heavy-bottom saucepan
- Thermometer (optional)
Ingredients
- 1 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 6 tablespoon water
- ¼ teaspoon kosher salt
Instructions
- In a 2-cup liquid measuring cup, combine the heavy cream and vanilla extract. Set aside.
- In a heavy-bottom saucepan, combine the water and sugar over medium-high heat. Stir briefly to combine. Bring the mixture to a boil and cook, without stirring, until it is straw-colored, 6 to 8 minutes.
- Reduce the heat to low and continue to cook, swirling the saucepan occasionally, until the mixture turns amber-colored and registers between 360°F and 370°F, 2 to 5 minutes longer.
- Remove from the heat and quickly but carefully stir in the cream and vanilla mixture, along with the salt (the mixture will bubble and steam). Continue stirring until the sauce is smooth. Let cool before using; the caramel will thicken as it cools.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
