Looking for a delicious and easy way to make salted caramel at home? Look no further! This recipe only requires 4 ingredients and can be made in minutes. The rich, smooth caramel is perfectly balanced with a hint of salt, making it the perfect topping for ice cream, cheesecake, apples, or anything else you can think of.
Best of all, this recipe is made with only natural ingredients, no artificial flavors or colors. It's also a big hit with my family - we love it! We use light brown sugar to give it a warm, rich flavor that's just delicious. But if you prefer the classic salted caramel made with granulated sugar, we've got both versions covered!
How to Make Salted Caramel Sauce Two Ways
Note: The full instructions are provided in the recipe card below.
Granulated Sugar Caramel Sauce:
Place the heavy cream in a saucepan and bring it to a boil over medium heat. Keep warm over very low heat. Prepare an ice water bath; set aside. In a medium heavy-bottomed saucepan over medium heat, combine sugar, light corn syrup, and water. Cook slowly, stirring constantly, until all the sugar has dissolved.
Stop stirring and continue to cook until golden caramel. Remove from heat and shock the saucepan in the ice bath to stop cooking. Remove from the ice bath and stir in the butter, salt, and vanilla. Carefully stir in the hot cream, mixing until fully blended. Let cool. The sauce is ready to be used or served or may be covered and stored in the refrigerator for later use. Note: The caramel sauce will thicken as it cools.
Brown Sugar Caramel Sauce:
In a medium saucepan, combine the brown sugar, butter, cream, light corn syrup, and salt. Bring the mixture to a simmer over medium heat. Continue simmering, stirring occasionally until the sauce thickens slightly, 2 to 4 minutes. Remove the saucepan from the heat and stir in the vanilla extract. Note: Let the sauce cool slightly before using, or store it in the fridge for later use.
Camila's Tips:
Use a heavy-bottomed saucepan to prevent the caramel from burning.
Don't stir the caramel too much while it's cooking, or it will become grainy.
Be careful when adding the heavy cream, as it will cause the mixture to bubble up.
If the caramel becomes too thick, you can thin it out by adding a little bit of hot cream.
Store the caramel sauce in an airtight container in the refrigerator for up to 2 weeks.
Looking for a delicious and easy way to make salted caramel at home? Look no further! This recipe only requires 4 ingredients and can be made in minutes. The rich, smooth caramel is perfectly balanced with a hint of salt, making it the perfect topping for ice cream, cheesecake, apples, or anything else you can think of.
½ to 1teaspoonkosher salt, Fleur de Sel Salt , or sea salt, depending on the level of saltiness you desire
Instructions
Granulated Sugar Caramel Sauce:
Place the heavy cream in a saucepan and bring it to a boil over medium heat. Keep warm over very low heat. Prepare an ice water bath; set aside. In a medium heavy-bottomed saucepan over medium heat, combine sugar, light corn syrup, and water. Cook slowly, stirring constantly, until all the sugar has dissolved.
Stop stirring and continue to cook until golden caramel. Remove from heat and shock the saucepan in the ice bath to stop cooking. Remove from the ice bath and stir in the butter, salt, and vanilla. Carefully stir in the hot cream, mixing until fully blended. Let cool. The sauce is ready to be used or served or may be covered and stored in the refrigerator for later use. Note: The caramel sauce will thicken as it cools.
Brown Sugar Caramel Sauce:
In a medium saucepan, combine the brown sugar, butter, cream, light corn syrup, and salt. Bring the mixture to a simmer over medium heat. Continue simmering, stirring occasionally until the sauce thickens slightly, 2 to 4 minutes. Remove the saucepan from the heat and stir in the vanilla extract. Note: Let the sauce cool slightly before using, or store it in the fridge for later use.
Notes
How to Store & Reheat
To store: Salted caramel sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
To reheat: Place it in a microwave-safe bowl and microwave on low heat in 15-second intervals, stirring in between, until warm and smooth. Alternatively, reheat it in a saucepan over low heat, stirring until warm. Remember to be careful not to overheat or burn the sauce, which may affect its texture and taste.
How Make-Ahead Salted caramel sauce can be made a day ahead and stored in an airtight container in the refrigerator for up to 2 weeks. To reheat the sauce, microwave it for 30 seconds to 1 minute or until it reaches the desired consistency.How to FreezeFreezing salted caramel sauce is not recommended, as it can result in changes in texture and consistency upon thawing.
Nutrition
Nutrition Facts
Salted Caramel Sauce
Amount per Serving
Calories
55
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.001
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.5
g
Cholesterol
6
mg
2
%
Sodium
29
mg
1
%
Potassium
17
mg
0
%
Carbohydrates
10
g
3
%
Sugar
9
g
10
%
Protein
0.2
g
0
%
Vitamin A
73
IU
1
%
Vitamin C
0.03
mg
0
%
Calcium
11
mg
1
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
