Salted Caramel Sauce

A simple recipe for homemade salted caramel sauce that is the perfect topping for just about anything.


Yesterday I was watching The Biggest Loser on the DVR while making mini cheesecakes – the irony, right? Come on, they were mini!

When I was ready to top them, I realized that I was out of salted caramel sauce. I made a batch about 2 weeks ago, but had forgotten that we had used it up last week.

I was feeling a tad bit lazy and totally engrossed in watching the last chance workout – again with the irony. Needless to say, I wasn’t quite up to the task of making a new batch of salted caramel sauce.

However, changing out of my yoga pants and slippers and heading to the market seemed like so much more of a hassle considering it was 10pm. I can’t be the only one.

I ended up pausing the DVR and heading into the kitchen to whip up a fresh batch of salted caramel sauce. It’s definitely more delicious than the store bought version, and who wants to shell out $7 for a small jar at the market?

Not this girl, especially when I can make it at home with ingredients that I always have on hand. And customize it to make it just right for us.


If you’ve never made homemade salted caramel sauce at home, it can definitely seem a bit overwhelming, but it’s honestly not too hard – I promise.

One key tip is to rely on the color of the sugar before adding in the cream.

You can definitely use a candy thermometer if you have a reliable one. I have 3 and each of them varies by 3-5 degrees which can be quite a difference when you’re making homemade caramel sauce or candy.

In my opinion, it’s best to look for that deep amber color, but be forewarned – that gorgeous deep amber color can transition to a burnt mess in a matter of seconds. Just be sure to be free from distractions and keep your eye on the pan and you’ll be good to go!

I’m pretty confident that if you follow the directions below, you’ll be a salted caramel sauce making pro in no time!

Salted Caramel Sauce is pretty darn delicious drizzled over just about any dessert. From ice cream and cakes to a dipping sauce for apples, pretzels and brownie bites – it’s addictive!

You can keep it in the fridge for a week or so, if it lasts that long! Once I made it, we were dipping apples and pretzel sticks every chance we got. Dangerous situation, let me tell you.

If you’re feeling fancy, you can also add a few spices – cinnamon, or apple pie spice would be awesome, or even pumpkin pie spice if you’re making it in fall. Do a trio of customized sauces and gift them to your favorite hostess!

It’s just so easy to make, I bet you’ll find yourself in the kitchen at 10pm, whipping it up. Biggest Loser or not!

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Salted Caramel Sauce

Yield: 1 cup

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • 1 cup granulated sugar
  • 1 tablespoon light corn syrup
  • 1/4 cup water
  • 1/2 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


  1. 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.
  2. 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.
  3. 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.
  4. Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.


  • 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.

158 Responses to “Salted Caramel Sauce”

  1. Katrina @ Warm Vanilla Sugar — September 28, 2014 at 3:12 pm

    Pure, salty deliciousness. Salted caramel sauce is good on everything! Especially when it’s homemade.


    • Jamie — September 28, 2014 at 8:05 pm

      Thanks for visiting, Katrina!

  2. Liz @ Floating Kitchen — September 28, 2014 at 4:57 pm

    Oh yes, homemade is definitely the best. And I can totally relate to this post. I was watching Miss America a couple weeks back while shoving Oreos in my face and then I was all like “hmmm….this might not be the best idea ever”. HA! Oh well. I was having way more fun than those girls on parade in their bathing suits!


    • Jamie — September 28, 2014 at 8:04 pm

      Ha! I am glad I am not alone, Liz! Thanks so much for stopping by!

  3. Kristen — September 28, 2014 at 9:53 pm

    We constantly eat crap while watching TBL…then feel awful for it!


    • Jamie — September 28, 2014 at 10:27 pm

      Us too, it’s not even right!! Thanks so much for stopping by, Kristen!

  4. Cindy — September 28, 2014 at 11:08 pm

    What is a heavy cream?


    • Jamie — September 30, 2014 at 1:53 pm

      Heavy cream can also be labeled heavy whipping cream, I hope this is helpful.


  5. Naomi — September 29, 2014 at 1:02 am

    This looks so delicious! Have you ever made it without the corn syrup?


    • Jamie — September 29, 2014 at 10:13 am

      You can leave out the corn syrup if you want, its purpose is to prevent the sugar from crystalizing. I hope this helps.

  6. Agata — September 29, 2014 at 5:41 am

    I’m just about to try making salted caramel sauce for the first time. I’m a bit afraid I must say, but with all these very useful tips you gave it shouldn’t be that bad :) I have just two short question before I start:

    1. Can vanilla exctract be replaced with vanilla sugar? If yes, how much should be added?

    2. Is corn syrup necessary? If not, can I just leave it out or should I substitute it with something else (honey, maple syrup)?


    • Jamie — September 29, 2014 at 10:01 am

      Yes, you can sub in vanilla sugar for the regular sugar. And you can leave out the corn syrup if you want, its purpose is to prevent the sugar from crystalizing. Honey or maple syrup will not perform in the same manner. Thanks for stopping by!

  7. Josie Fertig — September 29, 2014 at 11:00 am

    I’m thinking this might make a nice teacher gift around the holidays. Do you think you could can this or would sticking it in a water bath do something weird to it?


    • Jamie — September 30, 2014 at 7:29 pm

      If I am being honest, I am scared of canning, so I can nothing. Due to be a canning pansy, I have no idea if this is cannable, hopefully someone else can chime in and assist. Thanks for stopping by!

    • Kelli Mahan — November 20, 2014 at 5:56 pm

      Home canning anything with milk or cream is a bad idea. The risk of botulism is very high; even with a pressure canner, you really can’t eliminate it, much less by using a water bath canner. This is the type of recipe best made in small enough batches that you can use it up within 2-3 weeks.

      Of course, this stuff NEVER lasts 2 weeks at MY house! :)

    • Jamie — November 21, 2014 at 10:19 am

      Thanks for the tips. I appreciate you stopping by!


    • Michelle — December 5, 2014 at 4:31 pm

      I know this is an old comment, but, the internet is forever. ;o)

      This is not something you’ll be able to can at home. Here’s a great website to get you started on the basics of safely canning at home:

  8. Barbara | Creative Culinary — September 29, 2014 at 11:54 am

    Pretty much the same thing happened to me last week and then once it was made I wonder why I ever think it’s such a big deal. I’ve been adding some bourbon…but then I add bourbon to anything I can so no big surprise! :)


    • Jamie — September 29, 2014 at 3:44 pm

      Bourbon sounds like the perfect addition. Thanks for stopping by Barb!


  9. Anna — September 29, 2014 at 3:52 pm

    how would I make or store or package this as a gift? I know a few friends who would enjoy this for the holidays! I’ve been enjoying your recipes! Thanks.


    • Jamie — September 30, 2014 at 7:30 pm

      You can make it per the recipe and put it into clean jars. Just be sure to tell them to refrigerate it for up to 3 weeks. I promise, it won’t last that long. Thanks for stopping by!

  10. Jackie — September 29, 2014 at 6:01 pm

    I wanted to know, could you use this sauce to make caramel apples? Thank you in advance for your time.


    • Jamie — September 30, 2014 at 1:52 pm

      Hi Jackie,
      I think it would work as a dip for apples but not well for caramel apples.


    • Jackie — October 1, 2014 at 12:15 am

      Thank you very much for getting back to me Jamie. I appreciate it. =)

    • Jamie — October 1, 2014 at 9:31 pm

      You are welcome!


    • Jamie — October 1, 2014 at 9:31 pm

      You are very welcome!

  11. Lizzy Early — September 30, 2014 at 1:12 pm

    Mmm… I want to pour this over an apple bundt cake!


    • Jamie — September 30, 2014 at 1:45 pm

      That sounds like a great idea Lizzy! Thanks for visiting.


  12. Yankee Kitchen Ninja (Julianne) — September 30, 2014 at 1:13 pm

    Oh boy, this sauce looks awwwwwesome! And I love the frozen motion you captured in your photo, too.


    • Jamie — September 30, 2014 at 1:44 pm

      Thanks for stopping by Julianne!


  13. Nancy — September 30, 2014 at 1:55 pm

    This sounds wonderful! Just put 2 loaves of your pumpkin bread in the oven! Can hardly wait for them to be done. Then came across this yumminess! Just have a quick question … I don’t have the fine grain sea salt on hand. I have regular salt and kosher salt. Which would you recommend, if either?


    • Jamie — September 30, 2014 at 7:26 pm

      I would recommend using the table salt, but lessen the amount then adjust to taste. I hope this helps! Thanks for visiting.

  14. Becca from It's Yummi! — September 30, 2014 at 2:10 pm

    This salted caramel needs to be drizzled on everything in sight!


    • Jamie — September 30, 2014 at 7:25 pm

      I completely agree, Becca! Thanks so much for visiting.

  15. Susan — September 30, 2014 at 4:41 pm

    Yeah, I don’t need to put the caramel on anything, I’ll just have it as is! There have been many burnt tongues thanks to my caramel impatience.


    • Jamie — September 30, 2014 at 7:21 pm

      YES! That’s speaking my language, Susan. Straight from spoon to mouth! Thanks so much for stopping by!

  16. Why is it the only way to watch The Biggest Loser is with food. So wrong! But this is so good, I want spoonfuls of it!


    • Jamie — September 30, 2014 at 7:21 pm

      I totally agree, Erin! Thanks for stopping by!

  17. Christiane — September 30, 2014 at 8:44 pm

    All the other recipes look divine, but in all honesty, all I need is that jar and the spoon next to it and I’ll be good to go. :)


    • Jamie — September 30, 2014 at 10:17 pm

      Thanks so much for stopping by! :)

  18. Jocelyn @BruCrew Life — October 1, 2014 at 2:08 pm

    Salted Caramel gets me every.single.time!!!! I want to just drink that entire jar of caramel…and then go join the BL in trying to work it off! So worth it though :-)


    • Jamie — October 1, 2014 at 9:23 pm

      Thanks for stopping by Jocelyn!


  19. Megan — October 3, 2014 at 11:26 pm

    Made this tonight and it was sooooo good! I used a candy thermometer which helped a lot since I’d failed before without one. It was easy and came out perfect. I will only use homemade Carmel from now on.


    • Jamie — October 4, 2014 at 9:04 am

      I’m so glad the recipe worked for you. Thanks for stopping by.


  20. Patricia — October 9, 2014 at 12:30 pm

    I’m watching carbs….. wonder if I could make this with xylitol


    • Jamie — October 10, 2014 at 10:20 am

      I haven’t tried it, but let me know how it turns out if you do.


  21. katie — October 14, 2014 at 5:44 pm

    Awww I so need a reliable caramel recipe but I am so scared after countless burnt pans. I promise to try this though, it looks so scrummy! Especially with christmas just round the corner! Thank you


    • Jamie — October 14, 2014 at 7:05 pm

      I hope you get the chance to try it! Thanks for stopping by.


  22. Rhiannon — October 14, 2014 at 10:16 pm

    Ooo! This looks delicious! Any tips for high altitude cooking of your salted caramel sauce? I live at over 6,000′ elevation. TIA!


    • Jamie — November 19, 2014 at 7:07 pm

      I’m sorry, I know absolutely nothing about high-altitude cooking, so I am of zero help. Sorry.

  23. mseve — October 17, 2014 at 1:57 pm

    Can I use this for a ‘Carmel cake icing??


    • Jamie — October 17, 2014 at 7:39 pm

      Salted Caramel Sauce is not the same as icing. You could pour it over the cake slices when serving. I hope this helps!


  24. Anne — October 26, 2014 at 8:07 pm

    This looks amazing. Will definitely try it. Would it be possible for you to tell me where you purchase your jars please? I make my own preserves and have been looking for exactly these jars. My email address is If you could drop me an email I would greatly appreciate it. Thank you.


    • Jamie — November 8, 2014 at 10:00 pm

      The are Ball Canning Jars (8-ounce, wide mouth, 1/2 pint). I found them at Target last summer. You can find them on Amazon as well. I hope this helps.

  25. Maureen Schuster — November 2, 2014 at 6:22 pm

    The recipe doe not state when to add the vanilla extract?


    • Jamie — November 4, 2014 at 3:39 pm

      Add in the vanilla after the sauce has cooled for 3 minutes. Thanks for stopping by.


  26. Buddy — November 8, 2014 at 5:03 pm

    I feel there is an error in thermometer temp… I saw color change at 240 and after 250 it browned… Scorched at 300 black at 340… What did i do wrong?


    • Jamie — November 8, 2014 at 9:44 pm

      Thanks for stopping by. I’m sorry to hear you had a difficult time with this recipe. I personally like to judge more upon the color than a thermometer because they tend to vary so much. However, a 100 degree variance seems very off. I used an instant read (brand new) thermometer for this recipe. Sorry I am not more of a help, but I’d definitely recommend looking for that deep amber color rather than a temperature.

    • Buddy — November 9, 2014 at 7:03 am

      Thanks. I will next time.

  27. Anna — November 26, 2014 at 3:36 pm

    SUCCESS! Not grainy, dark amber, perfectly DELICIOUS caramel sauce! This one is definitely a keeper. I don’t have a candy thermometer — just used the beer reference (you happen to be speaking another one of my love languages there) and it worked perfectly. Thanks!!


    • Jamie — November 28, 2014 at 9:33 am

      I’m so glad the recipe was a success for you. Thanks for stopping by.


  28. Cyn — December 6, 2014 at 8:31 am


    I made this for Thanksgiving. I had a trifle recipe and I forgot to buy the caramel sauce and was NOT going out to the store again! So, I googled and liked the sound of your recipe and I was so right to choose it! It was awesome. I doubled the recipe and it worked great – I did everything exactly as written here – except I did not double the salt for some reason I cannot recall right now. It was taking so long to brown that I turned up the heat on the burner a bit. Anyway – it is superb. I filled 3 jars – one jar went on the trifle, I took one over to my neighbor’s that morning while it was still warm and I took one to my mom. My mom thinks it is the greatest thing ever and she is a person who when she wants dessert she wants chocolate! She told me yesterday that she is eating a spoonful of it when she wants a sweet and it is like having a most delicious caramel. I just thought you might like to know what a great hit it was here in Savannah on Thanksgiving at our house! Thank you! And I love the pictures!


    • Jamie — December 6, 2014 at 7:22 pm

      YAY! That is so awesome to hear. It’s seriously delicious and totally addictive! Thanks so much for stopping and leaving your feedback. Have an amazing holiday season.

    • Cyn — December 17, 2014 at 9:42 pm


      Since Thanksgiving I have made it 2 times more – all worked great. The last time just now – the sugar concoction got a little testy and started to foam a bit – but it all worked out in the end. I think I may have stirred too much and/or turned the heat up a bit too much. Apparently, I am embarking on a career making your sauce – do you have any variations? Can’t imagine what that would be – might try a different extract? I am still doubling it every time and it still does not make enough! Maybe something that would add some heat to it? Don’t know – but I wanted to let you know that I am SO enjoying making this and that everyone I bestow it upon is amazed at the goodness of it and that I have no plans to stop!

    • Jamie — December 17, 2014 at 9:54 pm

      Thanks so much, Cyn! I have not tried doubling the recipe, but as much as I make this sauce – I totally should. I’ve added a little bourbon in and it divine – if you like that kind of thing! I’ve also thought about a little cayenne for a spicy kick. Thanks so much for stopping by and reporting back!

    • Cyn — January 7, 2015 at 8:33 pm

      Hello Again! :)

      2 tablespoons of Grand Marnier in place of vanilla is divine – in fact next time I might add more. Smoky chipotle hot sauce – probably will not do again. I had a strange occurrence in that one batch ( regular recipe) came out much lighter in color and runnier. I decided it was that I was doing too much multi-tasking trying to make sauce and photo-document the process and post to Facebook! I took the 3 flavors (salted, smoky & GrandM) to the staff breakfast on 1/5/15 (along with a bread pudding over which to drizzle it) and was an overall hit. The person who took home the leftovers in the jars was very pleased with all the flavors. I just bought 4 oz Ball jars so now when I double your recipe, I can share with 6 people! I want to work on another “hot” flavored one because I really like sweet&hot together – and was also thinking about trying Kahlua and will probably try your bourbon idea. The only reason I tried Grand Marnier was because reading your bourbon suggestion I went to my “liquor cabinet” and that is what was there. To people who ask about the recipe I tell them the URL of your blog/website here – “mybakingaddiction” is easy for me to remember! So – there it is – my latest update. I was considering branching out into brittles.

    • Jamie — January 11, 2015 at 10:17 am

      Thanks for stopping by with your tips and variations.


    • Cyn — June 22, 2015 at 10:49 am

      Hi –

      Getting ready to make some – it has been too long and I don’t want to forget how.
      My mom eats a spoonful when she wants a sweet. So far, the original is by far the best and most popular.


  29. Connie kunkle — January 15, 2015 at 11:37 pm

    At the beginning of your salted caramel sauce story you said you were making mini cheesecakes. Can I have that recipe


  30. Katie — January 25, 2015 at 8:06 pm

    Made this and it was SO GOOD even on my first try making caramel of any kind! I did notice mine was a little grainy, probably because I was using organic sugar that was a bit more coarse than average cane sugar, but it made me wonder can powdered sugar be used for this recipe? (Obviously measuring my weight and not volume.) Thanks!


    • Jamie — January 27, 2015 at 10:37 am

      I don’t think powdered sugar would work for this recipe. I think you will have better results with granulated sugar. I hope this helps.


  31. shelby — February 1, 2015 at 1:49 pm

    hey Jamie! so I attempted this recipe last night, I used thick cream, it came out like apple sauce consistency I’ve been wracking the net trying to figure out where I went wrong, did I make a mistake with thick cream? should I have used whipping cream instead? thanks so much for reading this , It tasted great but I couldn’t get it smooth any tips?


    • Jamie — February 3, 2015 at 2:31 pm

      Hello! I honesty have never heard of “thick cream” I always use heavy cream and it turns out perfectly.

  32. shelby — February 2, 2015 at 12:29 am

    I just remade the sauce tonight with the RIGHT cream and BAM! amazing! thank you so much this is my first and only recipe for salted caramel I am so grateful! I love your recipes thanks again!


    • Jamie — February 3, 2015 at 2:33 pm

      YAY! I am so happy to hear it worked out for you with the correct cream. :)

  33. Audrey — April 12, 2015 at 7:30 pm

    Can i use milk rather than heavy cream ?


    • Jamie — April 15, 2015 at 9:49 am

      I haven’t tested this with milk but I think you will have better results with your caramel if you use the heavy cream. I hope this helps.


  34. Stacy — April 14, 2015 at 6:18 pm

    This looks awesome. my son actually found the recipe and made it during Christmas. It came out great, but unfortunately I did not watch him and he’s away at college now. Anywho, I am going to give it a shot.
    My question is, if I spread it on a sheet of wax paper, will the sauce harden? I want to stick a piece in the top of a cupcake as garnish after I drizzle the top of the icing.


    • Jamie — April 15, 2015 at 10:08 am

      I’m glad that you enjoyed the recipe. This is more of a sauce than a caramel candy and I don’t think it will set up like caramel candy for a garnish but you could drizzle it over before serving. I hope this helps.


  35. diana — September 12, 2015 at 6:07 pm

    mine turned out very grainie :( what did I do wrong?


  36. Heather — September 18, 2015 at 5:43 pm

    I think I’ve missed a step. The second step says this:
    “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.”

    it says to heat until sugar dissolves and sugar syrup is bubbling, then allow to boil until a deep amber colour, then remove from heat and slowly pour the hot cream into the caramel…??? 

    Where did the hot cream come from?
    I really want to make this, but want to make sure I do it properly so as not to waste any ingredients.



    • Jamie — September 20, 2015 at 6:05 pm

      Hello! The ingredient list calls for the following:

        1/2 cup heavy cream, heated until warm

      You’ll remove the pan from the heat once it has reached the dark amber color and slowly stir in the cream.

      I hope this helps.


  37. Ivelina — September 22, 2015 at 2:52 pm

    Easy and oh so beautiful!
    Your pictures are like candy :)


    • Jamie — September 23, 2015 at 11:58 am

      Thanks so much!

  38. Donna — November 30, 2015 at 6:59 am

    I made the caramel sauce to pour over apple pie for Thanksgiving. As ;you warned, the sauce can go from dark amber to burned within seconds. That’s what happened to my first batch. I began really watching the temp at around 320° as it began to darken. My thermometer must be WAY off because I turned the burner off at 340° and within seconds I could smell that it had burned. I had t discard that batch and start over. It was really difficult to get out of the pan. I was a bit intimidated by this time, so I didn’t let the next batch get as dark. Although it tasted good and everyone seemed to like it, I felt it was grainy. Any idea why that happened?


    • Jamie — January 13, 2016 at 11:46 am

      Hi, Donna! I’m sorry the caramel sauce was frustrating for you. To make it less grainy, I would say lower the temperature and keep stirring. I hope it works out next time!

  39. Tricia — February 24, 2016 at 2:01 pm

    Hi I was wondering can I use vanilla bean paste instead of extract?


    • Jamie — February 25, 2016 at 6:17 pm

      You sure can! Thanks so much for stopping by!

  40. Kara — March 14, 2016 at 9:42 am

    I made the salted caramel cheesecake yesterday to eat today and kept this caramel sauce separate at room temperature. It seemed to turn out just fine when cooked it. Today it is thick, like the consistency on caramel apples. I assume I’ll just reheat before I want to drizzle. But is this typical? The recipe doesn’t say anything about it thickening up as it cools (no longer drizzly). Thanks. 


    • Jamie — March 15, 2016 at 2:46 pm

      Hi, Kara! Try reheating to see if it thins in consistency. You can even add a bit of milk if you need to. Let me know how it goes!

  41. Alefiyahe — March 27, 2016 at 9:11 am

    Can this be mixed into a buttercream frosting to make salted caramel buttercream frosting?


    • Jamie — March 28, 2016 at 11:16 am

      Yes, Alefiyahe, I think it probably could. Let me know how it comes out!

  42. Sheila — April 27, 2016 at 3:36 pm

    I made this caramel sauce and it is sooooo good and easy!! I love it and my daughter too! I love the addition of butter. Thank you so much for this recipe!


    • Jamie — April 27, 2016 at 5:39 pm

      So happy to hear you enjoyed it, Sheila!

  43. Josipa — June 28, 2016 at 7:43 am

    i will try it tomorow!! :D Cant wait


    • Jamie — June 29, 2016 at 12:28 pm

      I hope you enjoy it, Josipa!

  44. shubhi — August 6, 2016 at 4:27 am

    Just tried this recipe and i have to admit that this is tye best caramel sauce recipe EVER! I have tried making caramel sauce plenty of times before but always ended up with burnt/ bitter/ not so good/ brittle caramel sauce. The addition of corn syrup is clever and works wonders! Thanks a ton for this recipe.! 


    • Jamie — August 7, 2016 at 8:20 am

      I’m so glad you like it, Shubhi!

  45. Katrina Meek — August 11, 2016 at 2:43 pm

    cant u put the British equivalent measures …. every site has different measures….pounds n ounces would be great ….. all the best from Trina in Scotland xx


    • Jamie — August 16, 2016 at 11:38 am

      Hi, Trina! This article on Recipe Conversion Basics should be helpful. Let me know if there’s anything else I can do for you!

  46. Su anne — September 4, 2016 at 2:19 am

    Hi. I wonder if it is possible to make the sauce depending on your instructions solely and skip the thermometer?


    • Jamie — September 4, 2016 at 5:54 pm

      Hello, yes you definitely make the sauce without a thermometer. Just watch for a deep amber color before you add the cream and you should be good to go. Enjoy!

  47. Kim Metzen — October 14, 2016 at 11:04 am

    The salted Carmel sauce turned out perfect and I didn’t have a candy therm!
    Silky salty buttery amazing!!!


    • Jamie — October 14, 2016 at 12:04 pm

      I’m so happy to hear that, Kim!

  48. Heather — October 25, 2016 at 5:33 am

    Can glucose syrup be substituted for corn syrup? We don’t seem to have corn syrup in Australia. Thanks


    • Jamie — October 26, 2016 at 4:06 pm

      Hi, Heather! From what I understand, you can substitute glucose syrup for the corn syrup. I hope you enjoy the sauce!

  49. tally tips and tricks — January 5, 2017 at 11:46 pm

    I would be eating this by the spoonful! So delicious!


    • Jamie — January 9, 2017 at 11:46 am

      Thank you!

  50. Sap workbook — January 6, 2017 at 9:13 am

    I’ve made this several times! So good!!!


    • Jamie — January 9, 2017 at 11:46 am

      I’m so glad to hear that!

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