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A simple recipe for homemade salted caramel sauce that is the perfect topping for just about anything, from apples and ice cream to brownies and cheesecake.
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 salted caramel sauce at home with ingredients that I always have on hand. And customize it to make it just right for us.
HOW TO MAKE SALTED CARAMEL SAUCE
If you’ve never made homemade salted caramel sauce, 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! Besides, knowing how to make caramel sauce is a pretty useful trick.
WHAT TO DO WITH SALTED CARAMEL SAUCE
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!
I like to drizzle it over Mini Apple Pies, use it for topping Mini Pumpkin Cheesecakes, or blend it into Salted Caramel Pretzel Milkshakes. If you like fun drinks, you could even mix it into a Salted Caramel Apple Cocktail.
You can keep salted caramel sauce 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!
Salted caramel sauce is just so easy to make, I bet you’ll find yourself in the kitchen at 10pm whipping it up. Biggest Loser or not!
Salted Caramel Sauce
Equipment
Ingredients
- 1 cup granulated sugar
- 1 tablespoon light corn syrup
- ¼ cup water
- ½ 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
Instructions
- 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.
- 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.
- 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.
- Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.
Notes
- 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.
- Yields just over 1 cup
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Katie-
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.
-Jamie
At the beginning of your salted caramel sauce story you said you were making mini cheesecakes. Can I have that recipe
Connie-
I think you might like this recipe for mini cheesecakes using salted caramel https://www.mybakingaddiction.com/salted-caramel-cheesecake/ Thanks for stopping by.
-Jamie
Hello!
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!
Cyn-
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.
-Jamie
Hello!
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!
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!
-Jamie
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.
Cyn-
Thanks for stopping by with your tips and variations.
-Jamie
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.
Cyn
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!!
Anna-
I’m so glad the recipe was a success for you. Thanks for stopping by.
-Jamie
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?
Buddy-
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.
-Jamie
Thanks. I will next time.
The recipe doe not state when to add the vanilla extract?
Maureen-
Add in the vanilla after the sauce has cooled for 3 minutes. Thanks for stopping by.
-Jamie
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 ahaley104@yahoo.com. If you could drop me an email I would greatly appreciate it. Thank you.
Anne
Anne-
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.
Jamie
Can I use this for a ‘Carmel cake icing??
Salted Caramel Sauce is not the same as icing. You could pour it over the cake slices when serving. I hope this helps!
-Jamie
Ooo! This looks delicious! Any tips for high altitude cooking of your salted caramel sauce? I live at over 6,000′ elevation. TIA!
Rhiannon-
I’m sorry, I know absolutely nothing about high-altitude cooking, so I am of zero help. Sorry.
-Jamie
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
Katie-
I hope you get the chance to try it! Thanks for stopping by.
-Jamie