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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.
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.
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!
Hi I was wondering can I use vanilla bean paste instead of extract?
You sure can! Thanks so much for stopping by!
-Jamie
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?
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!
Easy and oh so beautiful!
Your pictures are like candy :)
Thanks so much!
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.
Thanks.
Heather-
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.
-Jamie
mine turned out very grainie :( what did I do wrong?
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.
Stacy-
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.
-Jamie
Can i use milk rather than heavy cream ?
Audrey-
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.
-Jamie
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!
Shelby-
YAY! I am so happy to hear it worked out for you with the correct cream. :)
-Jamie
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?
Shelby-
Hello! I honesty have never heard of “thick cream” I always use heavy cream and it turns out perfectly.
-Jamie