Salted Caramel Sauce

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This rich and buttery salted caramel sauce is the absolute best I have made. It isn’t hard to make, but there are a few tips and tricks that will ensure your sauce doesn’t burn (which is a common problem when making caramel). 

Tips for Making Salted Caramel Sauce

  • Pre-measure your ingredients. This is a time-sensitive recipe, so you don’t want to be running around your kitchen. Get everything measured, ready, and next to your stove.
  • Use a heavy-bottomed sauce pot. I really love my All-Clad D5 sauce pot. You can certainly order one from my affiliate link. However, I actually got mine for a great price at HomeGoods. So if you want to wait for a deal, or if you love the thrill of the hunt, check out your local retailers like HomeGoods, TJMaxx, HomeSense, etc.
  • Don’t leave the stove once you get going. For me, it takes about 10 minutes for the sugar mixture to get to the right color. But here’s the thing: it’s seems like nothing is happening. Then, out of the blue, it’s ready. Just a few seconds overcooked will ruin your caramel. So stay at the stove and keep your eye on the color the entire time.
  • Don’t stir. You can gently stir the ingredients in the beginning to mix them (don’t get them on the sides of the pot). After that, you can gently swirl to see the color of the sugar. But if you stir, you risk crystallizing the sugar and getting sugar on the sides of the pot which will burn).

Watch how to make salted caramel sauce

YouTube video

Salted Caramel Sauce

This rich and buttery salted caramel sauce is the absolute best I have made. It isn't hard to make, but there are a few tips and tricks that will ensure your sauce doesn't burn (which is a common problem when making caramel). 
Print Recipe
Salted caramel sauce in a jor
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 tbsp corn syrup
  • 3/4 cup heavy cream
  • 1 tsp vanilla extract
  • 3 tbsp butter cut into 12 or more pieces
  • 1 tsp fine sea salt

Instructions

  • Measure and prepare all ingredients before starting.
  • Combine sugar, water, and corn syrup in a sauce pan. Avoid getting any ingredients on the side of the pot. You can gently whisk together to combine ingredients. Again though, don’t get any of the ingredients on the sides of the pot.
  • Cook the combined ingredients on medium heat. DO NOT STIR while cooking. A gently swirling of the pot is okay if you need to check the color under the bubbles.
  • DO NOT WALK AWAY. 🙂 This is a time-sensitive recipe. Keep you eye on it the entire time. This process usually takes me about 10 minutes.
  • As soon as the sugar mixture turns a medium golden brown color (like the color of caramel), pour in the pre-measured cream to stop the cooking. Turn off the heat.
  • Stir. It will look as if they ingredients have separated. But it will come together as you continue stirring. It’s okay for the ingredients to touch the sides of the pot at this point.
  • Once the cream and sugar is combine, add the butter and whisk.
  • Stir in the vanilla and salt.
  • Using a funnel, pour into a glass jar and allow to cool completely before refrigerating.
  • NOTE: This gets very hot. Be very careful when handling boiling sugar mixtures.

Video

YouTube video

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