Marry This Salted Caramel Sauce is a rich and buttery recipe, which is made with granulated sugar and heavy cream. It’s the perfect dessert topping, a surprisingly easy guide to making foolproof, liquid gold at home, ready in about 30 minutes.
Jump to RecipeSalted Caramel Sauce Ingredients
A simple list for the perfect homemade salted caramel.
- 1 1/2 cups sugar
- 1/3 cup water
- 1/2 tsp. lemon juice
- 1 stick (1/2 cup) salted butter, cut into small pieces
- 3/4 cup heavy cream
- 1 tsp. vanilla extract
- 2 tsp. flaky sea salt, plus more for topping
How To Make Salted Caramel Sauce
A step-by-step guide to this wonderfully rich and decadent sauce.
- Melt and Caramelize the Sugar: In a heavy-bottomed saucepan, put the sugar and drizzle the water and lemon juice evenly on top. Place the pan over medium-low heat. Cook, without stirring, until the sugar dissolves. Then continue to cook, gently swirling the pan occasionally, for 8 to 10 minutes, until the mixture turns a deep amber color.
- Add the Butter and Cream: Reduce the heat to low. Carefully add the butter pieces and whisk until they have melted into the sauce. Be careful, as the mixture will bubble up. Slowly and carefully pour in the heavy cream while whisking constantly until the sauce is completely smooth.
- Finish and Cool: Remove the pan from the heat and stir in the vanilla extract and the flaky sea salt. The sauce will seem thin, but it will thicken considerably as it cools. Let it cool in the pan for a few minutes before transferring to a glass jar.
Recipe Tips
For perfect, smooth, non-grainy caramel every time.
- How to prevent the caramel from crystallizing? The most important rule is: do not stir the boiling sugar! The lemon juice helps, but stirring can cause sugar crystals to form. If you see crystals on the sides of the pan, use a pastry brush dipped in water to gently wash them down.
- How do I know the caramel is the right color? The color is key to the flavor. You’re looking for a deep amber color, like a copper penny. If it’s too pale, it will just taste sweet. If it gets too dark, it has started to burn and will taste bitter.
- Why did my caramel seize up? This can happen if your cream or butter are too cold when you add them to the hot sugar. Using room temperature ingredients can help, but if it does seize, don’t worry! Keep the pan on a very low heat and continue to whisk gently. The hard caramel lump will eventually melt back into the cream.
- Can I make this ahead of time? Absolutely! This caramel sauce is perfect for making ahead. It keeps beautifully in the refrigerator and is wonderful to have on hand for a quick dessert upgrade.
What To Serve With Salted Caramel Sauce
The perfect accompaniments for this rich, sweet, and salty sauce.
This versatile sauce is a fantastic addition to countless desserts. It’s perfect for:
- Drizzling over a scoop of vanilla bean ice cream
- Topping for brownies, blondies, or a simple pound cake
- A dip for fresh apple slices
- Stirring into your morning coffee for a salted caramel latte
- A topping for cheesecake or bread pudding
How To Store Salted Caramel Sauce
Keeping your homemade sauce fresh.
- Refrigerate: Once completely cooled, store the caramel sauce in an airtight container or a sealed glass jar in the refrigerator. It will stay fresh and delicious for up to 2 weeks (or longer). The sauce will become very thick and firm when cold.
- Reheat: To serve, you can gently rewarm the sauce in the microwave in 15-20 second intervals, stirring in between, until it reaches a pourable consistency.
Salted Caramel Sauce Nutrition Facts
An estimated guide per tablespoon.
- Calories: 95 kcal
- Carbohydrates: 14 g
- Protein: 0.1 g
- Fat: 4.5 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The lemon juice is a simple acid that helps to prevent the sugar from re-crystallizing as it cooks, which is the cause of a grainy caramel sauce. It’s a classic and effective trick.
Yes. For a dairy-free version, you can substitute the butter with a good quality vegan butter alternative and the heavy cream with full-fat canned coconut milk (the thick cream from the top is best).
The amount of salt is a matter of personal preference. Start with the 2 teaspoons for a nicely balanced salted caramel. The final sprinkle of flaky salt on top of your dessert is what will provide that classic salty crunch.
Try More Recipes:
Salted Caramel Sauce Recipe
Course: SauceCuisine: AmericanDifficulty: Easy2
servings5
minutes15
minutes95
kcalA simple, foolproof recipe for a rich, buttery, and perfectly balanced homemade salted caramel sauce. The ultimate decadent topping for all your favorite desserts.
Ingredients
1 1/2 cups sugar
1/3 cup water
1/2 tsp. lemon juice
1 stick (1/2 cup) salted butter, in pieces
3/4 cup heavy cream
1 tsp. vanilla extract
2 tsp. flaky sea salt, plus more for topping
Directions
- In a heavy-bottomed saucepan, combine the sugar, water, and lemon juice. Cook over medium-low heat, without stirring, until the sugar dissolves.
- Continue to cook, swirling the pan, until the mixture turns a deep amber color (8-10 minutes).
- Reduce the heat to low. Carefully whisk in the butter until melted, then slowly whisk in the heavy cream until smooth. Be careful, as the mixture will bubble vigorously.
- Remove the pan from the heat and whisk in the vanilla and flaky salt.
- Let the caramel cool in the pan for a few minutes before transferring it to a glass jar. The sauce will thicken as it cools.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
- It is crucial that you do not stir the sugar and water as it boils to prevent crystallization. Gently swirl the pan if needed.
- Using room temperature butter and cream can help prevent the caramel from seizing.
- Be very careful when making caramel, as the hot sugar is extremely hot.
- The caramel will thicken significantly as it cools. Reheat gently in the microwave to make it pourable again.
