A gorgeous amber-colored Salted Caramel Sauce Recipe is infused with a pop of sea salt and poised to complement any of your Fall desserts or baked goods. This easy homemade recipe is rich and buttery in texture with a velvety smoothness that coats your tongue and sends happiness to your tastebuds.
When the Fall season rolls around, I start craving things like pumpkin and caramel. And nothing is better than pouring this thick decadent caramel sauce over my Pumpkin Layered Cake. If I really want to warm up a chilly Autumn evening, sipping on a Spiked Apple Cider drizzled with this sauce definitely does it for me. Or I love to simply dip apple wedges in a messy caramel-dripped jar. The possibilities are endless! But I must say my favorite is a Puff Pastry Caramel Apple Galette.
Why I love this Homemade Salted Caramel Sauce Recipe:
Homemade Caramel Sauce is tastier than store-bought. Pretty much anything you make from scratch is far superior to something out of a box or a jar off the grocery shelf. And I’m convinced, that once you make this homemade caramel sauce, you will never go back to using the purchased product. It’s that much better.
You can’t believe how easy this recipe is. There is NO constant stirring, NO complicated instructions, No lengthy-time demand. Making caramel is a little intimidating at first but once you’ve made it a few times, you’ll wonder why you haven’t done it time and again.
There are only four ingredients to this recipe. No need to run to the store with a long grocery list. Other than, maybe, heavy whipping cream, the other three items are found right there in your kitchen.
This sauce can be combined with an abundance of other recipes. This is an item you will want to have in your refrigerator on a continual basis. It complements desserts, cocktails, and coffee. Also, I’ve been known to stand at the counter and eat spoonfuls of it by itself.
Only Four Ingredients Are Needed for this Easy Caramel Sauce
- Granulated Sugar
- Heavy Cream
- Butter
- Coarse Sea Salt
- Water (but that doesn’t really count)
Choose A Large Heavy-bottomed Pan.
Thin pans distribute heat unevenly which in this case could cause the caramel to burn in certain spots.
Also, the pan should be large enough for an expansion of the ingredients throughout the cooking process. There’s a lot of bubbling and sputtering that takes place, especially when you add the heavy cream at the end.
What Kind of Sugar should be used?
Make sure to use only white refined sugar, not brown or raw cane sugar. These other sugars contain impurities that inhibit the caramelization process. Refined sugar produces a smooth caramel sauce and helps prevent clumping and recrystallization while cooking. Always select sugar that is from the sugar cane or sugar beets when making caramel sauce.
How to Make Homemade Caramel Sauce
Step #1 – Combine the Water and Sugar together
In a large saucepan stir the sugar and water only until they are combined. Once you start cooking, DO NOT stir again until you add the cream. You will (like me) be tempted to stir the mixture while it is boiling but if you do, the agitation will cause the sugar to crystallize and become grainy.
How do you keep the sugar from crystalizing while cooking? When cooking sugar, if you’re not careful, the sugar will clump and re-crystallize during the process. Here are a few tips to help prevent a ruined finished caramel sauce.
- Make sure your pan and sugar are perfectly clean and free of any stray particles. This may seem a bit silly but if there are any other crumbs or specks the sugar will latch onto them and a solid mass will form and crystalize.
- There are two different processes, a dry process and a wet one, which in my opinion, choosing the latter one gives greater control over how quickly and easily the sugar caramelizes.
- The “dry process” begins with sugar only in a dry pan with no liquid. This takes a little more skill as the sugar can turn brown quickly causing the batch to burn and ruin the caramel.
- The “wet process” incorporates water with sugar while cooking. The water helps the sugar to melt more evenly and smoothly. Therefore, this recipe follows the “wet process.”
Step #2 – Cook over medium-high for 12-15 minutes
Watch it like a hawk once the mixture starts turning brown because it can get out of control in just a few seconds and burn quite quickly. I let mine get just a tad bit darker than you see in the photo above because I like a deep amber color with a subtle burnt taste. Once the caramel turns that deep amber color, immediately remove it from the burner.
- There is no need for a thermometer with this recipe. You just have to stay close and watch for the color to change.
Step #3 – Add the Cream, Butter, and Sea Salt
As soon as the pan is removed from the heat, add the cream and stir vigorously. Once you add the cream, the caramel will sputter and foam up the sides of the pan. Keep stirring vigorously until it is all combined. Once the cream is stirred in, add the butter and sea salt and continue to stir until it is all combined.
- It is important to warm the cream before stirring it in. You can do this while the sugar and water are cooking. Cold cream will cause the caramel to harden.
- Use caution at this point because the mixture is extremely hot.
How to Store this Salted Caramel Sauce
The caramel sauce should be stored in an airtight glass jar or a microwavable container and will last in the refrigerator for up to three weeks.
If you are planning on keeping it longer, you can store it in the freezer for up to three months. Let it cool completely and transfer the sauce to a freezer bag or an airtight plastic storage container.
How to Reheat the sauce
From the Refrigerator – this sauce will have hardened because of the colder temperature of the fridge. To reheat, use a microwavable container and microwave on high for 1 to 1 1/2 minutes stirring every 20 or 30 seconds until it is smooth and pourable.
The caramel sauce can also be reheated by using a double boiler. Pour a few inches of water into a saucepan and bring to a simmer over medium heat. Add the sauce to a smaller pan and place the pan over the water. Stir frequently until it is heated and smooth.
From the Freezer – remove the caramel sauce from the freezer and let it thaw overnight in the refrigerator then reheat as directed above.
This Homemade Salted Caramel Sauce Recipe “ahhhmazing” on anything it comes in contact with: ice cream, Salted Caramel Pumpkin Cake (pictured above), drizzled on apple pie, cheesecake, etc. You name it, it goes with it. Believe me, it is definitely liquid gold in a jar. You’ll think you’ve died and gone to heaven once you dip into it.
If you love homemade caramel sauce, you’ll love these recipes:
Spiked Apple Cider with Caramel
Salted Caramel Pumpkin Cake Roll
Caramel Drunken Apple Galette
Please consider following me on Pinterest – Lingeralittle
PrintHomemade Salted Caramel Sauce
This smooth and buttery homemade caramel sauce is flavored with a touch of salt. An easy recipe that is rich and decadent and goes great with ice cream, desserts and baked goods. The perfect Fall and holiday complement.
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Total Time: 17 minutes
- Yield: 2 cups 1x
- Category: Sauces
- Method: Stove Top
- Cuisine: American
Ingredients
- 1/2 cup Water
- 2 cups Sugar
- 1 cup warm Heavy Cream
- 4 tablespoons Butter (room temperature)
- 2 teaspoons coarse Sea Salt
Instructions
- Combine 1/2 cup of water and 2 cups of sugar in a large saucepan over medium-high heat. Stir only until combined.
- For the rest of the cooking process, do not stir. You will be tempted but I’ve tried cooking caramel sauce several different ways and this is a no-fail process for me.
- Cook the sugar and water until it becomes a deep amber color, anywhere from 12-15 minutes. Watch closely once the sugar mixture turns to a light brown color. It can get away from you and burn quite quickly after this stage.
- While the sugar and water are cooking, warm the 1 cup of cream in the microwave.
- Remove the pan from the heat and add the warmed heavy cream. Make sure it is not cold or it will cause the caramel to harden.
- Be careful because the caramel will bubble and sputter up the sides of the pan. Whisk vigorously for about 1 minute.
- Add the 4 tablespoons of butter (room temperature) and 2 teaspoons of coarse sea salt.
- Whisk until it is completely combined.
- Set aside to cool.
- ENJOY!
Notes
- Use a large heavy-bottomed pan. Thin pans distribute heat unevenly which in this case could cause the caramel to burn in certain spots.
- The pan should be large enough for an expansion of the ingredients through the cooking process. There’s a lot of bubbling and sputtering that takes place, especially when you add the heavy cream at the end.
- Make sure to use only white refined sugar, not brown or raw cane sugar. These other sugars contain impurities that inhibit the caramelization process. Always select sugar that is from the sugar cane or sugar beets when making caramel sauce.
- Make sure your pan and sugar are perfectly clean and free of any stray particles. This may seem a bit silly but if there are any other crumbs or specks the sugar will latch onto them and a solid mass will form and crystalize.
- Stir the sugar and water only until they are combined. Once you start cooking, DO NOT stir again until you add the cream. You will (like me) be tempted to stir the mixture while it is boiling but if you do, the agitation will cause the sugar to crystallize and become graining.
- Watch it like a hawk once the mixture starts turning brown because it can get out of control in just a few seconds and burn quite quickly.
- It is important to warm the cream before stirring it in. You can do this while the sugar and water are cooking. Cold cream will cause the caramel to harden.
- Once you add the cream, the caramel will sputter and foam up the sides of the pan. Stir vigorously until it is all combined. Use caution because the mixture is extremely hot.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 230
- Sugar: 34 g
- Sodium: 193 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 33 mg
Keywords: salted caramel sauce, salted caramel sauce recipe, homemade caramel sauce, easy caramel sauce
This looks lovely, but what happens to the texture when it is cold? Will it stay liquid?
Hi Patsy. Thanks so much for stopping by my site. Since you have to keep this caramel sauce in the refrigerator, it does thicken just a bit. But all I do to soften it is place it in the microwave for about a minute or so and stirring it every 20 seconds.
Kristy, wow! First, I mean who wouldn’t love this recipe! But you’ve made it so approachable that anyone can make it at home! Thanks for this wonderful inspiration 🙂
★★★★★
Thanks so much Carrie for taking the time to leave a comment.
I’m afraid that if I make this I could eat the entire jar with the spoon. Incredible.