Kiersten Eats

This Salted Caramel Sauce is one of my favorite things to make, and I almost always have a jar on hand.

It is delicious in coffee, it’s phenomenal when drizzled on brownies, or even just on some vanilla ice cream!

The flaked sea salt added creates a little more depth of flavor, and takes this sauce to another level.

This easy Salted Caramel Sauce only takes about 15 minutes to make, and another hour or so to cool to drizzling temperature. It uses simple ingredients you may already have on hand – and you don’t even need a candy thermometer, so it’s the perfect recipe for beginners!

Can I Use This Recipe to Make Caramel Apples?

No, this sauce won’t set correctly for coating a whole apple. Instead, use this to drizzle on sliced apples, in your coffee for delicious Caramel Macchiato vibes, and drizzled on brownies like my Bourbon Turtle Brownies.

I’ve also mixed this Caramel Sauce into warm apple cider (and added bourbon for the grown-ups!) for the most delicious cider you’ll ever try.

The Pan for Salted Caramel Sauce

Be sure to use a heavy-bottomed, light-colored saucepan for best results. Heavy-based saucepans will help prevent your sugar from burning and your caramel from scorching. If you don’t have a light-colored saucepan, that’s fine – it’ll just make it a bit trickier to keep an eye on the color the caramel develops.

Can I Double This Recipe?

Sure! Just be sure to use a large enough saucepan, as the mixture will bubble as certain ingredients are added, and you don’t want to burn yourself! You may need two Mason jars, or a larger airtight container, for storage.

How to Store Salted Caramel Sauce

I typically store my Caramel Sauce inside a Mason jar, but any airtight container works just fine. Be sure to store the sauce in the fridge. It will keep up to 1 month.

More Recipes to Try:

• Apple Crisp Bars
• Cinnamon Roll Blondies
• Perfect Snickerdoodles

Salted Caramel Sauce

Kiersten K

Perfect Salted Caramel Sauce using simple ingredients you may have on hand, ready in only 15 minutes. You don't even need a candy thermometer for this easy caramel sauce, so delicious on brownies, ice cream, or in your morning coffee.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Servings 2 cups, approximately

Ingredients

• 200 grams (1 cup) granulated sugar
• 1/4 cup (59 grams) water
• 113 grams (1 stick) unsalted butter, chopped into Tablespoon-sized pieces
• 1/2 cup (120 grams) heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

Instructions

 

• In a heavy-based saucepan, add the sugar and the water. Stir to combine and then cook over medium heat until the sugar dissolves; about 4-5 minutes. Do not stir again; just swirl the pan over the burner occasionally, until the sugar dissolves.
• Raise the heat to medium high and cook the sauce, swirling the pan occasionally. If the sugar begins to crystalize around the edges, use a pastry brush dipped in water to brush the crystalized sugar down. Keep swirling until it looks caramelized and amber-colored, about 7-8 minutes.
• Carefully add the butter. It will bubble and sputter. Gently stir with a wooden spoon until the butter has melted. Brush any splatter on the edges down with the same wet pastry brush. Remove from heat.
• Carefully add the vanilla, heavy cream and salt all at once. It will bubble up again briefly. Stir quickly to combine, and then allow to cool slightly before transferring to a jar. Once it's cooled enough to taste (carefully!), add a little more salt if desired.
• Once cooled, store Salted Caramel Sauce inside an airtight container in the fridge for up to 1 month.

Notes

The Saucepan: If you have a light-bottomed saucepan or skillet, use it for this recipe. It’s easiest to be able to see your caramel browning, and call it quits as soon as that lovely deep caramel color is achieved, without the risk of burning.

Cooking Notes: If you under-cook the sugar, it will still taste good, but it won’t really set up and will stay pretty runny, even when chilled. That’s fine – just use it in your coffee and on your ice cream, and adjust the cook times to a little longer the next time. It’s better to undercook the sugar mixture than overcook because overcooked sugar means burned sugar and your sauce will be bitter. I find the times listed here work perfectly for me, but all stoves and saucepans are different, so keep a close eye on the sugar mixture as it cooks. 

Doubling: Feel free to double this recipe if needed – just be sure to use a large enough saucepan.

Keyword autumn, caramel, fall, salted caramel