Homemade Salted Caramel Sauce
This homemade salted caramel sauce is rich, buttery, and very easy to make. With just a few simple ingredients, you can create a silky, brown sauce perfect for drizzling over your ice cream. It’s sweet, salty, and completely irresistible!
How to make salted caramel sauce
Safety – Safety – Safety
Please be extra careful when you cook/melt sugar. Melted sugar has a much higher temperature than boiling water and on top of that – it is sticky. So it’s a good idea to wear oven mitts and long sleeves to prevent burns in case the caramel splatters.
Start by heating the sugar over medium heat. Slowly the sugar will melt and caramelize – hence the name caramel sauce. As the sugar melts, it will also start to turn brown and create a beautiful caramel flavor.
Once all the sugar has melted, add the butter. This will give your caramel sauce an extra touch of flavor. Your mixture will “violently” bubble, so be careful.
Last, add the cream. Make sure your cream is room temperature or slightly warmer. If you use cold cream straight from the refrigerator, it will “explode” when it comes in contact with the sugar and butter. I always heat the cream 30-45 sec. in the microwave before adding it.
Remove your caramel from the heat and pour the warm cream in, while stirring. Keep stirring until everything is nicely combined.
Pour your caramel into a jar or other heat-proof container and let it cool.
Thick-bottomed pan
Making caramel can be a fun and rewarding process, but it starts with choosing the right pan. A thick-bottomed pan is your best friend here – it helps the sugar cook evenly and prevents any hot spots that might cause burning.
If you notice the sugar is burning instead of melting, don’t worry! This often happens when the pan heats unevenly. You can try lowering the heat and cooking the sugar more slowly, or you can start fresh by adding a little water to the sugar at the beginning—it makes the process more forgiving.
Also, be sure to use a pan with high sides. When you pour cream into the hot caramel, it will bubble up dramatically (remember to warm the cream before – read further up). A deep pan ensures there’s plenty of room, so you don’t have to worry about any messy overflows.
The salt
For me, 1/2 teaspoon of salt hits the sweet spot – it’s just perfect. That said, this recipe is super flexible! You can skip the salt entirely or even add a little extra if that’s more your style. It’s all about what you enjoy!
How to store your homemade caramel sauce
You can store your caramel sauce in an air-tight container in the fridge for up to a month. Personally I use a mason jar. Easy to use, easy to clean and the glass doesn’t interact with the caramel sauce, preserving the taste.
Happy caramel-making!
Homemade Salted Caramel Sauce
Ingredients
- 300 g white granulated sugar
- 70 g butter, unsalted
- 250 ml heavy cream
- 1/2 tsp kosher salt
Instructions
- In a saucepan over medium heat, melt the sugar. The sugar will start to form clumps before melting. Be patient and keep an eye on it to make sure it does not burn.
- Once the sugar has melted, lower the heat and add the butter. Your mixture will start to bubble, so be careful. Stir constantly until all the butter has melted.
- Remove the saucepan from the heat and add the cream. Make sure the cream is room temperature or higher to avoid the mixture "exploding" with bubbles. Stir until everything is nicely combined.
- Pour your caramel into a jar or other heat-proof container and let it cool.
Notes
- Safety First – Please be very careful when you cook/melt the sugar. Melted sugar has a much higher temperature than boiling water and on top of that – it is sticky. So it’s a good idea to wear oven mitts and long sleeves to prevent burns in case the caramel splatters.
- Used a thick-bottomed saucepan, if you have it. It helps the sugar cook evenly and prevents any hot spots that might cause burning.
- Don’t use cold cream – it will create an “explosion” when you add it to your mixture. Make sure it is room temperature or warmer.
- This recipe is super flexible! You can skip the salt entirely or even add a little extra if that’s more your style. It’s all about what you enjoy!
