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Foolproof Homemade Salted Caramel Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 79 reviews
  • Author: Mia
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 25 minutes (including cooling)
  • Yield: 2 cups
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American

Description

This foolproof homemade salted caramel sauce is rich, creamy, and perfectly balanced with a hint of sea salt. Made with simple ingredients like sugar, butter, heavy cream, vanilla, and salt, this sauce is ideal for drizzling over desserts, ice cream, or adding a decadent touch to any sweet treat. The slow melting of sugar over low heat ensures a deep golden caramel flavor without burning.

Ingredients

Units Scale

Ingredients

  • 1 1/2 cups granulated sugar (300g)
  • 1/2 cup unsalted butter, softened at room temperature (113g)
  • 3/4 cup heavy cream, warmed (180g)
  • 2 teaspoons vanilla extract
  • 1 to 1 1/2 teaspoons salt

Instructions

  1. Heat the sugar: Add the granulated sugar to a wide-bottomed, light-colored pan and place it over the lowest flame on the stove. Avoid high heat as sugar can burn easily. Allow the sugar to gradually start melting on the bottom of the pan.
  2. Stir the melting sugar: Using a dry utensil, slowly stir the sugar to encourage even melting. The sugar will appear grainy and lumpy initially, but continue stirring gently on low heat until all the lumps dissolve and the sugar fully melts.
  3. Develop caramel color: Let the melted sugar cook further until it reaches a deep golden caramel color, which usually takes more than 15 minutes depending on your stove and pan.
  4. Add the butter: Turn off the heat and add the softened butter. Whisk continuously until the butter fully melts into the caramel mixture. The mixture may look separated at this stage, which is normal.
  5. Incorporate warm cream: Slowly add the warm heavy cream while whisking. Initially, the mixture will become bubbly and frothy, then settle into a smooth, creamy caramel sauce. If the sauce thickens too much or seizes, return the pan to the lowest heat and stir gently until the consistency is smooth again, then remove from heat.
  6. Season the caramel: Add vanilla extract and start by mixing in 1 teaspoon of salt. Taste and add up to 1 ½ teaspoons more salt as desired for the perfect salted caramel balance.
  7. Cool the sauce: Pour the caramel into a heat-safe glass bowl or jar. Let it cool fully at room temperature for about 1 hour. The sauce will thicken and become silky smooth as it cools.
  8. Store and serve: Store the cooled caramel sauce in an airtight container in the refrigerator. Reheat gently in the microwave in 10-20 second increments before serving as needed.

Notes

  • Use a wide and light-colored pan to monitor sugar melting and caramel color accurately.
  • Keep the heat low throughout the caramelization process to prevent burning and ensure even melting.
  • Warm the cream slightly before adding to prevent shocking the caramel and seizing.
  • The salt amount can be adjusted based on taste preference for a more or less intense salted flavor.
  • This caramel sauce keeps well refrigerated for up to 2 weeks.

Nutrition

  • Serving Size: 2 tablespoons (about 35g)
  • Calories: 150
  • Sugar: 26g
  • Sodium: 120mg
  • Fat: 7g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 0g
  • Protein: 0.3g
  • Cholesterol: 25mg

Find it online: https://mealsbymia.com/foolproof-homemade-salted-caramel-sauce-recipe/