How to make the most delicious Salted Caramel Sauce
How to make salted caramel sauce that’s luxuriously rich, smooth and the perfect balance between sweet caramel, salt and vanilla.
{This recipe was originally published in February of 2017. It was updated and re-published in September of 2019.}
A good friend of mine told me recently that she keeps a jar of this salted caramel sauce in her refrigerator at all times. This impressed me and I wondered why I don’t do the same. ??? Salted Caramel Sauce will keep in the refrigerator for up to 6 full months and having it on hand means you can serve up a ridiculously delicious dessert at a moment’s notice.
I have smart friends. Because, if you have salted caramel sauce, you can…
- Spoon it over ice cream
- Drizzle it over a store bought pound cake, angel food cake, cheesecake, cupcakes, brownies, or pie
- Pour it over roasted fruit with a crumble of something sweet, salty and crunchy like honey roasted almonds, for a super easy “cheater” fruit crisp
- Quickly make the most delicious caramel frosting ever by whipping it into whipped cream or 10-minute American Buttercream
- Take your buttercream game up to a whole new level by beating salted caramel sauce into a batch of luxurious Italian Meringue Buttercream
- Stir a couple of teaspoons into coffee or dessert cocktails
- Drizzle it over pancakes or waffles with a few slices of banana for the most delicious morning ever
Basically, there is very little on which I don’t want to drizzle salted caramel sauce. Take that however you wish. 😉 This stuff is liquid gold.
The secret to Making Salted Caramel Sauce
I know some of you reading this feel a bit intimidated at the thought of making caramel. So, let me give you the secret to caramel sauce making perfection right off the top: Don’t take your eyes off it.
Making caramel sauce is not difficult. But, you gotta pay attention to it. It does not like to be ignored. If you forget this piece of advice and turn away to answer the phone, or pour yourself a cocktail, or just take care of this one little thing really quick – that’s when your caramel is going to burn.
It’s practically a law of nature. As sure and true as death and taxes. Water won’t boil if you stare at it and caramel will burn if you don’t.
But, commit to keeping an eye on it and homemade salted caramel sauce is a cinch. Just follow the instructions in the recipe and be patient for 20 minutes.
And, if your sugar burns, it’s OK. It happens. Don’t sweat it. Just channel your inner Julia and start again.
How To make salted caramel sauce:
Salted Caramel Sauce is essentially just burnt (caramelized) sugar and cream. Making it is simply a matter of caramelizing some sugar and adding cream.
When adding the cream, it’s very important that the cream NOT be cold. Pouring cold cream into hot, melted, caramelized sugar will cause the sugar to instantly harden up. If this happens, you can usually recover it by continuing to cook the caramel until it melts again.
But, it’s a whole lot easier to just use hot cream in the first place.
So, before you do anything else, heat a saucepan of cream to the boiling point and then keep it warm while you get your caramel going.
To make caramel, add sugar, some corn syrup, and salt to a saucepan and let it cook until it melts and turns into a gorgeous amber color. Why use corn syrup? Sugar has a strong tendency to crystalize. If this happens, you’ll end up with caramel sauce that’s grainy and gritty instead of luxuriously smooth. Corn syrup simply helps prevent the granulated sugar to crystalize.
Besides adding corn syrup, you can prevent crystallization by not stirring the caramel during the beginning stages of cooking. One thing to note is that most burners have “hot spots” that will cause some areas of the bottom of the pan to get hotter than others.
If you notice that the syrup is quickly turning brown in one particular spot, grip both sides of the pan and swirl the syrup around to distribute the caramelizing sugar around in the pan. This will prevent the sugar in the “hot spot” from burning.
Once the sugar starts to color, crystallization is less likely. At this point, add more sugar, stirring as you do.
This two-stage process for caramelizing sugar gives you the best of both worlds: Letting some of the sugar caramelize without stirring prevents the sugar from crystallizing. Adding the rest of the sugar while stirring makes it less likely that your caramel will burn.
Adding the cream to salted caramel sauce
After all the sugar has been added and the caramel is a gorgeous deep amber color, it’s time to add the cream. It’s important to add the warm cream in three additions, rather than all at once. Even though the cream is hot, pouring it into the hot sugar will cause the caramel to bubble up significantly. If you add it all at once, you could run the risk of the mixture boiling over the sides of your pan and/ or creating so much steam that it burns your hand.
The other reason to add the cream in three additions is to encourage excess water in the cream to evaporate before adding more. This will help ensure that your caramel sauce is thick and rich, rather than thin and watery.
How to know when caramel sauce is done
After adding the cream, cook the caramel sauce, stirring constantly, until the sauce is thick and rich. You’ll know it’s done when the color of the caramel sauce is a deep amber and if you lift the spoon from the caramel sauce and draw through the caramel on the back of the spoon using another spoon, the caramel will hold the line.
At this point, you can remove the pan from the heat and stir in the vanilla. Get a spoon and dip it in the caramel sauce so you can taste it. Please, please, please be sure to patiently blow on it first so you don’t burn your tongue! (I may or may not be speaking from personal experience here.)
If you like, add more salt and vanilla. It’s your caramel sauce. You make the rules. Make it as salty or vanilla-y as you like.
Pour the caramel into a container, let cool completely, then cover and refrigerate. The caramel will keep in the refrigerator for up to 6 months.
This recipe makes a generous 3 cups and keeps in the refrigerator for up to 6 months. So give this sauce 20 – 30 minutes of your undivided attention and reap the rewards for months. Sounds like generous trade off to me.
Delicious ways to use Salted Caramel Sauce:
- Caramel Apple Pie
- Caramel Cake with Salted Caramel Italian Meringue Buttercream
- Gluten free Caramel Cake with Salted Caramel Italian Meringue Buttercream
- Carrot Cake with Cream Cheese Buttercream and Caramel Rum Sauce
- Doughnut Holes filled with Salted Caramel Pastry Cream
- Chocolate Hazelnut Salted Caramel Cookies
- Salted Caramel Italian Meringue Buttercream
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
Happy baking!
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Salted Caramel Sauce
- Total Time: 20 - 30 minutes
- Yield: 3 cups
Print Recipe
Pin RecipeDescription
Salted caramel sauce that’s luxuriously smooth with a sweet, rich caramel flavor that’s perfectly balanced with a touch of salt.
Ingredients
- 3 cups heavy cream
- 2 cups granulated sugar
- 3/4 cup corn syrup
- 2 tsp kosher salt (more to taste)
- 1 tsp pure vanilla extract (more to taste)
Instructions
- In a medium, heavy bottom saucepan, heat the cream to almost boiling – bubbles will start to appear around the side of the pan and the surface will get a bit “rumbly”. Turn down the heat to low and keep warm.
- In a large heavy bottom saucepan, add 1 cup of the sugar, the corn syrup, and salt. Stir to moisten the sugar and then cook without stirring over medium high heat just until the sugar starts to turn golden. If you notice that the syrup is quickly turning brown in one spot, but the rest is not browning at all, grip both sides of the pan and swirl the syrup around to distribute the caramelizing sugar before it burns. Cook until all the syrup is light amber in color.
- Turn the heat down to medium-low and add the remaining cup of sugar in three additions, stirring constantly, allowing each addition to melt before adding more. The sauce will continue to darken in color. Cook, stirring constantly, until the sauce is a deep amber color. Watch the heat in order to prevent the sugar from burning. The sauce should steadily darken in color, but if it begins to smoke at all, immediately remove it from the heat, stirring vigorously, and lower the burner heat. Return the pan to the burner and continue. If the sugar does turn black and burn, there’s no other option except to start over.
- Turn the heat up to medium and add the warm cream in three additions. The cream will cause the syrup to bubble up significantly – stir constantly and be very careful to not let the hot steam burn you. Simmer for a minute or two between each addition of cream to reduce slightly. Once all the cream has been added, continue to cook, stirring constantly, until it forms a thick syrup. To know when it’s done: If you lift the spoon from the caramel sauce and draw through the caramel on the back of the spoon using another spoon, the caramel will hold the line.
- Remove from the heat and stir in the vanilla. Taste and add more salt and vanilla if desired. Pour into a container and let cool completely. The caramel will keep in the refrigerator for up to 6 months.
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I can’t get corn syrup where I live, could you recommend an alternative? Glucose syrup perhaps?
I think using glucose syrup in place of corn syrup will be fine Frank. I’d suggest using a bit less glucose syrup, however – perhaps just a 1/2 cup instead of 3/4 cup. Please let me know how the caramel sauce comes out for you. If glucose syrup works well, I’ll add a note in the recipe for other people who live in areas where corn syrup is not readily available. xo
I made it with glucose syrup. The texture and flavour is good, but it’s not sweet at all. Could I heat it up again and add more sugar?
Hmmm…. I’d suggest adding more glucose rather than sugar. Heat the caramel sauce over medium-low heat, and add additional glucose, tasting as you go until it gets to the right level of sweetness for you. Glad to know the glucose worked! It sounds like the amount just needs to be increased.
Made the recipe this weekend. SO GOOD. So easy – worth the little bit of time to make. I made the first batch to use with your Italian meringue buttercream, but it wasn’t into the jar when everyone started tasting it by the hot spoonful! Has made it onto ice cream, into coffee, and onto s’mores. Thank you so much for sharing this delectable sauce!
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I am SO glad you like this caramel sauce recipe Angela! Thank you so much for taking the time to let me know!!! xoxo
What do you mean by “hold the line”? I made it today but I obviously took it too far as it’s more hard toffee than sauce (still absolutely delicious though and my error!) Can’t wait to make it as it’s intended!
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Hi Hannah! Since your sauce was more candy than sauce, I’m guessing that it cooked too long before the cream was added. When you make it again, add the cream a bit sooner. You’re looking for the caramel to have a rich golden color that’s not quite brown. To answer your question, in the recipe instructions, when it says, “If you draw your finger across the back of your spoon, it will hold the line.” – I just mean that the mark your finger makes in the sauce as you draw it across the back of the spoon should remain. If the sauce is too thin, it will begin to run back together, covering the mark your finger made across the spoon. Does that help clarify that instruction? It’s kind of hard to explain. 🙂 Even though your sauce was on the “hard” side, I’m so glad to hear that it tasted good! Please let me know if you have any other questions and how the sauce comes out next time! xo
Rebecca,
I just want to thank you for your wonderfully detailed recipes. Every recipe is written bubbling over with every detail necessary to feel confident making the dish. Your attention to such details is well written and easy to follow, taking any guess work out of equation. I have been baking for many years (not professionally), I’ve always used a traditional american buttercream. I am baking a cake for a friends bridal shower and am eager to try the italian buttercream and also the salted caramel sauce! With your amazing recipes, I feel confident working with sugar in a way that has never worked out before! Thank you again!
Sherry! Thank you so much for these wonderful words! You’ve just made my whole week! I can’t wait to hear what you think about Italian Meringue Buttercream after using traditional buttercream over the years. I think you’ll be amazed at how great it is to work with. Please let me know if you have any questions or challenges as you make it. Happy Baking! xoxo
Hi
Can you use glucose or maple syrup instead or corn syrup?
Hi there! I think either glucose or maple syrup will work well in this recipe as a substitution for corn syrup. I say “I think”, because I haven’t actually tried either. But, I don’t see any reason why they won’t work well. Maple syrup will, of course, contribute flavor to the caramel sauce – but it might be delicious! Another option is Golden Syrup, which has the same chemical properties of corn syrup, making it good for candy making and caramel. If you try any of these options, will you let me know how they work? I’d love to know! xo
This is my second time making this recipe – loved it so much the first time! This time, i think we overcooked it a bit (or maybe because humidity levels are different at this time of year), as the little bits and leftover bit in the pot is hardening up when it cools (so far the jars we filled are still warm, so not sure what will happen there). My plan was to add to the Italian Meringue Buttercream recipe you have, as i did last time, but not sure i can given it’s state…will it ruin the buttercream? The colour and taste are great, I just don’t remember it hardening up like that last time (and the bit i have in the fridge is still super soft)
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Hi Alexandra! It sounds like you might have some some crystallization going on… before we dive into why that might have happened and what you can do about it, how is the caramel in the jars? Is it ok, or is the caramel in the jars crystalizing as well?
I am really looking forward to trying this recipe with IMBC. I don’t want salted caramel so can I just leave out the salt?
Thank you in advance
Hi Laura! I’d suggest leaving out some of the salt, but not all. A little bit of salt is necessary in every sweet treat because it actually supports and brings out the sweetness and other flavors in foods when used in small amounts. So, I’d suggest just adding 1/4 – 1/2 tsp of salt. The caramel won’t taste salty – it will just taste more caramel-y. 🙂 Please let me know if you have any more questions. And, I’d love to know what you think after you make it! It is sooooooo good in Italian Meringue Buttercream! xo
There are about one million ways I can imagine using caramel, but have always been afraid to take the plunge.. after reading your recipe and instructions, I am fully ready! I love all of your helpful tricks and tips, and looking forward to home made candy apples thanks to you!
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I am so happy to hear this Aleta! Happy Caramel Making! xo
Wow, that looks superbly delicious! Thanks a lot for this recipe. I would make some now.
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I’ve made countless batches of caramel sauce over the years but never before come across recipes asking me to heat the cream before adding it in- genius tip. Thanks for this.
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