Homemade Salted Caramel Sauce Recipe.
Salted caramel sauce that’s luxuriously smooth with a sweet, rich caramel flavor perfectly balanced with a touch of salt.
This salted caramel sauce is amazing spooned over ice cream of course, but it’s also delightful drizzled over frosted cupcakes, apple pie, brownies, and pound cake. It takes roasted fruit to a whole new level.
It can be whipped into whipped cream or buttercream frosting and plays the staring roll in this Caramel Cake with Salted Caramel Italian Meringue Buttercream AND in this Gluten Free Caramel Cake with Salted Caramel Italian Meringue Buttercream AND in these Salted Caramel Cupcakes.
Greetings from beautiful southern California!
My husband and I are spending a few days at a gorgeous hot springs spa owned by some dear friends of ours in Dessert Hot Springs. Here’s mostly what I have to say about that: Ahhhhhhhhhhhhhhhhhh.
This place is a true oasis for us. It’s quiet and peaceful, the hot spring water is soft, silky and naturally warm, and the other guests are always kind, interesting, happy and relaxed because, well, this is a very difficult place in which to not be happy and relaxed. Best of all, we get to spend some time with our friends.
Last night, the four of us went to dinner at Bontá, a German, Argentinian, Italian restaurant. (Yes. You read that right.) The menu contains traditional German fair (schnitzel, German sausage, sauerkraut) alongside Italian dishes like pasta bolognese and chicken parmigiana, and Argentinian dishes like Patagonian stew and Argentinian skirt steak with chimichurri sauce.
Dinner was delicious, but dessert was even better – bread pudding with vanilla bourbon sauce and apple strudel. Here’s the thing: before we left on this trip, I spend an afternoon perfecting this salted caramel sauce recipe. So, everything we eat, I think – this would be awesome with salted caramel sauce drizzled on top.
Bread pudding with salted caramel sauce? Ummm, yes, please.
Apple Strudel with salted caramel sauce? Absolutely.
Salted caramel sauce drizzled over the cinnamon sugar monkey bread I ordered at a little cafe for breakfast yesterday? Would have been heaven.
There is very little on which I don’t want to drizzle this caramel sauce.
It’s really awesome to have a jar of this sauce on hand at all times. But, you should know that making salted caramel sauce takes a bit of TLC. It’s not particularly time consuming or difficult. It will take you roughly 30 minutes and there are only 5 ingredients. However, it can be a bit tricky getting the sugar to caramelize to a rich, deep, flavorful amber without burning.
Just follow the instructions in the recipe, be patient, and if your sugar burns, it’s OK. It happens. Don’t sweat it. Just start again. As Julia Child would say…
Because having this amazing caramel sauce on hand is SO worth it.
This recipe makes a generous 3 cups and keeps in the refrigerator for up to 6 months. So give this sauce 30 minutes of your undivided attention and reap the rewards for months. Sounds like generous trade off to me.
A few recipes that use this Salted Caramel Sauce:
- Caramel Cake with Salted Caramel Italian Meringue Buttercream
- Gluten free Caramel Cake with Salted Caramel Italian Meringue Buttercream
- Salted Caramel Cupcakes
Salted Caramel SaucePrint
Salted caramel sauce that’s luxuriously smooth with a sweet, rich caramel flavor that’s perfectly balanced with a touch of salt.
- 3 cups heavy cream
- 2 cups granulated sugar
- 3/4 cup corn syrup
- 2 tsp kosher salt
- 1 tsp pure vanilla extract
- 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 a light golden color – somewhere between the color of straw and milk chocolate.
- 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. If you draw your finger across the back of your spoon, it will hold the line.
- Remove from the heat and stir in the vanilla. Pour into a container and let cool completely. The caramel will keep in the refrigerator for up to 6 months.
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