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+ servings
Pour shot of salted caramel sauce.

Simple Salted Caramel Sauce

Rich and delish
This salted caramel sauce recipe is super easy to make, made with a few ingredients and one secret ingredient. This salted caramel sauce can be drizzled on ice cream, brownies, cheesecakes, cakes, in frappuccinos, and basically can be added to everything!
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Course Condiments, Dessert
Cuisine American
Servings 1.5 cups
Calories 2216 kcal

Ingredients
 
 

  • ¾ cup Water
  • 2 cups Sugar
  • 2 ½ tablespoon Corn syrup
  • 1 ⅓ cups Heavy cream
  • 75 g Butter
  • 1 teaspoon Vanilla extract
  • ¾ teaspoon Salt

Instructions
 

  • Into a medium-sized saucepan, add the sugar, water, and corn syrup. Mix them together using a wooden spoon until the mixture is almost completely dissolved.
  • Turn on the heat on a medium setting, and from here you don’t mix the caramel anymore!
  • To prevent the sugar from crystallizing on the sides of the saucepan, brush the sides of the saucepan with water. That’s all you do when waiting for the caramel to cook. Repeat every minute or so.
  • Keep an eye on the caramel sauce so it wouldn’t burn. when the caramel sauce turns into a golden brown color, remove it from the heat and add the butter. Mix with a wooden spoon carefully. Be careful not to burn yourself!
  • Add the room temperature heavy cream and salt, and slowly mix with a wooden spoon until well combined.
  • Place the saucepan on the stove on medium heat, cook the caramel sauce stirring constantly for 2 minutes. Remove the saucepan from the heat and set it aside to cool.
  • When the caramel sauce will cool to room temperature, it will thicken up into a perfect silky smooth caramel sauce.
  • Pour the room temperature caramel sauce into a mason jar or an airtight container and store it in the fridge for up to 2 weeks! (it will probably not last this long in the fridge)

Notes

Use room temperature ingredients. It is important that you use room-temperature ingredients butter and heavy cream. This step ensures that your mixture mixes gently and does not bubble up and turn into a mess in your kitchen.
Weigh your ingredients! to make sure that your cake turns out amazing and perfect, weigh and measure your ingredients correctly! For every recipe, I use my food scale to weigh all my ingredients. That way your cake will turn out the same every time!
Be patient! I know it's tempting to increase the heat while cooking the caramel, but don't! been there done that. To get the perfect salted caramel sauce, you will need to cook the caramel sauce on medium heat until it turns golden brown. This process can take up to 20 minutes, but eventually, it's so worth it!
After you mix the sugar, water, and corn syrup until it almost dissolved completely, don't mix anymore! If you will mix while the caramel is cooking, you will create crystals of sugar and it will ruin your silky smooth caramel sauce.
Warm up the cream! this tip is so important and will stop a big mess from happening. A huge tip that we always do when making caramel sauce, is to warm up the cream in the microwave for about 20 seconds. If you will add cold cream from the fridge, it will sizzle up and make a big mess.
Brush the sides of the saucepan with water to prevent the sugar from crystallizing. The sugar can hit the sides of the saucepan and can cause crystallizing. We don't want that, we want a smooth and silky caramel sauce. Brush the sides of the saucepan (as seen in the video) every minute or so.
Use unsalted butter. by using unsalted butter, you can control how salty your salted caramel sauce will be. If you don't have unsalted butter, simply reduce the amount of salt you're adding to the sauce.

Nutrition

Calories: 2216kcalCarbohydrates: 300gProtein: 6gFat: 118gSaturated Fat: 74gPolyunsaturated Fat: 5gMonounsaturated Fat: 30gTrans Fat: 2gCholesterol: 347mgSodium: 1573mgPotassium: 223mgSugar: 301gVitamin A: 4359IUVitamin C: 1mgCalcium: 164mgIron: 1mg
Keyword easy salted caramel sauce, homemade salted caramel sauce, simple salted caramel sauce
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