Description
This foolproof homemade salted caramel sauce is a rich, buttery, and smooth caramel topping perfect for desserts and treats. Made with simple ingredients like granulated sugar, butter, heavy cream, vanilla, and salt, this sauce has a deep golden color and a luscious, silky texture that thickens as it cools. The recipe ensures no burning with slow, gentle heating and easy mixing steps to achieve perfect homemade caramel every time.
Ingredients
Units
Scale
Caramel Sauce Ingredients
- 1 1/2 cups granulated sugar (300g)
- 1/2 cup unsalted butter, softened at room temperature (113g)
- 3/4 cup heavy cream, warmed up (180g)
- 2 teaspoons vanilla extract
- 1 to 1 1/2 teaspoons salt (start with 1 teaspoon and adjust to taste)
Instructions
- Heat the sugar: Add the granulated sugar to a wide-bottomed, light-colored pan and place it over the lowest flame on the stove. Allow the sugar to begin melting on the bottom without rushing or using high heat to avoid burning. Once melting starts, slowly stir the sugar with a dry utensil to help it melt evenly. It will look grainy and lumpy at first, but keep stirring gently until all the sugar granules dissolve into a smooth liquid with a deep golden caramel color. This process can take 15 or more minutes depending on your stove and pan.
- Add the butter: Turn off the heat and add the softened butter to the melted sugar. Whisk continuously until the butter is fully melted and incorporated. The mixture may look separated and slightly grainy, which is expected.
- Incorporate warm cream: Slowly whisk in the warm heavy cream (heated in the microwave for 20-30 seconds until warm to the touch). The mixture will become bubbly and frothy but will quickly smooth out. If the caramel thickens too much or seizes, gently heat on the lowest flame while stirring until the desired consistency is reached, then turn off the heat again.
- Add vanilla and salt: Stir in the vanilla extract and salt, starting with 1 teaspoon of salt. Taste and adjust with up to 1 ½ teaspoons of salt as desired to achieve the perfect salted caramel flavor.
- Cool the sauce: Pour the caramel sauce into a heat-safe glass bowl or jar and allow it to cool at room temperature for about 1 hour. The sauce will thicken and become silky smooth once cooled.
- Store and serve: Store the caramel sauce in an airtight container in the refrigerator. Reheat gently in the microwave in 10-20 second increments whenever needed before serving.
Notes
- Use a light-colored pan to better monitor the caramel color and prevent burning.
- Keep the flame low and be patient when melting sugar to avoid burning.
- Warm the heavy cream before adding to avoid seizing the caramel sauce.
- Salt quantity can be adjusted according to personal taste preferences.
- Store the sauce refrigerated for up to 2 weeks and reheat gently before use.
Nutrition
- Serving Size: 2 tablespoons (about 35g)
- Calories: 120
- Sugar: 18g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 20mg
