Last updated on January 27th, 2017
Who can resist Salted Caramel Sauce? Not me! The homemade version has a deep, roasted flavor that puts store-bought caramel to shame. It’s a cinch to make from scratch. All you need are four simple ingredients and a healthy sense of adventure.
Here’s what you’ll need: 2 cups of sugar, 1 cup of warmed heavy cream (I heat mine for exactly 1 minute in the microwave oven); 12 tablespoons of room-temperature butter, and 1 tablespoon of flaky, high-quality sea salt.
To start, tip the sugar into a heavy, 2-3 quart sauce pan.
Set the pot over medium-high heat, and whisk slowly and steadily until the sugar begins to melt and clumps start to form — about 3 minutes. Then set the whisk aside, and simply swirl the pan from time to time as the sugar continues to melt.
For salty-sweet caramel, let the sugar color only to the amber stage. For a deeper, more “roasted” flavor, let the sugar cook until a pale maple color is achieved.
Working quickly, whisk the room-temperature butter into the pan.
Warning! When the butter is added, the sugar will bubble furiously. Have no fear! Just clutch your pearls and keep whisking away until the butter is completely incorporated — about 20 seconds.
While bracing yourself for another volcanic eruption, whisk in the cream in a slow, steady stream.
Then whisk in the salt.
And that’s it! Remove the pan from the heat, and let the sauce cool for 10-15 minutes.
While the caramel is still warm, pour or ladle it into a glass jar…
Or funnel it into an attractive glass cruet. A jar or cruet of Salted Caramel Sauce makes a terrific holiday gift.
But we’re not gifting our sauce today. We’re hoarding it for ourselves, and drizzling it over vanilla ice cream, plain yogurt, apple pie, crisp apple wedges, chocolate cake, and some very serious brownies. And when no one is looking, we’re spooning the sauce directly into our mouths.
So…who’s gonna give this King of Dessert Toppings a go? You can let me know by leaving a comment. I love hearing from you!
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Here’s the printable:
Salted Caramel Sauce is the king of toppings. It's delicious on everything from apple wedges to brownies. It's easy to make, too. All you need is four simple ingredients.
Ingredients
- 2 cups sugar
- 12 tablespoons sliced or diced butter, warmed to room temperature
- 1 cup heavy cream, warmed for 1 minute in the microwave oven
- 1 tablespoon (or slightly less, to taste) good-quality sea salt
Instructions
- Put the sugar in a heavy, 2-3 quart sauce pan. Set the pan over medium-high heat, and whisk slowly until the sugar begins to melt and clumps start to form. Stop whisking, and as the sugar continues to melt, simply swirl the pan from time to time. For a mild, salty-sweet sauce, let the sugar color only to the amber stage. For a deeper, more robust flavor, cook until a maple syrup color is achieved.
- Whisk in the butter (the sugar will bubble furiously at this point). Whisking continuously, add the cream in a slow, steady stream. Whisk in the salt, and remove the pan from the heat. Let cool for 10-15 minutes. Transfer the sauce to a glass jar or cruet. When completely cool, cover and refrigerate for up to 3 weeks. Reheat sauce before serving.
diana murphy says
I know that it will not last long, but how long will it keep?
Thanks
Peter and Shelagh says
Sounds and looks delicious!
Kevin Lee Jacobs says
Hi Diana – Storage time is mentioned in the printable, but I forgot to include it in the step-by-step: 3 weeks if refrigerated. Enjoy!
Rod says
Oh Kevin, this is going to made, maybe not this weekend, but it will happen…when I’m all alone and can have it all to myself. Thank you.
Joanne says
Hi Kevin,
Do you think this could be processed in a canning waterbath to preserve it?
Joanne
Amber says
OMG! I must remember to wear my pearls while whisking. Kevin you are a treasure.
Betsy Williams says
Caramel sauce was a childhood favorite. Now I can have it again. I never thought of making my own, many thanks!!
Julie R says
Sounds yummy !
martha says
I absolutely love anything caramel. Thank you for this recipe that looks drool worthy. I so enjoy your writing and sense of humor. I often laugh out loud when reading your posts.
Nancy VanDyke says
I am going to try this. It sounds perfect. Thank you
Sandy S. says
Wow, just finished making your Heavenly Challah Bread and wondered how I was going to store the leftovers and seen this! Looking forward to another delicious recipe to try and perfect timing for all the Fall apples to use in dipping and Carmel apple pies! Can’t wait, thanks for sharing!
Georgeann Brown says
people wouldn’t make this, why?
Nancy says
Thank you! What a delicious way to enjoy this Fall season.
Kevin Lee Jacobs says
Hi Joanne – Because this caramel contains dairy (butter and cream), it is not suitable for canning. Fortunately the sauce will stay fresh and wonderful for at least 3 weeks in the refrigerator. That is, if your willpower is stronger than mine!
Patti Teeters says
Thanks, Kevin, for another wonder from your kitchen! I can’t wait to make it and dip some Golden Delicious apple slices in it. I am going to try it on apple pie too. I’ve always wanted to and never have. It just sounds so yummy.
kathy passie says
Will make it today to top my apple crisp dessert.Would also be good on baked winter squash or yams!
YUM!!!!!
Kevin Lee Jacobs says
Hi Kathy- Thanks for these delicious, delectable, and de-lovely ideas!
Casey says
Is it really necessary to add salt at all to this recipe? I wonder why the trend in all things being extra “salted” these days in order to be tasty — salted caramel, salted chocolate, even the top of the quiche I had at a restaurant the other day had additional large granules of sea salt on it. A little salt is often required in a recipe for the chemistry but I hope this trend of so many dessert items being extra salted runs its course soon.
Veronica says
Oh yes. Salty caramel is good. That bit of salt does indeed achieve something ‘chemical’ in cooking – the Asians call it umami – brings an extra dimension and that necessary bit of balance
Nice recipe, Kevin
Linda A says
Over crisp apple slices – yes!
What a great idea. Thanks, Kevin.
Louise says
I just discovered a pricy yogurt flip that has salted caramel. Now I can enjoy plain yogurt with the sauce. Thanks for the perfectly timed caramel sauce recipe. You’re the best!
Ana says
Clutch my Pearls, OMG!
My daughters and I are convinced that we have the genetic constitution to need caramel in our lives for the purpose of survival. We can easily look away from chocolate. However, the mere whisper of some slightly darker than amber colored sugar sends us into a frenzy. I am glad you have an appreciation for the real thing as opposed to those little plastic wrapped squares. We will be stirring up some trouble to go with our Michigan apples today.
Jeanne Collins says
Could this be made without the salt? If so, are any adjustments needed?? I don’t “get” this sudden fad of putting salt in caramel! I think it tastes vile, not to mention I’m already on 3 different medications for high blood pressure!
Kevin Lee Jacobs says
Hi Ana – I must have the same genetic constitution that you and your daughters have.
Hi Jeanne and Casey – If you omit the salt (or just add a pinch of it), you’ll have ordinary caramel. Enjoy!
Peggy says
This is a gotta make it one! Thank You Kevin!
Tammy says
Has anyone ever tried making it with a non-dairy milk? (almond, soy, coconut?) I cannot tolerate milk anymore, much to my dismay. 🙁
Julie says
Ah, yet another temptation for diabetics! Do you have any idea how it would work with half Splenda? Guess I’ll just have to try it! Hope it works, but I’m doubtful. Sure do love caramel sauce with apples, popcorn, and nuts…sigh…
Sarah says
Oh. Yum.
Yum
Yum
Yum
Beverly, zone 6, eastern PA says
Magnificent !
Great idea for Christmas gifts.
I have plain yogurt in the fridge right now, begging to be topped with this dreamy golden brown coating.
Merci, mon ami !
Karen Carpenter says
Hi Kevin,
I love that you funneled your caramel sauce into an olive oil cruet, very attractive. Also, you have given the easiest instructions for making caramel sauce. I have always found your way of making caramel sauce the best way and is how I first started making mine way back when. Then one day someone told me I should use a candy thermometer, which I did try only to experience failure after failure. I have since gone back to the way you do it.
Have a great week!
Karen
Carolyn says
A trial run before Thanksgiving and then as a perfect add on for apple pie-count me in!
mary meehan says
Kevin is there an easy way to measure a tablespoon of butter.?. I notice yours are lovely little pats…
..can’t wait to try this for Christmas gifts for my Happy Hour friends
Celia says
Hey Kevin, sounds delish and doable. I would use most of it over Granny Smith apples, but was wondering if the remainder could be used to put together home made turtles or if this recipe would not firm up. Maybe chilled?
Kevin Lee Jacobs says
Hi Celia – I think you could, in fact, use this caramel for turtles. The sauce firms up as it cools to room temperature. Enjoy!
kt mm says
I love how you give us the technique to so this. Thanks!
Mary Michael says
I just love your posts and recipies!! You make it all so fun. I look forward to your emails and sharing of your ideas and life. Thanks, Kevin.
Monique says
Hi Kevin, tonight, just by coincidence I ran into your recipes. My daughter and me [ oops almost forgot Chuck, our 14 yr-old german shepherd !] had a girls/dog night in the kitchen. Dinner consisted of homefried panko chicken thighs with chillysauce. Then your salty caramel sauce came along! It seemed a perfect desert to our guilty pleasure dinner, with vanilla ice-cream of course! It was such fun to make it, seeing the white sugar turning into something sweet smelling bubbling hocus pocus substance. I had 2 perfect small lemonade bottles in the storage room to poor the sauce in and my daughter wrote the labels. There was no need for shopping, all ingredients were on the premises, even the maldon salt. We almost could not stop eating….what a delicious sauce, the best we ever made. Also made two candy apples sprinkled with maple sugar. Thanks for your recipe and inspiration, greetings from Holland
Kevin Lee Jacobs says
Hi Monique in Holland — I’m so glad the salted caramel sauce worked out for you. Sounds like the 3 of you had a fun evening!