If you are looking to elevate your dessert game with something irresistibly luscious and rich, this Salted Caramel Sauce Recipe is your new best friend. It’s a perfect blend of buttery sweetness balanced by just the right touch of sea salt, creating a sauce that’s silky, smooth, and bursting with flavor. Whether drizzled over ice cream or layered in your favorite cakes, this homemade caramel sauce impresses every time and will make you wonder why you ever settled for store-bought versions.
Ingredients You’ll Need
With just a handful of simple, high-quality ingredients, making this sauce will be a breeze. Each ingredient plays a starring role, providing a harmony of taste, texture, and that gorgeous golden color that defines salted caramel perfection.
- Granulated sugar: The foundation of caramel, it melts and caramelizes to create that deep amber color and rich flavor you crave.
- Unsalted butter: Adds creaminess and depth without competing with the salt for flavor balance.
- Heavy cream: Makes the sauce luxuriously smooth and silky, giving it a creamy finish you can’t resist.
- Vanilla extract: Enhances the caramel’s warm, aromatic notes with subtle complexity.
- Sea salt: The magic ingredient that brightens and balances the sweetness for that iconic salted caramel taste.
How to Make Salted Caramel Sauce Recipe
Step 1: Melt the Sugar and Butter
Begin by combining 1 cup of granulated sugar and 6 tablespoons of unsalted butter in a heavy-bottomed saucepan over medium heat. Constant stirring is key here to ensure the sugar dissolves evenly and melds beautifully with the butter to form a smooth base capable of developing those rich caramel notes.
Step 2: Watch for the Amber Glow
Keep stirring the mixture gently but consistently. Soon enough, the sugar will dissolve completely and transform into a gorgeous deep amber color. This change signals that caramelization is happening and the sauce is starting to develop that signature rich flavor you expect from the perfect salted caramel sauce.
Step 3: Slowly Add Heavy Cream
With steady stirring, carefully pour in 1/2 cup of heavy cream to the hot sugar and butter mixture. This part can cause a bit of bubbling or sputtering, so go slow to keep everything smooth and avoid clumps. The cream blends in to make the sauce luxuriously smooth and luscious.
Step 4: Infuse with Vanilla and Sea Salt
Remove your saucepan from heat and stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of sea salt. This final tweak rounds out the flavor profile, balancing the sweetness with aromatic depth and a hint of salinity that’s absolutely irresistible.
Step 5: Cool Slightly Before Serving
Let the caramel sauce cool down a bit. It thickens as it cools, reaching a perfect drizzle consistency that’s ideal for topping desserts or stirring into drinks.
Step 6: Indulge in This Delight
Serve your freshly made salted caramel sauce warm over ice cream, cakes, pancakes, or even fresh fruit—really anything that could use a sweet, buttery, and salty hug. It’s delicious, comforting, and guaranteed to become a staple in your kitchen.
How to Serve Salted Caramel Sauce Recipe
Garnishes
Sprinkle a pinch of flaky sea salt over your dessert once it’s drizzled with this sauce to amplify that unique salty-sweet sensation. Toasted nuts like pecans or almonds also add a contrasting crunch that complements the caramel’s silky texture beautifully.
Side Dishes
This sauce is a game-changer alongside vanilla bean ice cream, warm bread pudding, or even as a dip for crispy apple slices. Its versatility makes it a dream addition to so many comforting desserts.
Creative Ways to Present
Try layering salted caramel sauce between cake or brownie layers or swirling it into whipped cream or mousse for an elegant twist. You could even use it as a glaze for roasted nuts or drizzle over coffee for a sweet, salty boost that brightens your day.
Make Ahead and Storage
Storing Leftovers
After enjoying some fresh salted caramel sauce, store any leftovers in an airtight container in the refrigerator. It will keep for about 1 to 2 weeks, allowing you to enjoy its luscious flavor whenever the craving strikes.
Freezing
If you want to keep the sauce longer, freezing is a great option. Place it in a freezer-safe container, leaving a bit of room for expansion. When properly sealed, salted caramel sauce can be frozen for up to 3 months without losing its taste or texture.
Reheating
Reheat gently by warming the sauce in a small saucepan over low heat or in short bursts in the microwave, stirring frequently. Adding a splash of cream or milk can help restore its smoothness if it thickens too much during storage.
FAQs
Can I use salted butter instead of unsalted butter in this recipe?
While salted butter can be used, it’s best to stick with unsalted butter to precisely control the amount of salt in your caramel sauce. Using salted butter might make the sauce too salty, so adjust the added sea salt accordingly.
Why is my caramel sauce grainy and not smooth?
A grainy texture often happens if the sugar crystallizes during cooking. To avoid this, be sure to stir constantly as the sugar melts and avoid letting sugar crystals form on the sides of your pan by occasionally brushing them down with a damp pastry brush.
Can I make this sauce vegan or dairy-free?
You can substitute the butter and cream with vegan alternatives like coconut cream and a plant-based butter substitute, but the flavor and texture might differ slightly. Experiment with these to find a combination you love.
How long does homemade salted caramel sauce keep?
When stored properly in the refrigerator, this sauce remains fresh and tasty for up to two weeks. Always check for any change in smell or appearance before use.
Is it possible to thicken the caramel sauce more?
Yes! Simmer the sauce gently for a few extra minutes to reduce it and thicken it. Alternatively, chilling the sauce in the fridge also helps it set to a thicker consistency perfect for spreading or dipping.
Final Thoughts
Creating this Salted Caramel Sauce Recipe at home is truly rewarding and surprisingly straightforward. Its rich, buttery flavor combined with the perfect pinch of sea salt makes every dessert unforgettable. Once you taste this sauce, you’ll want to drizzle it on everything – and that’s exactly what happens when a recipe becomes an instant favorite. So grab your ingredients, get cooking, and treat yourself to this silky, magical sauce that’s sure to warm your heart and sweeten your day!
Print
Salted Caramel Sauce Recipe
- Prep Time: 0h 5m
- Cook Time: 0h 10m
- Total Time: 0h 15m
- Yield: About 1 cup
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Description
A rich and luscious homemade Salted Caramel Sauce that combines the deep flavors of caramelized sugar, creamy butter, and heavy cream, enhanced with a touch of sea salt and vanilla extract. Perfect as a decadent topping for ice cream, cakes, and other desserts.
Ingredients
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Instructions
- Combine sugar and butter: Place 1 cup of granulated sugar and 6 tablespoons of unsalted butter in a heavy-bottomed saucepan over medium heat to begin melting and caramelizing.
- Caramelize the sugar: Stir the mixture constantly until the sugar dissolves completely and the liquid turns a deep amber color, indicating the caramelization process is complete.
- Add heavy cream: Slowly and carefully pour in 1/2 cup of heavy cream while stirring continuously to prevent clumping and achieve a smooth texture.
- Add vanilla and salt: Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of sea salt until the ingredients are well incorporated.
- Cool the sauce: Allow the caramel sauce to cool slightly before serving to thicken and enhance flavor.
- Serve: Enjoy the salted caramel sauce warm over ice cream, cakes, or your favorite desserts.
Notes
- Use a heavy-bottomed saucepan to prevent burning the sugar.
- Be cautious when adding heavy cream as the mixture will bubble vigorously.
- Store leftover sauce in an airtight container in the refrigerator for up to 2 weeks; warm gently before using.
- Adjust the amount of sea salt to taste for a more or less pronounced salted flavor.
- If the sauce thickens too much after cooling, gently reheat while stirring to restore pourable consistency.
