Desserts > Dessert Sauces & Toppings > Topping Recipes > Whipped Cream Recipe

Salted Caramel Sauce

Indulge in the sweet and salty delight of homemade salted caramel sauce. Perfect for drizzling over ice cream, cakes, or even enjoying straight from the spoon! A simple recipe with incredible flavor.

Prep Time
5 minutes
Cook Time
10-15 minutes
Servings
About 1 cup
Ingredients
  • 1 cup Granulated Sugar
  • 1/2 cup Heavy Cream
  • 4 tablespoons Unsalted Butter
  • 1/2 teaspoon Sea Salt
  • 1 teaspoon Vanilla Extract

Melting the Sugar

Place the sugar in a heavy-bottomed saucepan over medium heat. Cook, stirring constantly with a heat-resistant spatula, until the sugar melts and turns into a golden amber color. Be careful not to burn it.

Adding Butter

Once the sugar is melted and amber in color, remove the saucepan from the heat and carefully stir in the butter. The mixture will bubble vigorously.

Adding Cream

Slowly pour in the heavy cream while stirring continuously. The mixture may seize up, but continue to stir until it becomes smooth again.

Simmering the Sauce

Return the saucepan to low heat and simmer for 1-2 minutes, stirring constantly, until the sauce thickens slightly.

Finishing Touches

Remove the saucepan from the heat and stir in the sea salt and vanilla extract. Let the sauce cool slightly before using.

Storing the Sauce

Store in an airtight container in the refrigerator for up to 2 weeks. Reheat gently before using.

Nutrition Facts Estimated per 100g of product

Approximately: Calories: 400, Fat: 25g, Saturated Fat: 16g, Cholesterol: 75mg, Sodium: 300mg, Carbohydrates: 45g, Sugar: 40g, Protein: 1g. Note: These are estimations and can vary based on specific ingredients used.

Other Important Considerations for Nutrition

This sauce is high in sugar, fat, and sodium. Consume in moderation as part of a balanced diet.

← Salted Caramel Sauce Spiced Apple Compote →

FAQ

  • Can I use light cream instead of heavy cream?

    No, heavy cream is essential for the richness and thickness of the sauce. Light cream will result in a thinner sauce.
  • What if my caramel sauce crystalizes?

    Crystallization can happen if sugar crystals form on the sides of the pan. Try using a pastry brush dipped in water to wash down the sides of the pan as the sugar melts. You can also add a squeeze of lemon juice to help prevent crystallization.
  • How can I adjust the saltiness?

    Adjust the amount of sea salt to your preference. Start with a smaller amount and add more to taste.