salted caramel sauce recipe

Written ByJenny Smyth Posted on
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The Best salted caramel sauce recipe

I’ve always been a fan of sweet and salty flavors, and this salted caramel sauce recipe is a perfect example of that. I first discovered it a few years ago when I was looking for a unique dessert to serve at a family gathering.

The combination of rich caramel and flaky sea salt is absolutely divine. Since then, I’ve made it countless times for my family and friends, and it’s always a hit.

My kids love it because it’s easy to make and customize to their taste, while my husband enjoys the complexity of the flavors. As for me, I appreciate how versatile this recipe is – it’s perfect for topping ice cream, pancakes, or even using as a dip for fresh fruit.

Plus, the health benefits of using sea salt instead of refined sugar are a definite bonus in my book.

Salted Caramel Sauce

Salted Caramel Sauce

4.5 from 514 votes

This rich and velvety salted caramel sauce is perfect for drizzling over ice cream, cakes, or using as a dip for apples. The balance of sweet and salty makes it a crowd-pleaser.

Prep Time5 mins
Cook Time25 mins
Resting Time0 mins
Total Time30 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 cup granulated sugar
1/2 cup water
1/2 cup heavy cream
2 tbsp unsalted butter
1 tsp vanilla extract
1/2 tsp sea salt

👨‍🍳Directions

1In a medium saucepan, combine sugar and water.
2Stir gently to ensure the sugar is evenly moistened.
3Cook over medium heat, swirling the pan occasionally to help the sugar dissolve evenly.
4Do not stir the mixture with a spoon.
5Allow the mixture to come to a boil and cook until it turns a deep amber color, about 5-7 minutes.
6Watch carefully as it can burn quickly.
7Avoid inhaling the smoke from the caramelizing sugar.
8It will be hot and can be dangerous.
9Once the sugar has caramelized, carefully pour in the heavy cream while stirring continuously.
10The mixture will bubble up vigorously, so be cautious.
11Stir in the butter, vanilla extract, and sea salt until the butter is fully melted and the sauce is smooth.
12Bring the mixture to a simmer over medium heat and let it cook for an additional 2 minutes.
13Remove the saucepan from the heat and let the caramel sauce cool to room temperature.
14As it cools, it will thicken slightly.
15For a smoother sauce, you can use an immersion blender to blend until smooth.
16Transfer the caramel sauce to a jar or airtight container and store in the refrigerator.
17It will keep for up to 2 weeks.

🔧Equipment

Saucepan
Wooden spoon
Whisk
Thermometer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 60mg🧂Sodium: 400mg🌾Total Carbs: 44g🥦Dietary Fiber: 0g🍬Sugars: 44g🥩Protein: 0.5g

📝Notes

Tips: For a smoother sauce, use an immersion blender to blend until smooth. Be careful when handling hot caramel, as it can cause severe burns.

Watch Video Of How Salted Caramel Sauce Works

This salted caramel sauce recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick dessert fix. It’s incredibly easy to make and can be stored in an airtight container in the fridge for up to two weeks.

Reheat it gently before serving over ice cream or pancakes – or even use it as a dip for fresh fruit. My family loves this recipe because it’s so versatile and delicious.

❓ Frequently Asked Questions About Salted Caramel Sauce

Q: What is the difference between fleur de sel and other types of sea salt?

Fleur de sel, also known as ‘flower of salt,’ is a type of sea salt harvested by hand from shallow pools of water. It has a finer texture and a more delicate flavor compared to other types of sea salt.

Q: Can I use brown sugar instead of granulated sugar?

Yes, you can use brown sugar as a substitute for granulated sugar in this recipe. However, keep in mind that it will give your caramel sauce a slightly different flavor profile.

Q: How do I ensure my caramel sauce doesn’t crystallize?

To prevent crystallization, make sure to cook your caramel sauce to the correct temperature (around 300°F) and avoid stirring it too much once it’s reached that point.

Q: Can I store this caramel sauce in the fridge for later use?

Yes, you can store this caramel sauce in an airtight container in the fridge for up to two weeks. Simply give it a good stir before using.

Q: Is this recipe suitable for vegans?

No, this recipe contains honey and heavy cream, making it non-vegan friendly. You can easily substitute these ingredients with vegan alternatives if you’d like.

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