Salted Caramel Sauce

Salted Caramel Sauce

Salted Caramel Sauce is a versatile treat that makes a perfect edible gift over the holidays. It’s a yummy treat any time of year, but the holidays are a time of indulgence, which makes this deliciousness perfectly acceptable. Because this is just basically cream and caramelized sugar.

Salted Caramel Sauce

What is Caramelization?

The brown colour and nutty flavour that caramelization gives to food is the result of the sugar oxidizing under high heat. Caramelization of sugar, or sucrose,  happens at 160 degrees. You can read more about the science of caramelization of sugar, and other foods, here: What is Caramelization?

 

Key to Caramel Sauce: Don’t Stir

The key to making this sauce is not stirring while the sugar caramelizes. Stirring will cause sugar crystals to cling to the sides of the pot, which will result in hard lumps, instead of a velvety smooth sauce.

An Always Welcome Edible Gift

I’m a big fan of  caramel, and salting it takes it up a notch, giving an extra dimension to the sweetness. This caramel sauce is quick and easy to make and is creamy, salty and sweet all at once. I really haven’t met anyone who doesn’t love salted caramel. Which is why little jars of this stuff always makes such a welcome gift.

 

How to Use Your Salted Caramel Sauce

As I mentioned, this sauce is very versatile.  So versatile, that I’m making a list here:

  • You can pour it over ice cream of course, and so much more:
  • Cheesecake
  • Gingerbread
  • Brownies
  • Apple pie
  • Filling donuts
  • Desserts like this this Skillet Caramel Apple Crisp.
  • Pancakes
  • Waffles
  • A bowl of hot oatmeal
  • A dip for apples and other fruit
  • Stir it your coffee, instead of cream & sugar
  • Blend it into a milkshake
  • Use in baking, like these Salted Caramel Shortbread Cookies

The uses for salted caramel sauce are kind of endless. And it’s a good thing it’s so useful, because otherwise, I could just eat that sweet creaminess up by the spoonful.

Salted Caramel Sauce

How to Make Salted Caramel Sauce

Salted Caramel Sauce

Salted Caramel Sauce

Colleen
Sweet, creamy, and just a little salty, this salted caramel sauce is easy to make and so versatile.
5 from 1 vote
Cook Time 20 mins
Total Time 20 mins
Course Sauces, Dips & Toppings
Cuisine American
Servings 16
Calories 137 kcal

Ingredients
 
 

  • 1 ½ cups granulated sugar
  • ½ cup water
  • 1 cup whipping cream
  • 2 tbsp salted butter
  • I tsp vanilla extract
  • 1 tsp course sea salt or kosher salt

Instructions
 

  • In a large heavy saucepan, put the sugar and water and stir. Have all of the other ingredients at the ready.
  • Over medium high heat, bring to a boil. Do not stir. Swirl the pan often. It should boil for around 15 minutes or until it turns a medium amber color. Use a pastry brush dipped in water to move any sugar crystals on the sides of the pan into the boiling mixture.
  • As soon as the color looks good, remove the pan from the heat and pour in the cream. Be careful as it will bubble like crazy!
  • Whisk the cream in, then the butter, vanilla and salt. Whisk until smooth and leave to cool. Once cool, pour into 2 one cup (8 oz) jars and refrigerate.

Notes

The longer you boil the sugar, the deeper the colour of the sauce. Use a deep pot for this recipe, because of the bubbling action when pouring in the cream.
The sauce will thicken as it cools. Jars will keep in the fridge for up to a month.

Nutrition

Serving: 2tbspCalories: 137kcalCarbohydrates: 19gFat: 6gSaturated Fat: 4gCholesterol: 24mgSodium: 164mgPotassium: 11mgSugar: 18gVitamin A: 265IUVitamin C: 0.1mgCalcium: 10mg
Tried this recipe? What changes did you make?Let us know how it was!

Salted Caramel Sauce

 

 

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11 thoughts on “Salted Caramel Sauce

  1. What’s the difference between salted caramel syrup and sauce? I can only find syrup and I want to make salt caramel icing.
    Thank you
    Melissa

    1. Hi Melissa! I don’t think there is any difference. If you are buying it in the store, I’m sure you will find what you need for your icing!

  2. My recipe is a bit different than yours. We love Salted Caramel sauce, it’s so good. That reminds me that I should make a batch next week.

  3. Hello Dee, Thanks so much for sharing my recipe! I love that you did a step by step photo shoot. Your pics are great and I’m glad it turned out well for you. BTW, I never double the recipe either, it just seems to work best in small batches. Cheers

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