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.
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.
How to Make Salted Caramel Sauce
Salted Caramel Sauce
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
Nutrition
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
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!
Love all your suggestions on how to use this sauce! I loooove salted caramel!
Thanks so much, Maresa, I love how versatile this stuff is! 🙂
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.
Helene, I’ll have to check your recipe out, too. Thanks for stopping by!
Yum! Salted caramel on anything is basically the best. Salty sweet is such a classic combo.
Hi Leslie, I agree, salted caramel on anything!
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
Do you think this would work with half and half cream? I have some I want to use up and this looks sooooo yummy!
I’m sure it would work, give it a try! Let me know how it turns out.