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    Home > Meal Type > Spices and Sauces

    Salted Caramel Sauce

    Updated: Dec 21st 2018 • Published: Sep 30th 2017 • 4 Comments

    Jump to Recipe SaveSaved!
    This homemade salted caramel sauce is easy to make and doesn't require a candy thermometer. It is rich, creamy, smooth and salty. Everything a salted caramel sauce should be! Recipe from Sprinkles and Sprouts | Delicious food for easy entertaining.
    This homemade salted caramel sauce is easy to make and doesn't require a candy thermometer. It is rich, creamy, smooth and salty. Everything a salted caramel sauce should be!

    This homemade salted caramel sauce is easy to make and doesn't require a candy thermometer. It is rich, creamy, smooth and salty. Everything a salted caramel sauce should be! Recipe from Sprinkles and Sprouts | Delicious food for easy entertaining.

    Learning to make a good caramel sauce means you will never be without a dessert if unexpected guests come over. A pot of store bought ice cream, homemade salted caramel sauce and some chopped pecans. That is the perfect way to round out a meal.

    Plus it keeps for up to 2 weeks in the fridge. But I have never known it last that long in our house!

    This homemade salted caramel sauce is easy to make and doesn't require a candy thermometer. It is rich, creamy, smooth and salty. Everything a salted caramel sauce should be! Recipe from Sprinkles and Sprouts | Delicious food for easy entertaining.

    I like my caramel to be very deep and rich, so I take the caramelisation to a deep amber colour. But if you want a milder caramel sauce then add the cream when the sugar gets to a light amber.

    Although this caramel sauce is pretty simple, you do have to give yourself 20 uninterrupted minutes. Even turning to answer a question from the kids (or take a sip of wine) can see the sugar go from a pale amber to burnt!

    Have all your ingredients at the ready and relax into the caramel cooking.

    If you do burn the caramel, don't pour it away into the sink or bin, this can lead to blocked pipes or melted plastic bags. Just leave it in the pan to go cold, then add cold water to the pan and leave it to soak. In the morning you'll find a pan of brown water with a clean bottom.

    This homemade salted caramel sauce is easy to make and doesn't require a candy thermometer. It is rich, creamy, smooth and salty. Everything a salted caramel sauce should be! Recipe from Sprinkles and Sprouts | Delicious food for easy entertaining.

    Enjoy x


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    📖 Recipe

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    4 from 4 votes

    Salted Caramel Sauce

    This homemade salted caramel sauce is easy to make and doesn't require a candy thermometer. It is rich, creamy, smooth and salty. Everything a salted caramel sauce should be! Recipe from Sprinkles and Sprouts | Delicious food for easy entertaining.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Dessert
    Cuisine: American
    Servings: 8
    Calories: 171kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
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    Ingredients

    • 1 ½ cups sugar
    • ⅓ cup water
    • 1 ¼ cups heavy cream/whipping cream
    • 1-2 teaspoon flaked sea salt
    • 2 tablespoon butter

    Instructions

    • Tip the sugar and water into a large heavy based saucepan.
    • Add a lid and heat over a low heat until the sugar has dissolved.
    • Remove the lid, increase the heat and boil for 5-7 minutes, stirring occasionally, until you get a deep amber colour. (see notes)
    • Remove from the heat and immediately add in the heavy cream and stir. Be careful as it will bubbly up quite a lot.
    • Once the caramel has dissolved into the cream, add in the butter and salt.
    • Stir well and then allow the caramel to cool before decanting into a jar.

    Notes

    Watch the caramel very carefully as it can go from pale sugar water to burnt caramel in the ring of a phone!cream and serve room temperature. I like to take the caramel to a deep amber, but if you want a milder flavour then remove it from the heat when it just reaches the amber stage.
     
     
    Nutritional Information based on ¼ cup:
     
     

    Nutrition

    Calories: 171kcal | Carbohydrates: 37g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 216mg | Sugar: 37g | Vitamin A: 90IU
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

     

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    Reader Interactions

    Comments

    1. Joan says

      November 13, 2022 at 1:20 pm

      Just tried to make this sauce and I ended up with pan of solidified sugar before it even changed colour. I used caster sugar as recipe doesn’t specify. What went wrong?

      Reply
      • Claire McEwen says

        November 15, 2022 at 12:48 pm

        It sounds like the sugar has crystallized.
        The water should prevent that from happening.
        The heat could have been too high and caused the water to evaporate before the sugar dissolved.
        The recipe should work with caster sugar or granulated sugar.
        Cx

        Reply
    2. Pat says

      December 07, 2017 at 7:40 pm

      For Salted Caramel Sauce, when you said 1 1/4 heavy cream/whipping cream...the unit is "CUP"?
      Thank you.

      Reply
      • Claire McEwen says

        December 12, 2017 at 8:17 am

        It is cups, thank you for spotting that Pat. I have edited the instructions.

        Reply

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