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Homemade Salted Caramel Sauce – Deliciously rich and indulgent homemade salted caramel sauce that only requires 5 ingredients to make!
Ever wanted to make your own caramel sauce at home? Well, today I bring you my mouth-watering Salted Caramel Sauce recipe. SO good.
This salted caramel sauce is super quick and easy to make, and only has 5 ingredients – water, sugar, heavy cream, vanilla extract, and salt.
Such few ingredients can make such an indulgent addition to dessert.
You are going to want to drizzle this stuff on everything!
How to make Homemade Salted Caramel Sauce:
Ingredients you’ll need:
- caster/granulated sugar
- double/heavy cream
- vanilla extract
To make this Salted Caramel Sauce, simply add the water, sugar and salt to a large saucepan over a medium-high heat, and bring to the boil, stirring constantly to dissolve the sugar.
Turn the heat down to medium and allow the mixture to come to a rich, deep amber colour without stirring. Instead, swirl the pan around occasionally to make sure everything is even.
Remove from the heat, then gradually pour in the heavy cream, stirring constantly. Stir in the vanilla.
Pour the caramel into a heat-proof jar, and you’re done!
Try my other caramel sauce recipes!
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1/2 cup (120ml) water
1 cup (200g) caster/granulated sugar
1 teaspoon salt
1 cup (240ml) heavy cream, room temperature
1 teaspoon vanilla extract
- In a large saucepan over medium-high heat, add the water, sugar, and salt. Bring to the boil, stirring constantly to dissolve the sugar.
- Turn the heat down to medium and allow the mixture to come to a rich, deep amber colour without stirring. Instead, swirl the pan around occasionally to make sure the mixture caramelizes evenly. (This can take a while. Be patient, and don't be tempted to turn up the heat!)
- Remove from the heat and gradually pour in the heavy cream, stirring constantly until combined. Be careful, the caramel will bubble vigorously whilst adding the cream. Stir in the vanilla.
- Pour the caramel into a heat-proof jar and allow to cool completely before using.
Caramel sauce will thicken as it cools, and when refrigerated. This caramel can be stored in a jar in the fridge for up to 2 weeks. Warm up to reach desired consistency before use.
Avoid doubling or tripling this recipe. Make in batches instead.
Yield: 1 cup
Serving Size: 1 cup
Amount Per Serving:
Calories: 1596Total Fat: 86gSaturated Fat: 55gTrans Fat: 3gUnsaturated Fat: 25gCholesterol: 269mgSodium: 2186mgCarbohydrates: 207gFiber: 0gSugar: 207gProtein: 7g
Nutrition information isn’t always accurate.
Did you make this recipe?
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Thursday 28th of May 2020
Easy receipe to follow and an amazing result. Thanks
Friday 1st of May 2020
What is it's shelve life in the refrigerator? Freezer??
Saturday 2nd of May 2020
This caramel can be stored in the fridge for up to 2 weeks. Warm up to reach desired consistency.
Saturday 7th of March 2020
When I added the cream the mixture went rock solid like a candy is this suppose to happen. I tried this twice
Saturday 7th of March 2020
Hi Louise! Sorry this has happened twice now.
The cream is causing the temperatures to crash, solidifying the sugar. You need to add the cream in very slowly while mixing continuously.
You can try heating the cream slightly at least to room temperature. This will prevent the sugar for hardening.
Sunday 23rd of February 2020
My 12-year-old daughter found your recipe online and has made it twice in the past few days to drizzle on cupcakes and ice cream. I was eating it straight from the bowl. I asked her for the recipe so I can make it myself. It's perfect and easy to make. Thank you!
Tuesday 11th of June 2019
This has become a family favorite recipe that I continually return to, SO good! Took me a few bad crystallized batches to understand that the “no stirring just swirling” rule is absolutely essential, now that I follow it religiously this recipe is foolproof! Thank you!