salted caramel recipe

This <strong>Easy Salted Caramel Sauce</strong> is about as simple as caramel sauce gets! It only uses 6 ingredients, and it's perfect for topping ice cream, brownies or any other dessert!

Easy Salted Caramel Sauce

(207 grams) granulated sugar

(120 milliliters) water

unsalted butter

(120 milliliters) heavy whipping cream

tbsp vanilla extract

salt

In a medium to large saucier pan, combine the granulated sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt

2. Over medium heat, bring the mixture to a boil. Stop whisking and don&#8217;t whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 10-15 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.

3. Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubbly up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.

4. Add the vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.

5. Allow the caramel sauce to cool. It will be fairly thin, but will thicken as it cools. Store it in the fridge for up to two weeks.

Made it.. I usually try the dry method and I am never happy with the results.. this method I will use forever .. it came out perfect! No more store bought caramel for me..
Thank you so much for this recipe.

Just made this recipe, after trying the "dry" version (someone else's dry recipe).  My first attempt, with the dry, made caramel concrete!!!  Wow!!!!
Second attempt: your recipe including the water.  For me, this was easier, even tho it may have taken a bit longer.  Great instructions, easy to follow, and the result was actually pourable caramel!!!  I put it into a mason jar to cool.  Yay!!  Never give up, right??!!

Great recipe!! I once made a Carmel sauce that just didn't taste good but this stuff was a winner!!

Hello.  My caramel sauce using the dry method turned out beautifully (and I am not a baker).  I was a little concerned it was not getting thick but I just turned up the heat a smidge while stirring  for another minutes and took it off the heat.  It did thicken.  I could have eaten the whole thing.  Thank you.  Looking forward to trying other recipes on your site.   Love the name of your site.  Appreciated how you explained what to look for when making this sauce.  

I follow the recipe. But my caramel sauce turns like theres a lil bit chunks of sugar in it. Not that smooth. Its like the caramel sauce surface’s gets harden and turns into some “sugar chunks”. What did I do wrong? 
Btw, I apologize for my bad English

This  sauce is DELIIICCIOUUUSSS!  
I just tried it and standing here licking the pan! I did half the recipe as i had just a few ounces of 3% milk and used Amaretto instead of  vanilla ...cannot wait for the chocolate to finish baking to have with it !🥳🥳🥳🥳

This was my first attempt at making caramel for the turtle cheesecake. I didn't even know I liked caramel, but this is delicious!! I am already wondering what else I can make that I could put this on!

I tripled the recipe so I could use it in a brownie trifle and have leftovers for the fridge.  It took about 55 minutes to reach the color needed.  I was expecting a looonnngggg cook time since I had so much more water to evaporate.  I also threw in about 3 Tbsp of corn syrup to help with the graininess some cooks experienced.  Patience and my new LG stove ensured a good even cook without burning.  To be safe I placed my pan down in the sink when it came time to whisk in the heavy cream.   Protect your hand with a mitt—-the steam that billows up is HOT.  Did not triple the salt, just added to taste.  Great recipe.

Wow! This is an amazing recipe. I doubled it. It took about 30 mins to get to the right color. Can’t wait to make this one over and over again. I love that I can follow your directions and the recipes come out EVERY time!!

Oh my goodness.. this caramel sauce is amazing.  My better half's daughter's birthday is today (17)  and she wanted a salted caramel cheesecake with a brownie bottom from a recipe I had found.  I used the salted caramel recipe for this and the caramel is amazing... wishing I had made a double batch for some extra (and for myself lol).  I will remember next time to not use a small whisk when stirring in the heavy cream... less chance of burning fingers if a bigger whisk is used. :-)

Thank you so much for this recipe! I haven’t made caramel in a few years and I always found it irritating to make using the dry method so I’m glad I tried this recipe. It was so easy to make and the taste is to die for!

This sauce is SO GOOD!! I made a batch and decided to immediately make a second because it's sooooo  good! Thank you for this recipe!

Follow the Three Wise Men to Christmas cheesecake perfection with our salted caramel recipe made with a dark chocolate digestive base. You can make the cheesecake up to two days ahead of serving. Looking for something else? We&#8217;ve got lots more make-ahead Christmas desserts for you to try.

Salted caramel cheesecake with a dark chocolate base

For the base

dark chocolate digestive biscuits

cocoa powder

unsalted butter, melted

For the filling

full-fat cream cheese (we

soured cream

tin Carnation Caramel

sea salt,

eggs

For the caramel glaze

caster sugar

milliliters double cream

salted butter

Preheat the oven to 160°C/fan140°C/gas 3. Lightly oil a 20cm loose-bottomed cake tin. Whizz the biscuits and cocoa to fine crumbs in a food processor. Add the butter and whizz until the mixture has the texture of wet sand, then press into the bottom of the cake tin. Chill the base while you make the filling.

For the filling, whip the cream cheese, soured cream and caramel in a large bowl. Add sea salt to taste.

Lightly beat in the eggs and yolks until smooth, then pour on top of the biscuit base. Smooth the top, then bake for 1¼-1½ hours until the cheesecake is cooked but still has a good wobble in the middle. Don’t worry if it puffs up and cracks a bit – it will sink back down as it cools.

When cooked, take the cheesecake out of the oven and leave to cool in the tin for 45 minutes, then remove from the tin and chill overnight.

To make the glaze, put the sugar in a heavy-based frying pan over a low heat and melt, without stirring, until it turns a rich red caramel colour. Add the cream and butter, stirring constantly (be careful in case it spits) until combined. Leave to cool for a few minutes, stirring often. Add a little salt to taste if you like.

To serve, drizzle the caramel over the top, then cut into wedges.

Chocolate sponge, salted buttercream and chocolate ganache frosting all rolled into a swiss roll recipe that dreams are made of.

Salted caramel swiss roll

For the sponge

Butter

free-range eggs, separated

½ tsp cream of tartar

tbsp milk

plain flour

Icing sugar

For the meringue buttercream

golden syrup

double cream

Maldon sea salt

granulated sugar

unsalted butter,

For the chocolate ganache frosting

dark chocolate

chopped toasted hazelnuts to decorate

Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a swiss roll tin (about 25cm x 35cm) with baking paper. To make the sponge, whisk the 3 egg whites in a clean bowl until soft peaks form, then add the cream of tartar and whisk until stiff. In a separate bowl, whisk the 3 egg yolks and the 100g caster sugar until thickened and pale yellow. Add the milk, then whisk again until just combined.

Sift the cocoa powder, flour and fine salt onto the egg yolk mixture then, using a large metal spoon, fold in until well combined. Gently fold in the egg whites, one third at a time, until well mixed, being careful not to knock out too much air, then pour into the prepared tin. Bake for 15 minutes until the top is springy and the sides begin to come away from the tin.

Leave the sponge to cool in the tin for 10 minutes, then transfer to a cooling rack. While still warm, roll the sponge up from a short end (with the baking paper on), leave to cool completely, then unroll carefully. This will help when rolling the cake.

To make the buttercream, combine the 120g caster sugar, 120ml water and the golden syrup in a heavy-based saucepan. Stir with a wooden spoon over a medium heat until the sugar has dissolved, then simmer for 3-5 minutes until it becomes a dark caramel (watch closely to make sure it doesn’t burn). Immediately remove from the heat, then carefully add the 120ml double cream and Maldon salt, stirring until smooth. Transfer to a bowl, then leave to cool completely.

In a large mixing bowl, whisk together the 2 egg whites and the granulated sugar. When soft peaks form, place the bowl over a pan a half-filled with simmering water (don’t let the water touch the bowl). Stir until the sugar has dissolved and the mixture begins to resemble a runny marshmallow. Remove from the heat, then whisk with an electric hand mixer until the base of the bowl feels cool. Add the butter, about 25g at a time, whisking continuously.

Add the cooled caramel to the butter and egg mixture, then whisk until just combined. Cover, then transfer to the fridge until needed.

For the frosting, break the dark chocolate into a heatproof bowl. Heat the 200ml cream in a pan until it just begins to boil, then pour over the chocolate. Stir with a wooden spoon until the chocolate has melted and the ganache is thick enough to spread. Allow to cool completely.

To assemble the cake, peel the baking paper from the sponge and place, smooth side down, on a fresh piece of baking paper dusted with icing sugar. Spread the buttercream over the sponge, then gently roll as in step 3. Place on a serving plate, then chill in the fridge for 15 minutes.

Spread the ganache over the cake, leaving the ends bare, using a palette knife to create a textured finish. Scatter with the nuts, then serve.

This Easy Salted Caramel Sauce is about as simple as caramel sauce gets! It only uses 6 ingredients, and it's perfect for topping ice cream, brownies or any other dessert!

I use this to top cheesecake.   Everyone loves it!

These Salted Caramel Pumpkin Bars are the perfect fall dessert! They&#x27;re quick to prepare, gorgeous on a serving tray and absolutely delicious!

Salted Caramel Pumpkin Bars

pumpkin puree (such as Libby's)

evaporated milk

sugar

salted caramel sauce (I used Trader Joe's brand)

cinnamon

nutmeg

butter

graham crackers (coarsely crushed)

Preheat oven to 350 degrees F. and spray a half sheet pan (18x13-inches) with cooking spray.

Place pumpkin, evaporated milk, eggs, sugar, caramel sauce, cinnamon and nutmeg into a large mixing bowl.  Whisk until well combined.  Pour into prepared sheet pan.  Sprinkle cake mix over top then drizzle evenly with melted butter.  Top with crushed graham crackers.

Bake for 45 minutes, or until baked through.  Let cool before cutting into squares.  Before serving, drizzle each bar with warmed salted caramel sauce.  You can also serve with a dollop of whipped cream or scoop of vanilla ice cream.

Another delicious recipe from my grandmother's cookbook, these Pecan Caramel Turtle Candy Bars are a fun, easy bar version of a Turtle candy. They're sweet, salty and perfect for parties!

Pecan Caramel Turtle Candy Bars

oz semi sweet chocolate chips, about 2 cups, divided

11 oz bag caramels

tbsp butter

water

pecans

sea salt

1. Line an 8&#215;8 pan with parchment paper or aluminum foil.

2. Place half of the chocolate chips and shortening in a microwave safe bowl. Microwave in short intervals of about 30 seconds at a time, until melted and smooth.

3. Pour chocolate mixture into pan and spread into an even layer. Refrigerate until firm.

4. Melt caramels, butter and water in a pan over low to medium heat until melted and smooth.

6. Remove pan from refrigerator and spread caramel mixture evenly over the chocolate layer.

7. Place pan back into refrigerator until tacky, about 15 minutes.

8. Place remaining half of the chocolate chips and shortening in the microwave safe bowl. Microwave in short intervals of about 30 seconds at a time, until melted and smooth.

9. Pour chocolate mixture over caramel and spread into an even layer. Place in refrigerator until firm.

I can't wait to try this recipe. Can you substitute butter for shortening?

yum yum they are out of this world -did them one with pecan and the one with peanuts- how can i make them in a 9x9 or 13x9 thanks

hi can you freeze them after you make them thanks they so good

Hey, this looks amazing, can you make your own caramels instead of using a bag of caramels from the store

These Salted Caramel Pinwheel Cookies are as pretty as they are delicious! They're buttery cookies rolled with rich caramel and topped with flaked sea salt.

Salted Caramel Pinwheel Cookies

butter, room temperature

cream cheese, room temperature

vanilla extract

all purpose flour

soft caramels, unwrapped

In the bowl of your stand mixer, fitted with the paddle attachment cream together the butter, cream cheese, and sugar for 2 minutes on medium speed, until light and fluffy.

Add in the yolk, vanilla, and salt and mix for an additional minute, scraping the sides of the bowl as necessary.

Turn the mixer to low speed and add in the flour, mixing until just combined. Cover the dough and chill for at least 2 hours.

When the dough is chilled, melt the caramels on low heat in a medium saucepan, stirring frequently. Once melted, immediately add in the cream cheese and stir until smooth. Remove from the heat and set aside.

Remove the dough from the refrigerator and divide it into 2 equal portions. On a lightly floured surface, roll both the doughs into a rectangular shape, 1/4- inch in thickness.

Spread the caramel mixture evenly on top of both doughs, leaving 1/2- inch at the edges.

Staring at the long side of the dough, roll it tightly, but be careful not to squeeze the caramel out.

Wrap each dough log in plastic wrap and refrigerate for an additional 4 hours, or overnight.

When you&#8217;re ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Remove the dough from the refrigerator, unwrap, and cut the dough into round slices, about 1/3- inch thick. Place on the baking sheet 1- inch apart and bake for 10-12 minutes, or until the edges are lightly golden. As soon as the cookies come out of the oven, sprinkle with sea salt.

Transfer the cookies to a wire rack to cool completely.

I made this recipe for my cookie boxes this year and it was fantastic - thank you! Just wondering...what would you think about using this same recipe, but instead  of pinwheels making dough balls stuffed with the caramel/cream cheese mixture? Based on your experience with this dough, do you think that would work?

I would love to try this recipe, but I have my own caramel sauce recipe.  Do you think it might work instead of the candies, still mixed with the cream cheese?  Thanks!

Top 7 salted caramel recipe recipes from across the web

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Easy Salted Caramel Sauce

Salted caramel cheesecake with a da...

Salted caramel swiss roll

Easy Salted Caramel Sauce

Salted Caramel Pumpkin Bars

Pecan Caramel Turtle Candy Bars

Salted Caramel Pinwheel Cookies

Top 7 salted caramel recipe recipes from across the web

The most viewed salted caramel recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Salted Caramel Sauce

Salted caramel cheesecake with a da...

Salted caramel swiss roll

Easy Salted Caramel Sauce

Salted Caramel Pumpkin Bars

Pecan Caramel Turtle Candy Bars

Salted Caramel Pinwheel Cookies

The most viewed salted caramel recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine