salted caramel sauce

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!

Caramel Apple Crumble Foil Packs - EASY, zero cleanup, made on the grill (or oven) in record time, and tastes amazing!! Juicy apples, chewy crumble topping, and luscious salted caramel...SO irresistible!!

Caramel Apple Crumble Foil Packs

unsalted butter,

light brown sugar, packed

sugar

cornstarch

cinnamon

nutmeg

cloves

unsalted

old-fashioned whole rolled oats

all-purpose flour

salt,

cream,

Preheat grill to high (or preheat oven to...

Preheat grill to high (or preheat oven to 450F), place two large sheets of foil on the counter (approximately 12x18-inches); set aside.

Apples - To a medium bowl, add all...

Apples - To a medium bowl, add all ingredients, stir to combine, cut butter into the dry ingredients with a fork, and distribute apple mixture evenly between the two sheets of foil in mounded piles; set aside.

Crumble Topping - To the same bowl, add...

Crumble Topping - To the same bowl, add all ingredients (except salted caramel sauce and whipped topping), stir to combine, cut butter into the dry ingredients with a fork, and evenly top the apple mounds with the crumble topping mixture.

Seal up foil packs tightly around the edges...

Seal up foil packs tightly around the edges to trap the steam in, place packs directly on grill grates, lower the heat to medium, close the grill cover, and cook for about 7 minutes, or until done (bake in the oven for about 15 minutes or until done). Because all ovens and grills vary in their heat output, it's hard to say exactly how long to cook the packs. I estimate as short as about 7 minutes and as long as about 15 minutes but it's highly variable; make sure to keep a watchful eye so they don't burn. Place packs on a plate, allow them to rest for 1 to 2 minutes, and be careful when you open the packs (use oven mitts) because there is a lot of steam.

Drizzle with salted caramel sauce to taste and...

Drizzle with salted caramel sauce to taste and optionally add whipped topping before serving. Recipe is best warm and fresh.

An Apple Crumble recipe that will have you licking your plate clean! Soft Apples, topped with a buttery crumble top and homemade salted caramel sauce. Pure heaven!

Salted Caramel Apple Crumble

water

sea salt

heavy cream

butter

vanilla

all purpose flour

brown sugar

granny smith apples (peeled, cored and sliced)

lemon juice

Heat sugar and water in a small saucepan over medium heat to melt the sugar.

Continue cooking and swirling sugar until it turns amber in color.

Whisk in sea salt and heavy cream. The mixture will bubble up violently briefly.

Continue whisking until sauce is smooth.

Stir in butter and vanilla. Set aside.

For the caramel sauce-

Combine all ingredients together using a stand mixer. The mixture will be crumbly but stay together when squeezed. Set aside.

For the crumble-

Prepare apples and toss in lemon juice.

Cook apples in a large cast-iron skillet over medium-low heat in butter to draw out moisture.

Sprinkle with salt to draw out all the moisture possible.

Drain apples and place back into skillet. This process should take about 5-7 minutes of cooking.

Pour 3/4 of prepared caramel sauce into the apples and stir gently.

Top with the crumble topping.

Bake at 350 for 20 minutes and serve with remaining caramel sauce.

For the apples &amp; baking -

Wow your guests with little effort with these mini puff pastry apple tarts with salted caramel. They make perfect individual desserts!

Salted Caramel Puff Pastry Apple Tartlets

fine sea salt

puff pastry dough (defrosted in the refrigerator)

apples (peeled, halved and cored)

Flaked sea salt (for sprinkling)

To make the caramel sauce, put the sugar and salt in a 2-3 quart heavy-bottomed saucepan. Pour the water over and stir gently. Turn the heat to medium and cook the sugar until it melts into a syrup.

Once the sugar is completely melted, turn the heat up to medium-high and let it cook undisturbed. The sugar will bubble and foam. Continue cooking and keep your eye on the pan just until it the caramel turns deep golden brown and before it starts to smoke, 3-5 minutes.

Immediately remove the pan from the heat. Slowly pour the cream into the pan. The mixture will bubble up intensely so be careful. When the bubbling subsides, stir in the butter until the sauce is smooth. (The sauce can be made ahead and refrigerated. Heat over low heat until it reaches a pouring consistency).

Heat the oven to 400 (200C) degrees.

Roll the puff pastry on a lightly floured surface to flatten slightly. Cut out 4 or 5-inch diameter circles with a pastry cutter or use the upside-down rim of a small bowl as a guide.

Transfer the circles to an ungreased baking sheet. Slice each apple half crosswise into thin slices, keeping them together as you slice. Unfurl the slices onto each pastry circle, fanning them in a pinwheel pattern to cover the dough. Brush each tartlet with melted butter and sprinkle with 1 teaspoon sugar.

Bake 20-25 minutes, until the apples are tender and the edges of the tarts are puffed and golden.

Reheat the caramel to pouring consistency if has cooled, and spoon 1 or 2 tablespoons over each warm tart. Sprinkle with a little flaked salt.

Salted Caramel Sauce Recipe - The absolute best salted caramel sauce recipe that I have ever tasted! Smooth, creamy and perfect every single time!

The Easiest Caramel Sauce Recipe

heavy cream (at room temperature)

coarse sea salt

Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do Not Stir Again! Simply swirl the saucepan until the sugar has melted and turns a light amber color. If you use a candy or instant read thermometer, the mixture should register 350º at this point.

Carefully add your butter and whisk until all the butter has melted.

Remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated. Whisk in the sea salt and set aside to cool.

Allow to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator.

Thick and gooey sugar-free salted caramel sauce.  This low carb caramel only takes a few ingredients and creates a wonderfully sweet and sticky caramel to top all your low-carb and gluten-free desserts.

Thick and Sticky Keto Carmel Sauce  That Won't Crystallize

allulose

Add all ingredients to a high walled saucepan.

Turn the heat on low and allow ingredients...

Turn the heat on low and allow ingredients to melt.  Stir to combine before caramel starts to simmer.

Allow to simmer on low heat for 15-16...

Allow to simmer on low heat for 15-16 minutes, or until the caramel turns a light amber brown.  Do not stir while ingredients are simmering.

Working carefully, pour caramel into a heatproof jar.

Cool to room temperature and then place in...

Cool to room temperature and then place in the fridge to firm.

Making your own caramel sauce is not difficult at all. You will need a heavy-bottomed medium saucepan for this. (Lightweight and thin pans heat up unevenly and can create hotspots). It’s also best to use a candy thermometer. You could go by your gut and the color of the caramel, but a thermometer makes the process more precise and much less stressful (for us, anyway). We love turning this into salted caramel sauce, but the addition of salt is completely up to you.

Irresistible Salted Caramel Sauce

vanilla extract

sea salt,

This is my absolute favorite caramel recipe. I was wanting to use it to make some chocolate caramel tartlets, but it's not thick enough. Is there anyway I can make this caramel a tiny bit thicker so it will hold up in the tart shells?

OMG!  I have never made caramel sauce before and really wanted to try.  I had my sister and her husband over for dinner and decided to give it a go.  There was none left!!  I did exactly as you instructed. I poured it warm over home churned vanilla bean ice cream and fudgy pecan brownies.  It was so delicious that my sister (who has a sweet tooth)suspiciously volunteered to clear some of the dishes from the table.  When I entered the kitchen, she ate what was left of the caramel with large spoon!!!  I have laminated this recipe into my personal (and private) cook book where it shall remain for the rest of my cooking days.  Thank you so much for this recipe!

This delicious Caramel Sauce is so easy to make and tastes about a million times better than anything you can buy at the store! It&#x27;s such a versatile ingredient, you&#x27;ll find yourself making it year round because caramel sauce makes everything better! 

The BEST Caramel Sauce

tbsp butter

tsp kosher salt salt

tsp vanilla extract (optional)

Add sugar and water to a medium, heavy duty sauce pan. Cook over medium heat, stirring frequently, until the sugar dissolves (3 to 5 minutes).

Turn the heat to high and bring to a boil.&nbsp;

Don't stir the caramel sauce at this point. Just gently swirl the mixture around the pan occasionally and brush down the sides of the pan with a wet silicone brush as needed to keep sugar crystals from forming.

Continue swirling and cooking until the mixture turns deep amber in color (6 to 9 minutes).

Remove from heat. STir in the cream, butter, and salt until the butter has melted and the caramel is smooth. Be careful because the mixture will bubble up.

Let caramel sauce cool for 15 minutes in the sauce pan before pouring into a large glass jar for storage.

Keep refrigerated for up to 1 month.

https://embed.mediavine.com/videos/iQNR2L88E

This delicious caramel sauce is so easy to make and tastes about a million times better than anything you can buy at the store! It's such a versatile ingredient, you'll find yourself making it year round because caramel sauce makes everything better!

Caramel Sauce

This homemade salted caramel sauce is creamy, buttery, rich, thick, smooth, and blows away anything you’ll ever buy. Best of all, it&#x27;s done in 15 minutes!

Salted Caramel Sauce

light-colored corn syrup

cream

vanilla extract, optional (or substitute with bourbon, rum, Grand Marnier,

salt, optional and

In a medium to large saucepan (use a...

In a medium to large saucepan (use a pan much larger than you think you’ll need because the sauce will bubble very vigorously at the end), add the sugar, water, corn syrup and bring to a boil over high heat, whisking until sugar has dissolved.

Allow the mixture to boil for 5 to...

Allow the mixture to boil for 5 to 12 minutes, or as necessary, for it to turn caramel-colored, at which point it will likely be smoking slightly. The final stage where the mixture turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don’t let it burn. Super stinky and you’ll have to start over. Throughout the boiling time, you can swirl the pan gently every minute or two if necessary, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce.

As soon as the sauce has turned caramel-colored,...

As soon as the sauce has turned caramel-colored, reduce the heat to low.

Very carefully and slowly, add the cream. Stand...

Very carefully and slowly, add the cream. Stand back because mixture will bubble up considerably.

Optionally, and very carefully, add the vanilla and...

Optionally, and very carefully, add the vanilla and salt, to taste. Stand back because mixture will bubble up again.

Whisk until sauce is smooth and combined, and...

Whisk until sauce is smooth and combined, and let it boil another 1 minute, which helps thicken it up.

Transfer sauce to glass jar or heat-safe container...

Transfer sauce to glass jar or heat-safe container (easiest to pour into a 2-cup measuring cup and then easily pour into glass jar). Allow sauce to cool uncovered to room temperature; sauce thickens considerably as it cools.

Sauce will keep airtight at room temp for...

Sauce will keep airtight at room temp for at least 1 month, although will likely last much longer; use common sense if giving as gifts with storage considerations.

Gemma's Signature Salted Caramel Sauce

½ cup (4 ounces 115 grams) cream

(3 ounces 85 grams) unsalted butter, cut into pieces

Heat granulated sugar and water in a medium saucepan over medium/low heat until the sugar has dissolved. Don't let it simmer at this stage.

Once all the sugar has dissolved bring the mix to a simmer on medium heat. Do not stir the caramel once it comes to a simmer or it can crack.

Cook steadily until you reach a rich amber-colored caramel, roughly 6-7 minutes. Be careful not to burn.

Once you have a rich caramel immediately add the cream. Be careful in this step because the caramel will bubble rapidly when the cream is added.

Next, very slowly, drop in the butter. Since the butter is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Remove from heat and stir in the salt. Allow to cool down before using.

These banoffee pie cupcakes have it all – the soft and moist banana cupcakes, the luscious caramel centre and the fluffiest of whipped cream frostings. Complete with a generous sprinkle of chocolate shavings, they are delicious to eat, pretty to look at AND easy to prepare.

Banoffee Pie Cupcakes (Gluten Free)

(330 g) mashed bananas (3 medium bananas)

(150 g) unsalted butter, melted

(150 g) light brown sugar

eggs, room temperature

vanilla paste ((or 2 tsp vanilla extract))

flour

almond flour

tsp xanthan gum ((omit

tsp baking powder

tsp baking soda

tsp salt

tsp cinnamon

(100 g) granulated sugar

(60 mL) double/heavy cream

(600 mL) double/heavy cream

(180 g) powdered/icing sugar

chocolate shavings or chocolate sprinkles of choice

Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.

Mix the mashed bananas with the lemon juice and set aside.

In a bowl, whisk together the melted butter and light brown sugar until pale and fluffy.&nbsp;

Add the mashed bananas, eggs and vanilla paste, and whisk until well combined.

Sift together the plain gluten free flour blend, almond flour, xanthan gum, baking powder, baking soda, salt, cinnamon and nutmeg, and add them to the wet ingredients. Whisk or stir well until you get a smooth batter with no flour clumps.

Divide the banana cupcake batter evenly among the 12 cupcakes, so that each cupcake liner is about 3/4 full.

Bake at 355 ºF (180 ºC) for about 20 minutes, until slightly domed, golden brown on top and an inserted toothpick comes out clean or with a few moist crumbs attached.

Remove the cupcakes from the cupcake tin, and allow to cool on a wire cooling rack.

For banana cupcakes:

In a pot or saucepan, melt the sugar on medium-high heat while constantly stirring, until it is a deep golden brown.

Add the butter, and mix well until the butter has melted and is fully incorporated into the caramel. (Be careful, as the caramel can bubble strongly on the addition of butter!) Allow to cook for 2 - 3 minutes.

Add the double/heavy cream in a slow stream, all the while mixing vigorously. (Be careful, as the caramel can bubble strongly and release steam on the addition of double cream!)

Spoon out a small amount of the caramel sauce, allow it to cool, and check its consistency. If it&#x27;s too thick, you can add a bit more double/heavy cream, and repeat the process until you reach the desired consistency.(The salted caramel shouldn&#x27;t be too runny, as it has to somewhat hold its shape – you don&#x27;t want it to all leak out the moment you bite into a cupcake. Instead, we&#x27;re aiming for a &quot;luxurious ooze&quot;.)

After the final addition of the double/heavy cream, add the salt and allow the salted caramel to cook for 1 minute, then remove from heat and allow to cool completely. 

For the salted caramel centre:

In a big bowl, whip together heavy/double cream and powdered sugar until soft peaks form. You can use a stand or hand mixer – or even do it by hand.I like to stop at the soft peak stage because the pressure inside the piping bag (as you&#x27;re piping the frosting) causes the whipped cream to stiffen further. If you try to pipe it and it seems too loose (so that the frosting is losing its shape), whip it about 20 - 30 seconds more. Remember: you can always whip it more, but it&#x27;s difficult to save over-whipped, split cream!

Top 21 salted caramel sauce recipes from across the web

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Top 21 salted caramel sauce recipes from across the web

The most viewed salted caramel sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Salted Caramel Sauce

Caramel Apple Crumble Foil Packs

Salted Caramel Apple Crumble

Salted Caramel Puff Pastry Apple Ta...

The Easiest Caramel Sauce Recipe

Thick and Sticky Keto Carmel Sauce ...

Irresistible Salted Caramel Sauce

The BEST Caramel Sauce

Salted Caramel Sauce

Gemma's Signature Salted Caramel Sa...

Banoffee Pie Cupcakes (Gluten Free)

Salted Caramel Sauce (Vegan, Dairy-...

Posh Rice Pudding with Salted Caram...

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Easy Salted Caramel Sauce

Quick &amp; Easy Homemade Salted Ca...

Homemade Salted Caramel Sauce

Salted Caramel Sauce

Salted Caramel Sticky Toffee Puddin...

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Salted Caramel Sauce Recipe

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