Salted Caramel Sauce
This easy 5-ingredient salted caramel sauce recipe comes together in less than 15 minutes and is great to enjoy as a dip, drizzle on sweets, or use as an ingredient to make all of your favorite dessert recipes with caramel sauce.
Servings: 8 servings (2 cups total)
Calories: 322kcal
Ingredients
- 1 1/2 cups granulated sugar
- 6 tablespoons water
- 1 cup heavy cream
- 6 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Pour the water in a medium heavy-bottomed sauce pot. Place over medium heat and add the sugar. Watch closely while the sugar dissolves and darken, 5-10 minutes.
- The moment the sugar darkens to your desired color (somewhere between golden-brown and medium-brown, not dark brown) remove from the heat. *Darker caramels are very flavorful, but don't let the sugar get too dark, or you'll have to start over.
- Immediately whisk in the heavy cream. When you add the cream, it’s normal for the caramel to seize up. Just keep stirring until it melts into the cream.
- Once the cream is incorporated into the caramel sauce, stir in the butter, salt, and vanilla extract until smooth. Serve warm, or jar and refrigerate until ready to use.
Video
Notes
If you're lucky enough to have leftover sauce, make sure you let the caramel cool completely to room temperature before storing it in a heatproof glass container. Storing and refrigerating while it's still hot can make it grainy, which no one wants!
You can store it in a glass container with a tight lid in the fridge for up to 3 weeks, and reheat gently in the microwave in 10-15 second bursts, stirring in between, until it reaches the perfect gooey, drizzle-able consistency.
Nutrition
Serving: 2oz | Calories: 322kcal | Carbohydrates: 38g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 367mg | Potassium: 32mg | Sugar: 38g | Vitamin A: 700IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 0.1mg