Name: Creamy Salted Caramel Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup (200g) granulated sugar (ensure it’s labeled “pure cane”); 6 tablespoons (85g) unsalted butter, at room temperature, cut into 6 pieces; 1/2 cup (120ml) heavy cream, at room temperature; 1 teaspoon salt

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Introduction

This homemade caramel sauce is rich, buttery, and perfectly sweet with just a hint of salt. It’s a simple yet decadent topping for ice cream, cakes, or even fresh fruit. With just a few ingredients, you can create a luxurious sauce that elevates any dessert.

A clear glass jar filled with smooth, shiny caramel sauce sits on a light wooden board. Above the jar, a metal spoon covered in the thick, golden caramel is being lifted, with the caramel slowly dripping back into the jar, showing its thick and glossy texture. In the background, there is a white bowl holding a scoop of white ice cream, placed on a white marbled surface, with a light blue cloth softly folded behind it. The scene is bright and clean, focusing on the caramel's rich color and creamy texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (200g) granulated sugar (ensure it’s labeled “pure cane”)
6 tablespoons (85g) unsalted butter, at room temperature, cut into 6 pieces

1/2 cup (120ml) heavy cream, at room temperature
1 teaspoon salt

Instructions

Step 1: In a medium heavy-duty stainless steel saucepan, heat the granulated sugar over medium heat, stirring constantly. The sugar will clump and then melt into a thick amber liquid in about 6 minutes. Be careful to avoid burning.
Step 2: Immediately add the butter pieces to the melted sugar, stirring until fully combined. The mixture will bubble rapidly. If the butter separates, remove from heat and whisk vigorously until smooth, then return to heat.

Step 3: While stirring constantly, slowly pour in the heavy cream. The mixture will bubble vigorously. After adding all the cream, stop stirring and let it boil for 1 minute (target temperature: 220°F or 104°C).
Step 4: Remove the saucepan from heat and stir in the salt. Let the caramel cool slightly before using; it will thicken as it cools.
Step 5: Store the caramel sauce covered tightly in the refrigerator for up to 1 month. Reheat gently in the microwave or on the stove to reach your desired consistency.

Tips & Variations

Use room temperature butter and cream to help the ingredients combine smoothly without seizing.
For a deeper flavor, use a pinch of smoked sea salt instead of regular salt.
To make a spiced caramel, add a pinch of cinnamon or a splash of vanilla extract after removing from heat.

Storage

Keep the caramel sauce in an airtight container in the refrigerator for up to one month. When ready to use, gently reheat in the microwave or on the stovetop, stirring frequently to restore its smooth texture. Avoid boiling again to prevent burning.

How to Serve

A clear glass jar filled with thick, smooth caramel sauce that is a rich golden brown color. A spoon held by a woman's hand is lifting some caramel out of the jar, with a slow drip falling back into the jar. The jar is placed on a light wooden board, and in the background, a white bowl contains a scoop of creamy white ice cream. The surface beneath everything has a white marbled texture, and a light blue cloth is softly draped in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light or dark brown sugar instead of granulated sugar?

It’s best to use pure cane granulated sugar for a clearer, smoother caramel. Brown sugar will add moisture and can alter the texture and flavor.

Why did my caramel seize or harden when adding butter or cream?

This usually happens if the butter or cream is too cold or added too quickly. Always use room temperature ingredients and add them slowly while stirring to maintain a smooth sauce.