Say Hello To The Perfect Dessert Sauce!
You’re likely already familiar with salted caramel sauce, a gift from the gods, that instantly elevates any dessert it touches. And while you’ve possibly heard horror stories about novice home cooks burning themselves on hot sugar, I’m here to tell you that making restaurant-quality caramel sauce is absolutely attainable, and even easy, dare I say!
The most important step is to mise en place: Measure everything before you turn on the stove. Room-temperature butter and cream keep the caramel from seizing and help it come together quickly and smoothly. The real question: which dessert recipe will you be drizzling it over this weekend?!
A Few Extra Tips For Homemade Caramel Success
- Use the right pan. A light-colored, heavy-bottomed saucepan helps you judge the color accurately and prevent hot spots.
- Color cue: Aim for deep amber, like a shiny copper penny. It will darken a shade off the heat, so pull it just before your ideal color.
- Caramel = molten lava! Be safe: use a long handle, keep your face back, and resist the urge to taste until cool.
- If crystals form, brush the sides with a wet pastry brush or whisk until smooth.
Step-by-Step Overview
Full instructions can be found in the recipe card below.
If you like numbers and want to use a thermometer, target ~345–355°F (174–179°C) for that robust, not-bitter flavor.
Flavor Boosts
Stir in vanilla paste/extract, a splash of bourbon, or a pinch of espresso powder once the sauce is off the heat. The options are limitless!
How To Enjoy
Drizzle over vanilla ice cream, swirl on cheesecake, spoon onto fudgy brownies or bread pudding, dip apple slices, glaze cinnamon rolls, fold into whipped cream, or whisk a spoonful into hot coffee for a quick caramel latte. Warm a little for an instant dessert sauce; cool it to spread between cake layers.
Quick Troubleshooting
The biggest issue people tend to have is caramel seizing or turning clumpy. This is because your butter or cream was likely too cold, or the sugar hit a temperature shock. Keep whisking gently off heat; it usually smooths out as the temperature equalizes. If needed, return to low heat and whisk until silky.
- If the caramel has a grainy texture, rewarm on low and whisk until smooth; a tablespoon of warm cream can help.
- Too thin (after cooling): Simmer 1-2 minutes more to reduce slightly.
- Too thick: Loosen with warm cream, a teaspoon at a time.
- Pale flavor: Next time, cook the sugar a touch darker before adding butter and cream.
If you give this recipe a try, I’d love to hear how you serve it!
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Salted Caramel Sauce You Can Spoon, Drizzle, or Dip
Equipment
Ingredients
- 1 cup (200g) granulated sugar
- 6 Tbsp (84g) unsalted butter, room temperature, cut into cubes
- ½ cup (118ml) heavy whipping cream, room temperature or slightly warmed
- 1 tsp flaky sea salt
Instructions
- First, measure out all ingredients. The last thing you want is for your homemade caramel to burn, so ensure everything is measured and both the butter and cream are at the right temperature.
- Melt the sugar. Place 1 cup (200g) sugar in a heavy-bottomed saucepan over medium heat. Stir continuously with a heatproof spatula or wooden spoon as it melts into a deep amber liquid. Be patient – the sugar will clump before liquefying. This takes about 5-7 minutes.
- Add butter. Once sugar is fully melted and amber in color, carefully whisk in 6 Tbsp (84g) room-temperature butter. It will bubble vigorously – keep whisking until incorporated. If you notice the sugar beginning to clump again, remove the pan from the heat, then continue whisking until it’s smooth. Return to the heat.
- Add cream. Slowly pour in ½ cup (118ml) room-temperature or warmed heavy cream while whisking constantly. Again, the caramel will bubble up – just keep whisking until smooth.
- Season with salt. Remove from heat and whisk in 1 tsp flaky sea salt.
- Cool. Let caramel cool in the pan for at least 20 minutes before transferring to a jar. It may look thin, but it will thicken as it cools. Enjoy!
Notes
- When making salted caramel sauce, both the butter and the heavy cream should ideally be at room temperature (or at least not ice cold). Cold cream or butter hitting hot caramel will cause a rapid temperature drop, making the caramel seize up or splatter aggressively.
- Make-ahead: Caramel actually improves as it rests. Cook, cool 20 minutes, then transfer to a clean glass jar.
- Storage: Keep in an airtight jar in the fridge for up to one month. Warm gently before using.
- To heat, warm the sauce in a microwave for 15-30 seconds.
- Freeze: Up to 3 months (leave headspace; it expands). Thaw overnight in the fridge.
Nutrition
Photography by Jo Harding.
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