10-Minute Salted Caramel Sauce
Salted Caramel Sauce is easy to make at home! It comes together in just 10 minutes and requires only three ingredients. It's perfect for topping all your favorite desserts, and it makes an incredible homemade holiday gift.
Servings: 8 servings*
Ingredients
- 1 cup granulated sugar 210 grams
- 6 tbsp salted butter, cubed 85 grams
- 1/2 cup + 1 tbsp heavy cream 135 grams
- pinch of sea salt optional but recommended
Instructions
- Prep: Set out all your ingredients before you begin. They don't need to come to room temperature first, but if they sit out for a few minutes before you start, that's ok too.
- Melt the Sugar: Add the sugar to a medium saucepan (a nonstick works great). Cook the sugar on medium heat, stirring lazily. For the first few minutes, it will seem like nothing is happening but eventually the sugar will begin to break down. After a few minutes, the sugar will melt into a coppery-caramely-colored liquid. (See photos above). Make sure all the little chunks of sugar are gone! If the sugar isn't completely liquified, the caramel sauce won't turn out.1 cup granulated sugar
- Add the Butter: Once the sugar has completely melted, immediately add the butter and reduce the heat slightly. Whisk or stir constantly until the butter is completely melted. If the butter separates a little from the caramel, don't worry. Whisk it in as best you can, and continue to the next step.6 tbsp salted butter, cubed
- Add Heavy Cream: Remove pan from the heat and slowly add the heavy cream, whisking as you add it. The caramel will bubble up here and some of it may harden from coming into contact with the cold cream - this is ok! (See note)1/2 cup + 1 tbsp heavy cream
- Finish: Set the pot back on the heat for about a minute more, stirring constantly, to let any hardened bits melt back down, and to let it thicken a bit. Remove from the heat, and add a pinch of flaky sea salt, to taste. Let cool 10-15 minutes before using.pinch of sea salt
- Serve & Store Store: Store cooled caramel in an airtight container in the fridge for up to 1 month. When using it out of the fridge, microwave it for about 30 seconds to soften it back up, so it's pourable.Yield: This recipe yields 1 and 1/4 cups of caramel sauce. The yield field above won't let me add a fraction, but I estimate you could get about 8 servings if you were to divide it up for people to dip apple slices in, as an example.
Notes
NOTE: When you add the heavy cream, a lot of heat will rise from the pan, and if you're using a metal whisk, it will get very hot. I recommend keeping an oven mitt nearby to use on your stirring hand during this step.
NOTE: As with most candy recipes, I don't recommend that you double this recipe. Make a few separate batches if you want more than one batch.
Nutrition
Serving: 1serving | Calories: 222kcal | Carbohydrates: 25g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 72mg | Potassium: 17mg | Sugar: 25g | Vitamin A: 481IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.03mg