Salted Caramel Sauce



salted caramel sauce 5

If you are a caramel lover, you know that there is a significant difference in store-bought caramel sauce and homemade caramel sauce. Store-bought lacks flavor, in my opinion, it’s just sugary blandness. Homemade caramel sauce is simple to make and has an excellent taste! I like to have it on hand to top ice cream, baked apples, brownies, cheesecake, or even add a little to hot cocoa. Honestly, I could eat it by the spoonful but I try to resist doing that!


salted caramel sauce 6

Here are a few tips for making homemade caramel.

1. Have all of your ingredients measured and near the stove before you start.

2. Use a much larger pot that you think you need. When you add the cream and the vanilla your mixture will bubble up violently.

3. Cook your caramel in a good quality, heavy pot.

4. Do not stir the mixture.  The sugar will melt rather quickly.  After it melts you can swirl the pan gently as it boils.

5. Don’t leave the pan. Your caramel can go from the perfect medium amber color to burnt caramel in a few seconds.

6.  Simply leave out the salt if you would rather have your sauce without it.

AAA Amye Signature for blog

Salted Caramel Sauce
  • 1 c. granulated sugar
  • ¼ c. water
  • ½ c. heavy whipping cream
  • 1 tbsp. vanilla extract
  • 1 tsp. Fleur de Sel (or kosher salt)
  1. Add sugar and water to a medium to large saucepan, do not stir. Heat over low heat until the sugar melts.
  2. Increase the heat to medium-high and allow the mixture to boil for 5 to 10 minutes, gently swirling the pan occasionally, until the mixture turns a medium amber caramel color. At this point turn the heat to low and remove the pan from the burner.
  3. Slowly add the cream, vanilla, and Fleur de Sel and stand back. The mixture will bubble.
  4. Return the saucepan to the burner and whisk the mixture until smooth. Continue to cook over low heat for 1 to 2 minutes.
  5. Pour into a heat proof container and allow to cool at room temperature for several hours. The caramel will thicken as it cools.


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