It may be blasphemy to say that hot fudge isn't the ultimate warm ice cream topping, but after tasting this amazing salted caramel sauce, that's exactly what I'm suggesting.

Chef John
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.

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  • Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

215 calories; 13 g total fat; 41 mg cholesterol; 97 mg sodium. 25.4 g carbohydrates; 0.4 g protein; Full Nutrition

Reviews (114)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/16/2012
Very nice caramel sauce, but a word of caution. Once you stop stirring, don't walk away from the stove, watch it VERY closely because mine turned dark amber within 30-45 seconds. Also, do use a larger pan (as Chef John recommends in his video) because when it starts to bubble, it climbs up the saucepan. I could tell from the smell of the smoke that it was well on its way to burning...but it didn't, thankfully. Will thicken up after refrigeration, giving you a beautiful, rich, and decadent caramel sauce. Read More
(48)

Most helpful critical review

Rating: 2 stars
12/14/2012
I was so not thrilled with this recipe. Chef john makes it look really easy. But the flavor is not sweet and its a pain to make. It solidifyed to my spoons and whisk...it was everywhere. Read More
(9)
139 Ratings
  • 5 star values: 100
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 11
Rating: 5 stars
10/16/2012
Very nice caramel sauce, but a word of caution. Once you stop stirring, don't walk away from the stove, watch it VERY closely because mine turned dark amber within 30-45 seconds. Also, do use a larger pan (as Chef John recommends in his video) because when it starts to bubble, it climbs up the saucepan. I could tell from the smell of the smoke that it was well on its way to burning...but it didn't, thankfully. Will thicken up after refrigeration, giving you a beautiful, rich, and decadent caramel sauce. Read More
(48)
Rating: 5 stars
10/15/2012
The heavy saucepan is a must for this recipe. Follow this recipe exactly as the video instructs and you'll not be sorry. The finished sauce thickens nicely and goes great with apple slices or ice cream. The flavor reminds me of caramel corn from the beach. Wonderful! Read More
(35)
Rating: 5 stars
10/18/2012
My first time making caramel sauce. I had no idea it was so easy and the results so amazing. I followed the instructions in the video exactly and had excellent results. It took less than 30 seconds of boiling without stirring for my sauce to reach the desired color. Added salt to suit my taste since I'm always complaining about all these salted caramel things you buy that you can never tell are salted. Awesome recipe, thanks! Read More
(34)
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Rating: 5 stars
10/11/2012
The flavor is so amazing (WATCH the video) for the ease in creating this sauce. It is exactly what I've been thinking of since Junior High Foods Class when we learned about the chemical changes taking place in cooking methods of certain foods. While my sons were board with my 'back in day' story they were thrilled to enjoy this caramel sauce over sliced apples after school the other day. This sauce is so versatile! I froze some to make the kids Slo-Pokes for when they got home from school yesterday. Today I am making some pretzels so that they can enjoy the caramel that way as well. Oh and with my 1/2cup of Birthday Bash ice cream last night the caramel was the BEST part of the Bash. Yes it is very tasty on apples but I'm not one for limits in the kitchen. Read More
(14)
Rating: 4 stars
12/20/2012
I like this recipe a lot though I had some initial trouble because it appears that my stove is hotter than that which the recipe creators is. I put this on medium high heat and I burned the caramel. I put it on Medium heat and I got verrrrryyyy smokey caramel. Now I have it somewhere in between Medium and Medium Low and it's worked perfectly. Tastes delicious. Read More
(11)
Rating: 4 stars
08/17/2013
I tried this recipe for the first time this morning. It didn't take very long for the sugar to turn to dark amber. It was still fairly bitter so I added about 1/2 tsp of vanilla and that took care of the problem. I also added a little more salt that was called for - about 1/2 tsp (I like my salted caramel to taste a little bit salty). Super easy and very tasty! Read More
(10)
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Rating: 5 stars
01/29/2013
Made this caramel sauce over the holidays to use in or on two different recipes one of which is the Caramel Macchiato Cheesecake recipe also from this site. I never knew that caramel sauce was so easy to make....the video is very helpful. I will never buy a jar caramel sauce again. Read More
(10)
Rating: 2 stars
12/14/2012
I was so not thrilled with this recipe. Chef john makes it look really easy. But the flavor is not sweet and its a pain to make. It solidifyed to my spoons and whisk...it was everywhere. Read More
(9)
Rating: 5 stars
12/10/2013
Making this sauce takes some concentration but in the end it's worth it! Sweet thick salty... It's perfect for an ice cream topping or even drizzled over the whipped cream on top of an iced coffee! The sauce should NOT by any means taste bitter. (If it is you've cooked it too long.) Keep a close eye on it and make sure you don't let it get too dark. Well worth the effort. Read More
(8)