This is an easy and yummy salted caramel sauce. Perfect for topping any dessert.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour sugar and water into a small saucepan; swirl gently to combine. Heat over medium-low heat until little bubbles form on the side. Increase heat to high and boil until sugar turns amber, 5 to 8 minutes. Remove from heat and carefully whisk in heavy cream. Add butter and salt, stirring to combine. Pour caramel into a glass container; let cool.

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Cook's Note:

Be careful: caramel will bubble vigorously and may splatter when you add the heavy cream.

Nutrition Facts

106 calories; protein 0.3g; carbohydrates 12.8g; fat 6.3g; cholesterol 21mg; sodium 114.8mg. Full Nutrition
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Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2016
Yes, this recipe does work and tastes delicious when done correctly. No, it's not as easy as it sounds (as you can tell by the negative comments, here). So, why bother with this recipe? Well, learning to make this sauce helped me master all sorts of recipes that required caramelized sugar. With that being said, first, you need a little less water than a 1/2 cup: just enough to moisten the sugar. That's because all of that water has to evaporate before the hot sugar will caramelize (because the temperature of caramelization is 320-340F, which is higher than boiling - 212F). Second, and this is important, when the sugar starts to boil, drops will splash along the sides of the pot, the water will evaporate, and the sugar will crystallize there. If they fall back into the pot, they act as seed crystals, which can make the entire mixture harden (which has happened to some people who've tried this). For that reason, try not to splash the sugar mixture on the side of the pot when initially combining the water and sugar. To remedy this, dip a pastry brush in a cup of water and gently brush the sides of the pot to dissolve the sugary drops until they run back down into the pot. You will only need to repeat that until the bubbles get larger and stop splashing. After that, it should be smooth sailing. Now, be patient while it is being heated and DON'T STIR the mixture (mixing will cause crystals to form); the sugar WILL caramelize, and turn the beautiful amber color you want; but will Read More
(46)

Most helpful critical review

Rating: 1 stars
05/01/2017
Turned out awful. The directions should say do not stir while sugar is cooking. I got that from the reviews but it should be in the directions. Read More
(1)
32 Ratings
  • 5 star values: 22
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 5
Rating: 5 stars
12/07/2016
Yes, this recipe does work and tastes delicious when done correctly. No, it's not as easy as it sounds (as you can tell by the negative comments, here). So, why bother with this recipe? Well, learning to make this sauce helped me master all sorts of recipes that required caramelized sugar. With that being said, first, you need a little less water than a 1/2 cup: just enough to moisten the sugar. That's because all of that water has to evaporate before the hot sugar will caramelize (because the temperature of caramelization is 320-340F, which is higher than boiling - 212F). Second, and this is important, when the sugar starts to boil, drops will splash along the sides of the pot, the water will evaporate, and the sugar will crystallize there. If they fall back into the pot, they act as seed crystals, which can make the entire mixture harden (which has happened to some people who've tried this). For that reason, try not to splash the sugar mixture on the side of the pot when initially combining the water and sugar. To remedy this, dip a pastry brush in a cup of water and gently brush the sides of the pot to dissolve the sugary drops until they run back down into the pot. You will only need to repeat that until the bubbles get larger and stop splashing. After that, it should be smooth sailing. Now, be patient while it is being heated and DON'T STIR the mixture (mixing will cause crystals to form); the sugar WILL caramelize, and turn the beautiful amber color you want; but will Read More
(46)
Rating: 5 stars
06/26/2016
This is a great recipe. Easy to make and so delicious. I will definitely keep this in my recipe collection whenever I need to have caramel sauce for a recipe or for ice cream topping. Thanks for sharing this recipe. Read More
(3)
Rating: 5 stars
11/14/2020
A quick not on how to make this dairy free: replace cream with a mix of 3/4 cups soy milk and with 1 T of cornstarch. Works well, with a nice texture. Read More
(3)
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Rating: 5 stars
01/25/2020
These proportions of sugar, cream and butter make a delicious caramel, rather you add all the salt or not. I just added a heaping 1/4 tsp., as I needed regular caramel. I had never made caramel before and I let it get too dark so it tasted way too bitter to salvage. Take two. I brought the sugar to the boil on high heat, then turned it down to medium high and watched it like a hawk. Once it starts to color at all, turn it down to medium. If you have an electric stove you may need to slide the pan off heat since it takes a sec for the temp to drop. Swirl the sugar gently without lifting the pan, to even out the color. I took mine off the heat at the light golden color because it continues to cook and darken while adding the cream and butter. That's how I burnt my first batch. I also warmed my cream in the microwave, and had my butter room temp. This way it doesn't seize and clump and is much easier to whisk smooth. Don't be discouraged if your first effort bombs. You'll see how much heat you can work with, how quickly the sugar colors before it burns. If it gets too dark don't think the cream will save it! If it smells burnt it is burnt. Throw that sugar out and start again. You'll get the hang of it and never want to buy caramel again. Read More
(2)
Rating: 5 stars
09/15/2019
I luv luv caramel with my coffee. This recipe tops all the Read More
(1)
Rating: 4 stars
03/13/2017
Follow the directions and this sauce will work out perfectly! One thing I will say is I added a tbsp of vanilla to add a little extra flavour. Read More
(1)
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Rating: 5 stars
08/05/2016
I am really pleased with how this caramel sauce turned out:) this is my first time making caramel and since I am not a hardcore fan of salted caramel I added just two pinches of salt which is rather imperceivable so I will add some more the next batch I make. I highly recommend giving this recipe a whirl simple and delicious! Read More
(1)
Rating: 4 stars
12/28/2019
easy to make and very tasty Read More
(1)
Rating: 1 stars
04/30/2017
Turned out awful. The directions should say do not stir while sugar is cooking. I got that from the reviews but it should be in the directions. Read More
(1)
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