Homemade Salted Caramel Sauce (with 5 ingredients!)
This homemade salted caramel sauce (with 5 ingredients!) is buttery, golden, and perfectly balanced with just the right amount of sea salt. Smooth and glossy, this will be your go-to sauce to drizzle on your favorite pies, cakes, or vanilla ice cream. Once you make this recipe, you’ll never buy caramel sauce again!
Equipment
- Medium-sized pot or saucepan - for cooking the caramel sauce.
- Whisk - to stir caramel sauce.
- Food or candy thermometer (optional) - this helps assess the temperature to achieve the perfect consistency. While helpful you don't have to have this.
- Glass jar - for storing caramel sauce.
Ingredients
- ¾ cup (150g) packed brown sugar
- 6 tablespoons (85g) unsalted butter
- ½ cup (120g) heavy cream
- ½ teaspoon vanilla extract
- 3/4 teaspoon fine sea salt (reduce by 1/4 teaspoon of you want less salty)
Instructions
- In a medium sized pot or saucepan, melt the butter over medium heat. This should take about 1 minute.6 tablespoons (85g) unsalted butter
- Once the butter has completely melted, add the brown sugar. Whisk butter and sugar together and cook for about 2 minutes until the brown sugar has fully dissolved. The mixture should look glossy and smooth. If you don't melt the sugar fully, the caramel might be grainy.¾ cup (150g) packed brown sugar
- Adjust the stove heat to medium/low, and slowly start to drizzle the heavy cream into the butter/sugar mixture. Be careful because this can cause the caramel to bubble up, so go slowly!½ cup (120g) heavy cream
- Once the cream has been added to the sauce, continue to whisk gently and continuously and cook the sauce for 2-3 more minutes until sauce has thickened slightly and reached 225–228°F. Look for the sauce to coat the back of a spoon and leave a slow drip when lifted.
- Removed sauce from heat immediately and allow to cool for a minute, then add vanilla and salt. Whisk caramel sauce gently and allow to cool.½ teaspoon vanilla extract, 3/4 teaspoon fine sea salt
- Let caramel sauce cool for 5-10 minutes before using. Drizzle on your favorite ice cream or transfer to an airtight glass jar for storing.
- Yields 1/2 cup
- Enjoy!
Notes
How To Store:
Room Temperature- transfer caramel sauce to a glass jar or airtight container. Store at room temperature for up to 3 days.
Refrigerator- transfer caramel sauce to a glass jar or airtight container. Refrigerate sauce for up to 2 months. Warm gently before using.
Tried this recipe?Let us know how it was!