In as little as 20 minutes you'll have easy homemade salted caramel sauce that is simple, inexpensive and delicious.
- 1 Cup Sugar
- 1/4 Cup Water
- 4 Tablespoons Unsalted butter cut into 1/2" cubes
- 1/2 Cup Heavy cream you can substitute 1/2 & 1/2
- 1 1/2 teaspoons Vanilla extract
- 1/2 teaspoon Kosher salt only 1/4 teaspoon if using table salt
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Combine the sugar and water in a medium sized saucepan over medium heat. Cook, stirring constantly until the mixture turns clear, the sugar has dissolved completely, and the syrup is at a low boil. It will take about 5 minutes for the sugar to dissolve, then you’ll see a clear liquid.
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Stop stirring and leave alone until the caramel has turned a deep amber color, about 8-10 minutes. As it keeps at a low boil you’ll see a light amber and then eventually a deep amber color. Keep an eye on the caramel, if it starts to get to a high boil turn the heat down a bit to keep at a gentle boil.
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When the caramel starts to change color, it cooks quickly and can burn easily, keep an eye on it.
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Remove from heat and add the cubed butter, stir until melted. It will foam up, don’t worry, just keep stirring until smooth. Then add the cream, stir, add the vanilla extract and salt, stir. It’s best to use room temperature cream and butter, the colder those ingredients are the fiercer the caramel will bubble when you add them.
Tips:
- Salted caramel sauce will last up to 3 months in the refrigerator.
- Use a wooden spoon or rubber spatula to stir. Keep a spoon saver to rest them on so that you don’t get hardened sugar on your counter top.
- If you do get hardened sugar on your countertop then place a damp paper towel with hot water over the mess for a few minutes, then wipe clean.
- If your pan ends up with hardened sugar on the sides of the pan, then fill the emptied pan with water and simmer for about 15 minutes, this will loosen up the hardened sugar.
- Some recipes call for corn syrup to help prevent crystallization. You can add 1-2 Tablespoons to this recipe if you wish.
- A stainless steel pan is best so that you can see the color changes. If you use a dark pan then you’ll have to drop some caramel onto a white plate to see if the caramel has reached a dark amber color.