Salted caramel is dangerously addictive. It is perfect for storing in the refrigerator as a topping for ice cream, cakes (like Apple Cake or Vanilla Sponge Cake), drizzling on cupcakes, as a dipping sauce (try it with these Baked Apple Pie Fries!), for churros, or simple eating with a spoon (erm yes, am guilty of that)…..the possibilities are endless! It is also perfect for making ahead and gifting as it keeps in the refrigerator for up to 3 weeks and in the freezer for up to 2 months.
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Salted Caramel Sauce
Prep: 3 mins
Cook: 10 mins
Total: 13 mins
Servings4 - 6
Tap or hover to scale
A very easy recipe for salted caramel. My "go to" that I make all the time for drizzling on ice cream, pancakes, bars and more!
Ingredients
- 1 cup caster sugar
- 1/2 cup water
- 3/4 cup heavy whipping cream
- 1 tsp vanilla
- 1/4 tsp salt
Instructions
- Combine sugar and water in saucepan over medium heat.
- Bring to rolling boil, stirring to help dissolve the sugar.
- Boil for 5 to 8 minutes, until it turns a golden brown.
- Pour in the cream, whisking constantly. Be careful, as the caramel is hot and it will foam.
- Once the cream is combined, remove from heat and whisk in the salt and vanilla.
- The caramel will seem thin. It thickens alot as it cools.
Recipe Notes:
Store in an air tight container for up to 3 weeks in the refrigerator or up to 2 months in the freezer.
what is ‘caster’ sugar?
p.s. Love your recipes!!
Hi Cathy, it’s white sugar, just finer that regular sugar however.
I failed at my first attempt when I poured the cream all at once to the sugar/water mixture. The sugar hardened so fast and I was left with a ball of sugar and a liquid that didn’t looked good anymore.
I tried again and this time I warmed (slightly) the cream in the microwave and really slowly added the cream while stirring vigorously. It will foam but as you put more cream it will calm down. The sauce didn’t get the really dark color but it was good nonetheless.
Hi Winnie, yes you shouldn’t pour cold cream into the hot mixture but I’m so glad your second attempt worked. If the colour isn’t dark enough, just take the sugar syrup a little further next time and cook slightly longer before adding the cream – N x
Can i use a substitute for cream? Its hard to get where i am. Thanks in advance
Hi Yemna, I haven’t tried with anything else sorry!
Hi
Just found you and am loving your recipes. I have been looking for a good caramel sauce recipe and thought I’d try yours. My question is that I tried someone elses that was a failure. I used too much water (1/2 C vs. 1/4C). That was the error, but it never thickened. It was a ‘Salted Caramel Sauce” but they used 6 Tablespoons of butter. It was a failure and WAY buttery and didn’t thicken. I don’t think I cooked the sugar and water long enough. 🙁 I was wondering why you do not use butter and is butter ok to use for caramel . Thanks
Hi Linda! With double the amount of sugar to water, I can assure you this thickens! I don’t use butter because this uses cream which gives it that rich creamy flavour that butter also provides. After all, butter is made from cream!
Hi Nsgu!
I made this recipe the first time and it turned out very good I was making g up a batch yesterday. The first batch while cooking up sugar and water. It never got golden brown and sugar hot very very hard. Prior to adding cream I stopped. Tossed and tried again. This second time I cooked at a lower temp. It ‘started’ to get golden. I took it off and finished the recipe- but the Carmel Sauce MEVER thickened. What do you think I’m going wrong? I may have got him shy on second batch and didn’t cook it long enough??? Help!!
Hi Linda! If your sugar got hard I’m afraid to say you cooked it for too long and it turned into toffee! I will add a video for this recipe sometime soon which should help. N x ❤️
I made the caramel sauce as well. My first attempt was not successful as I think I had the sugar and water boiling to hard and fast, so I had to throw it away. My second attempt was successful though as I dissolved the sugar at a lower rate, then increased the temperature until it started to go brown. However, a video would be wonderful Nagi, as I’m not sure what ‘rolling boil’ is meant to look like.
I’m going to be making your delicious apple crumble and caramel sauce again this weekend. It is going to be an accompaniment to Jamie Oliver’s Lamb Shank Tagine which I’m cooking on Monday for close relatives of mine.
Any chance you could post a video for this one Nagi? Thank you
Hi there! I was thinking of using this recipe to give as a Christmas gift for a caramel sauce lover…how long should I wait after it comes off the stove to put in a mason jar? Thank you. P.S. Love your site and have printed off your recipes today for my Christmas holiday menus! So glad I found you!
Thanks so much for your lovely message Melissa, so glad you enjoyed my recipes! I would definitely let it cool until it is a low-warm temp before sealing in a mason jar. 🙂 What a wonderful idea for a gift!!! Actually, I might do some batches myself! N x
Hi I noticed that you forgot to add when the vanilla extract is added to the salted caramel. I added with the salt., but I don’t know if this is correct. can you update you recipe please? Thank you so much! Your website is amazing!
Gosh Kody, I’m terribly sorry! I will update it now! It is added right at the end along with the salt. 🙂