Homemade Salted Caramel Sauce
 
Prep time
Cook time
Total time
 
I always opt to make my caramel sauce instead of buying it, because it is EASY and is not artificially flavored or colored. This caramel sauce is great for drizzling on any dessert or adding to your cake fillings.
Author:
Recipe type: Dessert
Serves: 4 cups
Ingredients
  • 16 oz granulated sugar
  • 4 oz water
  • 1 oz (2 TB) corn syrup
  • 16 oz heavy cream, warmed
  • 1 tsp kosher salt, or more to taste
  • 2 oz (4 TB) butter, unsalted
  • 1 tsp vanilla extract
Instructions
  1. Add sugar, water, and corn syrup to a medium to large saucepan (you'll need extra space for the caramel to rise and sputter when the cream is added). DON'T stir it together. Gently shake or wiggle the pan so all the sugar looks wet. Avoid getting sugar up the sides of the pan.
  2. Place the pan over medium heat and place the lid on the pan.
  3. Cook the sugar without stirring or adjusting the heat. Let it come to a boil. Condensation will start building up on the inside of the pan. This will wash any sugar particles that are stuck to the sides of the pan down into the rest of the sugar/water mixture. Leave the lid on until all the sugar looks melted.
  4. Remove the lid from the pan, but leave the pan on the stove. Allow the sugar to boil until it starts to turn a golden brown color. This can take 10-15 minutes. Once it starts to change color, keep an eye on it.
  5. I like to cook my caramel fairly dark, so I let it cook until all the bubbly sugar is deep amber in color. Sugar can burn quickly at this point, so don't let it cook too long. There is a fine line between caramel and overly burnt sugar.
  6. Meanwhile, warm the cream in the microwave for about 1 min. You want it to be slightly warmer than room temperature when you add it to the caramel.
  7. Once the sugar looks deep amber in color, remove the pan from the heat. Slowly pour in the warm cream. The sugar will sputter. hiss, and expand so watch out for steam burns! Stir the cream into the caramel until it looks incorporated.
  8. Add the butter. Stir until the butter is melted.
  9. Add the vanilla and salt. Stir to combine.
  10. Allow the caramel sauce to cool either in the pan or in a glass jar or bowl. It will be very hot and runny, so handle it carefully!
  11. Once cool, enjoy any way you choose! I reheat it for about 20 seconds if I'm using it for a drizzle.
Recipe by Olivia Rose Cake Artistry at https://oliviarosecakeart.com/how-to-make-salted-caramel-sauce/