Salted Caramel Sauce Recipe

This fool-proof Salted caramel sauce recipe uses just 4 ingredients and no candy thermometer is required. It tastes far superior to the store-bought ones. This Salted Caramel Sauce is smooth, silky and sinfully decadent. You can use it as a topping for ice cream or Brownies, make milkshakes, buttercream and Charcuterie Board or you could simply eat it straight out of the jar. Ha!

Salted caramel is a God-sent elixir and I’m a huge fan. You could say, it’s my second biggest weakness (with the first being chocolate, duh!). It has a very complex flavor to it. One spoonful of it creates a burst of flavor dance in your mouth. It is first sweet, then you’re attacked by the salty-sweet notes that keep changing. I know it doesn’t make sense. You’ll have to try it for yourself if you haven’t already.

Growing up, I had never come across Salted caramel. I tasted it for the first time a decade ago and cursed the universe for not bringing it to me sooner! I enjoy Salted caramel sundaes, ice creams and love it in my macaroons. Yes, I’m a Salted caramel junkie, can you tell?

I must give a huge shoutout to my brother for helping me with these high shutter speed photos. He has always been my photography guide.

With the holidays approaching, I wanted to share a couple of dessert recipes to help plan your dinner parties for family and friends. You can make this Salted Caramel Sauce well ahead of time and whip up some amazing desserts just before your party.

Be sure to check out my other Holiday Dessert recipes

Almond Butter Brownies

Karachi biscuits

You don’t need a candy thermometer to make this salted caramel recipe. I’ve made it multiple times and have consolidated all the important steps. The only part that makes this recipe a medium level is the constant stirring that’s involved.

This salted caramel recipe

• Uses only 4 ingredients
• Tastes so much better than the store-bought ones
• Does not contain Corn Syrup or High Fructose Corn Syrup
• Does not contain any preservatives or artificial flavor/color
• Can be stored for up to a month in the refrigerator

Ingredients for Salted Caramel

Sugar

Use granulated sugar for the best results. Large crystals of sugar will not dissolve uniformly and may result in imperfect texture.

Butter

You can use salted or unsalted butter. The quantity of salt does not vary depending on the type of butter. I always use unsalted butter.

Heavy cream

Any variety would work. You can vary the quantity depending on how runny you want your sauce to be.

Salt

You can use either table salt or sea salt flakes. I don’t like my salted caramel to be too salty. You can however increase the salt to suit your preference.

Simplified Method for making Salted Caramel sauce

As you can see, these are the four basic steps.  

1. Heat the sugar till it caramelizes and turns a deep amber color.
2. Add in butter and mix well.
3. Add heavy whipping cream, mix well, and bring to a boil for 1 minute.
4. Whisk in salt

Important points to note for making the perfect Salted Caramel Sauce

• Use a tall thick bottomed pan, as the caramel sauce will bubble and rise.
• Have all the ingredients measured and ready before you start making the sauce.
• Use a high heat proof silicone or wooden spatula. Caramel can reach up to 350 F.
• Caramel can scorch your skin. Be very careful when you stir. If required, wear oven mitts.
• It is very important that the butter and heavy cream are at room temperature. If they are cold, your caramel sauce will splutter a lot due to the temperature difference.
• Never leave the caramel unwatched. It can burn within seconds, and you may have to start over.  
• You don’t need any water for this recipe. It is a dry method.
• Always re-heat caramel in bursts of 10 seconds if using a microwave.

Salted Caramel Sauce: Step-by-step method

Cube butter into small squares. Set aside.

Take a tall heavy bottomed vessel and add the sugar. Heat it at medium-low. Stir continuously using a heat-proof spatula.

Your sugar will start clumping at first. Keep stirring to avoid burnt bottom.

At one point, the sugar will start melting and turn into a deep amber (the color of honey). Reduce the heat to low.

Keep stirring until all the sugar melts.

Once the sugar has melted completely, turn off the heat and add room-temperature butter to it. It may splatter a little, so be careful. Whisk it well until it comes together (If it doesn’t blend completely, don’t worry. It will when you add the heavy cream and boil it)

Bring it back to low heat and add in the heavy cream slowly, stirring as you do it. It will splatter a lot. Be sure to wear oven mitts if you have to.

Whisk it well and let it come to a boil. It will bubble and rise in the pan, and that’s why we need a tall pan.

Once it starts boiling, let it boil for 1 minute. Remove from heat and stir well.

Add in the salt and mix again.

Let it cool for a at least 5-10 minutes before transferring it to a clean glass jar. Leave it open till it cools down completely.

Salted Caramel Sauce will be liquid when it’s very hot. It thickens into a saucy consistency as it cools down.

Once it is completely cooled, put the lid on and refrigerate it.

You can store it for up-to a month (If you’re like me, it won’t last that long).

Enjoy the Salted Caramel Sauce as a topping for your favorite desserts to make them. extra-special.

This recipe is adapted from Sally’s Baking Addiction

Can I use this recipe for Caramel sauce?

Yes. Just reduce the salt to 1/2 teaspoon. Do not leave it out completely. You need the salt to cut through the saccharine sweetness.

Can I adjust the amount of Salt?

Yes, start with 3/4th teaspoon and add up to 1 teaspoon. Taste the caramel before adding more salt. You can’t take it back if you add too much.