Ready in: 30 minutes · Serves: 10 · Technique: Stovetop · Storage: Up to 2 weeks in the refrigerator.
Quick Answer
Make a delicious homemade salted caramel sauce that's perfect for drizzling over desserts and impressing your holiday guests.
As the vibrant colors of autumn give way to the chill of New York City's early winter, I find myself gravitating toward comforting, indulgent recipes that warm not just the palate but the heart, too. With Thanksgiving and Christmas just around the corner, it's the perfect time to whip up something sweet that's sure to impress friends and family-like this luscious homemade salted caramel sauce.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Indulge in a rich, buttery flavor that enhances all your favorite desserts.
- Simple ingredients and straightforward steps make it easy to whip up.
- Homemade sauce is fresher and more flavorful compared to store-bought options.
- Perfect for the holiday season, elevating everything from ice cream to cheesecake.
- Impressive homemade gift idea for friends and family.
Ingredients
This luscious homemade salted caramel sauce requires just a few simple ingredients.
For the Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces and at room temperature
- ½ cup heavy cream, at room temperature
- 1 teaspoon sea salt (or to taste)
How to Make Homemade Salted Caramel Sauce (Step-by-Step)
This easy salted caramel sauce is sure to impress your friends and family with its rich flavors and smooth texture.
Step 1: Caramelize the Sugar
In a heavy-bottomed saucepan, I pour in the granulated sugar and set the heat to medium. I watch closely, stirring gently with a wooden spoon. After a few minutes, the sugar begins to clump and then melts into a beautiful, amber liquid. The sweet aroma fills the kitchen as the sugar caramelizes. Be patient-the magic happens here.
Step 2: Incorporate the Butter
Once the sugar reaches a deep caramel color and a glossy sheen, I remove it from the heat. This is my cue to carefully whisk in the cut pieces of unsalted butter. The mixture bubbles up ferociously, so I make sure to stand back. I stir until the butter is fully incorporated and the mixture is smooth-this is where the rich, nutty flavor deepens.
Step 3: Add the Cream
Next, I slowly pour in the heavy cream while whisking continuously. The sauce bubbles again, and the creamy texture develops beautifully. It's at this moment that you can smell the warmth of the caramel.
Step 4: Season with Salt
Finally, I sprinkle in the sea salt. You can adjust this to your taste, but I find that a teaspoon strikes the perfect balance-just enough to enhance the sweetness without overpowering it. I mix until it's all well combined.
Step 5: Cool and Store
I transfer the caramel sauce to a glass jar and allow it to cool for 10-15 minutes before sealing it. The sauce thickens as it cools, and I love having it on hand to drizzle over everything from vanilla ice cream to my holiday cheesecake.
Common Mistakes to Avoid:
- Avoid stirring too much early on; it can cause the sugar to crystalize, resulting in a grainy texture.
- Do not overheat the sugar; keep a close eye as it caramelizes to prevent a bitter taste.
- Skip the cold cream; using cream that is at room temperature prevents splattering when added to hot sugar.
Tips and Tricks for Success:
- Be patient while caramelizing the sugar; rushing can lead to poor results.
- Use a heavy-bottomed saucepan for even heat distribution.
- Whisk vigorously when adding the butter and cream to ensure a smooth texture.
- Consider adding a splash of vanilla extract for an extra layer of flavor.
- For festive flair, add a pinch of cinnamon or nutmeg before serving.
Variations:
- Substitute brown sugar for granulated sugar for a richer flavor.
- Use coconut cream instead of heavy cream for a dairy-free version.
- Add a splash of bourbon for an adult twist.
- Incorporate flavored extracts, such as almond or hazelnut, for a unique taste.
How to Serve:
- Drizzle over vanilla ice cream for a classic dessert.
- Use as a topping for pancakes or waffles during brunch.
- Serve with apple slices for a sweet autumn treat.
- Add to cheesecakes for a decadent finish.
- Stir into coffee or hot chocolate for a sweet, indulgent drink.
Make Ahead and Storage
- Make Ahead: This caramel sauce can be prepared in advance and stored for later use.
- Storage: Keep the sauce in the refrigerator for up to 2 weeks in a sealed jar.
- Reheating: Warm it in the microwave for a few seconds to restore its silky consistency.
- Freezing: Not recommended, as it may alter the texture upon thawing.
Recipe Notes / What I Learned
Making homemade salted caramel sauce has truly been a delightful journey. I realized that the key to a perfect caramel lies in patience-rushing the process can lead to a less than desirable result. This sauce has become a staple in my kitchen, perfect for drizzling over desserts during the cozy holiday season.
Yield and Serving Size
Yield: 1 cup · Serving Size: 2 tablespoons
Nutrition Snapshot
Estimated Nutrition Per Serving: ~110 calories · 0g protein · 16g carbs · 5g fat
Recipe by:
Homemade Salted Caramel Sauce
Ingredients
Equipment
Method
- In a heavy-bottomed saucepan, pour in granulated sugar and set the heat to medium, stirring gently with a wooden spoon until the sugar caramelizes.
- Once the sugar reaches a deep caramel color, remove it from heat and whisk in the butter until fully incorporated and the mixture is smooth.
- Slowly pour in the heavy cream while whisking continuously until the sauce is creamy and combined.
- Sprinkle in the sea salt, adjusting to taste, and mix until well combined.
- Transfer the caramel sauce to a glass jar and allow it to cool for 10-15 minutes before sealing.
Notes
FAQs
1. How long does homemade salted caramel sauce last?
Homemade salted caramel sauce can be stored in the refrigerator for up to 2 weeks. Just warm it in the microwave for a few seconds before using.
2. Can I make salted caramel sauce ahead of time?
Yes, you can make the sauce in advance. Once it is cooled, store it in a glass jar in the refrigerator to use later.
3. What should I do if my caramel crystallizes?
If your caramel crystallizes, it may be due to stirring too much early on. You can try to salvaging it by reheating it gently and stirring until smooth, but it may be best to start over to avoid graininess.
4. Can I substitute the heavy cream?
While heavy cream gives the best texture and flavor, you can use half-and-half as a substitute, but the result may be slightly less rich.
5. Is it safe to use cold cream in the recipe?
No, it is not recommended to use cold cream as it can cause the hot sugar to splatter. Make sure your cream is at room temperature before adding it.
