An easy homemade Salted Caramel Sauce perfect for drizzling on hot chocolate, cookies, candy, and ice cream! Or just eat it with a spoon.
Salted Caramel Sauce is positively magical.
Whether you need a drizzle of sweetness on ice cream, candy, or your morning coffee, this recipe tastes SO GOOD, you’ll want to put it on everything else, too.
The best way to ensure success with caramel (or most homemade candies, for that matter), is to use a thermometer. That way, you can worry less about vague indicators of doneness (color, thickness) and go with FACTS.
I use this thermometer but a standard candy thermometer will work, too.
Start off by bringing the water and sugar to boil. By not stirring, you’ll avoid splashing the sugar water on the sides of the pan where it will get stuck and, ultimately, wasted. Stirring also causes crystals to form and they will continue to form as the caramel cools which could lead to graininess.
Bring your sugar water to exactly 350 degrees. It will turn a dark amber color. Remove from heat immediately.
Whisk in part of the hot cream. It bubbles ferociously, so that’s why you only add in 1/4 cup at first. Once the bubbling settles down, add the rest of the cream, a splash of vanilla and, of course, some salt.
Whisk until smooth, then transfer to a bowl to cool. The sauce will thicken as it cools.
And it’s goooooood. Seriously, this stuff is insanely good. You’re going to love it.
Homemade Salted Caramel Sauce Recipe
- ½ cup water
- 1 cup sugar
- ¾ cup heavy cream
- ½ teaspoon vanilla extract
- ½ teaspoon Salt
- Pour water into a large saucepan. Add sugar to the center of the pan, keeping any sugar granules off the sides of the pan. Cover and bring to a boil over medium-high heat. Do not stir.
- Remove cover and continue boiling until the sugar mixture is a deep amber color and reaches 350°F on a candy thermometer, about 10 to 15 minutes.
- Meanwhile, heat the cream in a small saucepan over medium-low heat. If it begins to simmer, turn the heat down to low and cover to keep warm.
- Remove the amber-colored sugar mixture from the heat and immediately stir in ¼ cup warmed cream. When the bubbling subsides, add the remaining cream, vanilla, and salt. Whisk until smooth and cool slightly before serving warm, or cool completely and serve at room temperature. The Salted Caramel sauce will continue to thicken as it cools.