Homemade Salted Caramel Sauce Recipe
An easy Salted Caramel Sauce perfect for drizzling on hot chocolate, cookies, candy, and ice cream! Or just eat it with a spoon.
Servings 1 cup
- 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.