Both easy and fabulous, this salted caramel sauce is a must for any cook’s repertoire. With just a pinch of salt and a deep, rich flavor, this caramel uses the dry method, where sugar is given time to gently melt away, resulting in a gorgeous, golden brown confection (bonus points for no thermometer required). Our salted caramel sauce can be prepped and made in 20 minutes. It is the perfect touch to any show-stopping dessert.
Ingredients for Salted Caramel Sauce
- Sugar: The most crucial part of any caramel sauce is sugar. This recipe calls for granulated white sugar. By taking time to let the sugar caramelize, a more decadent flavor can be achieved. In some instances, brown sugar, or other alternatives may be used.
- Heavy Cream: It gives a caramel sauce its rich, lush pourable consistency. Heavy cream serves as both a binder for the sauce as well as a hindrance to the caramelization process; once the sugar reaches the desired color, the cream halts all cooking, helping to ensure a successful sauce.
- Butter: Butter works similarly to heavy cream. It also binds the sauce into a thick emulsion. Keep the butter cold to help properly emulsify the sauce.
- Salt: A little pinch (1 teaspoon to be exact) adds a hint of saltiness to this salted caramel sauce. It helps ensure everything in the sauce is balanced.
- Vanilla: Vanilla is a crucial ingredient in caramel sauce. Its warm tones add nuance and an additional yet familiar flavor to the classic sauce. If you’re feeling fancy, vanilla paste adds gorgeous little flecks of vanilla bean throughout.
Directions
Step 1: Bring the heavy cream to room temperature
Take out the heavy 10 minutes before starting the sauce so it emulsifies properly.
Editor’s Tip: While it feels like an unnecessary step, having the heavy cream at room temperature helps ensure less splatter and agitation while making the caramel sauce.
Step 2: Caramelize the sugar
In a large heavy saucepan, spread the sugar evenly on the bottom over medium-high heat. Let the sugar melt away (only mixing to avoid burning about halfway through). Leave for up to seven minutes, when sugar has turned a deep amber color. Turn off the heat.
Step 3: Finish the sauce
Add in the cold butter cubes to help cool the sauce down, whisking until they are fully incorporated. Slowly stream in the heavy cream, followed by sea salt and vanilla extract.
Salted Caramel Sauce Variations
- Try an English Toffee sauce: Substitute brown sugar for granulated sugar, which gives the salted caramel sauce a bit of an English Toffee approach. Add 1 cup of chopped pecans (almonds and peanuts work great too) for a fantastic little crunch!
- Make it spiced caramel sauce The addition of pumpkin spice, chai spice, or even a Chinese 5-Spice gives an entirely new variation to this already fantastic sauce.
- Create an extra salty flavor: Substituting the sea salt with flaky sea salt gives the sauce additional texture and reinforces the salty notes. Varieties of smoked sea salt are also welcome for that perfect kiss of flavor.
How to Store Salted Caramel Sauce
Due to the addition of two dairy products, this salted caramel sauce needs to be chilled. Store it in an airtight container in the refrigerator to stay fresh for two weeks.
Can you freeze salted caramel sauce?
Yes, you can freeze salted caramel sauce. The sauce can hold in the freezer for up to three months if stored in an airtight container. Thanks partly to the heavy cream and butter (both higher in fat) the texture won’t be affected. Thaw it in the refrigerator after freezing or bring it to room temperature on the countertop.
Salted Caramel Sauce Tips
Do I need to use a heavy-bottomed pan?
Yes, a heavy-bottomed pan is one of the key tools in this recipe as it helps ensure consistent heat throughout the process. This is what helps guarantee an even caramelization of the sugar.
Do I need a candy thermometer?
No, not in this recipe. For a dry caramel, it is essentially just melting the caramel to the point in which it has reached an amber or slightly golden color. Use your baker’s instinct and note that the deeper the color becomes the more in-depth your flavor will be.
How do I know if my caramel is burning?
While the sugar caramelizes your sense of smell will work overtime with your sense of sight. As the sugar turns a deeper golden color, it will begin to have a toasted smell. Fear not, this is just the sugar having its Maillard reaction (fancy cooking terminology for the browning or toasting notes working their magic). Keep a close eye as the caramel begins to brown, as it can go from perfect caramel to burnt quite quickly.
