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Salted Caramel Sauce

Friday, September 04, 2015

Recipe adopted from My Baking Addiction.  [Recipe makes 1 cup of sauce].

Over the years, I've posted a decent number of posts that use salted caramel sauce as a garnish (pumpkin cheesecaketurtle brownies, and vanilla cheesecake, to name a few), but up until now, there's never been a recipe to go with it.  Time to change that, right?

Caramel sauce is extremely easy to make at home, granted two things:

  1. You have an accurate digital thermometer or are experienced in knowing the visual stages of making sugar-based syrups, and
  2. You know what to expect, as the addition of cream to a 350° F pot of syrup can be extremely dangerous if, say, your pot is too small.

If you've never made your own caramel at home before, you're in for a treat.  It really does come together in no time at all, and trumps any caramel sauce you can buy at the store.  This is one of those dishes that once you try, you'll never go back.


7 ounces (~1 cup) sugar
1 tablespoon light corn syrup
1/4 cup water

1/2 cup heavy cream, warmed
2 tablespoons unsalted butter, softened
1 teaspoon fine grain sea salt
1 teaspoon vanilla extract


In a large heavy saucepan, stir together the sugar, corn syrup, and water over medium heat.  Once the sugar is dissolved, continue heating the mixture.  Once it turns a deep amber color at 350° F, remove from the heat and slowly and carefully (as the mixture will bubble furiously) pour the hot cream into the caramel sauce.  [Side note:  Once the sugar reaches about 300° F, the climb to 350° F happens fairly quick.  Be sure to keep a constant eye on the caramel so that it doesn't burn].  Stir with a wooden spoon, making sure nothing sticks to the bottom of the pan.  Add the butter and salt and stir until combined.  Let the caramel cool for several minutes, and then stir in the vanilla.

At this point, the sauce may seem slightly grainy, but everything will smooth out once it cools to room temperature.

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