Salted Caramel Sauce Recipe
Homemade Salted Caramel Sauce made with sugar, butter, and cream. Easy recipe for both light caramel and dark caramel flavors.
Servings 1 cup
Ingredients
- 1 cup (200 g) Granulated Sugar
- ⅓ cup (79 ml) Water
- 5 tbsp Unsalted Butter, cut into 1 Tbsp chunks
- 1 cup (240 ml) Heavy Whipping Cream or Heavy Cream
- 1 tsp Vanilla Extract
- 1 tsp Salt
Instructions
- Add the sugar and water into a medium saucepan, whisk gently to mix.
- Place the pan on stove over medium heat and cook until the sugar dissolves.
- Mixture will turn clear within a couple minutes.
- Increase heat to medium high and boil until sugar begins to change in color.
- This can be anywhere from 5-8 minutes.
- Watch until sugar changes to the desired shade of amber (lighter for light caramel and medium-dark for dark caramel).
- See tips above.
- Remove from heat immediately.
- Slowly add butter and cream a Tbsp of each at a time, stirring with a wooden spoon. (this will cause an increase in bubbling and spitting, so be careful, keep your face back.)
- Continue until all butter and cream are added and caramel is smooth.
- Pour in vanilla extract and sprinkle in the salt. Add 1-2 Tablespoons of bourbon for a little extra flavor.
- Stir again and let cool to room temperature.
- Transfer caramel to a mason jar and refrigerate.
- Caramel with thicken as it cools.