Salted Caramel Sauce

A spoon drizzles caramel sauce back into a mason jar

Salted Caramel Sauce is a sweet, creamy and slightly salty dessert that requires a little time and patience to make. This homemade caramel sauce recipe has been tested and retested multiple times to ensure it can be recreated in your kitchen. Learn how to make salted caramel sauce with all my tips and tricks!

Prep Time 5

Cook Time 8

Servings servings

Calories 98kcal

Ingredients

1 cup granulated sugar 200g
¼ cup water
½ cup half-and-half warmed
6 tablespoons unsalted butter cold and cut into ½” cubes
1 tablespoon pure vanilla extract 18g
¾ teaspoon kosher salt 3g

Instructions

In a deep saucepan (at least 2 qt. — my 1.5 qt. one overflowed when testing this recipe), add the sugar and the water. Heat over medium-low until the water dissolves, stirring occasionally with a rubber spatula.
When the sugar has dissolved, turn up the heat to medium-high. Bring the mixture to a boil — and do not stir or touch it. If you see sugar crystals stuck to the sides of your pan, use a wet pastry brush to wipe down the sides. Be very careful, as this boiling sugar is hot.
Boil for 5-8 minutes, until the sugar turns a light amber color. Please note that when the sugar begins to change color, it happens quickly. Do not walk away from the stovetop. Also, be aware that the sugar will continue to cook after the heat is turned off, so working quickly with the additional ingredients is important.
Turn off the heat, and immediately pour in the warmed half-and-half slowly, stirring it constantly. It will bubble vigorously, so please be careful!
Next, stir in the butter, vanilla and salt.
Pour the mixture into a jar to cool. It will thicken as it cools, so don’t fret it if seems thin, and then serve with whatever you’d like!

Notes

How to store: Store in an airtight food container or mason jar and store in the fridge. It will last for up to a month.

Nutrition