Homemade Salted Caramel Sauce
This Homemade Salted Caramel Sauce is silky, buttery, and perfectly sweet with a hint of flaky sea salt. Made with simple ingredients like sugar, butter, cream, and vanilla bean paste, it’s the perfect topping for ice cream, cakes, coffee, and more. Easy to make, endlessly versatile, and absolutely irresistible.
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Servings: 16 oz
Ingredients
- 3/4 c. granulated sugar
- 3/4 c. light brown sugar
- 3/4 c. Heavy cream warmed
- 1/2 tsp vanilla bean paste or pure vanilla extract
- 4 tbsp unsalted butter room temperature
- 1/2 tsp flaky sea salt
Instructions
- In a small bowl, combine the granulated sugar and light brown sugar.
- Heat a medium stainless steel sauté pan over low-medium heat. Add the entire sugar mixture to the pan at once.
- Stir gently with a wooden spoon, or heat-resistant silicone spatula, as the sugar begins to melt. The sugar will clump at first. Continue stirring gently until all of the sugar has melted and turns a smooth, rich amber color.
- Remove the pan from the heat. Slowly pour in the warmed heavy cream while stirring continuously. The caramel will bubble aggressively and may firm up a little. If needed, return the pan to low-medium heat and continue stirring until smooth.
- Remove from the heat and stir in the cubed butter until completely melted and incorporated.
- Return the pan to low heat for 1–2 minutes, stirring occasionally, until the caramel is completely smooth and silky.
- Remove from the heat and stir in the vanilla bean paste and flaky sea salt.
- Allow the caramel to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 weeks.
Notes
Be very careful when adding the cream and butter to the caramel. It can bubble and release a lot of steam.
The caramel will thicken significantly as it cools. If it becomes too thick to drizzle, gently warm it before serving.
The sugar may clump as it melts, and the caramel may seize when the cream is added. Both are normal parts of the process. Continue stirring over low-medium heat and the caramel will smooth out.