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Salted Caramel Sauce How-To

May 14, 2014 by Audra 19 Comments

Given my obvious obsession for all things Salted Caramel, it’s inevitably time for me to have an entire post dedicated to my favorite recipe.  I make this stuff all the time. It’s really so easy, so delicious and so good to have on hand for a plethora of recipes. 

This is the stuff I’ve used in some of my favorite recipes including- Salted Caramel Sticky Buns, Vanilla Bean Salted Caramel Layer Cake, and Salted Caramel Cookie Dough Truffles. It’s amazing on pretty much anything though- Ice Cream, Cake, or just eaten out of the jar with a spoon!

Under the recipe, I’m including a photo tutorial for how to make the caramel. I hope that they help outline the process and how do-able it really is!

Print
Salted Caramel Sauce (with a how-to tutorial!)
Yield: 1½ cups caramel sauce
 
Ingredients
  • 1 cup white sugar
  • 6 tablespoons butter, cut into cubes
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract (or vanilla bean paste if you have it.)
  • 1 teaspoon sea salt (I like using the flaky kind)
Instructions
  1. Before you begin, get all your ingredients ready and have them waiting near your stove-top.
  2. Place a heavy-bottomed 2 or 3 qt. saucepan over medium-high heat and sprinkle about a tablespoon of the sugar into the bottom.
  3. Lift the pan over the heat and shake/swirl the sugar until it starts to melt. Continue swirling the pan around until the sugar is all clump-free and melted.
  4. Sprinkle some more sugar on top and repeat the "swirl and shake" over the heat until the new sugar is incorporated and melted into the first batch. (The sugar will start to caramelize at this point which is why you want to lift if off the heat, preventing it from burning.)
  5. Repeat the previous step with the remaining sugar, sprinkling a little at a time until it is all melted and a dark amber color.
  6. Add the butter and whisk until totally melted and combined.
  7. Remove from heat and slowly stream the cream into the caramel. (It may seize up and foam a bit!) Whisk it rapidly until smooth. Stir in the vanilla and sea salt.
  8. Pour caramel in a glass jar or measuring cup and allow to cool. It will last in the fridge for up to a month in an air-tight container.
Notes
If adding the cream causes the mixture to seize up and separate- don't despair! Just stir the whole mixture over low heat until the clumps of caramelized sugar melt completely.
3.5.3251

Sprinkle the sugar onto the bottom of the pan and swirl/tilt it over the flame until it is all melted.

Continue to sprinkle additional sugar over what is melted and lift the pot off the heat so it doesn’t burn. Swirl and tilt until each sugar addition is completely melted.

Add the butter and whisk rapidly until it is completely melted.

caramel step 4

Remove pan from heat and slowly pour the cream in while continuing to whisk. Stir in the sea salt and vanilla.

Filed Under: Classics, How-To, Recipes Tagged With: Caramel, Salted Caramel, Sea Salt

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Comments

  1. Jess @ Sweet Menu says

    May 14, 2014 at 6:41 am

    This is amazing – thank you! I am a HUGE sweet and salty fan but how had many a mishaps making caramel sauce, namely burning it or it being too runny. Excited to try your version and love the step by step photos.

    Reply
  2. Katrina @ Warm Vanilla Sugar says

    May 14, 2014 at 7:55 am

    I’ve always wanted to make my own!! This looks so yummy!!

    Reply
  3. Sue says

    May 14, 2014 at 11:36 am

    Nice picture instructions

    Reply
  4. Jennifer S. says

    May 14, 2014 at 2:00 pm

    I came across these recipes last summer and made these and they really are fabulous. The truffles were a huge hit on a dessert buffet I did for a sweet 16. The sauce is so good, my mom asked for a jar for Christmas. Super yummy and thanks for sharing these great recipes.

    Reply
  5. George says

    May 14, 2014 at 9:36 pm

    I’m new to your blog. The few posts I’ve read were interesting, but I wasn’t really excited. Until I saw this. BTW your pix are really good. I’m a retired pastry guy who’s hanging out in Quito, playing with recipes and sharing the results with friends – and an occasional restaurant. Now I’m looking forward to your posts

    Reply
  6. Francesca says

    May 15, 2014 at 4:25 pm

    gah.. now i know.. and now im gonna make it at home by the spoonful

    Reply
  7. tara says

    June 9, 2014 at 10:44 pm

    Yum! This makes me want to make your salted caramel brownie pies again.

    Reply
  8. Jill says

    July 29, 2014 at 7:17 pm

    Hey Audra, I am a huge fan if your blog and have tried and loved several of your recipes. I am curious do you think this sauce would work as a filling between cake layers? I made these for my older daughter’s bday and now my younger daughter wants the same thing but in cake form for her birthday.
    Jill

    Reply
  9. Vill says

    September 30, 2014 at 1:01 pm

    Looks delicious! How long does it keep?

    Reply
    • Audra says

      October 1, 2014 at 8:31 am

      In the fridge for a few weeks:)

      Reply
  10. Mandi says

    October 29, 2014 at 8:14 pm

    I noticed your caramel was smooth and creamy mine came out kind of separated and soupy. I noticed your last comment was to reheat it on the stove. Should I put mine in back on the heat for a longer period of time?

    Thank you the flavor still came out yummy! I just want the smooth texture.

    Mandi

    Reply
    • Audra says

      October 30, 2014 at 5:40 pm

      If there was any separation, I would put it back on low heat and stir until smooth:)

      Reply
  11. Audrey says

    March 27, 2015 at 4:53 pm

    My daughter made this and it turned out great! I need to watch my fats, so can I make this with canned, fat-free, evap milk?

    Reply
  12. Brandy Pruitt says

    December 4, 2018 at 11:32 am

    Would love to try this recipe but the “recipe part” is gone? How can I get to it?

    Reply
    • Audra Fullerton says

      December 4, 2018 at 11:40 am

      So sorry- should be fixed now!!

      Reply
      • Brandy says

        December 6, 2018 at 10:54 pm

        I made it tonight on my electric glass top! Was afraid it was gunna be too soupy but it does seem to be setting up as it cools. Is it supposed to be a pretty soft set up, so that it’s nice and pourable? Good flavor! Excited to find this recipe. Will wear a protective sock on my stirring forearm next time! Lol that butter spatter is Hot!! But hey, no pain no game I guess. ;)

        Reply
  13. Pamela Cossich says

    January 17, 2019 at 7:15 am

    This sounds great. I would like to make this cheesecake but would it be OK to,double the filling as I want a “high” cheesecake. Mmmmmm

    Reply
  14. Kayla says

    July 22, 2020 at 5:25 am

    Does it matter what type of butter is used?

    Reply
    • Audra says

      July 27, 2020 at 5:29 pm

      I usually use unsalted- but if you used salted maybe just taste before adding flakey sea salt!

      Reply

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