Homemade Salted Caramel Sauce Recipe

Name: Homemade Salted Caramel Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup white sugar; 0.5 cup water; 0.75 cup heavy whipping cream; 3 tablespoons unsalted butter; 1 teaspoon sea salt (such as Maldon®)

Cook Time: 10 minutes

Ingredients:

1 cup white sugar
cup water
cup heavy whipping cream
3 tablespoons unsalted butter
1 teaspoon sea salt (such as Maldon)

Directions:

Step 1: In a small saucepan, combine sugar and water. Gently swirl to combine.

Step 2: Heat over medium-low heat until small bubbles form along the edges of the pan.

Step 3: Increase heat to high and let the sugar boil for 5 to 8 minutes, or until it turns amber in color.

Step 4: Remove from heat and carefully whisk in the heavy cream. The mixture will bubble vigorously.

Step 5: Add butter and sea salt, stirring until fully combined and smooth.

Step 6: Pour the caramel sauce into a glass and allow it to cool to room temperature.

Tips:

Be cautious when adding the heavy cream caramel will bubble and may splatter.

Nutrition Facts (per serving):

Calories	106
Total Fat	6g
Saturated Fat	4g
Cholesterol	21mg
Sodium	115mg
Total Carbohydrate	13g
Total Sugars	13g
Protein	0g
Calcium	8mg
Iron	1mg
Potassium	10mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Salted caramel sauce is a beloved dessert topping that strikes the perfect balance between sweet and savory. This simple yet luxurious sauce is easy to make at home with just a few basic ingredients. Below we explore its origin, regional variations, differences from similar desserts, and where it's most commonly served.

History and Origin of Salted Caramel Sauce

The origins of salted caramel can be traced back to the French region of Brittany, where salted butter is a traditional ingredient. French confectioners in the early 20th century began experimenting with adding salt to caramel to enhance its sweetness, creating a new flavor profile that quickly caught on in the culinary world. The combination of the rich, buttery caramel with a touch of sea salt became iconic in French patisseries and soon spread to global popularity, particularly in desserts and pastries.

Regional Features

Salted caramel sauce has become a quintessential flavor in French cuisine, particularly in regions where butter is a staple. In Brittany, for example, salted caramel is often paired with shortbread cookies or crepes. Over time, it has spread to other parts of the world, becoming popular in the United States and other countries. The modern version of salted caramel sauce, as seen in the recipe above, may incorporate heavy cream, butter, and sea salt for a creamy texture and richer flavor profile.

Differences from Similar Desserts

Salted caramel sauce is unique in its combination of sweet and salty flavors, which distinguishes it from regular caramel sauces that are purely sweet. While classic caramel is made from sugar that is melted and browned, salted caramel adds a layer of complexity with the introduction of salt, which enhances the sweetness and adds depth to the flavor. The addition of cream and butter in salted caramel also creates a smooth, velvety texture, making it a perfect addition to ice cream, cakes, and other desserts. Unlike caramel sauce, which can sometimes be quite intense, salted caramel has a more balanced, refined taste thanks to the salt's moderating effect.

Where Salted Caramel Sauce is Typically Served

Salted caramel sauce is versatile and can be used in a variety of dishes. It is most commonly served as a topping for desserts like ice cream, brownies, and cakes. It pairs wonderfully with rich chocolate-based desserts, helping to balance the sweetness of the chocolate. In addition to its use in sweet treats, salted caramel sauce can also be drizzled over pancakes, waffles, or even coffee for an extra indulgent twist. Many cafes and dessert shops offer it as a drizzle for specialty drinks and pastries.

Interesting Facts About Salted Caramel

Salted caramel was popularized in the 1980s by French chef Henri Le Roux, who won a prestigious culinary award for his salted caramel creations.
The addition of salt to caramel not only enhances its flavor but also helps to bring out the sweetness in a way that makes the sauce less overwhelming.
Different types of salts can be used to create varying levels of intensity in the flavor. For example, fleur de sel is a popular choice for its delicate, flaky texture and light salinity.
Salted caramel has become so popular that it is now available in a wide range of products, from chocolates to cookies and even in liqueurs.
While the origins of salted caramel can be traced back to France, the trend has exploded in the U.S. over the past decade, making its way into everything from cupcakes to salted caramel milkshakes.

Conclusion

Salted caramel sauce is not only a delightful treat but a versatile ingredient that enhances a variety of desserts. Whether you drizzle it over ice cream, pour it over pancakes, or simply savor it by the spoonful, the rich, sweet-and-salty flavor is sure to be a hit. Originating from the French region of Brittany, it has become a global sensation, loved for its unique taste and creamy texture. With just a few ingredients, you can recreate this sweet indulgence at home and elevate any dessert to new heights.

FAQ about Homemade Salted Caramel Sauce Recipe

Store the caramel sauce in an airtight container at room temperature for up to two weeks. For longer shelf life, you can store it in the refrigerator for up to a month. Always allow it to cool to room temperature before storing.

Yes, you can freeze the salted caramel sauce. Pour the cooled caramel into an airtight container or freezer-safe bag and store it for up to three months. To use, let it thaw in the refrigerator overnight and reheat it gently on the stove or in the microwave.

Graininess can occur if the sugar crystals form during the cooking process. To prevent this, avoid stirring the sugar while it’s heating. If you see sugar crystals forming on the sides of the pan, use a pastry brush dipped in water to gently wipe them away before they can cause crystallization in the sauce.

You can use salted butter if you prefer, but it may alter the flavor balance of the sauce. If you use salted butter, reduce or omit the additional sea salt in the recipe to prevent the sauce from becoming too salty.

If your caramel sauce is too thick, gently reheat it and add a small amount of warm cream or water to achieve your desired consistency. Stir well until smooth.

To make a dairy-free version of salted caramel sauce, replace the heavy cream with coconut cream or a non-dairy milk (such as almond milk). Use a dairy-free butter substitute or coconut oil instead of the unsalted butter.

The sugar should turn a deep amber color, and you should start to see slight bubbling as the liquid evaporates. If it gets too dark or starts to smell burnt, it has gone too far. Remove it from the heat as soon as it reaches a rich amber color to avoid bitterness.

If the sauce separates, don't worry. You can return it to the heat and whisk it vigorously to re-emulsify. If it still separates, try adding a small amount of warm cream and continue whisking until the sauce comes together.

Yes, you can make the caramel sauce ahead of time. It can be prepared a few days in advance and stored in an airtight container in the refrigerator. Reheat it gently before using it to achieve the right consistency.

If the caramel sauce is too salty, it's likely that too much salt was added. You can adjust the salt to your taste preference. If you've already made it, try balancing the flavor by adding a little extra sugar or cream to dilute the saltiness.

Comments

Ruth Thomas

09/10/2022 07:25:50 PM

Incredibly tasty and incredibly simple to prepare. To avoid crystallization around the pan, refrain from stirring the mixture. Instead, try using a pastry brush dampened with cold water or simply cover the pot. The condensation will naturally collect and drip down the sides.

Gary Hall

08/06/2024 02:44:59 PM

I recently prepared this recipe. It took me around 15-20 minutes to complete. I followed Steve's advice of brushing the pan's sides with water, which prevented any issues with crystallization. After incorporating the heavy cream and butter, the sauce appeared slightly thinner than anticipated. However, once it cooled, it reached the ideal consistency for being added to coffee, drizzled over crepes filled with pistachio butter (the reason I made the caramel sauce), or served on top of ice cream. The amount produced almost filled a squeeze bottle. Overall, a delightful recipe!

Raymond Scott

01/16/2025 09:47:39 PM

Delicious flavor, slightly salty for my taste, but enhances the dessert when sprinkled on top.

Ashley Young

06/24/2024 08:16:02 AM

Simple and flavorful

John Evans

04/27/2025 06:13:50 AM

I decided to make this caramel sauce to pair with my homemade Apple cake, hoping for a delightful treat. However, I found that the process of caramelizing the sugar took much longer than I remembered. I encountered difficulties with the sugar sticking to the sides of the pan, and mistakenly stirred the mixture, resulting in a bitter taste. I had to work to salvage the sauce for my cake recipe, and overall, I was quite disappointed with the outcome.

audio version

Cook Time: 20 minutes