Amazing Foolproof Salted Caramel Sauce

Have you ever had that moment when a simple dessert transforms into something extraordinary, all thanks to a drizzle of salted caramel? I know I have! I’m talking about the kind of salted caramel that makes your eyes widen and your taste buds sing. That’s why I’m so excited to share my foolproof recipe for homemade salted caramel sauce, perfect for busy moms, women, and families craving a touch of indulgence.

And the best part? You can whip up this luscious salted caramel sauce in under 30 minutes, without any fancy equipment!

Table of contents

Table of Contents

Why You’ll Love This Homemade Salted Caramel Sauce

• Easy to make: This recipe is so straightforward; even beginner cooks can master it, just like our easy 15-minute herb butter.
• No candy thermometer needed: I’ll show you how to make perfect caramel using visual cues, though I’ll include instructions for those who prefer a thermometer.
• Simple ingredients: You probably have everything you need in your pantry right now.
• Tastes better than store-bought: Trust me, the flavor of homemade salted caramel is unmatched.

Ingredients for the Best Salted Caramel Sauce

• 1 cup (200g) granulated sugar (make sure it’s labeled “pure cane”)*
• 6 Tablespoons (85g) vegetable shortening, at room temperature and cut into 6 pieces
• 1/2 cup (120g/ml) heavy cream, at room temperature
• 1 teaspoon salt

How to Make Salted Caramel Sauce: Step-by-Step Instructions

1. In a medium heavy-duty stainless steel saucepan (do not use nonstick) over medium heat, cook the sugar, stirring constantly with a wooden spoon or heat-safe silicone spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. On my stove, this takes about 6 minutes. Stir constantly, especially around the bottom edges, and be careful not to let it burn.
   
   
2. Once the sugar is completely melted, reduce the heat to low and stir in the vegetable shortening. Be careful in this step because the caramel will bubble rapidly when the vegetable shortening is added. (If you’re nervous for splatter, wear kitchen gloves.) Cook and stir constantly until the vegetable shortening is melted and well combined. If you notice the vegetable shortening separating or if the sugar clumps up, remove the pan from heat and vigorously whisk to combine it again. Keep whisking until it comes back together, even if it takes 3–4 minutes. It will eventually—just keep whisking. Return to heat when it’s combined again.
   
   
3. Very slowly and carefully pour in the heavy cream, stirring constantly. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble and steam when added. When all of the heavy cream has been added, stop stirring, increase the heat to medium, and let it boil for 1 minute. It will rise in the pan as it boils. If you’d like to be precise and use a candy thermometer, the temperature should reach 220°F (104°C).
   
   
4. Remove from heat and stir in the salt. The caramel will be a thin liquid at this point. Allow to slightly cool and thicken before using. Caramel thickens considerably as it cools.
   
   

Clara’s Expert Tips for Perfect Salted Caramel

• Why you should use a heavy-bottomed saucepan: A heavy-bottomed saucepan distributes heat evenly, preventing hot spots that can burn the sugar. This is crucial for achieving a smooth, even caramel.
• The science behind caramelization: Caramelization is a non-enzymatic browning reaction that occurs when sugar is heated. As the sugar molecules break down, they release volatile compounds that create the delicious caramel flavor and aroma. While the Maillard reaction involves both sugars and amino acids, caramelization focuses solely on sugar.
• How to rescue burnt caramel: Unfortunately, once caramel is burnt, there’s no turning back. The bitter taste will permeate the entire batch. It’s best to start over with fresh ingredients.

Recipe Variations: Spice Up Your Salted Caramel Sauce

Variation	Ingredients/Instructions	Flavor Impact
Vegan Salted Caramel	Substitute heavy cream with full-fat coconut cream. Use the thick part from the top of a chilled can.	Adds a subtle coconut flavor, creating a rich and creamy vegan caramel.
Boozy Salted Caramel	After removing the caramel from the heat, stir in 2-3 tablespoons of your favorite bourbon or rum.	Infuses the caramel with a warm, complex boozy flavor that complements the sweetness.
Different Salts	Experiment with smoked salt or black lava salt instead of regular sea salt.	Smoked salt adds a smoky depth, while black lava salt provides a striking visual contrast and a slightly mineral-rich flavor.

Serving Suggestions: Ways to Enjoy Your Salted Caramel

• Toppings:
• Drizzle over ice cream or frozen yogurt
• Top pancakes or waffles
• Spoon over brownies or blondies
• Drizzle over apple pie
• Baked Goods:
• Swirl into muffins or easy cupcakes
• Use as a filling for macarons
• Add to the top of baked brie
• Mix into cookie dough
• Drinks:
• Stir into coffee or other delicious drinks
• Swirl into milkshakes
• Drizzle over cocktails
• Add a splash to sparkling water for a fun treat

Common Mistakes to Avoid When Making Salted Caramel

• Using a thin-bottomed saucepan: This can lead to uneven heating and burning of the sugar. Always use a heavy-bottomed saucepan.
• Not stirring constantly: Stirring prevents the sugar from clumping and burning.
• Adding cold cream too quickly: This can cause the caramel to seize up. Make sure the cream is at room temperature and add it slowly.
• Overcooking the caramel: Overcooking results in a hard, brittle caramel. Use visual cues (amber color) and a candy thermometer (220°F/104°C) to ensure perfect doneness.
• Skipping the salt: The salt is essential for balancing the sweetness and creating that signature salted caramel flavor.

Troubleshooting: Fixing Common Salted Caramel Problems

• Why did my caramel crystallize? Crystallization can occur if sugar crystals are introduced into the mixture. Ensure your saucepan and utensils are clean, and avoid stirring the sides of the pan after the sugar has melted.
• Why is my caramel grainy? Graininess is often caused by undissolved sugar crystals. Make sure the sugar is completely melted before adding the cream. If graininess occurs, try adding a tablespoon of lemon juice to help dissolve the crystals.
• My caramel sauce is too thick: Add a tablespoon or two of warm water or cream to thin it out. Stir until smooth.
• My caramel sauce is too thin: Simmer the caramel over low heat for a few minutes, stirring constantly, until it thickens. Be careful not to burn it.

How to Store and Reheat Salted Caramel Sauce

Cover tightly and store in the refrigerator for up to 1 month. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.

Frequently Asked Questions

Conclusion

I hope you’re as excited as I am about how easy it is to make this delicious salted caramel sauce. This recipe transforms simple ingredients into a gourmet treat that will elevate your desserts, drinks, and everything in between.

Now it’s your turn! I’d love to hear about your salted caramel adventures. Did you try any variations? What did you drizzle it on? Share your creations and photos in the comments below, or ask any questions you might have. Happy cooking!