20-Minute Homemade Salted Caramel Sauce Recipe
Rich, buttery salted caramel sauce made by caramelizing sugar and water, then tempering with butter and cream. Deep amber color develops over medium heat before cooling. Versatile for desserts, ice cream, or pastries. Ready in under 20 minutes.
Ingredients
- 1 cup granulated sugar
- ½ cup water
- 7 tablespoon butter
- ½ cup whipping cream
- 1 teaspoon salt
Instructions
- 1
Combine sugar and water in a medium saucepan.
- 2
Stir over medium heat until all sugar dissolves.
- 3
Simmer on medium heat until the syrup turns dark amber, about five to seven minutes.
- 4
Remove from heat immediately.
- 5
Add butter carefully and stir together.
- 6
Pour in whipping cream and stir well.
- 7
Whisk in salt.
- 8
Cool for five to ten minutes before using.
Tips
Add butter carefully as it will sizzle vigorously when it contacts the hot caramel.
Watch the color closely during simmering to avoid burning; dark amber is the target.
Good to Know
Cool completely and store in an airtight container in the refrigerator for up to two weeks. Reheat gently before serving.
Prepare up to two weeks in advance and refrigerate. Reheat in a saucepan over low heat or in the microwave.
Drizzle warm or at room temperature over ice cream, desserts, cakes, or pastries.
Common Mistakes
Do not stir constantly during caramelization to avoid crystallization; stir only until sugar dissolves, then let it cook undisturbed.
Do not add butter too quickly or off-heat to avoid violent sizzling and burns; remove from heat first.
Do not skip cooling time before serving, as it will be dangerously hot.