Homemade Salted Caramel Sauce
Learn the basics of how to make the most incredible homemade salted caramel sauce with this step by step tutorial. Makes a great gift!
Servings: 8 ounces
Calories: 172kcal
Ingredients
- ½ cup heavy cream
- 2 ½ tablespoons unsalted butter
- ¾ teaspoon kosher salt (up to 1 teaspoon can be used, if you like a more pronounced salty taste)
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
Instructions
- In a small pot, gently heat the cream, butter, and salt until the butter has melted and the salt has completely dissolved.
- Remove from heat and add the vanilla.
- In a larger pot, combine the sugar, corn syrup, and water.
- Cook over medium-high heat, swirling the pot occasionally to distribute the heat evenly.
- Continue to boil the sugar mixture until the bubbles begin to get smaller and it becomes amber-colored.
- Reduce the heat to low, and pour in the warm cream mixture, whisking constantly to avoid lumps or crystals.
- Immediately transfer the hot mixture to a heat-safe vessel and cool completely.
Notes
The caramel will bubble up when the cream is added, so use a deep pot. Store in an airtight jar in the refrigerator for up to 2 weeks, and rewarm gently to make it pourable.
Nutrition
Calories: 172kcal | Carbohydrates: 23g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 228mg | Potassium: 11mg | Sugar: 23g | Vitamin A: 328IU | Calcium: 10mg