Homemade Salted Caramel Sauce

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Here is the only caramel sauce you'll need - it only requires a few ingredients and will not crystallize on you. The salt level can be tailored to your liking at the end of the cooking process, and you'll have a jar of caramel to use on your cakes, ice cream sundaes, and lattes.

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Step-by-Step

Salted Caramel Sauce

Prep Time
Cook Time
Total Time
Yield
5 mins
5 mins
10 mins
1 cup
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Ingredients

  • ¾ cup (150g) white granulated sugar
  • ¼  teaspoons lemon or lime juice (strained) or vinegar
  • ⅓ cup (78g) heavy cream (room temp)
  • 5 tablespoons (71g) unsalted butter, sliced into 1 TB chunks (any temp is fine)
  • ½ -1 teaspoon salt

Instructions

  1.  Add the sugar to a saucepan and the lemon juice. Rub into the sugar for a bit.
  2. Cook on medium heat, constantly stirring with either a wooden spoon or silicone spatula. The sugar will first look a little wet, then turn clear, and then start to caramelize. Remove from the heat once it’s a uniform amber/dark honey color. (The darker you get, the more bitter the caramel, so aim for a honey color.)
  3. Pour in the room temperature heavy cream, stirring constantly with the spatula. It will produce a good amount of steam, so be careful. It may be thick or lumpy when you do this, but don’t worry, just keep stirring, and it will eventually mix.
  4. Add the unsalted butter and a pinch of salt. Stir until all the butter has melted and give it a taste. Add more salt if needed.
  5. Pour into a glass container (the mixture will still be quite warm) and allow to cool at room temperature before using. To store, you can keep this in the fridge for at least a month. The high sugar content and low water content usually keeps it safe for at least that long.

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