Easy Homemade Salted Caramel Sauce
Learn how to make homemade salted caramel sauce that’s shelf-stable and perfect for gifting. Includes vanilla bean, brown butter, and bourbon variations.
Equipment
- 1 2 Quart Sauce Pot
- 1 Measuring Cup
- 1 Candy Thermometer optional
- 1 Wooden Spatula or whisk
Ingredients
- 1 cup White Cane Sugar
- 6 tbsp softened butter salted or unsalted
- 1/2 cup heavy cream room temperature
- 3/4 tsp salt kosher
Instructions
- Measure out all of your sugar into sauce pan. Divide butter into 4-6 pieces for even melting later. Pour cream into a measuring cup to allow to come to room temperature or microwave for a short period until warm. Have a sieve ready along with heatproof container for later.
- Heat sugar over medium heat and stir with a wooden spoon until fully dissolved. Will take 5-7 minutes. Scrape sides and break down large sugar crystals that develop. Do not let burn. Once all dissolved and no crystals are visible, change heat to low. Should be an amber or light to medium brown color1 cup White Cane Sugar
- Add butter slowly to pot and whisk to combine. Stir over medium low heat until all butter is dissolved6 tbsp softened butter
- Once all butter is melted and everything is combined, slowly add cream while stirring constantly. It will bubble profusely. Once all cream is combined let cook over medium high and allow to come to a boil. Then for one minute undisturbed.1/2 cup heavy cream
- Once the minute has passed, turn off the burner and add salt. Stir to combine.3/4 tsp salt
- Pour salted caramel through a sieve in to a heat proof glass to remove any sugar crystals that did not dissolve. Allow to chill slightly before storing.
Notes
- Storage: Store in a clean, airtight jar at room temperature for up to 2–3 months. Refrigerate for longer storage if desired.
- Clean Utensils: Always use a clean spoon to maintain shelf stability.
- Butter: Unsalted butter is recommended. If using salted butter, reduce the added salt slightly.
- Salt: Fine salt dissolves into the caramel; flaky salt works best as a finishing salt.
- Flavor Variations: Vanilla bean, brown butter, or bourbon may be added without affecting shelf stability. Avoid adding water-based ingredients if storing at room temperature.
- Texture: Caramel thickens as it cools. Gently warm and stir to loosen if needed.
- Safety: Caramel is extremely hot when cooking. Use a deep, heavy-bottomed pot and stir carefully when adding cream.
- Nutrition: Nutrition information is an estimate and will vary based on ingredients used.