Easy Homemade Salted Caramel Sauce

This homemade salted caramel sauce is smooth, glossy, and easy to make with just five ingredients. I love it over ice cream, cheesecake, brownies, pancakes, or stirred into coffee.

Recipe Developer-Estefania

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Cook Time 15

Total Time 15

Ingredients

Instructions

In a saucepan, combine 1 cup (200 g) granulated sugar and 6 tablespoons (90 ml) water. Heat over medium-high heat, stirring gently just until combined.
Let the mixture boil without stirring, swirling the pan occasionally, until it turns a deep amber color, about 10–15 minutes.
Remove the pan from the heat and slowly pour in 1 cup (240 ml) heavy cream, whisking carefully as the caramel bubbles vigorously.
Stir until smooth, then add ½ teaspoon sea salt and 1 teaspoon vanilla extract. Mix until fully combined.
Let the caramel cool for a few minutes, then transfer it to a heatproof jar. The sauce will thicken as it cools; reheat gently with a splash of cream if needed.

Notes

Use a Heavy-Bottomed Pan: I find it helps the sugar heat more evenly and prevents hot spots from burning too quickly.

Watch the Color Closely: The caramel can go from amber to burnt fast, so I stay near the stove once it starts darkening.

Pour the Cream Slowly: The mixture bubbles up strongly, so adding the cream little by little keeps it easier to control.

Storage Tip: I keep the salted caramel sauce in a sealed jar in the fridge for up to 2 weeks and warm it gently before using.

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