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 1 15

Ingredients

Instructions

In a saucepan, combine 200 g granulated sugar and 6 tbsp 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 240 ml heavy cream, whisking carefully as the caramel bubbles vigorously.
Stir until smooth, then add ½ tsp sea salt and 1 tsp 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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