Homemade Salted Caramel Sauce

Will never buy caramel sauce again. Friends loved its smooth, rich, creamy taste. Thanks to reviewer Steve for suggested tweaks that I will use with future sauces.

I’ve made this many times and always a hit. Very easy. I warm the cream, salt and European butter until the butter melts – while the sugar is boiling (gently swirling in pot). Remove from heat and add milk/butter mix to sugar when it reaches a golden color along with a 1/2 tsp of vanilla extract. Stir and pour into jar.

Unnecessary steps. This was the first one I’ve come across that calls for water. Mine completely separated. Save yourself some time and find another recipe that doesn’t use water.

I got the grainy paste that others have described. If this happened to you, all is not lost. It is salvageable. Add about 2 Tbls of water and reheat over medium-low heat. Let it boil for five minutes and you will find wonderful rich caramel in your pot when it cools.

I just made this. It took me more like 15-20 minutes. I used Steve’s suggestion of brushing the sides of the pan with water, and had no issues with crystallization. Once the heavy cream and butter were incorporated, the sauce looked a bit thinner than I was expecting. However, once it cooled, it was the perfect consistency for adding to coffee, drizzling on top of crepes filled with pistachio butter (which was the motivation for making caramel sauce), or serving atop ice cream. The recipe made almost enough to fill a squeeze bottle. Delicious recipe!

Poor instructions!

A quick not on how to make this dairy free: replace cream with a mix of 3/4 cups soy milk and with 1 T of cornstarch. Works well, with a nice texture.

Thanks to Steve it turned out great ,,,,

easy and delicious

Made this because I wanted a delicious homemade caramel sauce to go with my homemade Apple cake. Now I have made caramel sauce before, I don’t remember it taking so long to caramelize. I also had the issues of the sugar on the side of the pan and I did make the mistake (don’t remember how I made it in the past) of stirring the mixture. Turned out bitter, so I had to fix the sauce to use with my cake recipe. Very disappointing!

I don’t understand all the negative comments on this recipe. I’d never made caramel before this and. while my first try wasn’t caramelized enough, I’ve mastered the process as a result. This recipe works best, in my opinion, by sight as times will vary with altitudes. Heat until sugar starts to turns a nice brown colour. Swirl the pot intermittently over the heat to mix, don’t stir while heating or crystals could form. Warming the heavy cream helps to reduce clumping. Add the cream slowly at first in small amounts while whisking for best results. Return to low heat to completely combine all ingredients. This will help remove any pockets of hard caramel in the corners of the pot. By reheating to 118-121 degrees Celsius you can turn this recipe into soft caramel candy. Place on silicone sheet to cool and enjoy.

These proportions of sugar, cream and butter make a delicious caramel, rather you add all the salt or not. I just added a heaping 1/4 tsp., as I needed regular caramel. I had never made caramel before and I let it get too dark so it tasted way too bitter to salvage. Take two. I brought the sugar to the boil on high heat, then turned it down to medium high and watched it like a hawk. Once it starts to color at all, turn it down to medium. If you have an electric stove you may need to slide the pan off heat since it takes a sec for the temp to drop. Swirl the sugar gently without lifting the pan, to even out the color. I took mine off the heat at the light golden color because it continues to cook and darken while adding the cream and butter. That’s how I burnt my first batch. I also warmed my cream in the microwave, and had my butter room temp. This way it doesn’t seize and clump and is much easier to whisk smooth. Don’t be discouraged if your first effort bombs. You’ll see how much heat you can work with, how quickly the sugar colors before it burns. If it gets too dark don’t think the cream will save it! If it smells burnt it is burnt. Throw that sugar out and start again. You’ll get the hang of it and never want to buy caramel again.

easy to make and very tasty

I luv luv caramel with my coffee. This recipe tops all the

no changes needed. this is so easy and delicious..

It turned out perfectly the first time I made it, which rarely happens to me. I made this to go over vanilla ice cream “for the kids.” It ended up being the hit of the party with the adults. It was easy and absolutely DELICIOUS! I didn’t have sea salt so I just used table salt and increased the amount to 3 teaspoons.

It turned out great! I followed the instructions to a T! It was very simple to make but I do have a little experience so that helped.

Ok before I made this I read some reviews. Great info from Steve so I went ahead. I’ve made caramel sauce before and had no issues. With this one I got the big lumps when I stirred in the cream. So I added the butter and some vanilla and stirred well and put it back on the heat for a couple of minutes and it smoothed right out! So delicious. Also I’d like to add that next time I will reduce the water.

I used 1/4 c. Water and 2/3 c. Heavy Cream. It turned out great!

Easy and great made it twice now once with a light gold brown sugar. Just to be different turned out good

If I had known how easy it was to make caramel sauce, I could have saved myself time and money running to the grocery store for Kraft caramels! And, as always, homemade tastes SO much better!