World's Best Salted Caramel Sauce Recipe
Updated: Oct 17
When two of my absolute favorite things in the world come together. It's a match made in pure culinary ecstasy. Sea salt, and caramel. Mmmm.... So amazingly delicious.
This easy to make salted caramel recipe is so amazingly flavorful, and decadent! Use the sauce in your coffee, for a salted caramel macchiato. Drizzle it over vanilla bean ice cream, fresh fruit, cheesecake, brownies, in your hot chocolate, or banana chocolate chip pancakes! Or just eat it directly out of the jar with a spoon! One of our favorite non traditional uses for this sauce is spread on the rim of a martini glass, for a salted caramel vodka dessert martini.
You only need just a few minutes, and a little bit of patience to create this deliciously addictive recipe for the world's best salted caramel sauce.
1/2 Cup Heavy Cream
2 Tablespoons Unsalted Butter
1 Cup White Granulated Sugar
1/2 Teaspoon Madagascar Bourbon Pure Vanilla Extract
3/4 Teaspoon Sea Salt
1/4 cup water
How to Prepare Salted Caramel:
In a medium sized saucepan, set over medium to medium high heat, combine the sugar with the 1/4 cup of water. Stir just until combined, and cook without stirring until the sugar has achieved a deep golden amber color, this can take anywhere from 8-12 minutes depending on your stove.
IMPORTANT: Do not walk away from the stove during this process, once the color starts changing it happens rapidly! If the sugar becomes overly dark, it can take on a very off putting burnt flavor!
When the desired deep amber color has been achieved, quickly turn off the heat and quickly pour in the heavy cream and whisk the hot sugar and cream mixture to stop the cooking. NOTE: The mixture will up bubble violently, and release quite a bit of steam! Please be extra careful not to splash molten sugar as you whisk!!! Molten sugar can cause very serious burns! Whisking will almost immediately reduce the violent bubbling Continue to whisk for 2-3 minutes, then add in the unsalted butter and sea salt, and continue whisking for another 2-3 minutes until the texture is completely smooth, and the butter and salt are fully incorporated. Set aside to begin cooling. Whisk in the vanilla extract after 7 minutes of cooling.
Allow to cool to room temperature before placing in an air tight glass jar, and store in the fridge. If you like an extra "punch" of salt, sprinkle over large flaked sea salt on top of the caramel for an extra pop of flavor and crunch. Store in the fridge for up to 2 weeks.
This recipe makes approximately 1 1/2 cups of salted caramel sauce. It can easily be scaled to make larger batches. When scaling the recipe up, add a touch more vanilla extract and salt to taste.
(Our clients absolute favorite and most requested) Add in a tablespoon of your favorite Bourbon whiskey right after adding in the heavy cream to create salted caramel bourbon whiskey.
Not a fan of salt? Omit the salt completely and add 1/8 teaspoon extra vanilla for a traditional caramel sauce recipe.
Steep some fresh lavender in warm heavy cream for 15 minutes to create a lavender infused salted caramel sauce.
Check out some of our other recipe & entertaining ideas!
About the Author:
Certified Master Chef Sean Andrade is Executive Chef/Owner of AWG Private Chefs, named the #1 Private Chef company in California. Chef Sean has worked in the restaurant and hospitality industries worldwide for more than 25 years. His company AWG Private Chefs offers highly custom tailored, bespoke private chef dining experiences, select location meal delivery, and event catering in over 30 countries around the globe.