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Salted Caramel Sauce – smooth buttery and salty caramel that can be used on every sweet imaginable. I have it in macarons, on brownies, cookies, in hot chocolate, you name it! It’s versatile, and it keeps forever in the fridge. It’s great for gifting and just always to have on hand for quick and satisfying desserts!

So this salted caramel sauce is a recipe from Live Well Bake Often, and I have used it several times by now. And especially a lot of times lately (uhem three times in one day). I was preparing for a wedding, and suddenly figured out I had definitely too much going on at once. Soo… when I was making caramel, I ALSO went to check on my macarons, deciding which macaron cookie matched another. And BAM suddenly the fire alarm goes on and the caramel smells really burned and the entire kitchen went smoky. That’s funny. Just what I needed right now, ’cause I have all the time in the world. ?

Luckily, this recipe only takes around 10 minutes, depending on your stove top.

10 Minute Salted Caramel Sauce

I actually haven’t done any alterations to this recipe, as I think it works really well. I just want it on my blog for easy reference for a lot of upcoming recipes!

Remember to Use a Large Saucepan

Measure up all your ingredients beforehand because things move quickly when the caramel first starts to get an amber color. Then what you want to do is place the sugar and water in a large saucepan. I emphasize large because when you add in the cream later on, the mixture will start to bubble so you need a larger saucepan than you think you need.

Stop Stirring When it Boils

Stir the sugar and water with a wooden spoon or high heat rubber spatula, on medium heat until the sugar dissolves. Increase the temperature to high and when it starts to bubble – stop stirring immediately. If you continue to stir after this stage, the chances for crystalization is dramatically increased.

Always Keep an Eye on It

Let the sugar boil for around 7-11 minutes. This will depend a little on your stove top. It took me 7 minutes on one and 11 on another, less powerful one. I do suggest you keep an eye on it all the time, because the caramel knows when you’re not looking and will burn as revenge.

When the caramel starts to get an amber color, remove from the heat, add in the cream in a slow stream, continually whisking. Then you add in the butter and then vanilla, also still whisking. Add in salt to your own liking. With 1 tsp it won’t get that salty, but I like to keep it a little neutral and just add salt when I need it later on.

Add the finished caramel sauce into a heat proof jar (I like to use a glass jar) with a tight lid. Let the caramel cool before putting the lid on. And when it’s cool you can add it to your fridge and use whenever you feel like it! Which is always. It probably won’t last that long, luckily it only takes 10 minutes to make another batch.

The caramel will thicken as it cools, and to make it saucy again, just pop it in the microwave for 30 seconds. You can also use the cool caramel just as caramel, not sauce!

Other quick and easy desserts:

• Classic Dark Chocolate Brownies
• Peppermint Cream Cheese Filled Truffles
• Peppermint Chocolates
• Lemon Blueberry French Toast Casserole
• Light as Air Carrot Cake Cupcakes with Cream Cheese Frosting
• Fudgy Chocolate Crinkle Cookies

Please let me know what you thought of it, either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

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Print Recipe

Delicious 10 Minute Salted Caramel Sauce

Salted Caramel Sauce - smooth buttery and salty caramel that can be used on every sweet imaginable. It's great for gifting and just always to have on hand for quick and satisfying desserts!

Prep Time1 min

Cook Time9 mins

Total Time10 mins

Course: Sweets

Cuisine: American

Keyword: caramel sauce, salted caramel

Servings: 1 cups

Ingredients

• 1 cup sugar 200g
• 1/4 cup water 60ml
• 2/3 cup heavy cream 160ml
• 3 tbsp butter cut into tbsp sized pieces, 45g
• 1 tsp vanilla optional
• 1 tsp salt or add to your own liking

Instructions

• Measure up all your ingredients beforehand because things move quickly when the caramel first starts to get an amber color.
• Then what you want to do it place the sugar and water in a large saucepan.*
• Stir the sugar and water on medium heat until the sugar dissolves. Increase the temperature to high and when it starts to bubble - stop stirring immediately.**
• Let the sugar boil for around 7-11 minutes. This will depend a little on your stove top. It took me 7 minutes on one and 11 on another, less powerful one. I do suggest you keep an eye on it all the time, because the caramel knows when you're not looking and will burn as revenge. 
• When the caramel starts to get an amber color, remove from the heat, add in the cream in a slow stream, continually whisking. Then you add in the butter and then vanilla, also still whisking. Add in salt to your own liking. With 1 tsp it won't get that salty, but I like to keep it a little neutral and just add salt when I need it later on. 
• Add the finished caramel sauce into a heat proof jar (I like to use glass) with a tight lid. Let the caramel cool before putting the lid on. And when it's cool you can add it to your fridge and use whenever you feel like it! Which is always. It probably won't last that long, luckily it only takes 10 minutes to make another batch.
• The caramel will thicken as it cools, and to make it saucy again, just pop it in the microwave for 30 seconds. You can also use the cool caramel just as caramel, not sauce!

Notes

* I emphasize large because when you add in the cream later on, the mixture will start to bubble so you need a larger saucepan than you think you need.

** If you continue to stir after this stage, the chances for crystalization is dramatically increased.

Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!

Author: Stine Mari from Ginger with Spice

Recipe from: Live Well Bake Often