The easiest ever salted caramel sauce, made from scratch on the stove-top in five minutes, no candy thermometer required. Pour this rich golden caramel sauce over your favorite brownies, ice cream, or just about anything!
Salted caramel sauce is my preferred condiment of the dessert world. It’s not really meant to be eaten on its own (though I totally can’t keep my spoon out of it, ever), but it tastes good drizzled on just about everything.
This stuff is liquid gold.
I’ve made homemade caramel sauce quite a few times in the past few years, modifying the recipe slightly to suit whatever recipe I was incorporating it into (like for the frosting of my dark chocolate cupcakes), but I decided it was about time Sugar Spun Run have its own, stand-alone salted caramel sauce (rather than re-writing the recipe every time I want to use it).
It took me a while to perfect this stand alone recipe, my first two versions were too thin (fixed by the addition of corn syrup) and I had to play around with the sea salt amounts to get the flavor just right, but it is finally, perfectly, finished.
What I love most about this recipe is how easy it is.
Six ingredients that you probably already have on hand. No candy thermometer (but do use a timer to make sure that you boil the ingredients for no more and no less than two minutes, as the recipe specifies), just simple instructions that yield perfect homemade salted caramel sauce every single time.
Now, technically speaking (and because I’m sure someone is going to point it out anyway 😉), caramel sauce isn’t traditionally made using brown sugar (toffee sauce and butterscotch are), but we are using brown sugar here, anyway. By using brown sugar we can simplify and expedite the caramel making process, bringing you a rich and creamy caramel sauce in under 15 minutes.
This method yields the tastiest, richest caramel sauce I’ve ever had. Use it for dipping apples, drizzling over ice cream or apple pie, or just eating spoonful by sticky golden spoonful.
Quick & Easy Salted Caramel Sauce
- Combine brown sugar, butter, heavy cream and corn syrup in a medium-sized saucepan over medium-low heat.
- Stir frequently until butter is completely melted.
- Increase heat to medium-high and stir constantly until mixture comes to a full boil.
- Boil for two minutes (use a timer) stirring constantly and then remove mixture from heat.
- Continue to stir so that the caramel doesn't burn and add in your sea salt. Stir until the bubbling stops and the mixture is smooth.
- Allow caramel to cool for 5 minutes, then add vanilla extract. Stir well.
- Allow caramel to cool for about 20-30 minutes, it's best served when still warm, but you can store it in your refrigerator in a heatproof container and reheat as needed. Enjoy!
I originally published this recipe for homemade salted caramel sauce on 10/31/2016, re-published with text updated 11/01/2017