The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

Quick & Easy Homemade Salted Caramel Sauce

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Quick and Easy Salted Caramel Sauce in a jar with twineIf you were looking for the best, easiest and quickest homemade caramel sauce, look no further!

A long time ago there was a girl who believed she didn’t like caramel.

That girl was seriously deranged and deeply disturbed.

That girl was ME.

Because now, I can’t live without the stuff. It’s my favorite on apples, in gooey brownies, atop ice cream and by the spoonful. In fact, eating it by the spoonful is exactly how I consumed this caramel immediately upon making it. It’s that good.

But for the longest time I was so petrified about how to make caramel at home. I figured it involved wizardry, candy thermometers and prayers for a successful outcome… all things I didn’t have or couldn’t do. But then I realized it probably wasn’t so bad, so I set out to experiment and boy, was I happy with the results.

Salted Caramel Sauce in jar with apple slices and a blue spoonThis caramel has a couple special things that makes it shine. First, it’s made with real salted butter, which adds to that salty caramel goodness. Next, it’s finished with heavy cream for a thick, rich, utterly divine final product. And it all starts with some white sugar, a litttttle touch of water, and corn syrup. Yes, I know, but the corn syrup helps prevent the sugar from crystallizing when it’s melting. It’s an important little tidbit that helps the final product become so special and rich and delicious. Feel free to omit it at your own risk, but just be reminded of the fact that you’re making homemade caramel for fun… a little corn syrup won’t kill you.

So who’s ready to take this caramel to the next level with me!?

Salted Caramel Sauce in jar tied with twine with apples in background

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5 from 2 votes

Quick & Easy Homemade Salted Caramel Sauce

This homemade salted caramel is utterly DIVINE! It comes together in minutes and tastes amazing alone, with apples, atop ice cream, or paired with another dessert like brownies. Make it now!
Cook Time10 mins
Total Time10 mins
Course: Candy, Dessert
Cuisine: American
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 2 cups white sugar
  • 1/4 cup water
  • 1 Tbsp corn syrup
  • 10 Tbsp salted butter cut into pieces
  • 1 cup heavy cream/heavy whipping cream
  • 1 tsp more or less, depending on your tastes kosher salt

Instructions

  • First, make sure you're free of distractions. Caramel needs some alone time with you.
  • In a large pot (make sure it's larger than you think you'll need), bring together the sugar, water and corn syrup over medium-high heat. Stir until the sugar is moistened, then continue stirring constantly until sugar melts, about 5-7 minutes. Sugar may melt into a liquid, then clump up - this is normal and you should continue stirring, trying to break up the clumps with your rubber spatula or wooden spoon. Eventually the sugar will liquefy again and within seconds begin turning a caramel color. Cook, stirring constantly, until a dark amber color is achieved. BE CAREFUL because this color comes and goes pretty quickly, and you want to make sure you pull it before it burns.
  • Once the deep amber color is reached (or desired color is reached), immediately add in the butter and stand back briefly as the mixture will bubble considerably. Continue stirring until butter has melted and mixture becomes creamier. Remove from heat and stir in the heavy cream, being wary of the mixture bubbling aggressively. Stir until the cream is incorporated, then sprinkle in the salt and stir to combine.
  • Allow the mixture to sit for about 15 minutes before pouring into mason jars with lids or another heat-proof container with a lid. Mixture will be very hot. Allow to cool to room temperature for the mixture to adequately thicken and settle. Store in the fridge for up to a month.

Salted Caramel Sauce in a jar with twine and a spoon drizzling the sauceButtery, sweet, salty, rich and utterly creamy & delicious, this salted caramel is my new favorite thing ever. I highly recommend you make it immediately!

Have a super sweet day!

xo, Hayley

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Comments

  6. Wizardry, that is funny! I used to feel the same way! Now I practically drink the stuff. Your sauce is so deliciously smooth with the perfect color!

    Reply

  10. Thank YOU!!! This looks perfect! I can’t wait to try it!! I think I’ll make a jar for all of our teachers this year!! 🙂

    Reply

  13. Please forgive if I just missed it… How much can I expect this recipe to make? Looks heavenly! I can almost taste it through my iPad screen! 🙂

    Reply

    • Cinde, oops I totally didn’t mention how much it makes! It fills a pint (16 oz) mason jar which equals to about 2 cups. Hope that helps!

      Reply

  15. Ive just made this caramel sauce for the second time and both times the sugar doesnt dissolve properly and the sauce comes out grainy 🙁 we dont have corn syrup so I used glucose syrup instead – any tips for me to get it right a 3rd time?

    Reply

    • Allyra, the only thing I can suggest is to use corn syrup. It helps prevent the final sauce from becoming grainy. Sorry!

      Reply

  16. 5 stars
    I have made this successfully, but sometimes right at the end when I add the butter and/or cream it ends up forming hard lumps. I don’t know why or what I am doing wrong. Any ideas?

    Reply

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