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Thick Salted Caramel Sauce recipe
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Thick Salted Caramel Sauce

How to make thick salted caramel sauce for ice cream, topping desserts, macarons or in lattes.
Prep Time30 minutes
Active Time5 minutes
Total Time35 minutes
Course: Dessert
Keyword: topping
Yield: 2 cups

Materials

  • 1 cup sugar granulated
  • 1/2 cup water
  • 1/4 cup butter unsalted
  • 1/2 cup heavy cream
  • 1/2 tbsp vanilla extract
  • 1 tsp salt

Instructions

  • In a medium saucepan, place granulated sugar and water over medium heat. Let the sugar completely dissolve by stirring it with a whisk. Cook for 3-5 minutes.
  • Add butter and let the mixture boil by itself. Do not stir.
  • Let the mixture boil on low heat for 15-20 minutes until it becomes a golden-amber color. Let it thicken. Tilt the caramel in the saucepan to see if it's thick and caramelized.
  • Remove the pan from heat when it's finished thickening. Add the heavy cream very slowly. Let it stream into the saucepan and whisk vigorously. It will bubble and could splash on you. Be sure to stand back as you add it, and wear an oven mitt to protect yourself from potential splashes. Whisk until fully combined.
  • Add salt and vanilla extract. Let it cool to room temperature. Extra caramel sauce can be stored in the fridge for up to 1 week or in the freezer for up to 1 month.