salted caramel sauce Recipe 

Perfect homemade salted caramel sauce. This simple recipe avoids caramel-making issues with the ‘dry’ caramel method and a few tricks. Sea salt and pure vanilla flavor the 4 oz of silky, buttery caramel sauce.

– 200 g or 1 cup fine granulated sugar – 1 tsp freshly squeezed lemon juice – 80-120 g or ⅓ - ½ cup heavy cream use the lesser amount for a thick sauce, the greater amount for a thinner sauce – 85 g or 6 tablespoons salted or unsalted butter – ¾-1 tsp fine sea salt – 1 vanilla bean split or 1 tablespoons vanilla paste or extract




Heat heavy cream and reserve. Add sugar to a heavy pot on low. Apply lemon juice to sugar and stir with wooden spoon until wet sand-like. 

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STEP  1 .

Evenly distribute sugar. Cover and raise heat to medium-low. Wait 2-3 minutes for the sugar to melt, then stir and smooth it. Allow 2 more minutes with the lid on.

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Your pot and burner heat speed may take several minutes to melt and darken sugar. After some sugar turns amber, remove the lid and stir to melt and caramelize evenly.

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Sugar that hardens into rock melts. Press those bits on with the wooden spoon's back. After melting and ambering, the sugar will smoke and swirl darker amber.

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 After smoking for 15–30 seconds (depending on flavor depth), slowly pour in and stir heavy cream. Note that caramel bubbles, hence the deep pot.

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Mix in all the heavy cream, then butter, vanilla bean, scrapings, and salt. Sometimes melt butter by stirring. Remove caramel from heat and add vanilla paste or extract.

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Carefully remove and discard the vanilla bean after the caramel cools to room temperature. Pack caramel in heat-safe jars. Three weeks refrigerated. You can drizzle it after microwave heating.

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-106Calories -6gFat -13gCarbs -0gProtein

See Also

Banana Scones Recipe