This post may contain affiliate links. Please read my disclosure policy.
This Caramel Sauce recipe is so scrumptious and the easiest that I have ever made! A family favorite, this Salted Caramel Sauce is smooth, creamy and perfect every single time!
This is by far the easiest caramel sauce that I’ve ever made and the best I’ve ever tasted.
Over the years, I’ve learned a little bit of a trick to making it. Once you learn the tricks and follow these tips, you are in caramel heaven! 🙂
You’ll only need five ingredients and a little bit of time to make it. This amazing Salted Caramel Sauce is absolutely delicious on so many other desserts!
Easiest Caramel Sauce Recipe
Once you make it, you’ll find a million and one things to dip in it, pour it over, and mix it in. It is just a staple item, I think. It is delicious swirled in blondies and brownies, poured over ice cream, mixed in a mocha or hot cider, and to dip apples and pears into. I also love to pour it into sterilized jars and give to family and friends throughout the holidays with a little note for favorite ways to use it.
Here’s a how I make it, along with some helpful tips.
How to Make the Easiest Caramel Sauce
To make this recipe, you will only need five ingredients.
- Granulated Sugar
- Salted Butter
- Heavy Cream
- Coarse Sea Salt
You’ll want to use a 3-quart saucepan set over medium heat. Add your granulated sugar and water to the saucepan and stir with a wooden or silicone spoon until well combined. (It is important to make sure to use either a wooden spoon or a silicone spoon to make your sauce.)
The water will help your sugar to melt and will prevent the finished caramel sauce from becoming grainy. Once you combine the sugar and water, do not stir again. As the sugar and water are heated, if you stir them, you’ll cause grains to form in your caramel sauce and it will not be smooth and creamy. Resist the urge!
Instead, you can gently swirl the pan over the heat if needed, but be sure not to let the caramel go high up onto the sides of the pan or this will make the caramel sauce grainy as well.
Remember, the whole goal is creamy, smooth caramel sauce.
I use an instant read or candy thermometer when making my caramel sauce. When the thermometer registers 350ºF and is a light amber color, the caramel sauce is ready for the next stage.
Now, add all of your butter pieces to the saucepan at once and whisk until the butter is fully incorporated. The caramel will bubble up, but continue to whisk to make sure all of the butter has melted.
Then, remove the saucepan from the heat and slowly pour in the cream, whisking continuously. Whisk in the sea salt and set aside to cool before transferring to an airtight container for storing in the refrigerator or serving.
The sauce will continue to thicken as it cools.
Tips for the Smoothest Caramel
To prevent crystallization in your caramel, make sure that your pot and spoon (use a silicone or wood spoon!) are extremely clean. Any type of debris can cause crystallization.
As an option, you may add 1 teaspoon of corn syrup with the sugar and water to prevent any crystallization if you wish.
Here’s my quick and easy Caramel Sauce recipe. It is absolutely sublime! I think you’ll love it!
The Easiest Caramel Sauce Recipe
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons salted butter cut into pieces
- 1/2 cup heavy cream at room temperature
- 1 teaspoon coarse sea salt
- Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do Not Stir Again! Simply swirl the saucepan until the sugar has melted and turns a light amber color. If you use a candy or instant read thermometer, the mixture should register 350º at this point.
- Carefully add your butter and whisk until all the butter has melted.
- Remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated. Whisk in the sea salt and set aside to cool.
- Allow to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator.
From the Add a Pinch recipe archives. Originally published 2014.