Description
This Easy Salted Caramel Sauce recipe guides you through making a rich, creamy, and perfectly salted caramel that’s ideal for drizzling over desserts, dipping apples, or adding a sweet finish to your favorite treats. Made from simple ingredients like sugar, butter, corn syrup, and evaporated milk, it has a luscious texture and deep amber flavor that can be customized with a touch of cream and vanilla extract.
Ingredients
Scale
Caramel Base
- 1/4 cup water
- 2 cups white sugar
- 1/2 cup salted butter, chopped (1 stick)
- 1 cup corn syrup
- 1 (12-ounce) can evaporated milk
Optional and Seasoning
- 3 tablespoons heavy cream (optional, for sauce or dip use)
- 1 and 1/2 teaspoons vanilla extract
- 1 teaspoon kosher salt or sea salt (up to 1 and 1/2 teaspoons if preferred)
Instructions
- Prepare Ingredients: Gather and measure all ingredients including corn syrup, evaporated milk (shake and open), chopped butter, and cream. Having everything ready ensures a smooth cooking process.
- Wet the Pot: Add 1/4 cup water to a heavy-bottomed 3-quart pot and swirl to wet the sides a few inches up. Heat on high.
- Dissolve Sugar: Slowly pour 2 cups sugar into the center of the pot, avoiding sugar on the sides. Use a wooden spoon to gently draw water from edges to dissolve all sugar crystals. Use a wet pastry brush to remove any crystals stuck on the sides.
- Boil Sugar: Bring the sugar mixture to a boil over high heat. Once boiling, reduce heat to medium. Do not stir now; just watch carefully as it cooks for 6-8 minutes undisturbed.
- Watch for Color: Observe as the sugar changes from light yellow to darker amber. When you see smoke and a uniform amber color, immediately remove the pot from heat to prevent burning.
- Add Butter: Off the heat, whisk in the 1/2 cup chopped butter pieces carefully, stirring until creamy and smooth. Beware of hot splashes.
- Incorporate Corn Syrup: Add 1 cup corn syrup and whisk thoroughly, scraping the pot’s sides and corners to avoid lumps.
- Return to Heat: Place pot back on medium heat until it boils again.
- Add Evaporated Milk Gradually: Slowly pour in the evaporated milk in increments, whisking fully after each addition to combine.
- Boil and Monitor Temperature: Boil the mixture while whisking frequently for 14-17 minutes until it reaches 234°F (112°C), the perfect stage for thickened caramel.
- Remove from Heat: Take the pot off the heat once 234°F is reached and continue whisking to maintain consistency.
- Add Cream: If using as a sauce or dip, stir in 3 tablespoons heavy cream cautiously and whisk well.
- Flavor with Vanilla and Salt: Mix in 1 and 1/2 teaspoons vanilla extract and start with 1 teaspoon salt, adjusting up to 1 and 1/2 teaspoons for taste.
- Cool the Caramel: Let the caramel cool completely or until it is safe to taste without burning your mouth.
- Use as Desired: Serve as a topping for ice cream, pies, dump cakes, or as a dip for apples. It can also be the filling for salted caramel sandwich cookies or caramel apples.
- Store Properly: Transfer to an airtight container or mason jar. Keep at room temperature for up to 2 weeks, or refrigerate for up to 6 months.
- Reheat Gently: If refrigerated, warm in 30-second microwave intervals, stirring between sessions before drizzling or dipping.
Notes
- Use a heavy-bottomed pot for even heat distribution and to prevent burning the caramel.
- Do not stir the sugar once it starts boiling until you see the amber color development to avoid crystallization.
- Carefully watch the caramel as it nears amber to prevent burning; smoke indicates readiness.
- Adjust salt level to taste, starting with less and adding more for a balanced salted caramel flavor.
- Omitting heavy cream creates a thicker caramel ideal for candies or sandwich cookies; adding cream results in a sauce-like consistency.
- Store caramel in airtight containers to maintain freshness and prevent crystallization.
- Reheat carefully to maintain smooth texture without burning.
