Homemade Salted Caramel Sauce



  • My Rating: 0 Stars
  • Author:spotthedragon
  • Serves/Makes:4
  • Prep Time:0 Minutes



Login to add a comment: Sign in


  • 200g (1 cup) white sugar
  • 15ml (1 tbsp) light corn syrup
  • 1/2 tsp salt
  • 60ml (1/4 cup) water
  • 120ml (1/2 cup) heavy cream
  • 15g (1 tbsp butter)


In a medium saucepan, combine together sugar, corn syrup, salt and water. Bring to boil while stirring. When it starts bubbling, stop stirring and let it turn to a light/medium amber color. At this point it will NOT look like caramel. Especially if your saucepan has a black bottom, you won't be able to see the real color so turn off the heat when it looks just slightly golden, otherwise, it will be dark and bitter. The whole browning process should take no more than 10 minutes.
When you reach the desired color, remove from heat and slowly start pouring in the heavy cream. Stir with a wooden spoon until smooth. Stir in the butter. Let cool for a few minutes and pour in a jar. Keep in the fridge. It will be firmer if you keep it in the fridge. If you want it more runny, simply put the jar in a bowl filled with hot water and it will become more pourable. Alternatively, leave it at room temperature for 20-30 minutes.