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    TaraTeaspoon » Recipes » Candy + Treats

    Salted Caramel Sauce

    Published: Nov 15, 2014 · Updated: Nov 30, 2021 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    Caramel sauce dripping from spoon

    Just enough salt makes this Salted Caramel Sauce perfect—with caramelized sugar and vanilla. The now classic flavor of salted caramel wins again!!


    Salted Caramel Sauce

    There are so many delicious uses for this sauce. In and on pie of course, on fresh apples, on ice cream, cake, cookies. In a cocktail, apple cider or hot chocolate. Let’s go on…comment when you figure out a new one!!

    📖 Recipe

    Close up image of Salted Caramel Sauce

    Salted Caramel Sauce

    Tara Teaspoon
    This perfect, sugary sauce is in it for the long haul. If any is leftover it can be kept refrigerated for up to a month. That means the good keeps on giving!
    5 from 1 vote
    Print Recipe Pin Recipe
    Work Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Dessert
    Servings 1 serving (⅓ cups)

    Ingredients
      

    • 1 ½ cups sugar
    • 2 teaspoon sea salt
    • ½ cup heavy cream
    • 1 tablespoon butter
    • ¼ teaspoon vanilla extract

    Instructions
     

    • Combine ½ cup water, sugar and salt in a medium saucepan over medium-high heat. Stir until sugar is dissolved, then remove spoon.
    • Brush inside edges of pan with water to dissolve any sugar crystals. Reduce heat to medium, then allow mixture to boil, gently swirling pan occasionally. Cook to a light amber color, 20 to 25 min, remove from heat and stir in cream and butter with a clean spoon (mixture will bubble, then settle). Stir in vanilla and set aside to cool. Sauce can be refrigerated for up to a month.

    Notes

    Sauce can be refrigerated for up to a month.

    Nutrition

    Calories: 1675kcalCarbohydrates: 303gProtein: 3gFat: 55gSaturated Fat: 35gCholesterol: 193mgSodium: 4799mgPotassium: 89mgSugar: 300gVitamin A: 2099IUCalcium: 77mg
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    • Use this sauce in and on Salted Caramel Apple Pie

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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe by Tara Bench. Food Styling by Tara Bench

    Comments

      5 from 1 vote

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    1. Mary Bench says

      May 06, 2019 at 12:41 pm

      I could just drink this stuff!

      Reply
    2. Beth Buschman Kelly says

      December 02, 2019 at 10:42 am

      It took me three tries to make this, but I used it for the Salted Caramel Apple Pie and it was delicious. You only need to brush the sides of the pan with water at the beginning to dissolve the crystals. I kept doing it and found out too much extra water will keep it from caramelizing. Should the sea salt be coarse crystals? I used fine crystals and the sauce tasted a little too salty.

      Reply
      • Tara says

        December 02, 2019 at 2:36 pm

        Beth you're awesome! I'm so happy you kept at it. Caramel sauce is super tricky the first few times and just takes practice. Thanks for sharing your tips. Fine crystals on the salt is fine because it dissolved faster. Either work. That being said, I did make this sauce on the salty side so it could stand up to the sweet apples in the pie. For sure note on the recipe that you'd like it less salty next time around though. It's smart to take the recipe as a guide and make it taste good for YOU. Happy Holidays!

        Reply
    3. Marie says

      May 14, 2020 at 6:14 pm

      This is my go to recipe for caramel sauce. I use it on ice cream, cheesecake, and sometimes just a spoon!

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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