Unbelievably easy and irresistibly delicious, this 5-minute salted caramel sauce is your ticket to dessert heaven. Perfect for drizzling over ice cream, dipping apples, or sneaking spoonfuls straight from the jar, it’s a game-changer for sweet lovers everywhere.
Why This Recipe Works
- It’s lightning fast – from pantry to pot to plate in just 5 minutes.
- The perfect balance of sweet and salty hits all the right notes.
- Uses simple ingredients you likely already have in your kitchen.
- Versatile enough to elevate any dessert or snack.
- No candy thermometer required, making it foolproof for beginners.
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
Equipment Needed
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Heatproof spatula
- Glass jar or container for storage
Instructions
Step 1: Melt the Sugar
Heat the granulated sugar in a medium saucepan over medium heat. Stir constantly with a whisk as the sugar melts. It will clump up first, then gradually turn into a smooth, amber-colored liquid. This should take about 3 minutes. Tip: Keep the heat steady to avoid burning the sugar.
Step 2: Add the Butter
Once the sugar is completely melted, add the butter all at once. Be careful, as the mixture will bubble vigorously. Whisk until the butter is fully incorporated and the mixture is smooth, about 1 minute.
Step 3: Slowly Pour in the Cream
Remove the saucepan from heat and slowly drizzle in the heavy cream, whisking continuously. The mixture will bubble up again, so take care. Continue whisking until the sauce is smooth and uniform in color.
Step 4: Season and Cool
Stir in the vanilla extract and sea salt. Let the sauce cool for a few minutes before transferring it to a glass jar or container. It will thicken as it cools. Tip: For a thinner sauce, add a tablespoon of warm water and stir until desired consistency is reached.
Tips and Tricks
Making caramel can be intimidating, but with these tips, you’ll be a pro in no time. Always use a clean, dry saucepan to prevent crystallization of the sugar. If your caramel seizes up after adding the cream, simply return it to low heat and whisk until smooth. For a deeper flavor, let the sugar caramelize a bit longer before adding the butter, but watch it closely to avoid burning. Store your caramel sauce in the refrigerator for up to 2 weeks; just reheat gently before using.
Recipe Variations
- Spiced Caramel: Add a pinch of cinnamon or nutmeg with the vanilla for a warm, spiced flavor.
- Boozy Caramel: Stir in a tablespoon of bourbon or rum after removing from heat for an adult twist.
- Coconut Caramel: Substitute coconut cream for heavy cream for a dairy-free version.
- Chocolate Caramel: Whisk in 1/4 cup of cocoa powder with the sugar for a chocolatey delight.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce the added sea salt to avoid an overly salty sauce. Start with 1/2 teaspoon and adjust to taste.
Why did my caramel crystallize?
Crystallization can happen if sugar crystals form on the sides of the pan or if the sugar isn’t melted evenly. To prevent this, avoid stirring the sugar once it starts melting and brush down the sides of the pan with a wet pastry brush.
Can I make this sauce ahead of time?
Absolutely! This caramel sauce stores beautifully in the refrigerator for up to 2 weeks. Just reheat it gently in the microwave or on the stove before using.
Summary
This 5-minute salted caramel sauce is a quick, easy, and versatile treat that’s perfect for enhancing desserts or enjoying on its own. With simple ingredients and no fancy equipment required, it’s a must-try for anyone with a sweet tooth.
