This Quick & Easy Salted Caramel Sauce is a luscious blend of sweet and salty perfection, ready in just 15 minutes. Silky smooth with a rich, buttery base, it’s the ultimate indulgence for drizzling over desserts or stirring into coffee. The golden caramel swirls with a hint of sea salt, creating a balance that’s both decadent and irresistible. Perfect for impressing guests or treating yourself, this sauce is a game-changer for any dessert lover.
With minimal prep and a quick cook time, you’ll have a velvety sauce that’s ready to elevate everything from ice cream to brownies. Its glossy texture and deep caramel flavor, paired with a subtle salty finish, make it a versatile staple in your kitchen. Let it cool for an hour, and you’ll have a jar of pure bliss that’s worth every minute. Simple, luxurious, and utterly satisfying—this sauce is a must-try for anyone with a sweet tooth.
What You’ll Need for Quick & Easy Salted Caramel Sauce
- 1 cup (200 g) light brown sugar (tightly packed)
- 8 Tablespoons (113 g) unsalted butter (cut into 8-10 pieces)
- ½ cup (118 ml) heavy cream
- 2 Tablespoons light corn syrup
- 1 teaspoon vanilla extract
- ¾ teaspoon finely crushed sea salt (or substitute ¼ heaping teaspoon table salt)
How to Make Quick & Easy Salted Caramel Sauce
- In a medium-sized saucepan over medium-low heat, combine the brown sugar, butter, heavy cream, and corn syrup. Stir frequently until the butter is completely melted.
- Increase the heat to medium-high and stir constantly until the mixture comes to a full boil.
- Once boiling, set a timer for 2 minutes and continue to stir constantly. Remove the saucepan from the heat immediately after the timer goes off.
- Keep stirring to prevent burning, then add the sea salt. Stir until the bubbling stops and the mixture is smooth.
- Allow the caramel to cool for 5 minutes, then stir in the vanilla extract until well combined.
- Let the caramel cool for 20-30 minutes before serving. It’s best enjoyed warm, but you can store it in a heatproof container in the refrigerator and reheat as needed.
Creative Ways to Use Your Salted Caramel Sauce
This versatile sauce isn’t just for drizzling! Try it as a dip for apple slices, pretzels, or even churros. It’s also perfect for swirling into your morning coffee or hot chocolate for a sweet twist. Don’t forget to use it as a topping for ice cream, pancakes, or even cheesecake for a decadent treat!
Storage & Reheating Tips for Perfect Consistency
Store your caramel sauce in a heatproof jar or airtight container in the refrigerator for up to 2 weeks. When ready to use, gently reheat it in the microwave in 15-second intervals or on the stovetop over low heat, stirring occasionally to maintain its smooth texture. If it thickens too much, add a splash of warm cream to loosen it up.
Quick Recipe Variations to Try
For a deeper flavor, use dark brown sugar instead of light brown sugar. If you prefer a less sweet version, reduce the corn syrup or omit it entirely. Feeling adventurous? Add a pinch of cinnamon or nutmeg for a subtle spice. You can also swap the sea salt for smoked salt for a unique smoky flavor.
Essential Equipment for Smooth Caramel Success
A medium-sized saucepan with a heavy bottom is key to prevent burning. Use a silicone spatula for easy stirring and scraping. A candy thermometer is optional but can help ensure the caramel reaches the perfect temperature (around 220°F or 104°C). Don’t forget a heatproof container for storage!
Common Questions Answered
Why is my caramel grainy?
This usually happens if the sugar isn’t fully dissolved. Be sure to stir constantly and melt the sugar completely before boiling.
Can I make this ahead of time?
Absolutely! It keeps well in the fridge and reheats beautifully.
Is the corn syrup necessary?
It helps prevent crystallization, but you can leave it out if you prefer.
Quick & Easy Salted Caramel Sauce
Ingredients
- 1 cup light brown sugar tightly packed
- 8 Tablespoons unsalted butter cut into 8-10 pieces
- ½ cup heavy cream
- 2 Tablespoons light corn syrup
- 1 teaspoon vanilla extract
- ¾ teaspoon finely crushed sea salt or substitute ¼ heaping teaspoon table salt
Instructions
- Combine brown sugar, butter, heavy cream and corn syrup in a medium-sized saucepan over medium-low heat.
- Stir frequently until butter is completely melted.
- Increase heat to medium-high and stir constantly until mixture comes to a full boil.
- Boil for two minutes (use a timer) stirring constantly and then remove mixture from heat.
- Continue to stir so that the caramel doesn’t burn and add in your sea salt.
- Stir until the bubbling stops and the mixture is smooth.
- Allow caramel to cool for 5 minutes, then add vanilla extract. Stir well.
- Allow caramel to cool for about 20-30 minutes, it’s best served when still warm, but you can store it in your refrigerator in a heatproof container and reheat as needed. Enjoy!