Homemade Salted Caramel Sauce

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

Salted caramel sauce is the coolest kid in class, am I right? It’s the quarterback of the football team… the head cheerleader. When salted caramel is at a party, everyone wants to be there. While food crazes like macarons and cake pops are certainly deserving, I think salted caramel has some serious staying power. There is nothing about the combination of sweet and salty that will ever go out of style. I have completely embraced the salted caramel phenomenon; some of my favorite recipes include: Salted Caramel Chocolate Chip Cookie BarsSalted Caramel Popcorn, Pretzel & Peanut BarsSalted Caramel BrowniesSweet and Salty BrowniesSalted Caramel Cashew BarkSea Salt Caramels with Vanilla BeanSalted Caramel Ice Cream.

The salted caramel possibilities are truly endless, especially when you have a no-fail, go-to homemade salted caramel sauce recipe. I’ve found the simplest method to be the best when making caramel sauce. In 15 minutes, and with only four ingredients, you can have smooth, creamy, salty caramel sauce. Below you will find tips for making the best caramel, and a step-by-step recipe with photos.

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

Caramel can be intimidating, but the more you make it, the more you will get a feel for the look and the smell, and it will become second-nature. For those just starting out, here are a few tips:

  • Stir the sugar initially to help it to melt evenly, but stop once it has completely melted to keep it from seizing.
  • If you’re new to caramel-making, you may find a thermometer will help to guide you. The caramel should reach 350 degrees F on an instant-read or candy thermometer. If you aren’t able to obtain a thermometer, you can use visual cues for doneness. The caramel should be a deep amber color and should have just started to smoke. The line is very fine here. If you don’t cook it long enough it will be too sweet with little depth of flavor, but cook it too long and it will be burnt and unusable. Once you’ve done it a few times and see the color and can experience the smell when the thermometer hits 350 degrees, you will have a better idea of how to eyeball it when you don’t have a thermometer.
  • Be sure to use a saucepan that is larger than you think you might need. When you add the butter and the cream, the caramel will bubble up violently.

[Note: Many of you have commented that you think 350 degrees F is too hot to make a caramel sauce, however, I’ve tested and re-tested and compared to other recipes and have confirmed that yes, you want to hit 350 degrees F on an instant-read thermometer.]

Now that you have a jar of the most amazing salted caramel sauce, what can you do with it? The short answer? Anything and everything!

Drizzle it over ice cream. Swirl it into brownies and cheesecakes. Use it as a dip for apple slices. Stir a spoonful into hot chocolate. Put it in pretty jars and give it as gifts. Whip it into buttercream frosting. Eat it by the spoonful. There is no judging when it comes to salted caramel!

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

One year ago: Top 10 List: Favorite Cupcake Recipes
Two years ago: Polenta French Toast
Three years ago: Coconut Chocolate Chunk Blondies

Homemade Salted Caramel Sauce

Yield: 2 cups of sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This easy salted caramel sauce will change your life! It's perfect to keep in the refrigerator for ice cream sundaes, or package it up and give it as gifts!

Ingredients:

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel (or any other flaky sea salt)

Directions:

1. Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down.

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.

2. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees F.

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

(The lighting doesn't depict the color perfectly in the photo above, but if you look to the left side, you will see there is some darker caramel underneath - this was the predominant color at this point.)

3. As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

4. Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.

Homemade Salted Caramel Sauce - Insanely easy and perfect to keep on hand for ice cream sundaes or to package for gifts! | browneyedbaker.com

5. Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You'll want to warm the sauce up before using.

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519 Responses to “Homemade Salted Caramel Sauce”

  1. Victoria on May 22, 2012 at 1:33 am

    Hello! Your blog is my favorite food blog, keep up the wonderful recipes! I was wandering, is that 12 tbsp butter or a typo?

    Reply

    • Michelle on May 23rd, 2012 at 1:58 pm

      Hi Victoria, Nope, not a typo!

      Reply

      • Tamela on February 4th, 2014 at 1:52 pm

        I noticed the 12 tbsp of butter was a typo. What is the correction?
        thank you

        Reply

        • Michelle on February 4th, 2014 at 5:04 pm

          Hi Tamela, It is not a typo – the recipe indeed calls for 12 tablespoons of butter.

          Reply

          • wendyworldly on December 10th, 2014 at 3:06 pm

            Hi Michelle
            Just wondering why you would measure it as 12 Tbsp when it could be more easily measured as 3/4 cup?

            Reply

            • Tessa on December 16th, 2014 at 11:36 am

              A lot of butter comes with tablespoon measurements on the packaging. She might measure butter by the tablespoon. Some people go by cups and others by the stick (12 tbsp=1 1/2 sticks=3/4 cup). Doesn’t really matter.

            • Cassie Fleischmann on May 7th, 2015 at 4:54 am

              the measures come on the butter packs in the US. If you are not from the US, you can use an online butter converter to take any Imperial measurements into grams.

    • Mo on April 24th, 2016 at 1:23 pm

      I’ve made a lot of your salted caramel sauce, and love it.
      Finally, after a lot of batches of caramel, I tried the ‘traditional’ candy method I read as a kid – put the sugar in a large pot, cover it, and cook until brown. It worked beautifully. Less angst as the sugar clumped. I shook the pan a few times during the melt, but didn’t uncover until it was all melted, and it seemed to be the perfect brown.
      Then I added the butter as a full cube, and a half cube, I didn’t cut it into pieces. It seemed to mix into the sugar as it melted, so I never had the stage of melted butter on top of the sugar. I had the butter at room temperature, which I had not meant to do. But it worked.
      Then I added the cream, and put it on the heat just to a boil, then removed it.

      I’ve made a lot of batches with your method, and they all worked, and I loved the sauce. This method seemed easier to me, and less worry about the sugar in particular.

      Just a thought.

      Thanks for the great recipe!

      Reply

  2. Averie @ Averie Cooks on May 22, 2012 at 2:12 am

    I love caramel sauce and have made my share of burnt messes but when it’s right and the boiling sugar gods love me, all is well. Your caramel looks SO GOOD!

    Reply

  3. Jolene @ Yummy Inspirations on May 22, 2012 at 3:24 am

    Looks amazing… would be amazing drizzled over a little fruit to balance the sweetness!

    Reply

  4. Coleens Recipes on May 22, 2012 at 3:30 am

    Beautifully illustrated, just perfect!!

    Reply

  5. Kathryn on May 22, 2012 at 4:37 am

    Thank you so much for posting this, it looks amazingly rich and delicious!

    Reply

  6. Nancy @ CouponClippingCook on May 22, 2012 at 5:02 am

    What a great recipe. I can’t wait to try this. Looks delicious.

    Reply

  7. Natasha on May 22, 2012 at 5:22 am

    I love this, because I have a very very similar post for basic salted caramel sauce sitting in my drafts waiting for me to press “publish”!!
    I love it. Its just the best when it cools and thickens up in the fridge and you can eat it with a spoon.
    Great step-by-step photos, too!

    Reply

  8. Blog is the New Black on May 22, 2012 at 5:35 am

    Can’t wait to try!

    Reply

  9. Sues on May 22, 2012 at 6:25 am

    Oooh yum! It’s absolutely beautiful! I have a feeling I’d have a major problem not drizzling this on EVERYTHING!

    Reply

  10. Tanya Schroeder on May 22, 2012 at 6:47 am

    Slated caramel is best!! I’m thinking this would make a great teacher gift!

    Reply

    • Michelle on May 23rd, 2012 at 1:58 pm

      Ooh, yes, Tanya, that’s a great idea! Perfect for the holidays, too!

      Reply

  11. Ellen @ The Baking Bluenoser on May 22, 2012 at 7:22 am

    Perfect topping for cake, cheesecake, or ice cream. My mouth is watering already! Can’t wait to try it.

    Reply

  12. Jennifer on May 22, 2012 at 7:26 am

    Currently caramel is my archenemy in the kitchen. I’m not giving up, mind you, but it has beaten me down a few too many times. Seeing this post, I’m thinking that maybe I should give it a try again. I really, really love caramel even if it isn’t my friend.

    Reply

    • KateB on June 8th, 2013 at 9:51 am

      I feel your ‘friendship’ with caramel.. I’ve tried it at least a dozen times.. 2x it actually came out :) going to try this one.

      Reply

    • Nicola on August 30th, 2013 at 5:20 am

      If you add a tablespoon of water it slows the heating process down just slightly so you are less likely to burn it :)

      Reply

    • Robyn on November 14th, 2013 at 1:38 am

      I understand that it is a little hard but in class we learned that if you add water at the start then it’ll take longer because all the water needs to evaporate.
      The best way I can describe how to do it is to have all the sugar in a separate cup and gradually add it all in. when the first layer has melted it’ll be a medium amber (it’ll still be really sweet) but as you keep adding the remaining sugar (be sure to do it in small amounts or you’ll end up with a huge clump of sugar) it’ll gradually get darker. after it reaches desired color add the cream (at room temp) in the same fashion but before you add the last bit remove it from the stove.
      the reason why we do cream first is because butter burns if the temp is too high and can solidify the caramel (I did that my first time, tasted like toffee lol)
      after all the cream is added pour it into a metal bowl and allow to cool to 25-30 degrees Celsius and then add very soft butter (not melted) it tastes delicious and my class has yet to mess it up.

      Reply

      • Angela on December 17th, 2014 at 12:39 am

        I did exactly what you said and the caramel sauce came out perfect. Thank you!

        Reply

  13. Katrina on May 22, 2012 at 7:47 am

    I’d like to have a swim in this stuff!

    Reply

  14. Emily @Sweet Bella Roos on May 22, 2012 at 8:22 am

    Mmmmm this looks delish!! This pregnancy I have been LOVING caramel… just might have to try this!!

    Reply

  15. Emilie @ Emilie's Enjoyables on May 22, 2012 at 9:13 am

    thanks for this michelle! I really struggle with caramel so I think I will buy a thermometer and give this a try!

    Reply

  16. Meghan @ After the Ivy League on May 22, 2012 at 9:13 am

    I’m still a little intimidated by making my own caramel, but your instructions are great, so maybe it’s time I try it. And thanks for reminding me about your salted caramel popcorn, pretzel, and peanut bars! I need to make those sometime soon :)

    Reply

    • Michelle on May 23rd, 2012 at 1:59 pm

      Oh Meghan, Those bars are to-die-for! Definitely make them soon!

      Reply

  17. Jennifer @ Peanut Butter and Pepper on May 22, 2012 at 9:40 am

    Oh, I have never made caramel sauce, I’m to afraid to! I’d pour it over everything!!!

    Reply

    • Michelle on May 23rd, 2012 at 1:59 pm

      There is absolutely nothing wrong with that :)

      Reply

      • Kerri on December 9th, 2014 at 3:36 pm

        I hope there’s nothing wrong with that. Because I’ve made this recipe and it’s AH-Mazing …and I did eat it with almost everything I ate for a week!!! Oops!

        Reply

  18. Lauren on May 22, 2012 at 9:54 am

    I could drink that stuff down no prob….

    Reply

  19. Catalina @ Cake with Love on May 22, 2012 at 9:55 am

    I love caramel, I can eat it by spoon, love that this one is salted!

    Reply

  20. Jenn on May 22, 2012 at 9:57 am

    I can’t wait to get back on the horse!! (I’ve tried only once) I was a little too gun shy and it turned out way too light in color and sweet… but now that I have your recipe and step by step photos I feel confident! Thank you! Also – I was once told to heat the cream on the stove top (not boiling) next to the caramel and it will reduce the violent-nes (is that a word?) of the bubble up when adding the cream.. Oooh.. I better make some today so I can be prepared for whatever is coming next :0) You had me at buttercream!!!

    Reply

    • Michelle on May 23rd, 2012 at 2:01 pm

      Hi Jenn, I never warm my cream, but I do leave it to sit at room temperature, I will be sure to add a note about that above. Thank you for reminding me!

      Reply

  21. Stephanie on May 22, 2012 at 10:00 am

    hehe Eat it by the spoonful. Don’t mind if I do!

    Reply

  22. Beth Cook on May 22, 2012 at 10:09 am

    You just killed my diet and I haven’t even eaten any. :(

    Reply

  23. Jenn on May 22, 2012 at 10:24 am

    Do you have a hot fudge sauce recipe too? Was thinking of giving coldstone giftcards with a small jar of caramel and a small jar of hot fudge to my sons’ teacher as an end of year gift.

    thank you!!!

    Reply

    • Michelle on May 23rd, 2012 at 2:05 pm

      Hi Jenn, I don’t have one yet, but it is coming!

      Reply

      • Cynthia on December 29th, 2012 at 9:07 am

        I’m a hot fudge fanatic. You might want to take a look at Recchiuti’s hot fudge sauce recipe and Baked’s malt chocolate sauce recipe for inspiration and experimentation. Also, have you ever tried an infrared thermometer? Just shoot the beam of light at the sauce and get an instant reading – no mess, no worries. Also excellent for checking the temp of the oven. For me they have made candy and sauce making and chocolate tempering so much easier and far more precise.

        Reply

  24. Jessica @ Portuguese Girl Cooks on May 22, 2012 at 10:32 am

    I could literally eat salted caramel with a spoon; it’s my absolute favourite! Great step by step pics. I have yet to make it with butter, so I will definitely give this version a try!

    Reply

  25. Mercedes (Satisfy My Sweet Tooth) on May 22, 2012 at 10:35 am

    This sounds fabulous and thank you for the very helpful caramel-making tips and photos! I am also a lover of salted caramel anything!

    Reply

  26. Maria on May 22, 2012 at 10:41 am

    I want to drink this!

    Reply

  27. Laura Dembowski on May 22, 2012 at 10:42 am

    Love salted caramel. This looks great. Saw you ask on Twitter if you should post it or not. Glad you decided to!

    Reply

  28. Kristen M. on May 22, 2012 at 10:44 am

    Ahhhhhh salted caramel…I will never quit it! The color on your sauce is perfect. I am always looking for a winning method so I will definitely try yours out.

    Reply

  29. Tracy on May 22, 2012 at 11:05 am

    This looks amazing and I love how simple it is. I still have never made it at home and this will be the recipe I use!

    Reply

  30. Ashley @ Wishes and Dishes on May 22, 2012 at 12:03 pm

    I want to eat this with a spoon :) Can’t wait to see what you do with it to make it into buttercream frosting!

    Reply

  31. Villy @ For the love of Feeding on May 22, 2012 at 1:26 pm

    I could definitely eat it by the spoonful!

    Reply

  32. Tracey on May 22, 2012 at 1:44 pm

    I’ve only tried the dry method once and I had really great results. Not sure why I didn’t go back to it… I’m excited to give this recipe a try! Salted caramel is the best :)

    Reply

  33. Rachel @ Bakerita on May 22, 2012 at 2:21 pm

    This looks amazing. I feel like I always use a different caramel recipe each time I make it, but it’d be nice to have one to always use, and this looks perfect!

    Reply

  34. Chung-Ah | Damn Delicious on May 22, 2012 at 2:38 pm

    So glad you did the tutorial! I will have to try this soon!

    Reply

  35. Paula on May 22, 2012 at 3:02 pm

    This caramel sauce looks wonderful and thank you for telling us how long it will keep in the fridge. Appreciate that.

    Reply

  36. Mimster on May 22, 2012 at 3:28 pm

    Made this today – OMG, the best and easiest caramel I have ever made. Will be my go to recipe from now on! Thanks for a great post!

    Reply

  37. Jenny D on May 22, 2012 at 3:46 pm

    Do you think I could use Sucanat? Its all I have in the house but I do happen to have some left over heavy cream that I need to use it or lose it!

    Reply

    • Michelle on May 23rd, 2012 at 2:07 pm

      Hi Jenny, You could try it, but I have no idea how it would turn out. It would be much sweeter, since it looks to be more of a brown sugar than regular white granulated sugar. I would recommend using white sugar, if you can.

      Reply

      • Jenny D on May 25th, 2012 at 2:30 pm

        Update! I tried sucanat and I think it would have worked, had I not burnt it! I burned it in the beginning but followed through anyway. It had a nice flavor until the burnt flavor crept in 😛 Then I tried white sugar and it burned before it hit 350. So my third attempt I ditched the cast iron dutch oven and used an All-Clad and turned the heat down then off just after 300 and its pretty good! Still a slight burnt tinge but not enough for us to stop eating it by the spoonful. I will definitely keep playing with it to see where I can catch that darn spot where it starts to burn. Maybe I need a new thermometer!

        Reply

        • Michelle on May 26th, 2012 at 3:57 pm

          Hi Jenny, I’m glad it eventually worked out! My guess is that because cast iron retains heat so well, it got much hotter than a typical stainless steel pan.

          Reply

  38. Jenn and Seth on May 22, 2012 at 3:49 pm

    oh my god this is amazing. i am definitely making this next time i make vanilla ice cream!

    Reply

  39. Venesa on May 22, 2012 at 3:56 pm

    This makes me want to purchase an ice cream maker even more! Imagine this drizzled over vanilla or coffee ice cream….drool!

    Reply

  40. Lauren@LittleYellowKitchen on May 22, 2012 at 5:14 pm

    Since it’s in a mason jar, does that mean I can drink it!? All I need is a straw :) Looks great and I always love when the simple version is best!

    Reply

    • Michelle on May 23rd, 2012 at 2:07 pm

      Yes, drinking it is perfectly acceptable :)

      Reply

  41. Lisa {Sweet 2 Eat Baking} on May 22, 2012 at 7:44 pm

    I recently made caramel for the very first time when making my latest creation (on my blog). I used a different recipe using condensed milk and it came out perfectly but I’m so glad I saw this post as I can see where it’s so easy to go wrong.

    This sauce looks so delightful. I can’t wait to try it and then think of ways I can add it to almost everything I eat! :)

    Reply

  42. Tracy {Pale Yellow} on May 22, 2012 at 8:27 pm

    Beautiful sauce! What a great staple to have on hand!

    Reply

  43. Emilie on May 22, 2012 at 10:01 pm

    I just made this and it turned out fabulous! I’d been thinking about trying the “dry” method for making caramel, just to see how it compared to the “wet” versions I’d made before. I decided to take the plunge tonight so I could take little jars of it to two friends tomorrow. And I’m happy to say that I’m officially a “dry” convert! I think it was less time consuming, plus for some reason it seemed like it was easier to tell when it was “just right” without edging too close to burning it. So thanks so much!!!

    Reply

  44. Kim Bee on May 22, 2012 at 10:01 pm

    This is fabulous. When I first saw the photo I thought it was a straw. I was thinking “finally someone who likes caramel as much as me”. Lol. Great recipe.

    Reply

  45. Amber on May 22, 2012 at 10:30 pm

    I totally want to stick my apple in that beautiful jar and drench it in your homemade salted caramel sauce….my mouth is watering…. oh yea…. :)

    Reply

  46. RisaG on May 22, 2012 at 10:42 pm

    Salted Caramel is amazing stuff. I adore it. You are making me seriously hungry and I just finished dinner.

    Reply

  47. Victoria on May 23, 2012 at 12:17 am

    I just made this, and even though It’s overdone it’s amazing! Thanks for the great recipe! A warning to fellow readers though: don’t get your stove too hot or else it will get to 350F before you’re done whisking.

    Reply

  48. Christy @ {noelle grace designs} on May 23, 2012 at 11:02 am

    Looks delicious! I’m thinking a mocha base with this frosting would be divine (kinda like a Salted Caramel Mocha from St@rbucks). I’m partial to vanilla beans so I may try it on a vanilla bean base as well. :)

    Reply

  49. Ann on May 23, 2012 at 4:04 pm

    So I’ve made salted caramel sauce several times, but this was my first attempt at the dry method. Oddly, even though I was trying to wisk the sugar as it melted, all the sudden I had very amber colored melted sugar at the bottom while half of it hadn’t melted! Needless to say, by the time I got it all melted (within like a minute or 2?) it was already the right color, but of course it seized up pretty bad when I added the butter and the cream. I salvaged a decent amount of it and I know it’s still going to taste amazing, but I lost a pretty big quantity of sugar to the bottom and sides of my pan :( Not sure why this happened so quickly. When I’ve used the wet method it’s taken 10-20 minutes to get amber-colored. I’m going to blame my old electric stove. Maybe I should keep the heat much lower next time?

    Reply

    • Michelle on May 23rd, 2012 at 9:27 pm

      Hi Ann, The dry method takes a lot less time than the water and sugar method. That being said, I constantly have trouble cooking on electric stoves. They take longer to get to temperature and then maintain, making it very difficult to truly control temperature if you need to bump it down. Next time I would try lower heat and see if that helps.

      Reply

  50. Jessica on May 23, 2012 at 4:36 pm

    Hi! Love your blog!
    This looks and sounds absolutely delicious, and I would love to try it. However, I am very new to baking and I don’t know if I could handle this. What do you think?
    Should I just give it a try or keep working with simpler recipes?

    Also, are there any tips you have for new bakers trying to become experts? Any recipes that are good starters?

    Thanks you so much!!
    Jess

    Reply

    • Michelle on May 23rd, 2012 at 9:30 pm

      Hi Jessica, Absolutely give it a try! If you just keep making simpler recipes, you won’t get experiment with anything else 😉 The worst that will happen is the sugar will burn. If you’re nervous, halve the recipe so if it doesn’t turn out the worst case scenario is you lose 1 cup of sugar. Not so bad! As for tips – just keep trying new recipes. The more time you spend in the kitchen, the more confidence you’ll have, and the more you’ll start to understand how the ingredients are working together. If you’re trying a new or more challenging recipe, do some Googling, see if there are variations, any common problems that people run into, etc. The biggest thing is just trial and error. Happy Baking! :)

      Reply

  51. Serena Bakes Simply From Scratch on May 23, 2012 at 6:41 pm

    Please pass the caramel! Yum!

    Reply

  52. DB-The Foodie Stuntman on May 24, 2012 at 12:21 am

    I’m bookmarking it for a future recipe. Congratulations on making the foodbuzz Top 9!

    Reply

  53. sandi on May 24, 2012 at 1:01 am

    Great tutorial. Looks so yummy! Must try.

    Reply

  54. Sandra's Easy Cooking on May 24, 2012 at 1:12 am

    Oh this looks fantastic! Love, love this!!!!! congrats on top 9!

    Reply

  55. zxc on May 24, 2012 at 5:30 am

    Which salt is better for this recipe , coarse or grounded sea salt ?

    Reply

    • Michelle on May 24th, 2012 at 12:18 pm

      I would argue neither, as ideally you’d really want to use a flaky sea salt such as fleur de sel or maldon. If you can’t find either, use a fine sea salt.

      Reply

  56. Eric @ Happy Valley Chow on May 24, 2012 at 8:21 am

    Wow, great job! My favorite drink, well was until they pulled it, was the Salted Caramel Mocha at Starbucks….now that it is gone I guess I’ll just have to make my own! Love your blog, keep up the great work :)

    Reply

  57. Amanda at the red table on May 24, 2012 at 8:45 am

    I’ve made salted caramel frosting before with homemade salted caramel, similar to yours above, but mine always ALWAYS gets chunks of caramel in it — like strings of solidified caramel — I pick them out and use the rest of it, and it’s fine — but I cannot seem to master the art of caramel making. Maybe I need a thermometer?

    Reply

  58. Alya on May 24, 2012 at 9:12 am

    What miraculous luck to come across this post (and your blog) at random just as I was thinking about adding an element to a soon-to-be dessert with both a sweet and salty spark! Plus I have been in search of a perfect and simple approach to caramel, and this seems to fit the bill. I look forward to trying it out… Thanks so much for sharing!
    and I look forward to reading through your blog more. :)

    Reply

  59. Kate on May 24, 2012 at 9:14 am

    Looks delicious! Congratulations on the Top 9!

    Reply

  60. Gretchen on May 24, 2012 at 9:32 am

    what is the difference between caramel and dulce de leche? I’ve made DDL many times and it tastes pretty caramel-y…ish. Are they at all interchangeable?

    Reply

    • Michelle on May 24th, 2012 at 12:25 pm

      Hi Gretchen, Caramel is essentially cooked sugar, while dulce de leche is cooked sweetened condensed milk. They don’t taste exactly the same, but you could probably use one for the other in a pinch.

      Reply

  61. Stacey on May 24, 2012 at 10:07 am

    Yum! My mind is spinning with all the things I could put that caramel on…a spoon for starters. I’ve only made cooked sugar mixes for toffee. One thing I learned is that a good pan helps–like you said “heavy bottom.” it makes a difference in the even heat distribution.

    Reply

  62. Surabhi on May 24, 2012 at 3:17 pm

    Your step by step instructions were fantastic! Even without a candy thermometer, I was able to pull off a beautiful looking caramel. The only thing I found though was that with 1 tbsp of fine sea salt, it was waaay too salty :-( Any tips on how to salvage the remaining amount? Should I make a new caramel without salt and mix the two or is there something I can just add to this to tone down the saltiness?

    Reply

    • Michelle on May 24th, 2012 at 8:37 pm

      Hi Surabhi, I’m sorry you felt it was too salty. Unfortunately, there isn’t anything you can do once it’s finished, but yes, you can make a new batch, omit the salt, and then mix the two.

      Reply

    • Franny on December 26th, 2012 at 10:16 pm

      I agree ! I made first batch for book club holiday gifts and had to redistribute with results from second batch with waaaay less salt. Overall.. 7 very happy bookies who r now eating this straight from jar.

      Reply

      • Catherine on March 9th, 2013 at 12:05 am

        I just made this and it is goooood! But I am afraid it is a bit too salty. Maybe it was the salt I used? I don’t have the fluer de sel, I used a different sea salt. Making a second batch and mixing the two may be just about perfect. You can never have too much caramel sauce, right?

        Reply

        • Michelle on March 11th, 2013 at 12:39 am

          Fleur de sel and maldon salts are very flaky and therefore dissolve into sauces. Other types of sea salt can be gritty and taste much saltier. If you used a different salt, then that could have definitely altered the final product.

          Reply

  63. Jen @ My Kitchen Addiction on May 24, 2012 at 4:04 pm

    Great recipe… I love salted caramel sauce (especially on ice cream in the summer!). Love your step by step photos, too!

    Reply

  64. Jenna @ Littlekitchenbigflavors on May 25, 2012 at 5:44 pm

    You started the salted caramel trend! I am seeing it everywhere now, and I can’t get enough!

    Reply

  65. Genola on May 25, 2012 at 6:00 pm

    Hi Michelle-I generally love your recipes but this one defeated me twice this afternoon. The first batch burnt almost immediately so I tried again and turned the temp way down. It took forever to melt the sugar and when I added the butter and cream I had a mess. I was able to put it back on the burner and get the sugar to melt down. I now have a decent tasting caramel but not sure that it can be used in the salted caramel icing. I can still use it on ice cream but I think I’m going to have to keep searching for another recipe. I do have an electric stove which may be a big part of the problem. I’m an experienced cook and baker and even following the instructions exactly, I was not able to get it to turn out :-(

    Reply

    • Michelle on May 26th, 2012 at 4:05 pm

      Hi Genola, I use a gas stove regularly, and tend to encounter all sorts of issues when I have to cook on an electric. I think they all should be put into retirement 😉 What I would do is turn the heat down and start closer to medium or even edge toward medium-low. It sounds like the burner is just too hot, so starting at a lower setting should help.

      Reply

  66. Amanda on May 26, 2012 at 2:16 am

    When I went shopping for the ingredients I couldn’t find fleur de sel sea salt or and sea salt flakes. Can I use regular sea salt? Should it be coarse or fine? I have never made caramel before. I hope my caramel comes out like yours!

    Reply

    • Amanda on May 26th, 2012 at 2:01 pm

      Ohhh when I went through and read all the comments I see that I should use fine sea salt. I decided to half the recipe for the first time because I have an electric stove. I read that some people had problems. I hope it works!

      Reply

      • Michelle on May 26th, 2012 at 3:49 pm

        I was going to recommend fine :) Let me know how it comes out for you! I curse electric stoves 😉

        Reply

  67. Kelly on May 26, 2012 at 5:58 pm

    Made this just now, on my way to buy some vanilla ice cream >D

    Reply

  68. Amanda on May 26, 2012 at 6:21 pm

    It came out way to super sweet. So I am guessing I didn’t cook it long enough. I’m am going to try again in a couple of hours after I clean everything up.

    Reply

    • Amanda on May 26th, 2012 at 6:34 pm

      Do you have an tips when it comes to cleaning burned caramel from the bottom of a pan? Hehe

      Reply

      • Michelle on May 30th, 2012 at 10:14 am

        Haha! Burnt or not, I always end up with it stuck to the bottom of the pan! I just drizzle dish soap over the bottom, fill the pot with super hot water, and let it soak for a couple of hours. It’s usually super easy to clean and comes right off after that.

        Reply

        • Ann on February 21st, 2013 at 12:27 pm

          I always just fill the pot up with water and place it back on the stove and boil it. It only takes a minute or two and all the excess caramel is dissolved.

          Reply

  69. Amanda B. on May 27, 2012 at 4:04 pm

    Just made this sauce now, and it came out wonderful! I was nervous to make it…I’ve burnt my fair share of caramels in the past, but this was so easy! Now, to make goodies to drizzle it on!! I used fine sea salt, and only half a tbsp, and it still worked out really well. Thanks for all the great recipes!

    Reply

  70. KitchenMason on May 28, 2012 at 2:50 am

    This looks fab, I love your blog! The way you explain things is very to the point but pleasant to read too : D I have seen so many recipes for this “salted caramel” craze and have always wanted to try it. Think yours might be the winner! *bookmarked!*

    Reply

  71. Mirela on May 28, 2012 at 7:03 am

    Oh my… I could eat it just with spoon. I have my recipe but I am curious how this one tastes so I will try it.

    Reply

  72. Susan on May 29, 2012 at 9:42 am

    I made the caramel sauce and served it over vanilla frozen yogurt on Sunday. All of my party guests were amazed. It tasted so good! It thought this was funny… My neighbor asked how to make it and when I told her she said “When do you add the caramel?” I told her the cooked sugar is the caramel. I guess everyone is used to caramel coming out of a jar! Thanks for a great recipe. Now I’ve gotta figure out what to do with the leftovers!!!

    Reply

  73. Megan on May 30, 2012 at 2:49 pm

    I made this last night and was a little cranky about it…I felt like things moved way too fast and I had no idea when I should move on to the next step (even with your helpful guidelines)…then I burned my finger blisteringly bad from the splatter after adding the butter…then the sauce seemed WAY too thin and when I sampled it it tasted funny. I put it in the fridge and poured myself a glass of wine in defeat.

    Cut to this morning…and I found I had thick, delicious, perfect caramel! The cooling process really worked wonders! :) I’m making these cupcakes for my moms group tomorrow. They went NUTS over your Irish cupcakes, so I hope they’ll like these ones, too!

    Reply

  74. Beckie on May 30, 2012 at 3:47 pm

    I don’t have any flaky sea salt, but I do have a flaky kosher salt. Would that be an acceptable substitution?

    Reply

    • Michelle on May 30th, 2012 at 5:19 pm

      Hi Beckie, As long as it’s flaky, it should work. I’ve only ever seen traditional kosher salt, which is very coarse and crunchy.

      Reply

      • Beckie on May 30th, 2012 at 8:48 pm

        I went and checked the label just to be sure of what I had :) Its Kosher style Flake Salt from Penzey’s.

        Reply

    • Megan on May 30th, 2012 at 5:54 pm

      I used flaky margarita salt…closest substitute I could find at my local store . Turned out awesome. :)

      Reply

  75. Vanessa on June 5, 2012 at 1:18 am

    Hi Michell’s I was wondering wat kind of thermometer u used? Is it a candy one, or does it even matter?? Thx

    Reply

    • Michelle on June 5th, 2012 at 9:56 am

      Hi Vanessa, I have used a traditional candy thermometer, and I have used an instant-read digital as well. The candy is easiest in that you can just clip it on the side of the pot and don’t have to worry about holding your hand over the bubbling sugar, but I do find the instant-reads to be more accurate.

      Reply

  76. Deb Jamison on June 12, 2012 at 4:20 pm

    I have a challenge for you…Sweet and Salty Caramel Swirl Ice Cream. Blue Bunny makes this flavor and it is my all time grocery store favorite. I think you can do better!! It is basically a vanilla ice cream with caramel swirls and chocolate covered pretzel pieces. Totally yummy. The thing that makes it really great is that the caramel stays soft. I was just looking at your Tin Roof Sundae article and I thought this would be right up your alley. Have you made this caramel sauce without the salt? Don’t know if it would be too salty with the chocolate covered pretzels.
    Love your blog.

    Reply

    • Michelle on June 12th, 2012 at 10:14 pm

      Oh, that sounds amazing! I will definitely add it to my list of summer flavors :)

      Reply

  77. Shannon Wallace on June 14, 2012 at 7:06 pm

    Hey BEB!

    I must agree that you have the best food blog! :)

    I have a question. Tomorrow I will be making this sauce and the cupcakes you made and posted about on your other blog post. To make the sauce, do you think organic granulated sugar would work as well as regular g.s.? Thanks! :)

    Reply

  78. Shannon Wallace on June 15, 2012 at 9:31 pm

    Just made the sauce…THANK YOU so much!!! Your detailed step-by-step instructions saved me! I messed up the first go around (I didn’t pay attention and used cold butter). I waited a few hours and started over again once butter and cream were at room temp. Works like a champ! Delicious! :)

    P.S.: I ended up using just regular granulated sugar.

    Reply

  79. Brittany on June 17, 2012 at 1:07 am

    This is my first time making caramel sauce and this recipe made it so easy! I got a perfect batch of yumminess with one try. Thanks a lot for making it easier on us first time chefs.

    Reply

  80. Kramer on June 24, 2012 at 6:02 pm

    This is a great recipe! After one false start, I think the problem many people face is whisking too long, which will definitely cause the caramel to seize. In my case, there was still be visible lumps of sugar as the caramel starts to turn medium brown. The first time I kept on whisking, trying to whisk all those out, and the caramel seized up and then the bottom burnt. The second time I stopped whisking once a good portion of the sugar was melted, and let the rest of the sugar melt naturally. I guess this is why many people consider the wet method easier — you can make sure the sugar is equally distributed and heats at the same time….. but I think your instructions are a little bit off about continuing to whisk until all the sugar is melted…..

    Reply

  81. Cat Davis on June 26, 2012 at 12:05 pm

    I’m absolutely kicking myself right now. I just attempted this sauce and it looks just like yours but it tastes burned. :( I think I went beyond 350, I think I’ll try again this afternoon.

    Reply

  82. Stasia on June 27, 2012 at 10:15 am

    Thank you, it’s delish! I made this & created a caramel sundae cupcake to go with it! Linked your recipe on my blog! I think everyone should try this! Sugars!!

    Reply

  83. Angela on June 28, 2012 at 3:42 pm

    I made this a couple of weeks ago hoping it would taste like the salted caramel sauce from my favorite restaurant. It tastes even better!! The only modification I did was using turbinado sugar instead of white granulated. Love this stuff!! Absolutely delucious on granny smith apples. 😉 Thank you Michelle for an awesome recipe!

    Reply

  84. Kristin on July 4, 2012 at 1:53 pm

    This recipe looks amazing. I just pulled a homemade apple pie outta the oven and I’m gonna attempt ur salted caramel sauce to serve with it!

    Reply

  85. Deepa on July 5, 2012 at 9:08 am

    Awesome recipe, my first attempt and I loved it!! Thank you for tips and this recipe.

    Reply

  86. Stasia on July 7, 2012 at 2:08 pm

    Michelle I posted for everyone to make this!! Thank you again!!!

    Reply

  87. My Inner Chick on July 11, 2012 at 7:18 pm

    Absolutely AMAZING. Sinful. I like.

    Reply

  88. Jane on July 19, 2012 at 3:28 pm

    I may be dense (probably), but does this recipe fail to say what to do with the salt?!?

    Reply

    • Jane on July 22nd, 2012 at 2:24 pm

      O ya…duh…flaky sea salt aka “fleur de sel”.
      “Add the fleur de sel and whisk to incorporate.”

      Reply

  89. Monica on July 22, 2012 at 1:34 pm

    I stood in from of my stove afraid and planning on ruining this concoction. However, your instructions were so wonderfully explicit and perfect. I’m a good cook but caramel sauce has been something I have never attempted because…. It’s a thin line between love and scorching.

    It turned out beautifully. Dark amber and lovely. Seriously, your instructions were amazing. Thank you! I can’t wait to take this to my ice cream party potluck tonight.

    Reply

  90. Jessica on July 22, 2012 at 7:29 pm

    I was just wondering if you knew of a vegan alternative to the cream used and if vegan margarine would work?

    Reply

    • Michelle on July 28th, 2012 at 4:10 pm

      Hi Jessica, Unfortunately I am not aware of any vegan substitutes, and am not sure if vegan margarine would work. If you try it, come back and let us know how it worked!

      Reply

  91. Caroline J. in MA on July 25, 2012 at 9:17 am

    I stumbled across this recipe on pinterest.

    I made this last night, twice! The first time I made it, I used the thermometer, paying attention to visual cues and also smelling. 😉 I burnt it. Completely. Tried again a little while later WITHOUT the thermometer, just using the visual cues as I KNEW where I had messed up, and it came out awesome! This is one of those recipes where things move along quickly once they GET moving. You need to have all your ingredients out, measured and ready.
    My husband, who is NOT a sweets eater, could not get enough of this! I’m making chocolate cupcakes for my friend’s daughter and using this as a filling. So. Delicious. You will NEVER buy caramel sauce again!
    Thank you for sharing!!!
    xo

    Reply

  92. Tanya on July 26, 2012 at 1:13 am

    I made this recipe this week. I’ve just started baking and I’m always hearing people go on about salted caramel. Now I know why. I just used the visual cues (burnt the first batch second guessing myself) but the second batch was perfect. I made the chocolate cupcakes with them and they are to die for! Thank you thank you!

    Reply

  93. Trish Vanaria on July 28, 2012 at 5:06 pm

    Question for you: I’m making oatmeal bars that call for a caramel middle. The recipe has us using the store-bought caramels melted with half and half. I wanted to use homemade caramel so I followed a recipe similar to this (I will try this recipe next time; the other had corn syrup I’d rather not use) but the resulting bars (they were baked with an oatmeal crumble on top) seem to have caramel melted all the way through them, rather than a layer of gooey-ness in the middle as they were supposed to. I poured the caramel into the middle while it was still very warm. Any suggestions? Thank you!

    Reply

    • Michelle on July 28th, 2012 at 11:14 pm

      Hi Trish, From what I have experienced, recipes for a caramel “sauce” made of melted caramel candies and cream tend to end up much thicker than your typical homemade caramel sauce. This could be the difference in your consistency.

      Reply

  94. Jennifer on August 5, 2012 at 12:20 am

    Any tips for getting crystallized sugar off the edges of the sauce pan? lol I didn’t burn it but some of the sugar just became big clumps and never melted

    Reply

    • Michelle on August 9th, 2012 at 4:06 pm

      Hi Jennifer, I usually run the pot under hot water right away to see what I can rinse off, and then I’ll put a little dish liquid in there, fill it with hot, soapy water and let it soak for an hour or two. After that it usually comes right off.

      Reply

  95. Sukaina on August 6, 2012 at 3:21 pm

    Hi!

    Thanks so much for this post – I have been making salted caramel buttercream for my macarons – and I’ve been having a hit or miss experience – I do everything the same each time – but sometimes the cream separates and sometimes it incorporates. But I do add the milk before the butter, as in your case.

    My question is: If we let this set in the fridge, would we be able to whip it into a buttercream consistency, instead of a syrup?

    Thanks soooooo much!

    Reply

  96. Monica on August 9, 2012 at 4:13 pm

    I was wondering…. have you tried this caramel sauce over popcorn? Is so how didn’t turn out and how did you work it? If you haven’t tried it, do you think it could work? Any tips on how to work with it?

    This salted caramel is FREAKING AMAZING! LOL! I’ve made it several time since my first try. This recipe alone could win you the presidential election.

    Reply

  97. Melis on August 13, 2012 at 1:19 pm

    Hi!!! I tried doing it the first time and didn’t pay attention, so I forgot to get heavy cream. DOH!!!! So, I substituted heavy cream. I used Nestle media crema instead and tasted wonderful! I also used kosher salt and added just a little extra. I loved the sweet taste at first and finishes salty!!!

    Reply

  98. Stephanie Layson on August 19, 2012 at 8:55 am

    This looks great! I am looking for a salted caramel sauce with dark chocolate. Do you have any ideas about adding dark chocolate to this recipe?

    Reply

    • Michelle on September 4th, 2012 at 12:07 pm

      Hi Stephanie, I haven’t played around with any chocolate adaptations to this recipe yet. If you do, definitely share your results!

      Reply

  99. Donna on September 4, 2012 at 9:00 pm

    I had a question. If I was gifting this to someone, how long is it good for? Does it need to be refrigerated?

    Reply

    • Michelle on October 5th, 2012 at 11:12 am

      Hi Donna, This sauce is good for a few weeks, and yes, it does need to be refrigerated.

      Reply

  100. Sam on September 6, 2012 at 4:00 pm

    I’ve just made this and have to say it was so easy and absolutely delicious! I’ve used it in an apple pie which turned out fantastic, and this recipe made plenty so looking for other things to do with the leftovers before I make myself sick just eating it out of the pan!

    Reply

  101. Julie on September 8, 2012 at 8:10 pm

    OMG best thing ever. Did lots of research and stood in front of the stove for awhile before attempting. First time burned a little, 2nd time burned all the sugar, third time Heaven! Watched Alton Brown he recommends no thermometer and adding cream as soon as you see a bit of smoke coming out of the pan. This was much easier than using thermometer which is why I burned it first 2 times.
    Made dark choc cupcakes, filled with this caramel, topped with a slightly different version of caramel buttercream. Friends at the office actually got weak in the knees and had to sit down!

    Reply

  102. Julie on September 9, 2012 at 7:53 am

    Alton brown also used a tblsp of corn syrup to avoid crystallization

    Reply

  103. Jacky on September 13, 2012 at 1:42 pm

    This recipe looks amazing!! Can’t wait to try this out! I’ve been dying to try to make a caramel italian buttercream. Would I be able to incorporate a bit of this caramel sauce into a batch of homemade italian buttercream?

    Reply

  104. food junky in denver on September 21, 2012 at 9:36 pm

    Wow, OMG, Dangerous, Unbelievable, Oh Soooooooooo Good and Awesome too!!! Thanks for sharing. As is my bad habit I lightly tweaked. 1 teaspoon of salt, 1 teaspoon of real maple syrup, 1 teaspoon of vanilla flavoring and 16 tablespoons of butter (hey look there isn’t anything healthy here to start with). Cannot wait to try this hot on some Paul Prudhomme bread pudding with a couple scoops of Coldstone sweet cream vanilla ice cream! Ought to go straight to food hell for thinking some combination so unhealthy! Wow this is one of the best recipes since Paul Prudhomme’s LA Kitchen Shrimp Enchiladas. Just dangerous good and not that hard to make. TY TY TY

    Reply

  105. Christeena on September 24, 2012 at 12:52 pm

    OMGosh! I think I have died nad gone to heaven!! Delish! Today the sauce and tomorrow the cupcakes! YUM!

    Reply

  106. Taylor on October 1, 2012 at 12:16 am

    Hi BEB-
    I have a question regarding this sauce. I’m looking for a salted caramel sauce that I can add to buttercream to make salted caramel buttercream, as well as drizzle between layers of cake. My question is if the sauce is drizzled between cake layers (i.e. cake, salted caramel buttercream, layer of salted caramel, repeat) and the cake is then refrigerated and brought to room temperature, would the caramel be so hard that it would be difficult to eat (i.e. biting into crunchy/hard caramel)?

    Thanks!

    Reply

    • Michelle on October 1st, 2012 at 11:56 pm

      Hi Taylor, I used this sauce in the chocolate salted caramel cupcakes I made and it worked perfectly. If you spread the sauce on its own and then refrigerate, it won’t become rock hard. Stored in the refrigerator, it gets very thick, but not hard, if that makes sense. You should be fine!

      Reply

  107. Richard on October 1, 2012 at 5:41 pm

    quick question how heavy a cream do you use? and where do you get it? :)

    Reply

    • Michelle on October 3rd, 2012 at 11:11 am

      Hi Richard, Here in the U.S. it is just sold as quite literally “heavy cream”, which is the heaviest available. Otherwise, you have whole milk and half-and-half (which is essentially a mix of whole milk and heavy cream).

      Reply

  108. heidid26 on October 6, 2012 at 3:05 am

    I made this tonight and used it for the Salted Caramel Cream cheese buttercream that you used over chocolate cupcakes. I, however, used it on an apple spice cupcake which I made using my own homemade applesauce. SOOO GOOD!!!

    I used a coarse sea salt and it was almost too salty when eating the caramel plain but not as noticeable when in the buttercream or drizzled atop the cupcakes.

    Thank you again for another wonderful recipe right when I needed it!!

    Reply

  109. jen on October 7, 2012 at 1:48 pm

    I just made half a batch of this to top fudgy brownies – it tastes so decadent! I’ve never made caramel before and a this recipe was excellent + easy to get right.

    Reply

  110. Abby on October 7, 2012 at 6:54 pm

    I just made this recipe! I cut it in half and substituted the cream for evaporated milk. It turned out PERFECT! I will continue to make this recipe. Next time I’ll use the cream as directed but just didn’t have it today. SO if you’re out of cream you can use evaporated milk in a pinch!
    Thanks

    Reply

  111. Sofia on October 13, 2012 at 8:19 am

    I made this the other day and it is gorgeous!!! Can’t wait to put in in and on EVERYTHING! I linked back to you on my blog post. Love your blog. It was one of the first ones I followed.

    Reply

  112. laurie on October 13, 2012 at 6:46 pm

    I just made this and it was so EASY and tasty!! I did buy a candy thermometer making it goof proof!! Thanks, I am going to make some and put in little jars for christmas gifts.

    Reply

  113. Sue on October 13, 2012 at 9:06 pm

    I got to this blog and recipe via a link on http://www.ice-cream-recipes.com, and I’m so glad I was curious to see this recipe! It’s PERFECTION on a spoon!! Thank You so much for taking the time to share this Salted Caramel Sauce recipe!

    I made a custard-based vanilla (vanilla ice cream recipe #1) from the above-mentioned website, and I swirled a thick fudge through it, along with some oven-roasted cashews and candied bacon! I then let it freeze overnight (it was the longest night of my life!!!), re-warmed the salted caramel sauce and drizzled it (that’s a lie; there was nothing so dainty as a drizzle with this recipe!)

    The next time I make it, I’m going to coat the bacon with fudge; just looking for the perfect chocolate fudge recipe to complement the bacon…my husband suggested we swirl the caramel into the ice cream as well, but the caramel sauce is the crowning glory of this ice cream treat! I know that bacon in ice cream sounds odd, but it isn’t at all. The salty, smokiness peeks through all of the sweetness surrounding it, and the texture is really delightful!

    Once again, Thank You for this and all you do! I’m a fan!!

    Reply

  114. Heather D on October 14, 2012 at 7:51 pm

    I made this last week and it was wonderful!! I would love to make jars of this for family members and friends for Christmas, but I am wondering about refrigeration. Do you know if this caramel has to be refrigerated or will it be OK left out for a day or two? Maybe others have asked about this already, but there are so many comments to search through, so I just thought I’d ask. Thanks!

    Reply

  115. Amy Davis on October 19, 2012 at 4:32 pm

    I just wanted to say that I now want to bathe in this Salted Caramel Sauce…my whole house smells amazing! Thanks so much for posting this recipe.

    Reply

  116. Jenn Em on October 21, 2012 at 1:03 am

    Michelle, it is no wonder your recipe is the first in google search for salted caramel sauce. This was the quickest caramel sauce I have ever made and it was so tasty. I never realized that the dry sugar method worked so well. Was always worried that it would seize. Could not believe how fast I was able to get the sugar to caramelize. I too like some others found that before most of the sugar had melted, that some of the sugar had turned brownish. I persevered and all was ok. The reason may have been that I had not stirred at the beginning. From experience, one of the most important things when making caramel sauce is that you use a heavy pan since this distributes the heat for even results. One writer also asked whether to heat the cream. However, the cool cream helps to arrest the cooking of the sauce giving you more control in case you did not stop heating in time. Thanks Michelle.

    Reply

  117. Linnea on October 23, 2012 at 3:51 pm

    I’ve never made homemade caramel before other than store bought caramels with cream. I’m thinking about using this for making caramel apples. I’m wondering about how the caramel sets up. Does it set hard enough to use for apples? When it’s soft enough to coat the apples, will it run off before it sets up? Thanks for any info!

    Reply

    • Michelle on October 23rd, 2012 at 10:47 pm

      Hi Linnea, Yes, you could definitely use this for caramel apples. It will set up stiff, but not rock hard. I would recommend putting the apples into the fridge after you dip them so that they set up before any running (although it’s virtually impossible to avoid at least a little pooling).

      Reply

  118. Mel on October 24, 2012 at 11:25 am

    Well, I tried to double this… maybe that was my mistake…. now I have 4 cups of beautiful caramel colored sugar blobs swimming in 3 sticks of butter. Wah!!!!!!!! I really wanted this to work

    Reply

  119. Sandra Affleck on October 29, 2012 at 11:15 pm

    Had a trip to Melbourne where I had an amazing dessert,Peanut butter parfait with chocolate icecream on top, with salted caramel over the top sprinkled with crushed salted peanuts.Used your recipe for the parfait and it was perfect.It is now my family and friends favourite dessert.

    Reply

  120. Tanya on November 1, 2012 at 12:09 am

    In first step, shouldnt the sugar be heated with a bit of water?

    Reply

    • Michelle on November 1st, 2012 at 1:53 pm

      Hi Tanya, Actually, no. There are two different methods for making caramel – “wet” (added water) and “dry” (no water). This is the dry method.

      Reply

  121. Katie King on November 1, 2012 at 6:59 am

    Hi, love your blog and have tried some of the recipes but find they can be a little hit and miss for those of us who do not deal in “cups”, could you give the quantities in grams or oz as conversions for cups vary from country to country whereas the other measurements above are international and constant.

    Reply

    • Michelle on November 1st, 2012 at 1:55 pm

      Hi Katie, Thank you for the feedback. I try to include ounces whenever possible, but in the event that I don’t, please see the Conversions page (http://www.browneyedbaker.com/conversions/) for resources where you can back into the metric measurements as needed. In particular, the King Arthur Flour master weight chart should be a good starting point.

      Reply

  122. SweetCarolyn on November 4, 2012 at 11:31 pm

    I missed the part about how to store this the best way when finished. It sounds mouth-watering. Will it harden up around apples? It sounds so good and when they talked to eating it by spoonfull I could imagine a long iced-teaspoon dipping into the carmel and then licking the spoon where the carmel coated it. It would sure taste good in hot chocolate or on icecream of any kind. I hope it will last a long time as thereis just my husband and me and a few friends who are older. I can imagine it in chocolate and carmel and fudgey brownie with icecream. Yum!

    Reply

    • Michelle on November 6th, 2012 at 2:40 pm

      You’ll want to store this in the refrigerator, and then warm it up before using it again. I haven’t tried it with apples, but give it a shot! You’ll want to let it thicken up before dipping them.

      Reply

  123. Ashley on November 6, 2012 at 6:39 pm

    Never made caramel before in my life, and this turned out perfectly! Thank you, and I think the best way to serve this is on a spoon. =)

    Reply

  124. Amy on November 7, 2012 at 5:51 am

    No one has asked, but can this be done with margarine? (I’m assuming it cannot – only asking because I live on a mission base in a third world country and margarine is $3.50 for a pound while butter is $5.00 a pound and making the ice cream alone costs a fortune, but if it has to be butter, I’ll buy it because it looks delicious! :) ) Also, no salt like that available here – can I use anything else?

    Reply

    • Michelle on November 7th, 2012 at 1:10 pm

      Hi Amy, The butter adds such a smooth flavor that I would not substitute margarine here.

      Reply

  125. Susan on November 9, 2012 at 6:27 am

    I tried it; on one hand, my jaws dropped when I saw the amount of butter required. On the other hand, your instructions were very easy to follow and those photos helped a lot, too! I ended up drizzling this on home made popcorn, divide them into mini cupcake pans (under the guise of portion control, haha) and brought them to a picnic and to a get together. Needless to say, they were a hit! So, thank you thank you thank you!

    Reply

  126. Flo on November 12, 2012 at 5:34 pm

    Hi,
    Great recipe, I shared it on my page “crepespace”
    http://www.facebook.com/crepespace

    Hope you don’t mind.

    Cheers.

    Florian

    Reply

  127. Laura on November 14, 2012 at 4:54 am

    Are you sure you are supposed to heat the caramel to 350, most recipes say 250….?

    Reply

    • Michelle on November 15th, 2012 at 5:39 pm

      Hi Laura, No, 350 is what I used for this recipe. However, some thermometers can vary due to not being calibrated. I would also pay close attention to visual cues as well.

      Reply

    • Kim on November 28th, 2012 at 5:52 pm

      I burned the first batch- no way do you go to 350 with a traditional candy therm. I’ve never used an instant read but I make a tone of candy and 350 was way too hot for this sauce

      Reply

  128. Tanya Martinez on November 15, 2012 at 5:25 pm

    I have always been scared to make caramel. It is so intimidating! Being a Culinary Arts student, focusing on baking, I have to get over my fear of caramel if I want to succeed. I have been searching for quite some time for a fairly easy way to learn to make caramel and I have to say, this is the only one that I have tried that worked! It is absolutely amazing and it tastes fantastic!!! Having the pictures was a big help and I will definitely be visiting your blog every chance I get! Thank you so much for sharing such an awesome recipe!

    Reply

  129. Maddie on November 17, 2012 at 2:12 pm

    I love your blog!

    I find myself coming back to it time after time. Your techniques are flawless.

    Kudos.

    Reply

  130. TheHugsLady on November 19, 2012 at 3:29 am

    How much coarse sea salt if I can’t find the flaked? Thank you for an amazing looking recipe.

    Reply

    • Michelle on November 20th, 2012 at 12:19 pm

      Definitely less, but how much less would really depend on taste. I would add a teaspoon, then taste it to see what you think. Then add more if you’d like it a little saltier.

      Reply

  131. Katie on November 22, 2012 at 12:53 am

    Made this for the caramel apple cheesecake pie, and oh my goodness!!!! I tasted it, and before I knew what was happening I was eating it by the spoonful from the pan! I should mention that I’m 8 months pregnant… and this sauce will not last long!

    Reply

  132. Jennifer on November 22, 2012 at 1:30 pm

    I will be making this for Christmas presents. Once made can it be stored at room temp until I give it as gifts? I be making it like 2-3 weeks ahead. Thanks

    Reply

    • Michelle on November 23rd, 2012 at 11:08 am

      Hi Jennifer, It needs to be stored in the refrigerator due to the cream in the recipe. You could keep in the fridge, and then take out the day you plan to give it, with instructions to keep it refrigerated once they get it home.

      Reply

  133. JOANNE JOHNSON on November 22, 2012 at 2:28 pm

    I have never thought to make carmel from scratch for my recipes . I know that
    your photography has motivated me to give this recipe a try and I may buy a new camera! My DSL has to be 30 yrs old. And I have not used it in 20 yrs.
    Thank you.

    Reply

  134. Sarah L on November 25, 2012 at 5:18 pm

    I just found your recipe and the comments make it seem amazing! I have one question. I’m planning on making filled chocolates for Christmas and wanted to make a salted caramel filled one. Do you think your sauce will work for this? If cooled but still room temp would it be thin enough to fill a chocolate mold? Thanks!

    Reply

  135. Leslie on November 26, 2012 at 1:12 am

    I’m going to use this to drizzle all over my chevre cheesecake! Looks AWESOME.

    Reply

  136. Twins on November 26, 2012 at 5:08 am

    Hey BEB;

    I just made the caramel recipe, only a couple of questions though.

    I wasn’t sure about what kind of cream I needed so I used 1 cup of solid cream. The butter was also a lot… The caramel is done but looks darker, like a shade of darker caramel with darker red. Will the cream and color affect the flavor?

    Thanks

    Twins.

    Reply

    • Michelle on November 26th, 2012 at 11:53 pm

      Hi there, As stated in the recipe, you should use heavy cream for the sauce. I’m not sure what solid cream is, but heavy cream is a thick liquid. Depending on how long you cook the sauce, it could go from a toffee color to a dark amber in a matter of seconds. The cream will slightly lighten the color of the sauce.

      Reply

  137. Twins on November 26, 2012 at 6:11 am

    I tasted the sauce… and its very strong… did I burn the sugar? Or was the cream too thick? I’m trying this recipe again tonight.

    Reply

    • Michelle on November 26th, 2012 at 11:55 pm

      I’m not familiar with the type of cream you mentioned above, so yes, the cream may have been too thick. If it tastes burnt, then it was probably cooked too long. If it doesn’t taste burnt, though, then it’s probably something else, perhaps the cream.

      Reply

  138. Twins on November 27, 2012 at 6:35 am

    Success on 2nd try! It doesn’t taste like caramel from Brittany, but this is definitely gorgeous!

    Thank you BEB! ^_^

    Reply

  139. AK on November 28, 2012 at 2:02 am

    Hi, I want to try this out SO bad and I’m just going to order a candy thermometere. I love your hot pink thermometer!
    Can you tell me which one you use? Do you recommend getting it and should I get extra probes ( I read somewhere that some thermometeres need probes replaced). Thanks,
    A

    Reply

  140. Kim on November 28, 2012 at 5:48 pm

    This is fabulous!!! The first batch I made burned, you really have to watch it. The ONLY way that you can cook this with a thermometer is if it is instant read, 350 on a regular candy thermometer is burnt beyond saving. After several batches, I found that a wooden spoon is better than a whisk and that it takes just seconds from the time that the sugar hits liquid until the sugar is done. Makes great gifts!

    Reply

  141. Karl Anderson on November 28, 2012 at 10:33 pm

    never made caramel before, so was a little nervous going into it. fortunately, my first attempt came out great! fyi, i kept the heat pretty low, which seemed to help in keeping it from burning. try it on vanilla icecream with grapenuts!

    Reply

    • Michelle on November 29th, 2012 at 12:16 am

      How funny! My dad always used to sprinkle Grape-Nuts on his vanilla ice cream! He’d also drizzle maple syrup on top 😉

      Reply

      • Karl Anderson on November 29th, 2012 at 10:23 am

        Funny you mention that, back in the day Baskin & Robins used to make a maple walnut sundae that was soooo good. Unfortunately it went away and I’ve been trying to duplicate them ever since. I think the grapenut thing works because of the ‘crunch’ appeal. Anywho, I like it. Great cite, Michelle, thanks!

        p.s. bummer about the hockey lockout…i was really looking forward to the Winter Classic!!!

        Reply

  142. robyn on November 29, 2012 at 5:12 am

    hello, if i wanted to make this a little thicker would i just add less butter? im planning on putting it in stuff rather than on top and i would like it to stay inside instead of slowly oozing out.

    Reply

    • Michelle on November 29th, 2012 at 10:21 pm

      Hi Robyn, No, make it as directed, but don’t use it immediately after making it. Let it cool (you can even refrigerate it to speed up the process) and it will thicken. If you want it pourable again, just warm it up.

      Reply

  143. William on November 29, 2012 at 9:33 am

    As a diabetic OH but this looks great, but unreasonable. So I’m experimenting with Blue Agave Syrup. It boils at a lower temp. I’ll let you know how that goes.

    Reply

  144. Laurie on December 1, 2012 at 11:19 am

    Any chance this could be canned in Mason jars to give as gifts? Maybe with the cream it just has to be a make it and eat it sauce?

    Reply

    • Michelle on December 2nd, 2012 at 11:12 am

      Hi Laurie, You couldn’t can this to be preserved at too temperature long-term. You could still put the sauce in mason jars and give away, with instructions to refrigerate for up to 2 weeks.

      Reply

  145. emilyeeg on December 1, 2012 at 3:44 pm

    I just made this on my electric stove. It was the easiest thing ever. Thank you for the wonderful instructions!!!

    Reply

  146. Donna on December 4, 2012 at 11:33 am

    This recipe IS the “real deal”…impressive tutorial, photography and the taste-factor is AWESOME…Question…do you favor a large flake (as in Maldon Salt?) or a finer Fleur de Sel (as one finds easily here in France?)…Also…Could one possibly coat APPLES with this caramel for Autumn or Halloween treats?…Does it “set up” well for this usage?….So appreciative of your sharing this exquisite recipe…really well-done!

    Reply

    • Michelle on December 4th, 2012 at 11:43 pm

      Hi Donna, Thank you for the kind feedback, I’m so happy to hear you enjoy the sauce! I use fleur de sel in mine. I have not tried coating apples with this sauce; it does set up pretty stiff in the refrigerator, so you might dry dipping the apples in a slightly cooled sauce, and then refrigerating to allow them to set. Let me know how it goes if you try it!

      Reply

      • Donna on December 5th, 2012 at 3:45 am

        Thanks so much for the rapid reply!…I’ll give it a whirl!..First..I
        want to make batches and put it in pretty jars for holiday
        gifting!!!…This is truly the best caramel out
        there..color…aroma….texture…It’s all there..Your readers need
        look no further!

        Reply

  147. Jane on December 6, 2012 at 4:02 pm

    Hi, I’ m not too sure what you mean by 12tablespoons butter -can you give a weight please? Thanks Jane

    Reply

  148. Rushil on December 8, 2012 at 9:51 am

    Hi,
    Simple is awesome. Agreed.
    A few queries though. This is the first time I’m making it. I used the dry method. By the time the sugar melted, the color was perfect. I added the butter and kept whisking it in. This was when the pot was still being subjected to heat. I continued stirring till the butter had all melted. Then I took it off the flame, and added the cream. Thankfully nothing spilled out, but the consistency of the sauce isn’t smooth. It’s kind of grainy.. Did I do it right? Is there a reason for this?

    Reply

    • Michelle on December 9th, 2012 at 10:45 am

      Hi Rushil, If it’s grainy, it sounds like the sugar didn’t melt the entire way. Either that, or there were some pieces of sugar stuck to the side of the pan that got incorporated while you were whisking.

      Reply

  149. Liz on December 9, 2012 at 9:02 pm

    Hi, thanks for a fabulous recipe. I have made a few batches now but each time the salt does not dissolve completely. I have a ‘flakey sea salt’ and in the first batch I made I added the amount stated in the recipe but the majority clumped together and sunk to the bottom. A horrid taste when you ate it by accident! For the following batches I have reduced the salt amount to between half and a quarter of the amount and ground it up, but it still clumps rather than totally dissolving. Any suggestions?

    Reply

    • Michelle on December 10th, 2012 at 12:31 am

      Hi Liz, That’s really weird that the salt is clumping. The only thing I can think of is – do you live in a particularly warm area? Sometimes salt and sugar can clump up if exposed to too much warm/humid air.

      Reply

      • Liz on December 10th, 2012 at 7:49 am

        Thank you for replying so quickly!
        Ah, if it’s humidity, it could be that the salt is damp, or as I am transferring it from the mortar it absorbs the moisture evaporating from the caramel. I live in the UK and it hasn’t been particularly dry here for a while either, so the air could be damp!
        I think as long as the last jar is always reserved for me no-one will ever know! 😉

        Reply

  150. Brandy on December 12, 2012 at 12:20 am

    So I looked all over for a caramel recipe that didn’t contain corn syrup or honey. I never found one and decided to try boiling your recipe to a firm ball stage. These have to be the smoothest caramels I have ever had! Thanks for the inspiration!

    Reply

  151. Uzo on December 12, 2012 at 8:49 am

    Hi Michelle,

    Thanks for your sharing so many delicious treats!
    I made this sauce yesterday and it was nothing short of beautiful. Come this morning and it was thiiiiiick! Really thick. I had to warm it up in the oven to drizzled over a cupcake. Is this normal?

    Reply

    • Michelle on December 12th, 2012 at 10:38 am

      Hi Uzo, Yes, once it’s finished and you refrigerate it, the sauce will become very thick. To re-use, just microwave until it’s a pourable consistency again and drizzle over anything you’d like! The same is true for homemade hot fudge sauce.

      Reply

  152. Lisa on December 13, 2012 at 10:42 am

    I am an accomplished cook, and I gotta tell you, this recipe is a BEAR! I have made caramel sauce many times in the past, and it took me 3 times to get this one right (and may I say, it is by far the best caramel sauce I have ever tasted)! My problem was that the sugar browned quicker than it melted…I tried saucepan and skillet on low heat. I altered the recipe a bit, and I think it will be easier for those who posted that they are intimidated by caramel: I added enough water just to dissolve the sugar (about 1/4c) and added 1 Tbsp light corn syrup (helps prevent the dreaded “crystallization” ). Let it boil until it reaches 350 (you may need to *carefully* whisk a bit to even out the browning), then proceed with the recipe as posted (my palate is very salt-sensitive, so I only used 1 1/2t). I found there is no difference in the taste whatsoever…the butter is what makes this wonderful! Also, remember that when it comes to hot sugar, non-stick pans and silicone utensils are your best friend! LOVE your site!

    Reply

  153. Kharis on December 14, 2012 at 9:23 pm

    This recipe is amazing. I love it! I have made a few different ones, and this is by far the most delicious and best explained. The pictures and instructions are extremely helpful. And I had never used my candy thermometer until this time, and it turned out perfect. Thank you!

    Reply

  154. ExpatFriend on December 15, 2012 at 3:38 am

    My daughter and I tried this recipe and it came out with a perfect color and flavor! We are going to make caramel and give jars as gifts to our friends. I will put it in my permanent recipe box. Thank you for sharing it.

    Reply

  155. Maria on December 16, 2012 at 7:27 pm

    I am never buying store bought caramel sauce again! I just made this for the salted caramel apple cheesecake dip recipe and this caramel sauce is unbelievably good (the dip is awesome too I think it’ll go over well at my work party). I didn’t have a thermometer but I was able to eyeball it based on your tips and pictures, thanks for the recipe!

    Reply

  156. Jess on December 16, 2012 at 8:54 pm

    This is seriously awesome and very easy, even for novices. I just finished eating my homemade apple crisp with this, and deemed the recipe of worthy of sharing :)

    Reply

  157. Keri on December 20, 2012 at 5:01 am

    I have just made thre batches of this beautiful salted Caramel and it is so so ood! Have bottled it as gifts for ll of the boys on Christmas Day!

    Reply

  158. Lisa on December 20, 2012 at 4:48 pm

    made your recipe for ” salted caramel” last night, my first attempt ever and its PERFECT! thanks, such an easly reipe!!! going to add it to creme patissier for profiteroles!

    Reply

  159. kimberly on December 21, 2012 at 2:36 pm

    Thank you Thank you!!
    I have made this twice now and it turned out perfect each time.

    Reply

  160. Audrée on December 22, 2012 at 3:16 pm

    I burned it the first time around, but it turned out real nice the second time :) I used organic sugar so it was a little tricky to go by the color since its naturally a little darker than white sugar but i think I got lucky and nailed it.

    Thanks for the recipe :)

    Reply

  161. Dorothy T on December 23, 2012 at 2:21 pm

    I just made this caramel sauce so that I could use it for your Caramel Apple Cheesecake Pie recipe I’m making tonight, and it came out so great! I only used half a tablespoon of salt in fear of it coming out too salty, and it came out delicious. Thanks so much for all of your recipes; they’re wonderful.

    Reply

  162. Mindy on December 31, 2012 at 10:33 pm

    Just made this sauce tonight and it couldn’t have been simpler or more delicious. This is my first time on your site and now I’ll be a loyal fan! Thank you!

    Reply

  163. Katie Davis on January 1, 2013 at 9:23 am

    I made this last night for New Year’s Eve. After searching the internet for an easy-to-follow recipe, found yours. Not only was the end result specTACular (!) but the recipe gave tips like the sugar balling up and how quickly it could go from reddish brown to UH-OH. Your site is lovely, beautifully designed, and well written. You’ve gained a fan! Thank you so much for helping me celebrate the new year! PS I used Maldon salt flakes…what do you think of adding less than a pinch more of the salt flakes – like maybe to the top when you serve, to get that salty bite?

    Reply

    • Michelle on January 1st, 2013 at 9:54 pm

      Hi Katie, I’m thrilled that you enjoyed the sauce! I don’t see anything wrong with adding another bit of flakes to the top of the sauce.

      Reply

  164. Sahar on January 5, 2013 at 6:17 am

    I love your blog! I’m making this sauce for the umpteenth time to drizzle over cheesecake. I was always intimidated by making caramel but using your recipe it turned out perfectly the very first time!

    Reply

  165. Debbie Baker on January 7, 2013 at 12:02 am

    Amazing. My daughter has made this many times. Delicious. So I tried it today and it is definitely better done on a gas range, although my 1st attempt isn’t too bad.

    Reply

  166. Angie@ConsciousEatery on January 9, 2013 at 4:42 pm

    Well, this may not be my typical allergy-free treat, but wow – it’s soooo good! I just made it, and LOVE it! I’ve never made caramel by melting the sugar first (the dry method?). It’s so much easier than boiling everything together, which often ends up resulting in burned butter or cream. I’m going to try to come up with an allergy-free version of this!

    Reply

  167. Venus on January 18, 2013 at 12:03 am

    Mine came out waterly… how?

    Reply

    • Michelle on January 18th, 2013 at 4:32 pm

      Hi Venus, Did you make any changes or substitutions to the recipe at all?

      Reply

  168. Armando on January 18, 2013 at 2:08 pm

    Hi, I’ve tried this a few times and I can’t even get close to a smooth cream: it ends up being very liquid, heavy butter smelling and with a really light color, not the wonderful ambered color it should be.
    Which can be the mistake?
    I live in Italy and we use grams instead of cups/tps, I used the conversion tables and it was 300gr sugar 100gr butter and 230-240ml of cream.
    Thank you in advance :)

    Reply

    • Michelle on January 18th, 2013 at 4:36 pm

      Hi Armando, Unfortunately those conversions are incorrect. See below:

      2 cups granulated sugar = 7 ounces = 198 grams
      12 tablespoons butter = 6 ounces = 170 grams

      Your cream amount is correct (8 ounces is about 237 ml)

      I think making the measurement corrections will make all the difference! Good luck!

      Reply

  169. Cathie Duncan on January 25, 2013 at 7:46 pm

    This recipe looks awsome! Could one use black Hawaiian salt? or Himalayan Pink salt? Also Could it be canned with a pressure cooker?

    Reply

    • Michelle on January 27th, 2013 at 1:49 pm

      Hi Cathie, You can experiment with different types of salt, but know that the flaky sea salts, such as fleur de sel and maldon, will dissolve more readily into the sauce, so you won’t be left with a gritty or crunchy texture. Keep that in mind if you opt for coarser salts. I would not recommend canning this, as I can’t guarantee that the acidity levels would be safe for canning and consuming at a later date, especially since there is cream in the recipe.

      Reply

  170. Shannon on January 28, 2013 at 8:57 pm

    Whatever is the equivalent to a black thumb in the kitchen, I have! I went into this trembling and sure I would fail, but am happy to report it turned out perfectly! I feel so accomplished and can’t wait to give these as teacher gifts beautifully packaged with a dipping spoon and apples. Thank you for the detailed instructions and photos for without them, it would have been another defeat in the kitchen for me. Cheers!

    Reply

  171. Genevieve on February 1, 2013 at 4:50 pm

    This caramel sauce is incredible… I used it to make a caramel cheesecake and it was to die for. Thanks :)
    http://www.genevievekitchen.blogspot.co.uk/2013/02/caramel-swirl-cheesecake.html

    Reply

  172. Susan on February 2, 2013 at 3:38 pm

    Great recipe.. tasty and works well.. ladies .. its an easy one

    Reply

  173. Julia on February 6, 2013 at 10:23 pm

    Found your salted caramel sauce recipe last weekend. With the combo of your simple yet wonderful step by step recipe (text & pictures) & some beginners luck, my first attempt was delicious! I added some of the sauce to my apple pie recipe & it was oh sooo good a combination! The rest of the sauce is in a jar in my fridge calling my name, but I am holding off until next weekend to bake the next batch of salted caramel apple pie.
    Thank you Brown-Eyed-Betty!

    Julia Farrell-Breit

    Reply

  174. Jo on February 8, 2013 at 11:16 am

    Wow – at last! A delicious recipe and method THAT DIDN’T CRYSTALIZE!! Thank you.

    Reply

  175. Fran on February 10, 2013 at 12:10 am

    OMG this recipe is great. I just tried it and it turned out perfect. The taste is devine. I thought I didn’t like caramel, I made this for my kids and was really surprised at the results. I am not buying caramel again. Thanks.

    Reply

  176. Dyann on February 11, 2013 at 10:03 am

    THIS recipe is THE best! My favorite on the site! Had great success with other recipes on the site that call for caramel, using this sauce. I agree with the comments about 350 being too high on a regular candy thermometer. Go with the color and texture as your guide for when it’s done. Don’t wait for it to thicken up a lot–then it will burn. Time in the fridge does the thickening. Love it!

    Reply

  177. Fernanda on February 17, 2013 at 1:13 pm

    Just made it, and was perfect! Loved the recipe, thanks!

    Reply

  178. Shoba Shrinivasan on February 18, 2013 at 2:57 pm

    Wow.

    that looks so so amazing…so the only difference between the salty caramel and the regular caramel is the addition of salt? I am only asking as in baking, I am a complete novice and I wanted to make sure. You have a lovely website and I am still grappling with all the posts and the delicious pics!

    Shobha

    Reply

    • Michelle on February 19th, 2013 at 8:27 pm

      Yep, salted caramel includes salt, while regular caramel sauce does not.

      Reply

  179. Crystal Belle on February 19, 2013 at 3:01 am

    You just inspired me to create salted coconut caramel. First time making caramel. It is delicious. I just replaced the cream with coconut cream. Yum! Now the only problem is to keep it safe from hubby and the kid..hahaha…

    Reply

  180. kathy on February 20, 2013 at 10:56 pm

    you list fleur de sel (flaky sea salt) as the final ingredient. is it possible to get away with using regular sea salt instead?

    Reply

    • Michelle on February 21st, 2013 at 2:53 pm

      Hi Kathy, I would really stick with a flaky sea salt here; it dissolves better and will ensure that the sauce doesn’t have a gritty texture.

      Reply

  181. ACakeStory on February 21, 2013 at 7:29 pm

    I just made this last weekend for a big family get together. Dark chocolate cupcakes with vanilla bean frosting and drizzled with this caramel sauce. To die for! And your instructions made it so easy – thank you!

    Reply

  182. Ann on February 24, 2013 at 8:42 pm

    This looks so amazingly good.
    New to this site—and my daughter and I are really enjoying baking together.
    Again I want to thank you for the impending weight gain…LOL.
    I recently lost about 100 pounds–am seeing some of that coming back on with these fantastic recipes. (seriously–moderation in all things and it will be just fine)

    Reply

  183. Jessi on February 25, 2013 at 2:08 am

    I just made my 3rd jar of this in 6 weeks! I’ve almost stopped going to Starbucks, because I put this in my coffee everyday! I’ve also tried it on ice cream, popcorn and apples! It is SO delicious!
    I had never made caramel before, but this pregnancy (my baby is 5 weeks old) I craved salted caramel like crazy!
    Thank you for the easy instructions and pictures!

    Reply

  184. dely on March 1, 2013 at 11:57 pm

    Hi. Your shared recipe of salted caramel sounds fantastic. I want to use it for a fundraising gift pack. Is there any way you can preserve this sauce to last a few months? Pasteurize or vacuum pack or whatever? like the store bought bottles.

    Thanks.

    Reply

    • Michelle on March 2nd, 2013 at 5:07 pm

      Hi Dely, Unfortunately, I am not well-versed in food science, but I do know that a key to preserving foods is having some type of acidic component to them. I have no idea if you could make this sauce and process it and have it be fine for a period of months. You might want to check with your local department of agriculture, or just search for a recipe that has been specifically formulated for processing and long-term storage.

      Reply

  185. shayla on March 11, 2013 at 8:27 pm

    i just made a batch of this and it is to die for!! i am a baker by trade and have never in my 8 years been able to make a good caramel until tonight. thanks so much and the pics helped out a lot. i poured it in between and on top of a caramel apple cake and it’s amazing

    Reply

  186. Ladi on March 14, 2013 at 8:08 pm

    I think your caramel tastes totally burnt.
    I don’t mean to be disrespectful, but you must be crazy taking the caramel to 350 F. That’s temperature when sugar starts to burn. 295 F (hard crack stage) will give you a pretty brittle or hard candy. Caramel shouldn’t go beyond hard ball stage, certainly not more then 270 F.
    Am I being ignorant and your technique is just fine? I really want to know and would appretiatie you getting back to me.

    Reply

    • Michelle on March 21st, 2013 at 2:16 pm

      Not sure what to tell you. I’ve made multiple batches and it’s always turned out perfect and there are a lot of comments above from people who have made it with great success.

      Reply

  187. Pam B on March 21, 2013 at 2:32 pm

    I made this sauce last night, with my husband standing over me holding the butter. (0: It was very delicious! And I managed to only eyeball. The instructions were very helpful. I want to make this cupcake for a baby shower, and don’t want to drizzle this over the cupcake for decor purposes. Can I inject this into a cupcake without it getting soggy? And does it harden for a garnishment?

    Reply

    • Michelle on March 26th, 2013 at 12:28 am

      Hi Pam, You might want to let it set up for a bit before piping it. If you let it sit at room temperature, or even refrigerate for a short time, it will get much thicker, which will make it easier to pipe and keep the cupcakes from getting soggy. It doesn’t ever get rock-hard.

      Reply

  188. Dru @ Teenage Cakeland on March 26, 2013 at 12:10 am

    I made this last night and it came out absolutely beautifully! I am writing a post on it for tomorrow, and used it ti make caramel frosting for a German chocolate cake :)

    Reply

  189. Mo on March 27, 2013 at 10:43 pm

    I have made numerous batches of this since Thanksgiving. It is wonderful! I used at least 15 jars for gifts, a alot over ice cream, used some in thumbprint cookies, dipped apples, and ate spoonfuls when I walked thru the kitchen. I am making some tonight for Easter, just incase….
    Thank-you! I have meant to make my own caramel sauce for years, but never got around to it.

    Reply

  190. Mo on March 27, 2013 at 11:11 pm

    I should add – just made another batch and noticed a couple things I do.
    I use a 6 quart Farberware pot. I frequently double the recipe in this pan, but also use it for single batches. The sugar cooks easier when I make a single batch. (Less caking and lumps.)
    I stir 1 teaspoon of salt into the cream while the sugar is melting. It seemed to settle when I added it to the caramel. I also use salted butter.
    I thought the salted caramel brownies were fabulous with this sauce. I drizzled a little bit over the brownies after they were baked and cooled in addition to the caramel in the recipe.

    Reply

  191. Susu on March 30, 2013 at 8:32 pm

    I just made some and it came out delicious! Finally a opportunity to use the Fleur de Sel de Guérande I got for christmas :)
    I substituted the cream for some semi skimmed milk (because I hade no cream and it was late in the evening and I wanted to have this stuff NOW.) and it is probably a bit more runny than the version with cream, but still gorgeous sauce.

    Reply

  192. Tracey on April 3, 2013 at 12:25 am

    Hi, I tried this for the first time this weekend and, while it tastes fantastic, its almost solid. It HAS to be eaten with a spoon…no way is that being drizzled on anything!!! Do you have any suggestions on what I can do to thin it down so that it’s more of a sauce and less of a solid? Or what could have caused this in the first place?

    Reply

    • Michelle on April 3rd, 2013 at 9:41 am

      Hi Tracey, Once it cools and is refrigerated, yes, the sauce thickens to the point of needing to eat it with a spoon. For drizzling, simply re-warm it gently on the stove or in the microwave.

      Reply

      • Tracey on April 3rd, 2013 at 3:34 pm

        Phew!!! Thanks for the reply. I was worried I’d messed it up somehow :)

        Reply

  193. Annette on April 8, 2013 at 10:34 am

    I made this yesterday using raw (turbinado) sugar, since that’s what we have switched to. It turned out way too dark and hadn’t even melted all the way before it looked over done. I was using an electric stove since that’s all I have. I have always loved cooking on electric and it’s all I’ve ever known. Anyway, when I added the cream it turned into a huge lump and would not incorporate with the rest. I put it back on the burner on low-med heat and it finally did melt together enough to salvage most of it. It’s really dark and strong tasting, not burned, but over done for our taste. When I added the salt (I used Maldon Crystal Sea Salt Flakes) it seemed to mix in fine, then later I noticed that most of it was clumped up in the bottom of the glass jar. I am an experienced cook/baker and love your recipes. This one just didn’t turn out great like they usually do. I am going to use the caramel to make the chocolate chip cookie bars so maybe they will be sweet enough to counter the strong caramel taste. Do you think part of the problem was the raw sugar? Thanks. :)

    Reply

    • Michelle on April 8th, 2013 at 10:29 pm

      Hi Annette, It could very well have been due to using the raw sugar; I have never used that for caramel sauce.

      Reply

      • Annette on April 10th, 2013 at 11:01 am

        Well, Michelle, I used the dark caramel sauce in your Chocolate Chip Cookie Bar recipe and OH MY WORD! They are fabulous! Redemption… :)
        Like I said, it wasn’t really burned, just dark, and probably because of the raw sugar. I am SO glad I put it back on the burner and waited for it to melt back together instead of throwing it out. It tastes amazing in the cookie bars! Thanks again!!

        Reply

  194. Sandi on April 8, 2013 at 7:36 pm

    I saw this recipe about 2 weeks ago and have been dying to try it. I have never made caramel before, but am adventurous with my desert making so what the heck right? Well, the first attempt was a bust, I looked away for about a second and it boiled and created a hideous stench. LOL. The second attempt went better, but I still burnt it; just barely though. I think I know how to do it this time, so here it goes again. I will probably have to stop at this attempt, it’s getting expensive.

    Reply

    • Sandi on April 9th, 2013 at 12:02 pm

      Third time’s the charm. This sauce is beautiful!!! I gave my honey a spoonful when he got home and he took the jar from me…SCORE!!! We spent last night thinking of ways to use this lovely sauce. Thank you!!!

      Reply

  195. thebakingcup - carolina on April 9, 2013 at 5:05 pm

    awesome post! i love salted caramel because it’s so versatile!

    Reply

  196. Vivien on April 10, 2013 at 6:32 am

    I love your salted caramel brownies! I made this and it turned out so delicious! Looking forward to try out more of your recipes.

    Reply

  197. Kara D on April 10, 2013 at 9:25 am

    When making caramel sauce I found that it is much easier to go by color. If I let the sugar get to 350 I would have a lot of burnt sugar!

    Reply

  198. Kait on April 14, 2013 at 11:31 am

    Just wondering, in the pictures what is the brand of the thermometer you use?

    Reply

  199. Kathy on April 15, 2013 at 4:58 pm

    Been dying to make salted caramel cupcakes for so long so I found this recipe and it looked so good so i made it today and twice because the first time it left a bad after taste like it was burnt at the bottom the second time it left the same bad taste and it even turned the color you said. Don’t know why so I just used a recipe in my Georgetown cupcakes cookbook that took less time and came out tasting amazing.

    Reply

  200. sylvie on April 16, 2013 at 10:57 am

    I can’t tell if I burnt it or there’s too much salt. Had to use a fine sea salt. Any advice before I waste the rest of my butter? I also made my own heavy cream with full milk and unsalted butter.

    Reply

    • Michelle on April 16th, 2013 at 4:38 pm

      Hi Sylvie, I’m not sure you’re question. I really have no way of knowing if you burnt it or used too much salt. However, if it didn’t turn out correctly, you may want to try traditional heavy cream and see if it works any better. I can never guarantee results when there are ingredient substitutions made or the recipe hasn’t been followed exactly.

      Reply

  201. Clare on April 20, 2013 at 3:24 pm

    Wow!!! The hardest part was waiting for it to cool enough so as not to burn my mouth while inhaling the caramel… Amazing as usual – Thank you!

    Reply

  202. Riley on April 24, 2013 at 11:39 pm

    I want to make the Salted Caramel Cupcakes for my grad party, but I always mess up caramel because my candy thermometer is horrible! What (affordable) kind of thermometer will work for this?

    Reply

  203. Margi on April 26, 2013 at 8:59 pm

    I made this recipe to go with the cupcake recipe that uses it. Then I put the leftovers in the fridge, and started putting it in my coffee in order to use it up. I am now completely addicted to having this in my coffee. Thanks for an AMAZING recipe; it is a very sweet addition to my daily routine. :)

    Reply

    • Nat on May 20th, 2013 at 2:28 pm

      Such a good idea! I’m so doing that next time I make coffee…

      Reply

  204. Julie Sedgwick on April 29, 2013 at 5:53 pm

    So darn good. It was really easy to make too. I love this stuff! And the caramel frosting was easy too.

    Reply

  205. Christine on May 5, 2013 at 2:31 pm

    This is the most amazing sauce ever!

    Reply

  206. sharon lind on May 13, 2013 at 10:37 am

    Made this for the first time for Mother’s Day (2-013). It was very easy; although, heed the “it can burn quickly” advice. It was part of a gift basket for my mom and was a big hit all around. She felt extra special and thought I was a genius. Everyone loved it. We served it over pound cake and caramel ribbon ice cream (store bought this time). I’m not much of a dessert maker but will definitely be trying out a few of the other goodies around here! Thanks for such great recipes and perfect instructions.

    Reply

  207. BakerShay on May 17, 2013 at 10:06 am

    I have the worst luck with this recipe. I don’t know what I’m doing wrong!!! My sugar cooks to the dark, amber color but every time I have a TON of uncooked chunks of sugar in the pot that are rock hard and not melted. Yet the rest of the sauce is done, or overdone since I have tried to wait on the clumps to cook down. I have cooked the sugar anywhere from low heat for ages to high heat to everything in between. I have attempted this recipe 8 times now! What am I doing so wrong?! Why isn’t my sugar cooking evenly? I have tried whisking continually to whisking only until the sugar starts to melt. But this taste so damn good I keep trying it! I have used a candy thermometer and cup of water trick, so i know its at the right temp. Just Uneven. I just wish I knew what I was doing wrong! Help!

    Reply

    • Asya on May 23rd, 2013 at 2:18 am

      Hey BakerShay – I made this recipe today, and like you, I had the uncooked chunks of sugar too. Actually, I only had one that was the size of a tennis ball!. What I did was take the pan off the heat and stirred the lump of sugar in the melted sugar. When the melted sugar was starting to cool down, I put it back on the heat. Then I’d take it away from the heat again, and stir the lumpy sugar again. It seemed to work for me, and the sugar wasn’t overdone. ps// I actually think it’s using the whisk that’s causing the lumps, because the sugar gets caught in the wire cage of the whisk. I remember ages ago making caramel and just using a wooden spoon, and it was fine. I think I’ll do that next time and see how it goes.

      Reply

      • AlyB on September 26th, 2013 at 9:36 pm

        Taking it off burner for a while did the trick for me. Thanks for the idea!
        Also, using the whisk at the beginning then switching to a wooden spoon helped, I think.

        Reply

  208. Nat on May 20, 2013 at 2:26 pm

    This sauce is really fantastic. I used it for the salted caramel cupcakes recipe (which got rave reviews at a friend’s birthday) but I also drizzled some on to your New York Style Cheesecake (which I had a slice of left in the fridge) and it was ABSOLUTELY delicious. I think I might do an ice cream factory thing next time I have guests, and use this sauce along with your hot fudge sauce as toppings!

    Reply

  209. Andrea on May 22, 2013 at 1:52 am

    Hello! Will like to find out if 350 is farenheit or deg celcius? Many thanks!

    Reply

  210. Asya on May 23, 2013 at 2:09 am

    Hi Michelle, I’m new to your site. I’m new to baking, in fact. I just wanted to say thank you. Your blog is lovely, your recipes great and instructions easy to follow. (I only wish your measurements were in the metric system, but I’ll get used to it, I’m sure!). I made the salted caramel sauce today, and your recipe is perfect. I made the chocolate cup cakes to go with it as well (notice how it’s not the other way round?!), and so far, so good! I made your dark chocolate cupcake with peanut butter frosting last week too, and the cupcakes were delicious. (the peanut butter frosting was not so great, but that’s my fault, not the recipe’s! long story, no need to bore you with it!). So thank you, and keep up the good work!
    Asya – all the way from Singapore.

    Reply

  211. Traci on May 25, 2013 at 8:50 am

    First off, I LOVE this recipe. The problem is, it must not share the love with me. All is well until I add the cream, and then I have a seized mess. Can you please HELP me to figure out where I am going terrible wrong? Thank you so very much.

    Best regards,
    Traci

    Reply

    • Michelle on May 27th, 2013 at 12:45 pm

      Hi Traci, It definitely shouldn’t seize, but it will bubble up quite a bit. Try cooking to about 5 degrees less. Elevation can affect boiling and candy-making so sometimes adjustments are needed.

      Reply

      • Wendy on June 7th, 2013 at 1:15 pm

        I had a batch seize up on me once. The butter was too cold when I added it. Could this have been your problem?

        Reply

  212. SA on May 31, 2013 at 2:02 pm

    Wow.

    I FINALLY got around to making this- I was nervous about the substitutions I’d need, then decided, what the heck, it’s worth a shot!
    I needed this to be completely dairy-free, so I used unsalted margarine in place of the butter and whipped topping instead of heavy cream (people have also suggested nondairy creamer or coconut cream, but I didn’t have any handy!)
    I watched my sugar caramelize beautifully- a few clumps, but I haven’t made caramel in YEARS, so that was to be expected. Added the margarine- smooth, gorgeous.

    Then I added the whipped topping. And I watched that labor of love seize up, separate, and die. It was rather tragic.
    Given how hot melted sugar is, I figured I’d let it cool down before dumping it- and I’m so glad I did!!! The caramel had separated into a layer of watery caramel with a coating of vanilla-y oil on top. In the ensuing few hours, somehow it all mellowed, and I was able to whisk it back together into a smooth, buttery salted caramel sauce!

    (Then I forgot to add the flour to the salted caramel brownies…after I’d poured the whole business into the pan…I mixed it in -including the middle layer of caramel- then reassembled it…we’ll see how that story ends when it comes out of the oven!)

    Reply

  213. Wendy on June 7, 2013 at 1:13 pm

    Hi Michelle,
    I’ve made several batches of this amazing caramel and it’s always a hit! In response to specific requests, I made three attempts (at two different times in two different locations) to whip up a batch for a gathering of friends this weekend. Imagine my surprise when my sugar absolutely refused to turn color! Each time, it took on a faint yellow tint at around 350 degrees, but it never got any deeper than that, no matter how long I let it cook. On my last attempt, I suspected my thermometer was reading high, causing me to add the butter too soon, so I tried cooking it by eye. Again I got a faint yellow tint, but it never went to amber. As I let it cook, it began to develop a crust over the top and eventually crystallized almost completely, although it never burned.

    My current theory is that the remnants of the tropical storm working its way up the coast made it too humid for caramel making. What to do you think?

    Reply

    • Michelle on June 7th, 2013 at 11:54 pm

      Hi Wendy, That very well could be the problem. If you’ve had success before, I’m not sure what would cause there to be such a difference all of a sudden.

      Reply

  214. Kelly on June 21, 2013 at 1:40 am

    Hi there,

    I have made this several times. I will have to say the first time I made this was the best result. Still working on my consistency with the color so I don’t have that burnt taste or not enough rich taste. Any hints on how I might achieve this? I L❤VE YOUR BLOG!!! Thank you for doing this.
    Kelly

    Reply

  215. Jessica on June 22, 2013 at 12:33 am

    Hi there,
    Quick question. I just finished my first attempt ever at making caramel and I’m not sure if its burnt or not lol It got brown a lot faster than I expected, almost amber before the last few clumps melted, to the point where I really didn’t even get a chance to swirl it.It doesn’t really taste burnt except for a little bit of an after taste, almost toasted tasting.Is that how it’s supposed to be or did I take it a little too far? Thanks so much, love the site by the way! : )

    Reply

    • Michelle on June 22nd, 2013 at 11:21 pm

      Hi Jessica, Some people like it darker than others, so it’s a little bit personal preference. If you like the toasted flavor (I do), then do what you’re doing. If you feel like it’s a little too bitter, then try cooking it for a tad less time.

      Reply

      • Jessica on June 23rd, 2013 at 11:55 pm

        Thanks, I went ahead and tried it again and took it off a tiny bit sooner and it came out perfect! I’m sure you hear this all the time but I love the site, thanks for making it easy for us first timers! : )

        Reply

  216. Amanda on June 30, 2013 at 5:41 pm

    Ah this recipe looks amazing, can’t wait to make a jar and put it on absolutely everything. Including just a spoon.

    Reply

  217. Shelly on July 3, 2013 at 11:05 am

    Very easy! I made some adjustments after slightly burning my first batch. FYI I made sure I had enough of my ingredients to make more than one batch. After reading all the comments about how easy it is to mess it up, I expected it would take a few tries. Make sure everything is room temp as called for – this is very important otherwise things clump and separate. I halved everything after burning my first batch. It was really tricky to melt all the sugar in the original recipe without part of it burning. Also LOW heat worked better than the medium/high. Lastly, I’m typically NOT a salt person, but I couldn’t taste any salt so I added more salt until it was where I wanted it. Very tasty!

    Reply

  218. Erica on July 4, 2013 at 2:37 pm

    Could I use condensed milk in place of the cream?

    Reply

    • Michelle on July 5th, 2013 at 10:48 am

      Hi Erica, I have not tried that, so I can’t guarantee the outcome. If you give it a try, let me know how it turns out.

      Reply

  219. Melinda on July 10, 2013 at 5:52 pm

    I burnt my first batch pretty bad, and my second batch tastes okay but I feel like it’s slightly lacking in flavor. It’s yummy it just doesn’t taste caramelly enough if that makes any sense, I’m thinking I needed to cook it longer.
    I found my sugar didn’t want to melt the first batch reached to high of a temp before I got rid of all the sugar lumps. The second batch I cooked on a much lower flame but I had the same problem. Is there any reason why my sugars burning before it’s melting?

    Reply

  220. Anna Lornzo on July 10, 2013 at 7:44 pm

    I used a different recipe but followed your instructions and they were VERY helpful!!!! I thought a video would be better but your pictures and descriptions did the trick perfectly! Couldn’t that you enough!

    Reply

  221. Caity on July 24, 2013 at 3:53 pm

    Made this sauce today to go along with the snicker’s cake. Didn’t have a candy thermometer, and completely messed up the first batch! It was really chunky and I had to throw it out (after I snacked on some of the pieces of course!!) Raising the temperature really helped, and it wasn’t too hard to guess at the temp according to the color, even for a first time carmel maker! Good luck everyone!

    Reply

  222. Shalena on August 15, 2013 at 10:54 am

    I just made this caramel sauce, I looks pretty thin, will it thicken as it cools?

    Reply

    • Julia on August 15th, 2013 at 2:41 pm

      It does! Put it in the fridge and it will really firm up and get to the point of a cream cheese consistence (maybe a little thicker). I have some in my fridge right now!

      Reply

  223. Julia on August 15, 2013 at 2:40 pm

    Thank you for saving me! I made the frosting and used to to fill french macarons and they were just delicious. Everyone raved! You can see them here: http://bit.ly/13nSq6Z

    Reply

  224. Leah Harbar on August 26, 2013 at 5:37 pm

    Hi. I just made this sauce and it worked amazing, first time and tastes way better than any purchased caramel sauce, unreal. Quick question though: my salt did not dissolve so well and all ended up at the bottom of the pot/jar. I used fleur de sel. Any suggestions of what I should have done differently??? Thanks so much. PS I love your website and am going to try your vanilla cupcakes with the salted caramel icing today. And congrats on your recent nuptials. 😀

    Reply

    • Michelle on August 27th, 2013 at 9:15 pm

      Hi Leah, So glad you loved the sauce! I’m not sure what could have caused your salt to sink; I’ve never had that happen. Give it a good stir :)

      Reply

      • Moopiedixie on October 18th, 2013 at 5:55 pm

        I had a little of this problem too – but I think it was because my salt flakes were just too big – and I was too chicken to keep the caramel hot enough to dissolve the salt.

        Reply

  225. BakingFanatic on September 6, 2013 at 4:21 am

    I JUST made this & I can’t stay away. I don’t even care that I might burn my tongue. It’s THAT GOOD!!! Thank you!! I’ve been looking for a good salted caramel recipe and I’ve fallen in love!!

    Reply

  226. Mareeha on September 11, 2013 at 3:35 am

    Hi Michelle! I tried the caramel sauce … tbe color is dark amber but it tastes lil’ bitter :(

    Reply

  227. Kathleen on September 12, 2013 at 9:30 pm

    Hi
    I have bottled caramel sauce and fleur del sel. Can I heat up the caramel sauce with the salt to make salted caramel?

    Reply

    • Michelle on September 13th, 2013 at 11:01 am

      Hi Kathleen, It will not taste even close to homemade caramel. Take the plunge! :)

      Reply

  228. AlyB on September 19, 2013 at 4:10 pm

    My six y.o. Son and I made this today and it was like eating heaven–or at least the very best caramels ever. I’ve had so many disappointing experiences with DIY caramel and felt so excited when this one turned out without any seizing. Thank you!!

    Reply

  229. Orla on September 30, 2013 at 9:25 am

    Hi!
    Would it work to use this caramel in the recipe for the Salted Caramel Chocolate Chip Cookie Bars instead of melting down bought caramels? Would it work the same or is this a bad idea?

    Reply

    • Michelle on October 3rd, 2013 at 2:40 pm

      Hi Orla, Yes, you could definitely use this one. I think about 3/4 cup or 1 cup should be a good amount.

      Reply

  230. Andrea on October 6, 2013 at 12:56 pm

    I made this for teacher’s gifts and it was amazing – thank you!

    Reply

  231. Michelle F. on October 10, 2013 at 4:13 pm

    Made this today and it is wonderful!! I had some fresh apple cider that I heated in the same pan to melt away the sugar that had crystallized on the side and on my whisk…oh.my.goodness! Heaven in a cup. I don’t think I’ll ever be able to drink “plain” cider again! Thank you for the recipe. It’s a keeper! =]

    Reply

  232. Fallfriendly on October 16, 2013 at 5:36 pm

    Just made this, on an electric stove (I rent, no choice) and all i can say is, how i have gone nearly a half a century and not known or ever made this before now. To say it tastes great doesn’t do it justice. Unbelievably good and thanks to those step by step instructions, easy peasy to make. The hardest thing about this recipe is not eating the whole jar right now, this very second with a spoon. Thank you so much for posting this.

    Reply

  233. Veronica on October 16, 2013 at 9:00 pm

    I made this recipe 9times. Some failed and the last few were fabulous. Here are my tips from a very frustrated caramel sauce maker. If you bring it to 350 it will be burnt. Forget the thermometer. By the time you screw around with looking at temps, the sauce will burn. It turns burnt in a few seconds….. Literally. My tips…..the second the sugar is melted, add the butter and whisk like crazy. It is very hot and even hot to stir, so i used an oven mitt on my stirring hand. Do not be tempted to lower the heat. If it cools too quick, it clumps and you can’t incorporate the butter. My last tip is to half the recipe the first time you make it. Less waste that way for trial and error. I was determined to “get it perfect”. So I made a lot of half batches. Now I’ve got it and it’s a great recipe.

    Reply

  234. Terri on October 18, 2013 at 3:52 pm

    This recipe is delicious, and turned out amazing!! Thank you so much for sharing!!

    Reply

  235. Moopiedixie on October 18, 2013 at 5:52 pm

    I made this and mixed it with toasted walnuts for an incredible cake filling. I’m still eating this on cream cheese & graham crackers – just delicious. QUESTION: do you think it would be ok to double this recipe, using a heavy dutch oven? (with a wide bottom) I’m concerned about stickage…controlling that much sugar. I’m considering making this as christmas gifts…
    thanks!

    Reply

    • Michelle on October 22nd, 2013 at 5:41 pm

      I think you could make a double batch without a problem! Enjoy! :)

      Reply

  236. Caroline on October 20, 2013 at 1:31 pm

    Hi Michelle!
    I love love love this recipe and have made it several times. I love to give it out as gifts. I was wondering, have you ever tried making a double batch?? I want to make a TON and wonder if it’s possible to do a double batch or is it more prone to burn??
    Thought I’d ask!
    Thank you!!

    Reply

    • Michelle on October 22nd, 2013 at 5:41 pm

      Hi Caroline, I think you could make a double batch without a problem! Enjoy! :)

      Reply

  237. Caroline on October 20, 2013 at 1:32 pm

    Ha ha!
    Just noticed that the comment before mine asked the same question. 😉

    Help us out, Michelle!

    Reply

  238. Linda Baziuk on October 20, 2013 at 7:10 pm

    I fell in love with “real” French salted caramel sauce in Paris.. and yours looked just like it. I just made a batch as a trial for Christmas gifts. It turned out perfectly and exactly like the stuff in France. A word of warning — it goes from perfection to seriously burnt disaster in a matter of seconds. You have to watch it and work fast. I dare you to ask me how I know this….
    Thanks for the “real deal”. I will make and enjoy this for years to come.

    Reply

  239. Erika on October 21, 2013 at 3:12 pm

    Made this sauce over the weekend for your Salted Caramel Rice Krispies treats with dark chocolate (which were a HUGE hit). Was nervous about this sauce after reading some of the other comments, but my first batch was perfect! What other recipes can I incorporate this sauce into? . . . now that I have a whole jar of it, lol.

    Reply

  240. Kate on October 26, 2013 at 12:43 pm

    Hello! I love this recipe! Its so good I want to make this for Christmas gifts, do you know how long it would last in a mason jar?
    Many thanks,
    Kate

    Reply

    • Kate on October 26th, 2013 at 12:46 pm

      Apologies just seen your comment saying two weeks.

      Reply

  241. Courtney on October 28, 2013 at 3:08 pm

    Can I use this for the chocolate chip cookie bars you posted?
    Thanks!

    Reply

    • Michelle on October 29th, 2013 at 10:23 am

      Yes! I would recommend using about 3/4 cup.

      Reply

  242. Suzanne Melton on October 28, 2013 at 5:00 pm

    Just made this this weekend, to drizzle over an apple strudel. Delicious! Take care to not stir the sugar too much; it seizes up really quickly and then you’ve got a mess!

    Reply

  243. Misty on October 30, 2013 at 1:19 pm

    OMG !!!! Simply delicious. Thanks so much. Can’t wait to taste the krispie treats.

    Reply

  244. Jennifer on November 2, 2013 at 10:40 pm

    I would love to make this as a gift, but I noticed the directions say to refrigerate it. How long could this be kept in a jar at room temperature before it would need to be refrigerated? I have relatives that I would like to send this to for Christmas. Thank you!

    Reply

    • Michelle on November 3rd, 2013 at 11:48 am

      Hi Jennifer, This should not be left out for more than a couple of hours without being refrigerated. It’s not formulated to be canned for long-term storage.

      Reply

  245. Veronica on November 10, 2013 at 9:23 am

    I’m coming along very late, but I just thought I’d add a tip for those nervous first-time caramel makers. First, don’t use a thermometer. Use your eyes and your nose. The thermometer will just distract you at the critical moment, when the caramel is just ready, and it will burn. Second: use sugar cubes. They make caramel child’s play. Weigh out the required quantity and put them in a dry pan over moderate heat. As they start to warm, bash them with a wooden spoon or spatula to break them up. They will start to dissolve into syrup, and gradually the syrup will start golden. You don’t have to worry about crystallising, just keep bashing and stirring. The last lumps melting will coincide with the caramel being almost dark enough. As soon as it’s ready (by look/smell), remove from heat and add the room-temperature butter.

    For what’s it’s worth, here’s my metric conversion for a half batch:
    85 g butter
    225 g sugar cubes
    110 ml cream
    1/2 tbs fleur de sel

    Hope this helps!

    Reply

  246. Sumaiyyah on November 11, 2013 at 1:54 am

    Hi Michelle. I just made this (halved the recipe) and I think it turned out okay. The sugar took such a short time melting and turning into the deep amber colour that I think it’s supposed to so I’m not sure if I got it right. When I added the butter it seemed sort of separated from the caramel but the cream helped blend the two back together. It tastes okay but the thing is I’ve never tasted salted caramel so I don’t know what to compare it to. I like it though, so far, so thanks for the recipe. I always love how detailed you are when describing the steps in your recipes :)

    Reply

  247. Hannah on November 16, 2013 at 7:02 pm

    Well. I just ruined my sauce with a Tablespoon of salt. Seriously? Also, I found you don’t need to cook as long as indicated.

    Reply

  248. shannon on November 17, 2013 at 4:10 pm

    can you process can jars of sauce to keep longer than the 2 weeks in the fridge???

    Reply

    • Michelle on November 17th, 2013 at 5:53 pm

      Hi Shannon, I do not know if that would be safe or not. Unfortunately, I would not recommend it.

      Reply

  249. Betti @ Stuttgart on November 19, 2013 at 6:15 pm

    Oh my goodness, Michelle, I just made this a few days ago. Every single recipe I try of yours is a smash hit (and I am not exaggerating). I am not an experienced baker or cook, yet your recipes are literally no-fail, and my guests ask me for the recipe every single time.

    I don’t have a candy thermomenter and hesitated on making the salted caramel sauce for a while. You wrote such encouraging words to another poster (and gave such an excellent, detailed tutorial) that I finally went for it. It turned out perfectly!

    I have been following you for about a year and a half and I just want to say thanks for all the effort you put in to make our cooking experiences so awesome! Your blog is a treasure.

    Reply

  250. Lee on November 19, 2013 at 9:06 pm

    Hi! I realize that this is an older recipe, but hoping you still check in!
    I am thinking I’ll make this to use as a cheesecake topping. Do you think I should pour it on while warm, then refrigerate and bring to room temperature before serving? Will the caramel be too thick & sticky?

    Reply

    • Michelle on November 20th, 2013 at 9:03 pm

      Hi Lee, The sauce will thicken as it cools; I would probably let it cool a little bit until it’s the consistency of ganache, then top the cheesecake and chill.

      Reply

  251. Curious novice on November 24, 2013 at 2:24 pm

    You mentioned that the salted caramel sauce stays fresh for two weeks in the refrigerator, so does that mean I need to make it within a day or twoof giving it so they will have time to enjoy it? I was hoping to make it as gifts this season, but don’t necessarily have time right before Christmas or that is go south if it isn’t used right away. Could you please clarify its “shelf” life for me? Thank you for your help.

    Reply

    • Michelle on November 24th, 2013 at 6:15 pm

      Since the caramel sauce has fresh cream and is not preserved for long-term storage, it will only last as long as fresh cream would in the refrigerator once opened, which is typically a couple of weeks.

      Reply

  252. Brad on November 25, 2013 at 1:02 am

    Well, this didn’t work. I’ve got a brown soup with clumped “caramel” stuck to the pot.

    Reply

  253. Brad on November 25, 2013 at 1:03 am

    To clarify, the butter melted but never incorporated to the melted sugar.

    Reply

  254. Angela on November 25, 2013 at 9:49 pm

    Just made this sauce, and I find it way too salty. I used a flaky sea salt, as described, but I think it could’ve used half as much. I can’t use this as it is.

    Reply

  255. Dena on November 26, 2013 at 3:59 pm

    Love this!!!

    Reply

  256. Kerri on November 27, 2013 at 2:28 pm

    Oh.my.goodness. This came out perfect on my first try! I made this today, to be used on Sunday (I was worried that I’d ruin it and have to go buy some), but I’m not sure it’ll last that long. It is so, so good. Here are my tips for those having some issues:
    1. Really make sure everything is at room temperature.
    2. I actually melted the sugar over medium-low heat on my electric stove- it didn’t take too long, and I think it would have burned on medium high. I also stopped stirring before all the sugar was melted- I still had little clumps, but they dissolved as it cooked.
    3. Don’t blame the recipe if your caramel is too salty- that’s clearly a taste preference. My butter had salt, so I only added about a teaspoon and thought it was perfect!

    Thanks so much for this recipe- the step-by-step pictures helped me know what to expect! :)

    Reply

  257. BrandanWH on November 30, 2013 at 10:35 pm

    This recipe was the best! The pictures were perfect aids and the warnings about splattering, etc, were very helpful. This sauce is beyond addictive. I’ve taken to eating it directly out of the refrigerator and I am now coming up with excuses to bake with it. Think I am going to have some very happy family members in the near future! Anyone try it on popcorn yet? ;o.

    Reply

  258. Denise on December 8, 2013 at 9:36 pm

    Made this YUMMY sauce today! Excellent! Was a nervous wreck making it but your pictures and descriptions helped me overcome my fear of making homeade caramel sauce..it was easy and so very yummy! Did not add as much salt as called for as we are not big on salt. Will make this again..very soon! On to the Hot Fudge recipe! Thanks so much for sharing! Blessings!

    Reply

  259. Lisa on December 10, 2013 at 11:40 am

    Hi! This recipe looks great! I’m canning a vanilla apple butter for co worker gifts and wanted to take it a step further by added caramel. Do you think this caramel sauce recipe can be added to apple butter?

    Reply

    • Michelle on December 11th, 2013 at 11:25 am

      Hi Lisa, I am not sure how it would go, but I also can’t guarantee that this recipe is safe for long-term storage. It is best made and refrigerated, and consumed within 2 weeks.

      Reply

      • Lisa on December 12th, 2013 at 10:46 am

        Ahh I hadn’t thought about that it’s definitely a good point. I will however be making this sometime in the near future as it look too yummy to pass up. Thanks!

        Reply

  260. Mrs. Miller on December 13, 2013 at 2:07 am

    I made caramel for the very first time today with this amazing recipe! It came out better than I expected. I did substitute salt for a splash of dark rum and it came out AMAZING! I cant wait to use it on my apple cobbler tomorrow.

    Thank you!

    Reply

  261. mary on December 13, 2013 at 1:19 pm

    can there be a sub for heavy cream?

    Reply

    • Michelle on December 14th, 2013 at 3:11 pm

      Hi Mary, Unfortunately, I do not know if there is a substitute that will guarantee the same results.

      Reply

  262. Mo on December 15, 2013 at 1:09 am

    I just used organic sugar in this recipe, after making loads of batches with plain old C&H. The organic sugar I have is the house brand from Whole Foods. The residual molasses in the sugar gives the caramel sauce a stronger flavor. It is better, in my opinion. I think the organic sugar needs to be cooked at a little slower temp as it seems to burn easier.

    Reply

  263. Tina teeter on December 15, 2013 at 6:21 pm

    I made about a gallon of it for Christmas gifts, in one batch. Hardest thing I’ve ever done in the kitchen, but it turned out amazing! I didn’t have flaky sea salt, so I used coarse and needed to use more. It didn’t dissolve as nicely, so I just strained it quick. Wonderful recipe, thanks! The small batched worked great in your apple pie recipe at Thanksgiving as well!!!

    Reply

  264. Carol DiP on December 17, 2013 at 5:18 am

    Is there a substitute for corn syrup? Its almost impossible to get in Australia.

    Reply

    • Michelle on December 17th, 2013 at 8:32 pm

      Hi Carol, You could use Lyle’s Golden Syrup, if you have access to that!

      Reply

  265. Amanda on December 19, 2013 at 2:34 pm

    I just made this sauce and it’s delicious! My first attempt at caramel sauce, and I did it without the thermometer. Just go on your gut. Once the color and aroma are right, add in the butter and whisk away. Your directions were perfect! I also added in a little kick of a couple of tablespoons of dark rum after I added the cream. Holy mother this stuff is delicious!

    Reply

  266. Ronnah Metz on December 22, 2013 at 3:52 pm

    I made this and it was way too salty. I think it should be a teaspoon instead of a tablespoon.

    Reply

  267. Becca on December 23, 2013 at 12:26 pm

    I can’t seem to figure out what I’m doing wrong with this one. I do exactly what you say but once I add the butter my sauce completely solidifies. Maybe the butter isn’t completely at room temperature. I’ve made this once before and it turned out perfect, I can’t seem to figure out what I’m doing wrong.

    Reply

  268. beka on December 24, 2013 at 12:21 pm

    i’ve never made caramel before but i’m going to try it tonight! just to make sure, when you say “heavy cream”, do you mean heavy whipping cream or half and half? THANKS!

    Reply

    • Michelle on December 25th, 2013 at 10:23 pm

      Hi Beka, Yes, you would want either straight-up heavy cream or heavy whipping cream, not half and half.

      Reply

      • Beka on December 26th, 2013 at 12:10 pm

        Thank you Michelle!!!

        Reply

  269. leonilyn - Fun Arts and Crafts on January 4, 2014 at 2:34 am

    Thanks for this great recipe and tutorial. I have made mine with great success and used it as topping on my pancakes for my son’s 6th birthday. :)

    Reply

  270. Wee on January 6, 2014 at 1:01 am

    hi, i made the caramel sauce. but mine harden quickly. what should i do? when i put on my ice cream it harden right away like caramel candy. is there anything i do wrong?

    Reply

  271. Alison@cookingwithfriends on January 16, 2014 at 6:32 am

    My friend gave me a taste of this phenomenal caramel and we’ve scheduled a date to make dark chocolate filled salted caramels together for Valentine’s Day. Thank you for sharing the recipe! Fantastic

    Reply

  272. Katherine on January 19, 2014 at 9:03 pm

    Made this for your salted Carmel apple pie, which is about to go in the oven, and it is AMAZING!! I used salted butter, evaporated milk and 1/2 the salt it calls for and it is great. I can only imagine how good it would be with the right ingredient (which I will be getting as soon as I go to the store). I have never made caramel using the dry method and it was really easy. Thanks for a great and super easy recipe.

    Reply

  273. Cari on January 20, 2014 at 6:41 pm

    I just made caramel for the first time using this recipe. It came out perfect. Thanks for the clear, we’ll-written instructions. I’m still in shock it worked out first time around. I bought extra ingredients because I was sure I would mess it up. Thanks again for the pictures and clear instructions. Now time to go make your salted caramel cupcake recipe! :)

    Reply

  274. lisa scaramuzzo on February 2, 2014 at 8:55 am

    Make this recipe all the time, love it! I was hoping to make a batch today but have no whipping cream but I do have shelf stable whipping cream from trader joes.….what do you think should I try it? It has the same ingredients but the shelf stable says for best results to refrigerate before use (I assume they mean whipping it) and since this recipe works better when the cream isn’t hot I’m thinking this could be a winning combo but I need the sauce for flan and I dont want to have toi dump a batch and go to the store and make more.

    Reply

    • Michelle on February 2nd, 2014 at 10:11 am

      Hi Lisa, I haven’t ever seen this product so I can’t say for sure and give you a guarantee, but it sounds like it would work. Please let me know if you try it and how it went!

      Reply

  275. Leni on February 5, 2014 at 6:37 pm

    My very first attempt at salted caramel and I give myself a B. The perfect illustrations and directions are an A. I think I may have over cooked the sugar as it has a slight toasted taste. Not burned but scorched. The color is absolutely a magnificent amber color. I’m hoping the taste will mellow out once it has time to sit in the fridge. Thoughts?

    Reply

    • Kerry on March 2nd, 2014 at 1:50 pm

      Leni,
      Mine turned out the same way. I think my candy thermometer is a bit off. Mine tastes toasty and almost has a coffee-like aftertaste. It’s mellowed out ever so slightly in the fridge, but I mostly just have been eating it with apples or chocolate and it’s worked out juuust fine. It also hasn’t stopped me from eating it with a spoon.

      Reply

  276. Amanda on February 8, 2014 at 4:01 pm

    Hi! This caramel sauce looks amazing! I’m planning to make it for the Snickers Cake for Valentine’s Day. I was wondering if you know what the substitution would be for fine sea salt? Would I be able to use that (since I have it on hand) or do I have to buy something different? Thanks for your help!

    Reply

    • Michelle on February 9th, 2014 at 11:18 am

      Hi Amanda, I would highly recommend the flaky sea salt, as it’s quite different. If you use fine sea salt, just use a pinch.

      Reply

  277. Debbie Saleh on February 20, 2014 at 12:18 am

    I made this caramel last week and filled chocolate cupcakes, for a birthday at work.Mind you its the first time I EVER made caramel and filled a cupcake – OMG this was the best caramel I or anyone who had my cupcakes had ever tasted! It was magical the way the sugar started to brown, I was so excited! I still have a little left, good excuse to eat some apples! Thanks so much!!!

    Reply

  278. Kerry on February 27, 2014 at 5:49 pm

    I clearly need a new thermometer! Mine told me it was at 300-325 degrees when I put the butter and cream in. It tastes good, but a little…overdone.

    Do you know if using salted butter affects the outcome in any way?

    Reply

    • Michelle on February 28th, 2014 at 10:20 am

      Hi Kerry, Salted butter will just make the sauce saltier. If you want to use it, I would cut back on the salt you add in at the end.

      Reply

      • Kerry on March 2nd, 2014 at 1:48 pm

        Thanks so much! I cut back on the salt, so that worked out well. I do need a new candy thermometer–the caramel never got to 350 before I added the butter and cream (as I said above), and it tastes a little…toasty. I kind of like it though because there’s almost a hint of coffee flavor from the not-quite-burned caramel.

        Reply

  279. Deb on March 2, 2014 at 8:40 am

    How do you think this would go with a flavoured sugar? I’m thinking half vanilla bean sugar half normal sugar

    Reply

    • Michelle on March 2nd, 2014 at 11:33 pm

      Hi Deb, I think that would be good!

      Reply

  280. Lindsey @ American Heritage Cooking on March 6, 2014 at 9:30 am

    I featured this salted caramel on my blog today! It’s so beyond amazing! There are no words!

    Reply

  281. Sarah on March 7, 2014 at 2:57 pm

    Hi!
    This looks super yummy. I’m thinking as giving it as a gift. I was just wondering how long it lasts? Can it be reheated? I would love to know as soon as possible?
    Once again your blog is awesome:)

    Reply

    • Michelle on March 8th, 2014 at 12:07 pm

      Hi Sarah, It will last about two weeks, and yes, you can definitely reheat it.

      Reply

  282. Cynthia Peel on March 13, 2014 at 7:52 pm

    I’ve made this once before using your recipe and LOVED it! I decided to make it again today and erroneously added granulated sea salt and not flaky sea salt. BIG mistake. It still is edible, but it is too salty now. I’m sure I will still be able to find uses for this carmel sauce, but it didn’t turn out how I hoped this time. I wanted to post a warning for others. Be careful! Flaked salt measures less by volume than granulated salt.

    Reply

  283. Kristen on March 16, 2014 at 1:08 pm

    So….I just made this and NO-M-G! This was amazing! Simple and I love that you provided step by step instructions and pictures and you really explained what to avoid because I tried another caramel recipe once and it did seize because it kept saying whisk and whisk. This was perfect and it is in my mason jar now cooling. I want to get it think enough to decorate cupcakes later today. This is now my go to caramel recipe! You’re amazing!

    Reply

  284. Juli Duck on March 24, 2014 at 11:57 am

    Hello. I am wanting to make several jars of your caramel sauce but am wondering if I am able to can them using the hot water bath method? I’m not a canner but was going to elicit the help of my mother! She suggested I double check to see if it is ok to subject the jar of caramel sauce to the heat of the canning method? Thanks!

    Reply

    • Michelle on March 24th, 2014 at 7:08 pm

      Hi Juli, Unfortunately, I can’t guarantee that canning this recipe in any manner will be safe.

      Reply

  285. Yvonne on April 6, 2014 at 9:16 pm

    Thanks for this wonderful recipe Michelle! Do you think the sauce could be used as a filling? Thinking of making a salted caramel tart but wasn’t sure how it would firm up. I don’t want a caramel recipe that would be too tough on the teeth either, so your sauce looks like the best option! Would love to hear your input.

    Reply

    • Michelle on April 8th, 2014 at 10:24 am

      Hi Yvonne, I think it would! Once refrigerated, it firms up to a soft texture. You can still spoon it out, doesn’t get hard, though.

      Reply

  286. Titania11 on April 8, 2014 at 1:58 am

    It turned out perfectly the first time I tried! (and I didn’t even use a thermometer)
    Be careful…it really does bubble up high when you add the butter and I almost burned my hand.
    I’ll absolutely make this again!

    Reply

  287. Linda S on April 12, 2014 at 7:10 am

    This may look difficult to make, but it’s super easy! Dont over think it, and no thermometer necessary!! Just keep the sugar moving, scraping the bottom of a deep pot w/a XL fork. I find the color is the best indicator for when to add the butter, then cream. Look for brown sugar/ amber color. Made 3x in 2 weeks. Now making double batches to give as gifts. Also made the caramel buttercream frosting….YUMYUM!!

    Reply

  288. Juliana on April 12, 2014 at 7:31 pm

    I made the salted caramel sauce and it was TO DIE FOR!!

    I did have one question- what is the best way to reheat it? In the microwave or again on the stove top?

    Thanks so much!!

    From, Juliana

    Reply

    • Michelle on April 16th, 2014 at 12:45 pm

      Hi Juliana, So glad you enjoyed it! I reheat it in the microwave, but you could also do it stovetop over low heat.

      Reply

  289. Jen on April 15, 2014 at 9:05 pm

    Tried this tonight (wanted to make SC blondies this weekend) and failed pretty epically. I tried to eyeball it. I either stopped whisking too soon, didn’t get it up to 350, or both. I will definitely invest in a candy thermometer to take out some if the guesswork in the future. I had rock hard clumps of sugar in the pan that wouldn’t incorporate with the butter and cream– but the clumps tasted good!

    Reply

  290. Shaena on April 20, 2014 at 3:51 pm

    This came out fantastic, even without the candy thermometer!! I’ll be using this to make your lovely apple pie for Easter dinner tonight. I ended up using finely ground Himalayan pink salt and it was just the right hint of saltiness :) Thanks for the great recipe!!

    Reply

  291. Gabriella R on May 16, 2014 at 4:50 am

    Just made this – it’s scrumptious!
    I added a vanilla bean from my homemade vanilla extract (6-7 beans in a litre bottle of vodka, let sit 3 months, and you have a litre of natural vanilla extract at a fraction of the cost) after adding the cream. In addition to steeping it then, I put it in the jar with the sauce. Now, as well as the salty flavor, the sauce is flecked with small black vanilla spots, and tastes heavenly!

    Reply

  292. Cindy on May 30, 2014 at 1:59 pm

    I made this sauce and it was fantastic except that I was surprised by just how salty it tasted. Don’t get me wrong, I still ate it! I am wondering if I used the wrong kind of salt. It was fine sea salt. Would a kosher salt be better? I could not find fleur de sel at my grocery store.

    Reply

    • Michelle on June 3rd, 2014 at 1:32 pm

      Hi Cindy, A fine sea salt would definitely be too much. You really wanted a flaked salt here, like fleur de del or maldon. I would not recommend kosher salt; it will be crunchy.

      Reply

  293. Rachel Gray on June 7, 2014 at 12:43 pm

    This looks brilliant but I can’t make the saltedcaramel sauce. The sugar seized and the butter didn’t mix in!

    Reply

  294. sandy on June 18, 2014 at 5:38 pm

    Hi, your caramel is delicious! However when i made it, I followed every direction yet my caramel wasn’t as smooth and pourable like yours. I was hoping to be able to serve as a pourable sauce for an ice cream party kinda like chocolate syrup. Mine was thick. Delicious but thick. Not sure what went wrong. Maybe time for a new thermometer.

    Reply

  295. Denise on July 4, 2014 at 6:18 pm

    Hi! I made this a few months ago and it was fabulous…just made 2 batches and both have lumps of stuff….congealed butter..not sure….I did use Organic butter this time and cream from the local dairy…could it be the cream??? Please help…we loved it last time!

    Reply

    • Michelle on July 6th, 2014 at 10:42 am

      Hi Denise, If you’ve made this multiple times without an issue, I would venture to guess that any one of the ingredient changes you made could have caused different results.

      Reply

  296. jahn-hi on August 1, 2014 at 11:20 am

    I make rum caramel but I love the idea of the salted caramel it looks great can’t wait to try and taste it to see if it goes well with my bread pudding… John-hi@pastrychef

    Reply

  297. Steph on August 13, 2014 at 1:18 am

    Love the recipe! If I was to make this for wedding favors, would it be ok in jars at room temperature on the day of the wedding whilst sitting on the tables? On the label I would put instructions to refrigerate and heat before using. Also if I use sterilised jars, would it keep for longer than 2 weeks? Thanks

    Reply

    • Michelle on August 15th, 2014 at 8:20 am

      Hi Steph, I think that would be okay. I don’t think sterilizing the jars would make a difference.

      Reply

  298. Ariella on August 27, 2014 at 5:18 am

    just made this as my end of summer indulgence. it’s divine!
    love the contrast of salty and sweet. (though I think next time I’ll cut out a bit of the sugar cuz it was a drop too sweet for me)

    Reply

    • Ariella on August 27th, 2014 at 6:19 am

      I

      Reply

  299. Ariella on August 27, 2014 at 6:20 am

    I take it back. caramel has cooled. its amazing

    Reply

  300. Dawn on September 25, 2014 at 3:52 pm

    I forgot to add cream! Now I have a jar of solid caramel and can’t get it out. Is there any way to save it?

    Reply

    • Michelle on September 25th, 2014 at 10:23 pm

      Can you gently re-warm and then add the cream? If not, maybe just cut it up into candy?

      Reply

  301. kendra on October 5, 2014 at 3:46 pm

    I just made this and it turned out pretty well, however, I was left with rock hard caramel in the edges of my pan. Is that normal, or is there a way to avoid that?

    Reply

  302. Cathy on October 10, 2014 at 10:24 pm

    Delicious! I used organic cane sugar and this turned out beautifully! Good instructions. Now for the caramel apple pie . . .

    Reply

  303. shayla on October 19, 2014 at 12:21 pm

    Does the type of pot make a difference? My caramel hardens as soon as I add the butter. Why is that?

    Reply

    • Michelle on October 20th, 2014 at 10:45 am

      Hi Shayla, Any heavy-bottomed pot should do. Make sure your butter is not cool at all; if the butter or cream has the least bit of a chill to it, it will cause the caramel to seize.

      Reply

  304. Katlyn on November 24, 2014 at 12:46 pm

    I can’t find flaky sea salt would I be able to use regular sea salt ?

    Reply

    • Michelle on November 27th, 2014 at 9:31 am

      Hi Katlyn, You would want to use just the tiniest amount, it will be much saltier than the flaky sea salt.

      Reply

  305. Morgan on November 26, 2014 at 5:12 pm

    Love this sauce! Any tips for how best to put it in jars and give to friends as holiday treats? You said it keeps in the fridge for 2 weeks, so i’m assuming that after filling and cooling my jars I should store them in the fridge until I give them away? Any experience putting these through a water bath or pressure canner for long-term use?

    Reply

    • Michelle on November 27th, 2014 at 9:45 am

      Hi Morgan, Yes, I recommend storing them in the fridge until you give them away. I have not tried long-term storage and cannot guarantee that this particular recipe would be safe for long-term storage.

      Reply

      • JT on November 29th, 2015 at 4:15 pm

        Right or wrong, I’ve had this stored in the ‘fridge for up to 8 months, and pulled it out, microwaved it for ice cream with no problems or degredation in flavor or quality….no ill effects aside from too much ice cream!

        Reply

  306. Janell on December 9, 2014 at 6:15 am

    Question…from the pictures, it looks like the sugar is put in the saucepan dry. From there, about how long does it take for the sugar to melt? Once it melts, about how long does it take to get to 350?

    Reply

    • Michelle on December 14th, 2014 at 5:39 pm

      Hi Janell, I don’t have times listed because it can really vary quite a bit depending on how hot your flame (gas) or burner (electric) is on your stove. It can really vary a lot and it’s more important to use a thermometer or visual clues as opposed to times for something like this.

      Reply

  307. Emily @ Life on Food on December 9, 2014 at 7:15 am

    I think I am cursed. I have yet to master caramel making but I am an expert on eating it!

    Reply

  308. Amy Holland on December 9, 2014 at 8:45 am

    This stuff is pure evil. I made it for the Snickers cake, and there was plenty leftover. Enough for my husband and I to have two bowls of ice cream topped with it, and then more for me to eat straight out of the jar with a spoon. It’s amazing!

    Reply

  309. TJ on December 9, 2014 at 9:02 am

    This looks fabulous! I’m curious – what brand of thermometer do you use (the pink one in the picture), and do you like it?

    Reply

    • Michelle on December 14th, 2014 at 5:40 pm

      Hi TJ, That’s a Thermapen from ThermoWorks, and I LOVE it! I use it for everything!

      Reply

  310. christine on December 9, 2014 at 3:35 pm

    Just a few questions so i’m sure of myself when I try this recipe.
    1. Is an instant read thermometer different than the candy thermometer you clip to the side of your pot? If they are different, can the clip kind be used or are they less accurate in your opinion?
    2. When the sugar reaches 350 do you turn off the heat then put all the butter in at once,
    3. Do you have any thoughts on one of the earlier comments posted where they suggested adding the room temperature cream first to sort of temper the sugar and then adding the butter after the sauce cools slightly so as not to burn the butter?

    I’d like to give this a try to include (along with your cinnamon sugar pecans and some homemade hot cocoa mix!) in some homemade gift baskets for Christmas. If my carmel doesn’t work out, do you have another dessert sauce suggestion from your site for a dessert sauce novice?

    Thanks
    -CB

    Reply

    • Michelle on December 14th, 2014 at 5:52 pm

      Hi Christine, Here are answers to your questions:
      1) Yes, they are different, but you can also use a candy thermometer that is clipped to the side of the pot.
      2) No, keep the heat on when you add the butter.
      3) I’ve never had a problem with the butter burning, but you could certainly try it.

      Reply

  311. Maggi on December 9, 2014 at 5:56 pm

    I always go by the color of the melted sugar (deep amber) to make salted caramel sauce. It can be frustrating using thermometers at altitude since you usually need to go a little lower than what temp the recipe calls for. It’s so yummy! Love your blog!

    Reply

  312. Jennifer @ Show Me the Yummy on December 9, 2014 at 6:01 pm

    All I need is this salted caramel and a spoon and I’ll be good to go! 😉

    Reply

  313. Crystal on December 10, 2014 at 4:27 pm

    Hello!
    I was wondering if I wanted to infuse the caramel with flavour (like bourbon) should I add the bourbon in during the beginning? Or at the end? I’ve read many recipes online and they all vary. How much should I add in with your current recipe to give it some flavour without overpowering?

    Thanks!

    Reply

    • Michelle on December 14th, 2014 at 5:52 pm

      Hi Crystal, I would add it at the end so it doesn’t burn off in the cooking process. The amount really depends on your personal taste preferences!

      Reply

  314. Arthur in the Garden! on December 10, 2014 at 5:10 pm

    Great tips!

    Reply

  315. Cat on December 11, 2014 at 2:11 pm

    PHENOMENAL flavor and outstandingly simple with the detailed tutorial you posted. I’ve ben making it since you first posted this awhile back, and it slipped my mind to post just how ridiculous this sauce is! Just made it so that it’s ready for inclusion in the Milky Way brownie ice cream cake I’m making as our Christmas piece de resistance dessert. Thanks for all you do year round, not just this recipe!

    Reply

  316. trav45 on December 11, 2014 at 8:41 pm

    Actually, I cook mine up to 370–less sweet and more complex flavors (per David Lebovitz)

    Reply

  317. Aiza on December 17, 2014 at 3:53 pm

    What do you suggest for reheating the sauce? Can I just place the jar in the microwave?

    Reply

    • Michelle on December 21st, 2014 at 3:40 pm

      Hi Aiza, Yes, you could do that. Or if you don’t need the whole jar, you can spoon some into a bowl and microwave that.

      Reply

  318. Lauren on December 19, 2014 at 11:28 am

    Not sure how, but I managed to get 4 cups when I made this recipe (following it exactly). It was enough to fill 2 pint size mason jars. Making more today as gifts for some friends at church :) great recipe.

    Reply

    • Lauren on December 19th, 2014 at 11:43 am

      Oh, and I’ve found that if I use fresh mason jar lids with seals, it can actual seal and be preserved. I’ve had a sealed jar in my kitchen for almost 2 weeks so far and it hasn’t altered in appearance in any way yet. I plan to crack it open next week to check it’s quality.

      Reply

  319. Susan on December 21, 2014 at 7:53 am

    I made your sauce last night, absolutely devine! Served it over pumpkin spice bread pudding.

    Reply

  320. Benny on January 1, 2015 at 9:09 pm

    Best caramel sauce recipe ever!!! I used Irish butter, and the rich buttery taste is so clean and crisp! I was a little nervous because mine did not develop like the pictures, but it is beautiful and perfect! Cant wait to put it on your Salted Caramel Apple Cake!!!!

    Reply

  321. Marjorie on January 4, 2015 at 6:41 pm

    Amazing! Without a doubt the best sauce of any flavor ever! I used a candy thermometer but it only read 300 degrees and the caramel was perfect!
    Thanks for sharing this recipe. I will he making this again, and again!!!

    Reply

  322. Angi on January 17, 2015 at 5:52 pm

    I tried it last night (twice) only to have it turn into a hot mess. I think “medium high” for my stove is way, way too high. The first time the sugar was burnt before it was fully melted. My thermometer broke during this mess (yeah!) so I attempted to use a slow-moving digital meat thermometer for my second attempt (worse idea). By the time the top temp registered, it was already burnt.

    I’m going to attempt it again tonight, mainly because I have yet to waste any cream or butter in it. I think this is going to be a great recipe, but I first need to figure out how to do it with my stove!

    Reply

  323. Nikki on January 18, 2015 at 3:25 pm

    please help! I have attempted this recipe 6 times today and every single time the sugar turns amber colored before it melts. It refuses to melt. And it doesn’t take 1-2 minutes it takes 10-12. I follow the tips to a T. And I have tried different pans and lowering the temperature. Why does caramel hate me? :( I’m using a gas range and watching it like a hawk but it just never seems to melt down like it should. I would appreciate your help!

    Reply

    • Broadway Buzz on January 27th, 2015 at 7:24 pm

      Nikki! I’ve ONLY made this on a gas range, and it has never failed. Here are a few personal tips that hopefully HEB can confirm as well:

      1. You have to be DEDICATED at stirring while it is in the lump/turning amber – zone.
      2. If you have a fire dial for heat, I generally use a setting between 5 and 6 and no greater.
      3. I’ve only ever used a teflon-coated Cuisinart saucepan and have yet to have problems- I would recommend if you’re using a non-coated pan to invest and try that- may be of great help.
      4. Carmel doesn’t hate you! You just have to really be extremely dedicated to watching it and checking that the temperature hits 350* with a candy thermometer are your TWO BEST FRIENDS to the process. :)

      Don’t give up- keep on trying and let me know how it turns out!

      Reply

    • Jorge Bizarro on May 4th, 2015 at 10:47 am

      This might help:
      1 – Before starting, evenly spread the sugar on the bottom of the pan so that you get it with the same thickness all over the pan… don’t be afraid to use a wide pan. ‘Destroy’ any big sugar clumps before proceeding.
      2 – Use a heavy bottom pan, because…
      3 – … this will allow the sugar to cook more time without reaching burning point. When I see that I get areas in the pan where the sugar is becoming brown and others where is still clumpy white, I remove the pan from the fire and just keep stirring until I get a more homogenous mix..than back to the stove and resume.

      Reply

  324. Broadway Buzz on January 27, 2015 at 6:59 pm

    I LOVE this recipe! The only thing I added was 1/2 tsp vanilla extract the second time I made it – it really helps bring all the flavors together in my opinion, but even without, this is the BEST salted carmel sauce recipe I have come across.

    One other cool thing I did with this was omit 1/8th cup cream to turn it into a thicker and denser carmel-style dessert. I spread it on top of a basic shortbread recipe once it had cooled a bit, chilled for 2 hours, then added 2 cups melted semi-sweet morsels on top and re-chilled another hour. Talk about INSANE cookie recipe. The family asks for these every time I visit because of how insanely good they are- highly recommend!

    Reply

  325. Jen P. on January 31, 2015 at 4:24 pm

    I consider myself an accomplished cook but I ruined a pot, a sweater, and received blistering burns on my hands and face making this. What a nightmare.

    Reply

    • Jorge Bizarro on May 4th, 2015 at 3:35 pm

      Caramel can be dangerous to deal with…but here are some tips:
      1 – When adding something to hot (350 F) caramel, warm it in the first place (like ‘tempering’)… you don’t need to boil the cream (I use milk, it has less calories), but you should have it quite warm (use a microwave oven).
      2- Use a oven mint glove on the hand that you use to whisk the caramel.
      3 – remove the caramel from the fire and whisk a bit before adding water/cream/milk, etc. It should not be fuming at least.

      Reply

  326. Jackie K on February 11, 2015 at 11:08 pm

    I’ve got a couple ideas for this recipe I want to run by you. First – could I use it as a ripple in ice cream,like I use your fudge sauce from S’mores ice cream?
    Second – would it keep at room temperature if I topped coconut macaroons with it? I love making Joanne Chang’s coconut macaroons and often dip tops in chocolate, could I do same with caramel sauce? I usually keep them in sealed container on my counter for the few days they last.
    I’ve never made a caramel sauce before, which is odd considering how much a frickin love caramel! Thanks for your guidance

    Reply

    • Michelle on February 13th, 2015 at 2:12 pm

      Hi Jackie, I think that could work (the ripple), although it might be a bit stiff after sitting in the freezer. I wouldn’t store it at room temperature long-term because of the cream in the sauce (I would eat them within a day).

      Reply

  327. Jamie on March 2, 2015 at 6:41 pm

    I love salted caramel! I’m curious how well this recipe would taste over my homemade frappuccino. I was thinking of making chewy salted caramels, too. I found this recipe here (http://bit.ly/1Bcaramelrecipe) that I thought I would try.

    Reply

  328. Tiffany Webb on March 13, 2015 at 8:26 pm

    I know this is an old-news recipe, but I just recently discovered it. I’ve made it three times now and it’s turned out wonderfully each time, despite not using a thermometer – I just keep an eye on it and keep stirring! I do however use salted butter – that’s the only type I buy – and found that 1 TSB of salt was too salty. In my second batch, I cut it down to 1 TSP and it was lovely. Thanks for a great recipe!

    Reply

  329. Gina on March 18, 2015 at 6:07 pm

    Hi! I am making this cake for my mom’s birthday tomorrow :) Just pulled one round out of the oven. My question is about the carmel sauce. I have fine grain pure sea salt. Can I use that as a substatution for the flakey salt which i don’t have? If so how much would you recommend? Thank yoo so much, Gina

    Reply

    • Michelle on March 20th, 2015 at 10:36 am

      Hi Gina, I know this is a little late, but you will want to use far less fine grain sea salt than the flaky sea salt called for.

      Reply

  330. Nv on March 29, 2015 at 9:30 pm

    I love caramel thanks for the recipe without corn syrup!

    Reply

  331. Rita on March 30, 2015 at 9:51 pm

    I made this today and it smelled great and looked great and didn’t burn. BUT it tasted bitter. Why???

    Reply

  332. Cristian on April 26, 2015 at 12:18 pm

    Hi
    It’s 1 tablespoon of salt a typo??
    thanks

    Reply

    • Michelle on May 1st, 2015 at 10:16 pm

      No, that’s correct.

      Reply

  333. Breann on May 2, 2015 at 4:03 pm

    I was just wondering if the caramel can be canned to save for longer periods and for gifts?

    Reply

    • Michelle on May 3rd, 2015 at 8:35 pm

      Hi Breann, This recipe isn’t specifically formulated for long-term storage, so to be on the safe side, I would say no.

      Reply

  334. Jorge Bizarro on May 4, 2015 at 10:33 am

    I do a lot of one ingredient caramel (just sugar) sauce to coat the pans where I bake condensed milk custard pudding, using the ‘dry’ method… very easy when you get used to it and after you burnt a batch of it. However, lately I had second thoughts and became interested is a less sugary and fat version for dressing what is already a very sweet treat (you know, Portuguese desserts take lots of sugar, yolks, almonds, olive oil or butter) … so, after some web research, I have tried this same caramel sauce using whole milk instead of cream & butter. It works perfectly (just avoid brown sugar, that seizes the caramel and makes a grainy sauce); also have the milk ready hot and use a really tall pan because the foam will rise and keep stirring all the time using a oven glove (it produces hot vapor) and than cook it for melting back into the milk the candy chunks you got and until you reach the desired consistency. My next step will be to use milk with a drizzle of lime/orange juice and cinnamon infused. This will produce home-made ‘buttermilk’ caramel sauce, ideal for those custard/eggy puddings.

    Reply

  335. Sarah on May 20, 2015 at 11:21 pm

    So, this is the 2nd time that I’ve tried this recipe and it’s basically liquidy, sugary, butter. I followed the direction exactly. I’ve made caramel before and I don’t remember it being like this. Will it thicken if I let it sit?

    Reply

    • Michelle on May 22nd, 2015 at 10:16 pm

      Yes, the caramel does thicken as it sits.

      Reply

  336. Tracy on June 3, 2015 at 6:45 pm

    I tried this recipe but the sugar never completely melted and stayed clumpy. I’ve tried the water method before and that seems to work

    Reply

  337. RAHEEL on June 8, 2015 at 3:45 pm

    Hi. Can I freeze this sauce and also your hot fudge sauce?

    Reply

    • Michelle on June 9th, 2015 at 9:48 pm

      Hi Raheel, Yes, you could safely freeze both.

      Reply

      • Raheel on June 10th, 2015 at 8:32 am

        Thanks! They are both amazing.

        Reply

  338. Jiliah Jimahat on July 1, 2015 at 2:52 am

    Hello! I’ve been wanting to try this!! Omg, going to thw mart today and hit the stove. Thanks babe for the recipe! 😀

    Reply

  339. Sheri on July 1, 2015 at 9:36 pm

    Holy cow! Great directions. Making this to go into the salted caramel cream cheese frosting for a birthday cake and I really wonder if I want to share it now. *applause*

    Reply

  340. Diane on July 27, 2015 at 11:46 pm

    What would happen if I did not add the salt? could I use table salt, if so how much? thanks

    Reply

    • Michelle on July 28th, 2015 at 9:20 pm

      Hi Diane, If you don’t add the salt, then you just have regular caramel sauce (still delicious!). Definitely do NOT add table salt, it is completely different than flaked sea salt.

      Reply

  341. Stacie on September 5, 2015 at 1:06 pm

    Hello, Michelle,
    I made this caramel sauce this morning and it turned out perfectly! Thanks for the clear and easy to follow instructions. I was also skeptical about the 350 temperature, but it was exactly right for the deep gorgeous color of this caramel. Using this sauce with a Banana Rum Upside Down Cake that I’m developing for my blog. Always look forward to receiving your posts in my mail :)

    Reply

  342. Janell on September 14, 2015 at 9:55 am

    The print link for this recipe is broken–it wants to still print the pictures and all for 4 pages!

    Reply

    • Michelle on September 15th, 2015 at 9:08 pm

      Hi Janell – The link is not broken, it is meant to print everything that appears in the recipe box, and for this recipe, I’ve included step-by-step photos. Unfortunately, there is not a way to elect for the photos to be removed. I apologize for the inconvenience!

      Reply

  343. Misty on September 19, 2015 at 2:11 am

    This recipe is awesome! I added some hot red chili powder to the heavy cream and it came out delicious!!!

    Reply

  344. RLunetta on September 24, 2015 at 9:29 am

    Can I sub whole milk or half and half for heavy cream? I have been stuck in the house for days with sick kids and am going stir crazy but can’t get to the store because one is still sick.

    Reply

    • Michelle on September 25th, 2015 at 7:47 pm

      I have not tried either, but I would definitely do the half and half if you try it. Let me know how it goes and I hope your kids feel better!!

      Reply

  345. Amy Basso | Amy's Apron on September 24, 2015 at 9:48 am

    I made this last yea to give away as Christmas gifts! Was sooo good!!!

    Reply

  346. Karyl on October 6, 2015 at 4:33 pm

    I made this sauce today so that I could try your Salted Caramel Apple Cake. It turned out perfectly. Thank you for posting the tips, I have not made caramel sauce before and it was very helpful. Saved me from ruining a few batches at first. I did use a thermometer and let it heat to barely 350° just for your information. I see that topic was discussed.

    Reply

  347. bcr8tive on October 19, 2015 at 8:35 pm

    Just a question – when do you add the salt?
    I think this step was overlooked in the recipe :/

    Reply

    • Michelle on October 20th, 2015 at 11:39 am

      It is in step #4.

      Reply

  348. Andy on October 24, 2015 at 12:45 pm

    I’ve never made my own caramel before, but my wife’s birthday is coming up and I’m going to try to make her a snickers cake.. While the wet method of caramel makes more sense to me than this dry method, I’m willing to give the dry method a try on my electric stovetop. However I can’t help but wonder if anybody has tried a baking method, as can be done for a roux. Maybe getting the sugar melted in the oven and finishing the sauce on the stovetop?
    Since I have an electric oven/cooktop and baking a roux is so effortless and simple I can’t help but think (okay, you can read that as ‘hope and pray’) that I might be onto something… Does anybody have any thoughts/experience on/with doing a dry baked caramel sauce vs. a stovetop caramel sauce?

    Reply

  349. jt on November 29, 2015 at 3:58 pm

    Great recipe that I’ve made many times now and it works every time! I’ve noticed the change in texture that you can watch happen after you’ve incorporated the butter and start to add the cream. I’ve wanted to try to make soft caramel’s, and have successfully modified this recipe. The steps are exactly the same (350 degrees, sugar, color, butter, cream, salt), but you reduce the cream to just 1/3 cup. Let cool for the same 15 minutes or so on the stove and then pour into your caramel molds (available nearly anywhere). Let cool and sit for 24 hours, pop them out and wrap. (you can use wax paper, cut into squares, but you can actually order candy wrappers too if your going to make gifts…I am thinking you can likely reduce the butter a bit too and next batch will take out 4 Tbls. and see what happens.

    Reply

  350. Brian on December 21, 2015 at 6:59 pm

    When I added the butter it did not incorporate with the sugar and ended up with an oily mess. What did I do wrong?

    Reply

    • Michelle on December 22nd, 2015 at 10:12 pm

      Hi Brian, The sugar should be well melted and have turned into a caramel sauce before you add the butter. Is your thermometer accurate? The only thing I can think of is that your mixture was either not hot enough or way too hot when you began to add the butter.

      Reply

      • Brigitte on March 8th, 2016 at 7:28 am

        I made the sauce yesterday and I had the exact same problem as Brian. The butter didn’t mix and it stayed as an oily film on top of the sauce. The consistency of the sauce was not smooth either. Now I will admit, that I tried using 10% cream because I didn’t have heavy cream. Would that have been the reason how it turned out?

        Reply

    • Wacmaw on March 7th, 2016 at 11:50 am

      I agree with Michelle, in addition make sure the Butter is not cold. I have forgotten to take the butter out to get to room temperature I will put it in the microwave and warm it also warm the Cream.

      Reply

  351. Pamela Omer on February 16, 2016 at 9:58 am

    This recipe is fantastic! Thank you for the pictures, they really helped my first time making this recipe. I am making salted Carmel cupcakes for my sons bday and wanted to make them extra special making my own salted Carmel sauce . I only made 1/2 the recipe and the measurements were perfect.

    Reply

  352. Wacmaw on March 7, 2016 at 11:44 am

    I have been making this sauce for about a year and given it to family, friends, and neighbors. It has always turned out fantastic gaining praise. Today I made a triple batch for a Church fund raiser. I though it worked out the same. With anticipation of a great return for the Church I sat to cool and rest. Then I remember I did not put the salt in the pot. I suppose I will sell as “Carimal Sause”. Oh well it will not elavate blood pressure. Lol

    Reply

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