This Foolproof Homemade Salted Caramel Sauce is rich, buttery, and perfectly balanced with just the right amount of salt. It’s the ultimate topping for ice cream, brownies, cakes, and even coffee. Best of all? No thermometer required—just a few simple ingredients and a little patience!
Why You’ll Love This Salted Caramel Sauce
No Thermometer Needed – No fancy equipment required, just your eyes and a little stirring.
Rich & Buttery – Silky smooth with deep caramel flavor, thanks to butter and heavy cream.
Perfectly Salted – The hint of salt balances the sweetness beautifully.
Versatile & Delicious – Drizzle it over desserts, stir it into coffee, or even eat it by the spoonful (no judgment!).
Stores Well – Make it ahead and keep it on hand for when sweet cravings hit.
Ingredients
It only takes 5 simple ingredients to make this luxurious caramel sauce:
Granulated Sugar – The base of the caramel, creating that deep golden color.
Unsalted Butter – Adds richness and helps create a silky texture.
Heavy Cream – Makes the caramel smooth, creamy, and pourable.
Salt – The key ingredient! Balances the sweetness and enhances the caramel flavor.
Vanilla Extract – Adds depth and warmth to the caramel.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
This foolproof method will have you making perfect caramel every time:
Melt the Sugar – In a medium saucepan over medium heat, add the sugar and let it melt, stirring occasionally. The sugar will clump before it melts into a smooth, amber-colored liquid. Be patient—this takes time!
Add Butter – Once the sugar is fully melted, carefully whisk in the butter. It will bubble up—this is normal! Keep whisking until fully combined.
Pour in Heavy Cream – Slowly drizzle in the heavy cream while whisking. The caramel will bubble up again but will smooth out as you stir.
Add Salt & Vanilla – Remove from heat and stir in the salt and vanilla extract. Mix until smooth.
Cool & Store – Let the caramel cool for about 10–15 minutes before transferring to a jar. It will thicken as it cools.
How to Use Salted Caramel Sauce
There are so many ways to enjoy this homemade caramel sauce! Here are some favorites:
Over Ice Cream – Drizzle it over vanilla, chocolate, or butter pecan ice cream.
On Brownies & Cakes – Take your baked goods to the next level with a caramel drizzle.
In Coffee & Lattes – Stir it into hot coffee for an instant caramel macchiato vibe.
As a Fruit Dip – Serve with apple slices, bananas, or strawberries.
On Pancakes & Waffles – Swap out maple syrup for a caramel twist.
Straight from the Spoon – No shame in just enjoying it by itself!
Additional Tips
Want to make the best salted caramel sauce every time? Keep these tips in mind:
Use a Heavy-Bottomed Pan – This helps the sugar melt evenly without burning.
Don’t Walk Away – Caramel can go from perfect to burnt in seconds. Stay close!
Be Patient – The sugar takes time to melt. Resist the urge to crank up the heat.
For Thicker Caramel – Let it cook a little longer after adding the cream.
For Thinner Caramel – Add an extra splash of heavy cream after cooking.
FAQ Section
Q1: Can I use salted butter instead of unsalted?
A1: Yes, but reduce the added salt to avoid an overly salty sauce.
Q2: How do I store salted caramel sauce?
A2: Store it in an airtight jar in the fridge for up to 2 weeks.
Q3: Can I freeze caramel sauce?
A3: Yes! Freeze it in a sealed container for up to 3 months. Thaw in the fridge and reheat before using.
Q4: How do I reheat caramel sauce?
A4: Warm it in the microwave in 15-second bursts, stirring in between, or heat it gently on the stovetop.
Q5: My caramel is too thick—how do I fix it?
A5: Add a splash of warm heavy cream and stir to loosen it up.
Q6: My caramel turned grainy—what happened?
A6: This can happen if sugar crystals form. To fix it, reheat the caramel and whisk until smooth.
Q7: Can I make this dairy-free?
A7: Yes! Use coconut cream instead of heavy cream and vegan butter.
Q8: What’s the best salt to use?
A8: Sea salt or flaky salt works best for a balanced, gourmet flavor.
Q9: Can I double the recipe?
A9: Absolutely! Just use a larger saucepan to prevent overflow.
Q10: Why did my caramel burn?
A10: The heat may have been too high. Try cooking at a lower temperature and watching it closely.
Conclusion
This Foolproof Homemade Salted Caramel Sauce is rich, buttery, and perfect for drizzling over all your favorite treats. With just a few ingredients and no thermometer required, you’ll have a decadent caramel sauce ready in no time. Give it a try, and you’ll never go back to store-bought caramel again!
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Foolproof Homemade Salted Caramel Sauce
- Prep Time: 20 minutes
- Cook Time: 4+ hours
- Total Time: 0 hours
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Description
This Classic Italian Tiramisu is the ultimate creamy, coffee-infused dessert with layers of delicate ladyfingers, rich mascarpone cream, and a dusting of cocoa powder. It’s light, indulgent, and perfectly balanced, making it a must-try for any coffee or dessert lover. This traditional Italian recipe is easy to prepare and guaranteed to impress!
Ingredients
Mascarpone Cream (Option 1: Heavy Cream – Recommended)
- 16 oz mascarpone cheese (450g, cold)
- 4 egg yolks
- 3/4 cup sugar (165g)
- 1 tsp vanilla extract
- Pinch of salt
- 1 1/2 cups heavy cream (360g)
Mascarpone Cream (Option 2: Egg Whites Alternative)
- 16 oz mascarpone cheese (450g, cold)
- 4 egg yolks
- 3/4 cup sugar (165g, divided)
- 1 tsp vanilla extract
- Pinch of salt
- 4 egg whites
For Assembly
- ~30 ladyfingers
- 1 1/2 cups strong black coffee
- 2 tbsp cocoa powder (for dusting)
Instructions
Step 1: Prepare the Mascarpone Cream
Option 1: Using Heavy Cream (Recommended)
- Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Set aside.
- In a heatproof bowl, whisk together egg yolks and sugar.
- Boil 1-2 inches of water in a saucepan and lower the heat. Place the bowl over the saucepan (without touching the water) and whisk on medium-high speed for exactly 2 minutes. Remove from heat.
- Add the egg yolk mixture, salt, and vanilla to the mascarpone, whisking just until combined (do not overmix).
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture in 2-3 additions, ensuring you do not deflate the air.
Option 2: Using Egg Whites
- Follow steps 1-4 from Option 1.
- In a separate bowl, whisk the egg whites and remaining sugar over a saucepan with boiling water until the mixture reaches 160°F (70°C).
- Remove from heat and keep whisking until a stiff, glossy meringue forms.
- Gently fold the meringue into the mascarpone mixture in 2-3 additions, keeping the air intact.
Step 2: Assemble the Tiramisu
- Pour the coffee into a wide bowl. Quickly dip each ladyfinger into the coffee for about 1 second per side and arrange them in a 7×11-inch dish.
- Spread half of the mascarpone cream evenly over the layer of soaked ladyfingers.
- Repeat with another layer of soaked ladyfingers.
- Top with the remaining mascarpone cream and spread evenly (or pipe for a decorative look).
- Cover and refrigerate for at least 4 hours, preferably overnight.
Step 3: Serve
- Before serving, dust cocoa powder evenly on top.
- Slice, serve, and enjoy!
Notes
- For a stronger coffee flavor, dip the ladyfingers slightly longer (1-2 seconds per side).
- Do not overmix mascarpone, or it may become grainy.
- For best results, chill overnight for deeper flavors and a firmer texture.
- Use high-quality cocoa powder for the best finishing touch.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 85mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg