Recipes // Desserts // Salted Caramel Sauce

Salted Caramel Sauce


By Erin Patinkin and Agatha Kulaga

Makes approximately 1½ cups


  • 1 cup heavy cream
  • ¼ cup sugar
  • ¼ cup (packed) light brown sugar
  • 4 tablespoons (2 ounces) unsalted butter
  • 3 tablespoons light corn syrup
  • ¼ teaspoon salt
  • Caviar from ½ vanilla bean pod


  1. Bring ½ cup of the cream, sugars, butter, corn syrup and salt to a boil in an uncovered 1½- to 2-quart, heavy-bottomed saucepan over medium-high heat. Once the sugars have dissolved, whisk the mixture a few times to combine. Continue to boil the mixture over medium-high heat, whisking occasionally, until deep dark tan bubbles form and until it has thickened and is paste-like.
  2. When a candy thermometer reads 250°F (this takes about 5 minutes after the mixture reaches a boil), take the saucepan off the heat. (See note below if not using a thermometer.)
  3. Pour in the remaining ½ cup cream and add the vanilla bean caviar, and whisk to incorporate. Be careful, as the mixture will bubble up and can splatter. Return the saucepan to low heat, and bring it to a low boil, whisking vigorously until no visible clumps remain and until the caramel sauce is smooth, about 45 seconds.
  4. Immediately pour the hot caramel sauce into a jar or a heatproof bowl, and let it cool completely. Once it has cooled, cover it tightly and store it in the refrigerator or freezer. Reheat to use.

Note: You don’t need a candy thermometer for this recipe as long as you use your nose and your eyes. The key is to take the caramel to a point just short of burning, so when the mixture begins to have a bit of a singed odor and when it looks paste-like and caramel-brown, quickly remove it from the heat.

Featured Recipes

Personally Yours

Marketplace Recommendations