Salted Caramel Sauce
Featured in Allrecipes Magazine

Salted Caramel Sauce

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Chef John 26535

"It may be blasphemy to say that hot fudge isn't the ultimate warm ice cream topping, but after tasting this amazing salted caramel sauce, that's exactly what I'm suggesting."
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Ingredients

25 m servings 215 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.
  2. Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.

Reviews

66
  1. 79 Ratings

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Most helpful positive review

Very nice caramel sauce, but a word of caution. Once you stop stirring, don't walk away from the stove, watch it VERY closely because mine turned dark amber within 30-45 seconds. Also, do use ...

Most helpful critical review

I was so not thrilled with this recipe. Chef john makes it look really easy. But the flavor is not sweet and its a pain to make. It solidifyed to my spoons and whisk...it was everywhere.

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Very nice caramel sauce, but a word of caution. Once you stop stirring, don't walk away from the stove, watch it VERY closely because mine turned dark amber within 30-45 seconds. Also, do use ...

The heavy saucepan is a must for this recipe. Follow this recipe exactly as the video instructs and you'll not be sorry. The finished sauce thickens nicely and goes great with apple slices or ic...

My first time making caramel sauce. I had no idea it was so easy and the results so amazing. I followed the instructions in the video exactly and had excellent results. It took less than 30 s...

Made this caramel sauce over the holidays to use in or on two different recipes, one of which is the Caramel Macchiato Cheesecake recipe also from this site. I never knew that caramel sauce was...

The flavor is so amazing (WATCH the video) for the ease in creating this sauce. It is exactly what I've been thinking of since Junior High Foods Class when we learned about the chemical changes...

I was so not thrilled with this recipe. Chef john makes it look really easy. But the flavor is not sweet and its a pain to make. It solidifyed to my spoons and whisk...it was everywhere.

I tried this recipe for the first time this morning. It didn't take very long for the sugar to turn to dark amber. It was still fairly bitter so I added about 1/2 tsp of vanilla and that took ...

I like this recipe a lot, though I had some initial trouble because it appears that my stove is hotter than that which the recipe creators is. I put this on medium high heat and I burned the car...

Making this sauce takes some concentration, but in the end, it's worth it! Sweet, thick, salty... It's perfect for an ice cream topping or even drizzled over the whipped cream on top of an ice...

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