Recipe by Chef John
"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."
Watch video tips and tricks
butter, cut into slices
heavy whipping cream
sea salt to taste
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 a larger pan (as Chef John recommends in his video) because when it starts to bubble, it climbs up the saucepan. I could tell from the smell of the smoke that it was well on its way to burning...but it didn't, thankfully. Will thicken up after refrigeration, giving you a beautiful, rich, and decadent caramel sauce.
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.
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 ice cream. The flavor reminds me of caramel corn from the beach. Wonderful!
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 seconds of boiling without stirring for my sauce to reach the desired color. Added salt to suit my taste since I'm always complaining about all these salted caramel things you buy that you can never tell are salted. Awesome recipe, thanks!
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 so easy to make....the video is very helpful. I will never buy a jar caramel sauce again.
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 taking place in cooking methods of certain foods. While my sons were board with my 'back in day' story, they were thrilled to enjoy this caramel sauce over sliced apples after school the other day. This sauce is so versatile! I froze some to make the kids Slo-Pokes for when they got home from school yesterday. Today, I am making some pretzels so that they can enjoy the caramel that way, as well. Oh, and with my 1/2cup of Birthday Bash ice cream last night, the caramel was the BEST part of the Bash. Yes, it is very tasty on apples, but I'm not one for limits in the kitchen.
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 caramel. I put it on Medium heat, and I got verrrrryyyy smokey caramel. Now I have it somewhere in between Medium and Medium Low and it's worked perfectly. Tastes delicious.
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 care of the problem. I also added a little more salt that was called for - about 1/2 tsp (I like my salted caramel to taste a little bit salty). Super easy and very tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Salted Caramel Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 117
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