Salted Caramel Sauce

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Recipe - Salted Caramel Sauce

From The Hamilton Beach Test Kitchen

Added by Lynne


  • 1 cup granulated sugar 
  • 3 tablespoons water 
  • 3/4 cup heavy cream, warmed to 120°F to 180°F  
  • 3 tablespoons unsalted butter, cut into 12 cubes 
  • 1 1/4 teaspoons kosher salt 
  • 1/2 teaspoon vanilla extract


  1. In a 12-inch skillet over medium-low heat, add sugar and water. Stir just until sugar has begun to dissolve, about 30 seconds. 
  2. Bring to a boil. Use a wet pastry brush to brush down any sugar crystals that form on side of pan. 
  3. Boil until sugar turns a medium amber color, about 4 to 5 minutes. Swirl pan if dark spots begin to form near side of pan. Turn off heat and quickly whisk in heavy cream. Use caution, mixture is VERY hot and will bubble up. Whisk in butter and salt. 
  4. If necessary, turn heat back on for 1 minute to melt any sugar that may have hardened.  
  5. Remove from heat and stir in vanilla extract. Pour caramel in a clean glass or stainless-steel bowl to cool. Once cool, store refrigerated in an airtight container.

Serves:  8-10

Test Kitchen Tips: 

  • Do not stir the sugar once it begins to boil. It will crystallize and be rendered useless. If this happens, discard and start over.  
  • Do not walk away from sugar while it is cooking. It can go from useable to burnt in a matter of seconds.  
  • Do not let the caramel get too dark before adding cream. Sugar keeps cooking even when it is off heat.



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