Homemade Salted Caramel Sauce – Foolproof Method
I’ve made it my mission to master my family’s homemade caramel sauce so that it will never fail or be grainy. After a parade of failed attempts – I revised it to at wet-method and finally mastered it! This salted caramel is silky, pourable, and practically foolproof, thanks to a splash of honey and a few tricks that keep crystals at bay. Twenty minutes from pantry to jar, and you’ll never reach for the store-bought squeeze bottle again.
Why You’ll Love This Homemade Salted Caramel Sauce
- Never-fail formula: The water + honey combo prevents crystallization—no gritty surprises.
- One small saucepan, zero fancy gear: A candy thermometer is optional; color is your guide.
- Silky, buttery bliss: Heavy cream and real butter create that luscious caramel texture.
- Endlessly versatile: Drizzle, dip, swirl, or spoon it straight—no rules.
- Make-ahead magic: Keeps 2 weeks in the fridge and reheats like a dream.
Candy & Caramel Temperature Guide
(Use a candy thermometer for precision. Pull at the lower end of the range for softer results.)
| Stage | Temperature | Appearance & Use |
|---|---|---|
| Thread | 230–235°F (110–112°C) | Thin syrup; for syrups or fruit glazes |
| Soft Ball | 235–240°F (112–115°C) | Forms a soft ball; fudge, fondant |
| Firm Ball | 245–250°F (118–121°C) | Holds shape but pliable; soft caramels |
| Hard Ball | 250–265°F (121–129°C) | Firm but moldable; nougat, marshmallows |
| Soft Crack | 270–290°F (132–143°C) | Separates into bendable threads; taffy |
| Hard Crack | 300–310°F (149–154°C) | Brittle threads; hard candies, toffee |
For this sauce: Remove from heat at around 340°F (171°C) before adding the cream. The temperature drops ~100°F when cream is added, landing you in a soft-ball range—perfectly pourable yet thick when cooled.
Tips & Tricks
- Honey vs. molasses? Honey keeps the flavor neutral and buttery; molasses adds a deeper, more robust butterscotch bend—perfect for fall desserts.
- No candy thermometer? No problem! Rely on color and the 7–10 minute timeline. The “penny” stage is your best friend.
- Burnt caramel? If it smells acrid or turns black, start over—it happens to everyone. Use a clean pan next time.
- Make ahead: Stores in the fridge for 2 weeks. Rewarm gently in the microwave (15-second bursts, stirring) or a warm water bath.
- Thin it out: Stir in 1–2 teaspoons warm milk or cream for a thinner drizzle.
Ways to Use This Caramel Sauce
- Drizzled over Flaky Apple Turnovers
- Swirled onto vanilla ice cream (hello, salted caramel!)
- Dipped with tart Granny Smith apple slices
- Spooned over pumpkin pie or cheesecake
- Gift it! Tie a ribbon around the jar with a tiny spoon.
Troubleshooting
- Grainy texture? Sugar crystals formed. Wash down the pan sides with a wet brush next time, and don’t stir after the boil begins.
- Too thick after cooling? It firms up in the fridge—warm it gently.
- Separated? Whisk vigorously off heat or blend with an immersion blender.
Homemade Caramel Sauce
Print RecipeFoolproof homemade caramel sauce in 15 minutes! This silky wet-method recipe with honey prevents crystals for perfect drizzles over ice cream, pies, or apple slices. No candy thermometer needed—just watch the color!
Servings: 0.75 cup
EQUIPMENT (affiliate links)
- kitchen scale for precise measurements
- small saucepan heavy-bottomed
- glass measuring cup microwave safe
Ingredients
- ½ cup granulated sugar 100g
- ¼ cup water 60g
- 1 tbsp honey or molasses 20g
- 2 tbsp salted butter 28g
- ¼ cup heavy cream, warmed 60g
- ⅛ tsp salt or flaky salt
- ¼ tsp pure vanilla extract
Instructions
- Warm the Cream: Microwave the heavy cream in a glass measuring cup for 30–45 seconds until warm (not boiling). Set aside—this prevents shocking the caramel later.¼ cup heavy cream, warmed
- Dissolve the Sugar: In a small heavy-bottomed saucepan (light-colored interior is best for color-watching), combine sugar, water, and honey. Stir over medium heat just until the sugar fully dissolves, 2–3 minutes.½ cup granulated sugar, ¼ cup water, 1 tbsp honey or molasses
- Brush & Boil: Stop stirring. Increase heat to medium and bring to a steady simmer. Dip a clean pastry brush in water and wash down the sides of the pan several times during cooking to dissolve any sugar crystals. Swirl the pan gently for even heating.
- Watch the Color Change: The syrup will bubble vigorously and gradually shift from clear to pale gold. When it hits golden, reduce heat to medium-low. Continue simmering until it deepens to a rich amber (color of a penny), about 7–10 minutes total.
- Add the Cream: Remove from heat and add the warm cream and whisk vigorously—the mixture will foam significantly. Keep whisking until it's incorporated and smooth.
- Finish & Cool: Add the butter, salt, and vanilla. Let cool in the pan for 5 minutes; it will thicken slightly but remain pourable. Drizzle warm over desserts or use as a dip.⅛ tsp salt or flaky salt, ¼ tsp pure vanilla extract, 2 tbsp salted butter
Notes
- Syrup options: Honey keeps the flavor neutral; molasses adds cozy depth of butterscotch.
- No candy thermometer? Trust color: golden color → lower heat → amber→remove and add cream.
- Temp Guide: If using a candy thermometer, note that the temp drops about 100°F (38°C) when you add the warm cream. Cook mixture to 340°F (171°C) before adding cream.
- Storage: Fridge for 2 weeks. Reheat in 15-sec microwave bursts.
- For thinner drizzle: whisk in 1–2 tsp warm milk or cream.
- Chewy Caramels? This is sauce only. Chewy caramels need a different method—stay tuned!
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