5 Minute No-Fail Salted Caramel Sauce
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This is the perfect go-to, no-fail, Caramel Sauce. It’s so quick and easy to make you can make it in under five minutes. And everyone loves it!
You can have hot homemade caramel sauce for ice cream in less time than it takes to run to the store. And what could be better than homemade? Oh yes, that’s right, add a little salt and you’ve got SALTED Caramel Sauce.
Salted Caramel Sauce
If you don’t WANT a salted caramel sauce then simply leave out the salt and enjoy a plain caramel sauce. It’s delicious and caramelly and perfect either way you go!
Pantry Ingredients
If you know me AT ALL you know one thing I refuse to do is run to the store for one little thing. That the three-dollar jar of caramel is going to cost me 25 bucks by the time I get done in the store. And if it’s in the middle of the winter I don’t want to drive at all.
Luckily this caramel sauce is made with pretty simple pantry ingredients. It does call for heavy cream but you could substitute canned milk for that heavy cream.
If you need a milk-free version? Try this Dairy-Free Caramel Sauce it won’t let you down!
What do I need for caramel sauce?
- brown sugar
- corn starch
- water
- half n half, light cream, OR canned milk
- corn syrup
- butter
- vanilla
- fleur de sel
A simple sauce
This recipe is so simple your kids can make it with hardly any help from you. It doesn’t require any special tools or hard work.
It’s perfect for giving too, a nice jar of this and a quart of good ice cream would make anyone happy.
5 Minute No Fail Salted Caramel Sauce
Equipment
Ingredients
- 1/2 cup packed brown sugar
- 1 TBSP corn starch
- 1/4 cup water
- 1/3 cup half and half you can also use light cream
- 1 TBSP agave syrup use corn syrup if you like
- 1 TBSP butter if you use salted, taste the caramel before adding the Fleur de Sel
- 1/2 tsp vanilla extract add a little more if you like
- 3/4 tsp Fleur de Sel more or less to taste, substitute with regular salt
Instructions
- in a heavy sauce pan over medium heat stir together the brown sugar and the corn starch
- whisk in the water, then half and half and the agave syrup
- cook and stir over medium high heat until mixture is bubbly
- cook and stir for 2 more minutes, it may appear to “curdle” but it isn’t just keep stirring
- remove from the heat, stir in the butter, vanilla and the salt
- store in the fridge for up to a week
Notes
- you don’t have to add the salt to this recipe but try it once with the salt, I guarantee friends will clamor for the recipe
- if you’re not sure how much salt to add or you don’t have Fleur de Sel, add a small amount, taste it (Oh Drat!) and add more as needed
Nutrition
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I clicked on the link saying “Please, please, please, let me have all the ingredients” in my head. So sad. I don’t, but once we restock in the new house I am fairly certain it will be made ASAP. Love salted caramel, especially in homemade lattes.
Yes so tasty in coffee! The only thing I have trouble keeping in stock is cream/half and half because I just don’t keep them on hand : )
This looks so delicious. I want to make it asap!! But first, what is Fleur de sel?
Can this be canned? ??
No I don’t think it can be canned–I would think possible with a pressure canner but I don’t know for sure. Ask at your local extension office for advice!