Starbucks Salted Caramel Sauce
This homemade salted caramel sauce is easy to make and perfect for topping ice cream or almost any dessert. Course: Dessert. Cuisine: American. By Danielle (livewellbakeoften.com). Yields about 1 1/2 cups.
⏱️ Prep: 5 min🍳 Cook: 10 min
Nutritionper 100 g›
320
Calories
1g
Protein
45g
Carbs
15g
Fat
Ingredients
| 1/4 cup (60 ml) | water |
| 1 cup (200 g) | granulated sugar |
| 2/3 cup (160 ml) | heavy whipping cream |
| 3 tbsp (45 g) | unsalted butter, cut into tablespoon-sized pieces |
| 1 tsp | vanilla extract |
| 1 tsp | salt, or to taste |
Instructions
- In a heavy-bottomed saucepan, heat the water and sugar over medium heat. Use a saucepan a little bigger than you think you need. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little.
- Increase the heat to high and bring to a boil, then stop stirring completely. Let the mixture continue boiling until it turns amber, which can take anywhere from 4–12 minutes.
- Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up quite a bit, so do this very carefully. Then mix in the butter, vanilla and salt one at a time.
- Pour the caramel sauce into a dish and let it cool completely, then cover tightly and store in the refrigerator. The sauce will thicken once cooled and refrigerated.
Notes: For a regular caramel sauce, use just a pinch of salt or about 1/8 teaspoon. Store leftover salted caramel in the refrigerator for up to two weeks; reheat in the microwave before using. This recipe yields about 1 1/2 cups of caramel sauce.