posted in All Time Faves

Salted Caramel Sauce + Printable Labels

I can cook, and I can bake, and I used to be a teacher… but I’m not always the craftiest of people. So I’m pretty proud that I successfully made some (cute) jars of Salted Caramel Sauce to give away as holiday gifts this year.

This stuff should really be called Salted Caramel Crack. It’s a good thing that I made small jars of the stuff because once you open this baby, you’re going to want to eat the whole jar, and then (if no one is looking) you might be tempted to lick out the inside of the jar too.  No kidding, man!

Here’s a little peek at the preparation shake-down.  It does not require a candy thermometer- just a watchful eye.  Honestly I screwed up the first batch I made I guess because I cooked it too long… and it solidified before my very eyes.  Eek!  Take two, watching the mixture turn an amber color, I yanked it from the heat, finished adding the ingredients and let it cool.  Perfect on the 2nd try.

For my gift jars, I used 4-ounce jelly jars.  You really do not need anything larger.  A little of this stuff goes a long way. This recipe makes 4 jars.  I made 2 batches- separately- since I wasn’t sure how it would work out if I tried to double the recipe.

Once it is completely cooled, you’re ready for the lids and labels.

My adorable cousin Gina just graduated from Rochester Institute of Technology, and she’s now doing web design, photography, graphic art, etc.  She’s available for freelance work 🙂  Gina designed my Salted Caramel Sauce labels- one especially for Christmas and one for any time of year.  Thanks Gina- they’re super cute!  These labels are downloadable in .pdf form, printable here:  Salted Caramel Sauce- Christmas Theme  and here: Salted Caramel Sauce- Generic Theme .  You are welcome to use these labels for your sauce, but please do not take the .pdf’s and re-print them anywhere else.  Link to here if you should decide to make salted caramel sauce on your own blog.  Many thanks!

The labels fit perfectly on the 4-ounce jelly jars- the labels are 2-inches in diameter.  You can either print them on card stock, cut them out and tape them to the tops of the jars.  Or you can just print on nice paper and do the same.  Or you can get really fancy and buy some 2-inch round label stickers.  I thought taping it on top worked just fine though.

So what can you use Salted Caramel Sauce for?

My gift idea is to put the jar in a festive box or bag, along with 2 red apples and 2 green apples for dipping.  It can also be used as a dessert sauce for ice cream, and it would make a fabulous Salted Caramel Milkshake too.

No double-dipping allowed.

Now can’t you just imagine how delicious this must be?  Yes, you’re imagining correctly.  This is delicious.  It’s caramel… with a hint of salt.

This is what my neighbors will be getting for Christmas this year, along with a few apples.  I figure it’s a nice little treat for their families to enjoy together.

P.S.  The sauce does need to be refrigerated, and it will stay fresh for 2 to 3 weeks.

Yield: 4 jars of sauce

Prep Time: 20 min + cooling time

Cook Time: 12 min

Salted Caramel Sauce


1 1/2 cups granulated white sugar
1/2 cup water
1 cup whipping cream
1 1/2 tablespoons salted butter
1 teaspoon vanilla extract
1/2 teaspoon sea salt
Four 4-ounce jelly jars with lids, cleaned and dried


1. Combine sugar and water in a medium saucepan over medium-high heat. Stir. Bring the mixture to a boil and shake/swirl the pan very often (don't stir it while it's boiling) until it turns a medium amber color (should take 12 to 15 minutes). If sugar crystals gather along the sides of the pan during the cooking process, you can use a pastry brush dipped in water to brush the sugar down the sides of the pan so that it becomes incorporated into the boiling mixture.

2. Remove the pan from heat and pour in the cream. It will bubble up like crazy. Give it a whisk, then add in the butter, vanilla and sea salt. Whisk again until everything is nice and smooth. It should be the color of caramel. Cool it in the pan, or pour it into a large measuring cup so that it will be easier to transfer to jars when cooled.

3. Divide the sauce evenly among the four jars. Place lids and labels on and refrigerate until ready to use or gift to friends. The sauce must be kept refrigerated and it will stay fresh for 2 to 3 weeks.


*I like to boil my jelly jars and lids for a couple of minutes to really get rid of any grime that might be in there from packaging. Then I just let them dry thoroughly before adding the sauce.
*If your sauce solidifies (I speak from experience), you either let it cook too long or the heat wasn't high enough. Pull it off the heat when it is a nice, medium amber color. It's important that it maintains a nice boil at medium-high heat and that you don't take yours eyes off of it. Keep swirling the pan and don't let it burn!
*Serving suggestions: Serve with apples, cheesecake, ice cream, or incorporate it into a milkshake!

Source: (Adapted from Food Network Magazine)


  1. postedDec 17, 2011 3:12 AM

    Love this idea! Congrats to your niece. I used to live in Rochester – RIT is an excellent school!

  2. postedDec 17, 2011 3:22 AM

    I love everything about this post. I love the beautiful photos that have me drooling, I love the labels, the recipes is great and I especially love the step-by-step photos. I am definitely going to make this in the next week. Thanks Lori!

  3. postedDec 17, 2011 3:25 AM

    That is right up my alley! Very cool. I think I would probably do just like you said and eat the whole jar, real quick!
    I am going to be making some homemade salsa to put in my gift baskets this year. I was considering what to do for labels, and I like what you’ve done here.

  4. postedDec 17, 2011 3:52 AM
    Gina Benedetti

    This turned out great!

  5. postedDec 17, 2011 4:14 AM
    Lauren at Keep It Sweet

    What a nice gift idea! So creative and who doesn’t love salted caramel?!

  6. postedDec 17, 2011 4:37 AM

    Love this, both the caramel sauce and the labels! What a great idea!

  7. postedDec 17, 2011 5:04 AM
    Averie @ Love Veggies and Yoga

    awesome recipe and what adorable labels too 🙂

  8. postedDec 17, 2011 6:22 AM

    Total SCORE!! On both the recipe and your crafts. Love the sweet jars and how you tied in the striped bows as well. This caramel looks addictive 🙂 The perfect homemade holiday treat. FB & pinning now!

  9. postedDec 17, 2011 6:49 AM

    Mmm…who wouldn’t love to receive a gift like that! Cute labels too.

  10. postedDec 17, 2011 7:15 AM

    WHat a beautiful gift idea. The sauce looks great and I love the tutorial photos. The labels are adorable too. Merry Christmas to you and yours!

  11. postedDec 17, 2011 9:32 AM

    Thanks so much for the printables and wonderful recipe. I’d love getting something like this as a present. I need to remember this next year!! 🙂

  12. postedDec 17, 2011 9:38 AM

    Oh boy! Well you know how much I love salted caramel and this looks crazy awesome. Love gina’s labels too.

  13. postedDec 17, 2011 10:42 AM

    YAY! A caramel recipe! I adore adore adore adore caramel. But, I have two burning questions, and this seems like the appropriate time to ask. 🙂

    One, how can I ensure my caramel is not grainy? Every time I try to make it, it’s very grainy once it cools. (I do generally use brown sugar)

    And two, what changes can I make to this recipe to have it solidify just a little bit, in order to make candies, cover pretzel sticks, etc?

    Thanks so much. Love this site!

    • postedDec 17, 2011 10:49 AM

      Hi Shannon, I’ve heard that having salt in the boiling process is key to not making it grainy. I don’t know why, but apparently using salted butter is supposed to help. No idea about how to turn this into caramels- I think that might be a different recipe!

  14. postedDec 17, 2011 11:43 AM

    Perfect timing! I’m making some Mexican Chocolate Rice Krispy Treats for a cookie swap tomorrow and wanted to top them with a salted caramel drizzle. I think this will work perfectly!

  15. postedDec 17, 2011 12:38 PM

    Cannot WAIT to make this. thanks for posting!

  16. postedDec 17, 2011 3:50 PM

    Very cute presents indeed! Never tried salted caramel sauce. I have to make it one day! Very cute website as well!

  17. postedDec 18, 2011 1:28 AM

    YUM, yum, yummy….I will have a big fat tummy! (AND other big fat body parts). Really, I do wish someone would make stuff that was calorie free…LOL. Love it, can’t wait to make it. HAPPY HOLIDAYS!

  18. postedDec 18, 2011 3:06 AM
    Fred @ Savorique

    This home made caramel sauce is a great, affordable yet thoughtful gift idea for your neighbors indeed. You say it stays fresh for 2-3 weeks “only” so what about applying the lid when the sauce is still hot, like we do with jams for a good hot seal?

    • postedDec 18, 2011 7:07 AM

      Hi Fred, I’m not terribly skilled at canning and jams, so wouldn’t know quite how to go about making this a product that could sit safely on a pantry shelf for a long period of time. It’s such a small amount in the jar though- so I’d think people would definitely use it up within a 3-week time span.

  19. postedDec 18, 2011 4:40 AM

    This sauce looks drinkable!

  20. postedDec 18, 2011 6:19 AM

    You’ve got me hooked on this already. Oh YUMMMMM!!! I am just not a candy thermometer person so I actually think I can do this. And I’m going to make it today. What a GREAT gift idea. Love it. And thank your cousin Gina for the labels. I’m going to contact her in the near future. She did a great job.

  21. postedDec 18, 2011 7:02 AM

    I would be over-the-moon excited if someone gave me some of this caramel sauce for Christmas. What a great gift! And those labels are too cute for words. Well done, Gina!

  22. postedDec 18, 2011 7:50 AM

    Every year(for the past 25 years) I have been making my gifts. With easy recipes like this, the internet, and pdf files such as these, gifting takes on a whole new meaning! Happy Holidays, Lori!!

  23. postedDec 18, 2011 5:41 PM

    This looks delicious, and I LOVE the labels! Do you by chance remember where you bought the little jelly jars?

    • postedDec 18, 2011 6:22 PM

      Just bought them at the regular-old grocery store where they sell mason jars. Ralphs is where I bought them in Southern CA.

  24. postedDec 18, 2011 5:43 PM

    Oh wow. Yum. And such a great gift idea! Just linked from my blog–hope you don’t mind!

  25. postedDec 18, 2011 10:39 PM

    Such a good idea for a gift!

  26. postedDec 19, 2011 11:43 AM

    This is so cute RecipeGirl!

    I love it.

  27. postedDec 21, 2011 10:19 AM

    I have to comment again. HOLY CRAP this is good stuff! (Excuse my language…it was just that good). I kept licking the spoon and bowl and I fully double dipped. 🙂

    Mine did not turn out as dark as yours. However, when the cream hit the sugar syrup, the spot where it hit turned solid instantly. I was able to whisk like crazy and release some of it, but I wound up with about a cup and a half of sauce, instead of two cups.

    Do you all think I let it cook too long? It was just 12 minutes. Other possibilities that I thought of were that the cream was too cold, or the sugar crystals that I brushed down didn’t cook enough. Does anyone have any thoughts?

    Really…I want to take a straw and put it in the bowl and just drink it. Wow so good!

  28. postedDec 21, 2011 1:46 PM

    My son and I were the cats meow this year because of this recipe and labels. I did this as teachers presents for his 4 main teachers…the 2 counselors and nurse and I put 1 green and 1 red apple in a small gift basket with the sauce. Wonderful ! Thanks so much for sharing !

    • postedDec 21, 2011 3:48 PM

      Happy to hear!!

  29. postedDec 22, 2011 8:41 AM

    Shannon, I had the same thing happen with the cream. I dumped it all in at once and it clumped in a big ball on my whisk. I found that if I heated the cream for 30 seconds in the microwave and slowly poured it in while whisking, it didn’t clump together. Hope that helps! I ruined the first 2 batches. :0( This recipe is so yummy and should definitely be called Salted Caramel Crack!

  30. postedDec 23, 2011 11:32 AM

    What is the difference between using unsalted and salted butter in this recipe?

    • postedDec 23, 2011 11:52 AM

      Well, it’s Salted Caramel, so I like to use salted butter too.

  31. postedDec 23, 2011 2:08 PM

    OK so I made three batches and while they taste awesome they are a bit lighter than your pictures…did I not cook them enough? They are still being given as gifts and they are soooo good and the labels are so cute! Thank you!!! BTW you are not kidding about how much it bubbles and how hot it gets when you add the cream-I think my right lower arm is now

    • postedDec 23, 2011 7:54 PM

      Don’t worry… I actually looked at a lot of photos of caramel on the internet and most were much lighter than mine anyways. I was kind of wondering why mine turned out so dark! It’s good nonetheless. Glad you had success w/ gifting! 🙂

  32. postedDec 26, 2011 9:19 AM

    I made this today and I’m so happy they came out right the first time thanks to everyone’s great advice. It was so good.

  33. postedJan 2, 2012 5:55 PM

    I think that the Lord will have this sauce in heaven. It was sooooo good.
    Speaking of heaven, I may die from eating too much of this. Thanks for the recipe.

  34. postedJan 18, 2012 2:41 PM

    Love Love Love the recipe, the labels, this blog, everything! I printed out the perfectly adorable labels…not sure how to get the resolution right though. When I printed, they’re smaller and bit hazy looking? Any advice for this “clueless on the computer” fan?

    • postedJan 18, 2012 5:56 PM

      I’m not sure… Sorry!!

  35. postedJan 28, 2012 5:49 PM
    Ate bell

    Just made this and it is amazing! I used slightly less salt b/c hubby isn’t always a fan of salted caramel flavors, but he really liked this one.

  36. postedFeb 10, 2012 2:58 PM

    I own a cupcake biz in AZ and was looking for a good salted caramel recipe… I LOVE your recipe and pics!!! Yours was SO easy to follow. I will be incorporating this yummy salted caramel in a few of my new creations!

  37. postedFeb 25, 2012 2:29 PM

    Love the recipe! Made a double batch added cinnamon to it and poured it over a cayenne triple chocolate truffle brownies. The wife, kids, and friends polished it off that night.

  38. postedMar 11, 2012 10:56 AM

    Just made this for a dinner party, so easy and such a wow. You know that moment when everyone says ‘This is amazing!’, and as the cook you think ‘yeah, it’s good, but amazing?’…this time I was joining in! I have pinned this on my pinterest board for my friends to find – the pin is an image which gives a direct link to this page. I hope that’s ok?

    • postedMar 12, 2012 9:01 AM

      That’s very nice of you- thank you!

  39. postedMay 22, 2012 8:04 AM
    The Wild Flower Kitchen

    Hello Lori. Thank you for the salted caramel recipe. I love your labels.
    I am going to make some salted caramel ‘chips’ to go into my wild fennel ice cream. I used to make it and add a big slug of Bourbon at the end (no salt) and pour it over Bread & Butter Pudding that the Brits love so much.
    Best wishes and thanks for info & enthusiasm. L

  40. postedJul 26, 2012 10:23 PM

    Sooo, I tried this recipe as I’ve been drooling over it for weeks! I carefully watched it boil, and stood by the stove the entire time as not to burn it. Unfortunately, as soon as I poured the cream in, bam! it was ruined… The sugar got hard and there was no stirring it to fix. 🙁 Quickly, I lifted the hardened part out with my whisk, thinking maybe I could save the cream and try to re-use it… I had just spent $2 on it, and didn’t want it to go to waste. 🙂 After realizing that it was more than just cream (some yummy concoction in between cream and caramel yet still runny), I thought there had to be a way to use it… After a little thought I came up with a caramel cake expirement 🙂 I used a yellow boxed cake mix, poured in this 1.25 cups of yummy goodness (in place of the water and oil) and added two eggs… baked about 300* until a knife came out clean… delish!!! It’s a slightly more dense, yet very moist and sorta creamy caramel flavored cake (NO FROSTING NEEDED!!!) It was rich and delicious… my husband and I both loved it, we couldn’t stop at just one piece 🙂 The outside kinda gets “caramelized” and a little crunchy and the soft moist inside, YUM!

    This is a MUST TRY for anyone who doesn’t end up with caramel sauce 🙂

    Hope to have success with the sauce tomorrow when I try again 🙂

    • postedJul 27, 2012 8:10 AM

      oh my gosh! Sorry it did not get to the right consistency for you!! But I’m glad you made good use of it. The cake sounds delicious!

  41. postedJul 31, 2012 9:23 PM

    Ok, so I tried again… seems like it went better. It tastes good and I think it’s the right consistency… Can you tell me:
    is it still pretty liquid when you first are done and then it thickens as it sits?

    Have you ever added more salt? We can’t taste the salt at all.

    I know other people said there’s is lighter, but mine is much much lighter in color, like a “vanilla cream” type color. Is that right?

    Thanks for the recipe! Hope it goes well next time 🙂

  42. postedSep 11, 2012 3:25 PM

    What size jars do you use?

    • postedSep 11, 2012 8:31 PM

      small 5-ounce jelly jars

  43. postedSep 14, 2012 7:38 PM

    I just finished making this, its so good! Thank you for this post! Love it!

  44. postedSep 25, 2012 11:25 AM

    Mine is definitely lighter than pictured on this site. But it’s oh, so good!!! I can definitely taste the sea salt too. Mine took 11:30 to get to the perfect color. Use a bigger saucepan than you think because when you add the whipping cream it bubbles up A LOT! I’m serving this to the teachers at school today — with apples. YUM!

  45. postedOct 24, 2012 9:30 AM
    Rose Hill

    Lori – what a beautifully done post! I found you via pinterest and will re-pin to share this goodness:)
    I’m also planning a post in a couple of days about caramel-dulce de leche and will link back here. I hope it is ok to use one of your pics alongside my own.
    One of the best foodie blogs I’ve seen!

  46. postedOct 24, 2012 8:58 PM

    I have been drooling over making this for some time. I tried two batches today. They both clumped up terribly. So I put back on the simmering burner and stirred like crazy to get the clump smoothed out.. than it became to runny. Yummy but really runny. I dont know what I am doing wrong. Could you possibly give me some advice? The instructions are great and should be simple but im still managing to mess it up.

    Thank you so much!

    • postedOct 25, 2012 9:41 AM

      Sorry you’re having so much trouble. I would expect it has to do everything with temperature. Though I’m not sure how to help!

  47. postedNov 11, 2012 2:13 PM

    I made two batches, both came out like a butterscotch color but taste amazing. The first one seized up but I was still able to get a good amount of sauce out of it. They are now cooling. Thanks for the great idea. I can’t wait to try it on ice cream!

  48. postedNov 12, 2012 12:06 AM

    Thanks so much for such an easy and delicious recipe. The pics and steps were spot-on and I LOVED the results! I made a bunch of these to give out for the adults at my son’s 1st birthday and they were a huge hit! My husband finished off about 8oz of this in two sittings! He loves it and I will be making it again today!! I add it to my coconut steamers and to coffee as well, it’s AMAZING! A huge thanks again! 🙂

  49. postedNov 15, 2012 11:13 AM
    Roxanne James

    Great recipe but don’t do what I did: warm the cream up a bit before adding to the boiling water/sugar. I had a hard blob of caramel instanly form at the bottom of the pan. Luckily I was able to salvage the batch

  50. postedNov 19, 2012 2:01 PM

    I want to know when is a good time to add the salt to the boiling process, should it be after the heavy cream and butter or before the sugar turns a golden brown?
    I had recently made salted caramel and added the salt after the cream when it was off the stove and it wasn’t grainy until after it cooled down, the taste was amazing but the texture ruined it.

    • postedNov 20, 2012 12:28 PM

      Just like it says… after you pour in the cream, give it a whisk then add the butter, vanilla & Salt.

  51. postedNov 20, 2012 9:24 PM

    I can’t wait to try this out. Am wondering if I can try it in my machine (similar to a thermomix…. can only try and test I guess)
    It looks so good though… Not sure that I will be able to give it all away!

  52. postedNov 20, 2012 9:39 PM

    So excited to try this! Just curious, did you use coarse sea salt or fine?

  53. postedNov 27, 2012 9:29 PM

    HI, sorry I meant to ask also, what is whipping cream?

    In australia we have pure cream (without thickener), and thickened cream. So you know which it would be?
    Thanks 🙂

    • postedNov 28, 2012 6:47 PM

      Well… here in the US we have whipping cream (regular cream) and Heavy Whipping Cream (which is a bit thicker). Does that help?

  54. postedNov 30, 2012 2:50 PM
    Michelle Desmarais

    Hi! This looks delicious and I’d like to make it for xmas gifts this year. Once I make them, they obviously have to be refrigerated. Will they be ok to take out and bring as gifts for a few hours? I know there’s cream in here and wouldn’t want it to go bad!

    • postedDec 1, 2012 6:23 AM

      Yes, definitely!

  55. postedNov 30, 2012 3:59 PM
    Kim Thomas

    I was unable to print the labels, and idea?? Also name and number of the label, thanks looks wonderful

    • postedDec 1, 2012 6:23 AM

      Did you click on the titles of the labels above: Salted Caramel Sauce Christmas Theme, etc? Once you click, it should bring up a .pdf of the labels, which you can print. It’s working on my end, so not sure how to help otherwise!

  56. postedDec 8, 2012 6:09 AM

    Is it okay to use heavy whipping cream?

    • postedDec 8, 2012 10:00 PM

      no- just regular cream.

  57. postedDec 8, 2012 10:30 AM
    Starr and Ashley

    We used brown sugar towards the end of our batches and it looked much darker and it tasted better.

  58. postedDec 9, 2012 12:32 AM

    I want to send a few jars to friends in the mail. Do you think I should freeze them first so they don’t spoil?

    • postedDec 9, 2012 9:31 PM

      I would not advise you to send this in the mail. It needs to be refrigerated.

  59. postedDec 14, 2012 10:32 AM
    Prashna Singh

    Hu there, just made a batch but mine turned out runny. Does the sauce thicken on standing and can I boil once the cream and butter have bee added? Thanks.

    • postedDec 16, 2012 8:42 PM

      It should thicken a little after cooling.

  60. postedDec 19, 2012 6:43 AM

    Help – I’ve made 4 batches and only 1 has worked. I have even used a candy thermometer. when I reach the “amber color stage — and I pour in the cream, the mixture siezes up and gets hard and will not mix into the cream. What am I doing wrong? The batch that worked, I did the exact same thing?????

    • postedDec 20, 2012 5:38 AM

      Not sure… but it must have something to do with temperature. Candy and caramel sauce can be super fussy and not so easy to get quite right sometimes.

  61. postedDec 22, 2012 2:15 PM

    I messed up the first batch too! Very Yummy when you get it right there.

  62. postedApr 23, 2013 7:17 PM
    Angie T.

    This was awesome! I made 4 batches tonight and they all turned out very well and all a little different. I loved/hated playing chicken with boiling mixture about when to take it off! I never quite made it to as dark as yours but close! These are going to make such cute and delicious favors for my daughter’s First Communion this weekend! Thanks again and LOVE the labels!

  63. postedMay 7, 2013 7:16 PM

    Wow, just wanted to say that I made this Salty Carmel Sauce tonight and it is amazing!! Recipe is spot on…making these for Mother’s Day gifts and I think they will be a huge hit!! Thanks so much for sharing!!

  64. postedMay 25, 2013 1:15 AM

    Made this last night, it is delicious! Thank you for sharing the recipe 🙂

  65. postedAug 19, 2013 10:06 AM

    Hi I was just wondering if the sauce needs to be kept in the fridge? One area on the site says yes, and another part says its not needed. Please clarify. Thank you

    • postedAug 22, 2013 8:25 AM

      Yes, refrigerated.

  66. postedSep 25, 2013 9:54 AM

    Have you tried putting the sauce when still hot in to the sterilized canning jars and then do the usual canning process like making jam? This way it wouldn’t need to be refrigerated till after opening. I’m going to experiment this weekend.

    • postedSep 26, 2013 8:15 AM

      I haven’t … I’m not schooled in canning at all!

  67. postedOct 1, 2013 6:29 PM

    Omg. Just. Jesus.

    So I made this and like others, my caramel was more like the color of butterscotch. It also seized as soon as I added the cream, leaving me with a big lump of sugar. I think it had to do with the temp of the cream. Anyway, I put the pot back onto the stove on medium heat and just whisked the sugar mound away. the heat proved to be enough to disintegrate the sugar crystals further. Be careful that you don’t let the pot boil, that’ll cook the sugar more.

    Thank for the recipe!

  68. postedDec 5, 2013 12:43 PM

    Made the salted caramel sauce today! Ruined my first
    batch with over cooking ( hardened up ) but tried again and it was fabulous!!
    My neighbors & friends will be very happy!!

  69. postedDec 8, 2013 7:27 AM

    It seems a common theme is the color turning out too light. Have you, or has anyone else, tried to add a few drops of brown food coloring?

  70. postedDec 8, 2013 1:29 PM

    Is there a support group for people that have failed at this recipe? Haha, I am going on attempt number 4 and I just can’t seem to get it right. Still optimistic though- looks so good!

  71. postedDec 14, 2013 4:26 PM

    My first batch was too light… still YUMMY, but pale tan. I got afraid of it solidifying and pulled it off the heat after about 6 minutes
    I swirled my second batch as it bubbled away for 12 minutes and it is the exact color of the first!
    Neither are remotely caramel colored, and I’m afraid to try again and waste the ingredients… any advice?
    Many thanks!

    • postedDec 19, 2013 1:51 PM

      I’m not sure how to get it darker besides heating it a bit more.

  72. postedDec 21, 2013 11:47 AM

    Oh Yum! This was divine. Thank you so much for sharing. Mine came out quite thin and we enjoyed it with ice cream straight away. The next day I was pleasantly surprised to find the sauce had thickened. Delicious!

  73. postedDec 22, 2013 3:35 PM

    After 4 failed attempts, I finally figured it out! It took reading some reviews on other recipes to get it exactly right. I have now made 9 successful batches 🙂 Tip 1: If you need a candy thermometer, the temp should be 350 before you add cream. I was able to eye ball it after using the thermometer a couple times- the sauce will begin to very lightly smoke (first, it will steam as the water evaporates, then you will see nothing as it starts to turn color, then a very light smoke and caramelly smell). 2) Try leaving the cream out a bit to reach room temp. and/or add it very slowly to keep the sauce from seizing up- I added maybe 1/3 of the cream, stirred, then another third, then the rest). Time and again it turned out beautifully! Oh yeah, I also found greater success avoiding my non-stick pans.
    Thank you for the recipe!

  74. postedDec 22, 2013 4:01 PM

    So delicious! I doubled it and it worked just fine – same cooking time as well. I also only had heavy whipping cream so that’s what I used but I had it warming on the stove while the sugar did its thing and only ended up with a small amount of hard ended sugar at the bottom of the pan (warming over the still hot but turned off eye helped soften it up). I think I ended up using 3 tsp kosher salt and it turned out so very yummy. I warmed the finished sauce on the stove a few minutes and it turned a bit darker and thickened a bit – was very runny at finish but after cooling is now a perfect dipping sauce! This will make a great Christmas present 🙂

  75. postedDec 24, 2013 8:47 PM

    Thanks for the great recipe and for the free printables too! 🙂

  76. postedAug 14, 2014 11:08 AM

    I don’t know what I did wrong but after I added the cream the mixture hardened so quickly it stuck to the whisk. How can I fix this problem?

    • postedAug 20, 2014 7:55 AM

      Might have been too hot?

  77. postedAug 25, 2014 9:45 PM

    I’ve been making salted caramel sauce for yrs now, never used butter in the recipe. Planning on trying this one out soon 🙂 a few tips for people new to the caramel game….Use a heavy bottom pan, shake the molten sugar when it reaches a dark amber(depending on hot spots this may not be all over color), remove from heat, & now add your cream very slowly! Stir simultaneously with wooden spoon (to disperse the liquid preventing clumps) adding the rest of the cream in small amounts. For thinker sauce use less cream. **pro tip** don’t walk away!! & don’t move the pan before it’s time, causes the sugar to solidify.

    • postedAug 26, 2014 7:13 PM

      Thanks for the tips!

  78. postedOct 9, 2014 8:43 PM

    I am excited to make this to give as gifts! I am going to do a trial run in the next week or two.

    If it works out, I will make a batch or two in December. How long will they last in the fridge. I don’t want to make them too late in the month. I want to make sure there is time to remake a batch if need be.

    • postedOct 11, 2014 7:05 AM

      The sauce must be kept refrigerated, and it will stay fresh for 2 to 3 weeks.

  79. postedNov 14, 2014 8:12 PM

    Hi Lori, sounds heavenly. I am trying to stay away from white sugar though. Do you suppose this recipe would work using coconut sugar? I understand it might alter the flavor a bit, but I can’t imagine some slight coconut undertones would be bad at all in combination with caramel!

    • postedNov 17, 2014 9:12 PM

      I’ve never used coconut sugar, so I’m not sure!

  80. postedNov 15, 2014 9:24 PM

    Hi, this comes off at a high temperature. If you put it in a hot jar, with hot lid so it would seal, would it last as a bottled/canned item? Or would it still need to be refrigerated?

    • postedNov 23, 2014 8:43 PM

      I’m not so familiar with traditional canning, so I can’t advise on that.

  81. postedDec 6, 2014 7:33 PM

    I have a question. I want to make this as a Christmas gift and ship it to family a few states away. I see that it should stay refrigerated, is it okay to ship it? I am in Michigan and I am shipping it to Louisiana. I have never made caramel so this is all new to me.

    • postedDec 10, 2014 7:14 PM

      I’m not sure if it’s the best option for gifting across states… because of the refrigeration needed.

  82. postedDec 16, 2014 3:25 PM

    Loved it! It was the easiest gift ever and my daughters teachers loved it and have already asked for more!!! Took me longer to buy the jars and clean them than to make this sauce! Awesome!

  83. postedDec 17, 2014 2:15 PM

    Feel free to send some to me!! I’ve got to try this ASAP. What a gorgeous gift!

  84. postedSep 2, 2015 4:17 PM

    Love it! I would like to make this and use it as a wedding favor can it be canned and stored till Oct 2016 when its given out?

    • postedSep 3, 2015 8:28 PM

      I don’t think so… I think it would need to be stored using proper canning techniques.

  85. postedFeb 22, 2017 5:26 PM

    This recipe looks amazing and I can’t wait to try it! I would love to make it dairy free– any suggestions? Thanks!

    • postedMar 1, 2017 9:23 AM

      I’m not sure.

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