Introduction

This salted vanilla caramel sauce is a luscious treat that balances sweet richness with a hint of sea salt and warm vanilla. Perfect for drizzling over desserts, stirring into coffee, or enjoying by the spoonful, it’s a homemade delight worth every minute of its 35-minute cook time.

A close-up image of a glass jar filled with thick, smooth caramel sauce in a warm brown color. The jar is open with a copper-colored metal clasp and a clear lid resting on the white marbled surface beneath it. A spoon, held by a woman's hand, is lifted above the jar with a generous drizzle of the caramel sauce slowly dripping back into it. The background is a clean, soft white with a faint gray tone at the bottom, enhancing the rich texture and glossy shine of the caramel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g granulated white sugar
330g heavy cream (35%)
30g butter
2 vanilla pods or 1.5 tsp vanilla powder
5g sea salt

Instructions

Step 1: Place the heavy cream and the scraped out vanilla pods (or vanilla powder) into a medium pot. Heat over medium until it just begins to simmer, then turn off the heat and let it infuse, keeping the cream warm.
Step 2: In another medium pot, begin caramelizing the sugar gradually. Stir gently from the center outward using a heatproof spatula. Continue adding the sugar bit by bit until all is added and the mixture turns a deep golden brown.
Step 3: Lower the heat to low and carefully add the hot cream in three portions, whisking well after each addition. Be cautious as the mixture will bubble and splatter; use a whisk with a long handle for safety.
Step 4: After all the cream is incorporated, let the caramel simmer gently for 2–3 minutes, then remove from the heat.
Step 5: Strain the caramel through a sieve into a heatproof jug to remove the vanilla pods and any clumps. Let it cool for 5–10 minutes.
Step 6: Add the cold cubed butter and sea salt to the caramel. Blend by hand until the sauce is silky and smooth.
Step 7: Transfer the caramel sauce into a heatproof container or smaller containers. Seal tightly and store in the refrigerator.
Step 8: For extended storage, vacuum packing is recommended. Stored well, the caramel sauce can last up to 2 weeks or longer in the fridge.

Tips & Variations

Use vanilla pods for a more intense flavor, but vanilla powder works well too and is easier to incorporate.
Be patient when caramelizing sugar—it should develop a deep amber color without burning to ensure rich flavor.
For a dairy-free version, substitute heavy cream and butter with full-fat coconut milk and coconut oil.

Storage

Store the caramel sauce in an airtight container in the refrigerator for up to two weeks. Before using, gently warm it in a saucepan or microwave to bring it back to a pourable consistency. Avoid boiling the sauce when reheating to preserve its smooth texture.

How to Serve

A clear glass jar with copper metal clasps is filled nearly to the top with thick, smooth caramel sauce that is a rich golden brown color. A spoon dipped in the caramel is lifted above the jar, with the caramel slowly dripping down from the spoon, showing its glossy and creamy texture. The jar sits on a white marbled surface with a crumpled white cloth underneath, and the background is also a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered vanilla instead of vanilla pods?

Yes, vanilla powder is a convenient substitute for vanilla pods and still provides good flavor, though vanilla pods impart a richer, more natural vanilla taste.

How do I prevent the caramel from cracking or seizing?

Adding hot cream gradually while whisking continuously helps prevent the caramel from seizing. Also, ensure the cream is warm before adding it to the caramelized sugar.