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Simple Salted Caramel Sauce


This caramel sauce comes together really quickly, no candy thermometer needed! You will find yourself drizzling it on everything, from pies to cakes to ice cream. It makes a beautiful gift; just pour it into a cute glass jar and wrap it up. Add the recipe to the tag for a nice touch.

  • Duration
  • Cook Time
  • Prep Time
  • 1 cupServings


  • 1 cup brown sugar
  • 1⁄2 stick unsalted butter
  • 2 tablespoons light corn syrup
  • 1⁄2 cup heavy cream
  • 1 teaspoon salt
  • 1⁄4 teaspoon pure vanilla extract


1. In a medium-sized pot over low heat, melt the brown sugar, butter, and corn syrup. Stir occasionally until the sugar is melted and bubbling, about 3 minutes. 

2. Carefully stir in the heavy cream – it may bubble and spatter – and stir until combined. Add in the salt as well. Bring to a boil and continue cooking, stirring occasionally, for 3-5 minutes until caramel has thickened slightly. 

3. Remove from heat and stir in the vanilla. Pour into a heatproof container and cover directly with plastic wrap. Caramel will thicken as it cools. It will keep up to 2 weeks in the fridge, just warm slightly before using.

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Purim 2015 SUBSCRIBE NOW

2015 Magazine Purim