Small Batch Salted Caramel Sauce Recipe
Perfect, buttery, sweet and smooth salted caramel sauce in a size perfect for gift giving or to add to desserts. This recipe uses a candy thermometer for no fail results.
How to Make the Best Small Batch Salted Caramel Sauce
This small batch salted caramel sauce is the perfect homemade gift or versatile topping for all your favorite desserts. Made with just a handful of simple ingredients and a candy thermometer, you’ll achieve silky-smooth caramel with the perfect balance of sweet and salty flavors.
What makes this recipe special is the technique—by cooking the sugar without stirring until it reaches that beautiful amber color, you develop deep caramel notes that store-bought versions simply can’t match. The addition of heavy cream and butter creates that luxurious, buttery texture that makes this sauce so irresistible.
Whether you’re drizzling it over ice cream, dipping apples, or packaging it as a gift, this small batch recipe yields the perfect amount without excess. The precise temperature control using a candy thermometer ensures consistent, restaurant-quality results every single time.
Small Batch Salted Caramel Sauce
Perfect, buttery, sweet and smooth salted caramel sauce in a size perfect for gift giving or to add to desserts. This recipe uses a candy thermometer for no fail results.
Ingredients
Instructions
- In a heavy bottom sauce pan combine sugar, corn syrup and water. Stir over medium-high heat until the sugar melts into a grainy sauce and there are no more lumps - the sugar does not need to be completely melted. Cook without stirring 8 to 10 minutes until caramel turns amber color and remove from heat.
- Slowly pour in heavy cream while stirring - mixture will steam and bubble. Return to heat and cook until the mixture reaches 238°F on a candy thermometer.
- Transfer caramel to a heat proof bowl and stir in salt. Let cool for 10 minutes. Add butter 1 tablespoon at a time, stirring until it melts completely before adding the next butter.
Notes
- Use a candy thermometer for precise temperature control and no-fail results.
- Handle hot caramel carefully as it reaches high temperatures.