Salted Dark Caramel Sauce

Salted Dark Caramel Sauce


  • 2 cups granulated sugar
  • 1 tablespoon filtered water
  • 12 tablespoons salted butter, cold and cut into small pieces
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream, room temp
  • 2 teaspoons soy sauce (TRUST ME!!!!)


{Combine the heavy cream and the soy sauce into the same bowl and set aside.}

To start, pour the sugar and water into a large saucepan. Heat on medium high heat and stir constantly with a wooden spoon until the sugar completely liquefies. Stir constantly and be careful not to burn the sugar.
After all the sugar has dissolved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed together, remove from heat.
Immediately add in the heavy cream/soy sauce mixture until you reach a beautiful golden brown caramel color.
Set aside and let cool and thicken for 5 minutes at room temperature. Freeze for 20 minutes (or longer) to thicken further before using on cupcakes. Refrigerate up to 3 months.


Before you get started, make sure all ingredients and tools are in arms reach. Read instructions thoroughly first before you start. It's so easy to mess up if you don't know what comes next, because you have to work so quickly.

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