This recipe for salted caramel sauce is made without cream. It’s easy to make recipe which can also be made with plant based ingredients, so that you can make it suitable for vegan or dairy free diets.
This salted caramel sauce without cream is great as a topping for ice cream or can be used as a filling for chocolate truffles.
Similar to my old-fashioned chocolate syrup recipe, this one is much better homemade than bought in a shop (and very budget-friendly too!)
Why make this recipe?
- Easy to make
- Budget-friendly (if you don’t need to use plant based ingredients)
- Not need for thermometer to make this recipe
- Great to give as a present
- Can be made dairy-free
My top tips on making this recipe successfully the first time round
- Leave the sugar to dissolve properly before boiling it
- Don’t stir the boiling sugar too much as this might re-crystalise the mixture
What makes this recipe work
- The rich flavour comes from the type of sugar you use (the darker the richer the flavour)
Any specialist equipment needed?
You don’t need any specialist equipment or a digital thermometer.
- medium sized saucepan
- wooden mixing spoon
- pastry brush (optional)
Salted caramel sauce is great with
- Easy Chocolate Brownies >>
- Chocolate sorbet >>
- Hot chocolate drink with Nutella >>
- Chocolate flummery pudding >>
- Vegan chocolate pancakes >>
- Oatmeal Brownies >>
Time saving tip
Double up the recipe if you are thinking of making this as a present.
Use sea salt flakes to keep the flavours of ‘sweet’ and ‘salty’ separate.
In my regular salted caramel sauce I normally use white granulated sugar, because the flavour comes from the butter and cream. In this recipe, I’ve experimented with light brown and brown sugars as it gives the sauce more of a caramelised flavour.
If you are making this recipe because you’ve run out of cream or don’t have any, you can use unsalted butter instead. If you are after a vegan option, use cocoa butter, coconut butter (or oil) or other plant based butters.
If you are using salted butter (and since there is quite a lot of butter in this recipe) ease on the additional salt. I’d suggest to add about 1/2 of the recipe amount, taste it and then add more if you think the sauce needs it.
Milk (or other substitutions for cream)
Any kind of milk can be used – normal or plant based. You can also use plant based cream or dairy free cream.
I find that oat single or double cream works great with this recipe, as it has a lovely creamy texture and no aftertaste.
Soya milk or cream works fine too, but I find that the soya aftertaste is not that great. I can still taste the soya in the finished salted caramel, but others might be totally fine with it.
If you decide to use coconut milk or cream and you pair it up with a coconut oil or butter for a complete vegan version of this salted caramel recipe, you will end up with a lovely coconut flavoured salted caramel sauce.
Rice milk or cream is also perfect for this recipe, as it has no after taste and ads no extra flavour.
I prefer to use sea salt flakes, but any fine salt is suitable for this recipe. You can even get flavoured salts and I often use smoked sea salt. The flavour is much deeper and the smokiness adds extra dimension to the sauce.
Heat the granulated sugar in a saucepan over medium heat, stirring constantly with a wooden spoon. The sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir.
Be careful not to make the liquid too brown or even burn it. It’s easily done.
Once the sugar is completely melted, add the butter. The mixture is going to bubble and increase in volume. Stir the butter gently into the caramel until it is completely melted. The next job is to add the milk – pour it in very slowly and watch out as the caramel sauce bubbles even more.
Boil the caramel sauce for about 1 minute or shorter if the mixture looks like it starts to burn.
Once done, remove from heat and stir in 1 teaspoon of salt. Pour directly to a prepared jam jar and allow to cool down before using.
How else you can make this recipe?
This is a great basic recipe, which you can use as a starting point for a different variations of salted caramel.
Use dairy free butter and milk or cream.
Use coconut oil or cocoa butter and plant based milk or cream.
Budget friendly (but not vegan or dairy free)
Use regular butter and regular milk (any kind, but whole milk – full fat milk will give you the best flavour)
This recipe will give you 1 large jam jar of salted caramel.
Scaling up this recipe
This recipe can be scaled up – I’ve made batches 2x the size. Make sure you use a large saucepan.
How to store salted caramel sauce
It’s best to store your salted caramel sauce in closed jam jar and in the fridge. Because we’ve not used any preservatives, cold storage is the best.
Why not stay in touch…
I hope you enjoy making this recipe and if you do, I’d love to know what you think! Let me know in the comments below or find me on Instagram or Facebook and add the hashtag #cocoaandheart so that I can see your post.
Or why not subscribe to my weekly newsletter with new recipes and baking tips straight to your mailbox.
Salted Caramel Sauce without cream
- 200 grams granulated sugar light brown or white
- 100 grams coconut oil butter (plant based or regular)
- 50 ml plant based milk or regular milk, or plant based cream
- 1 teaspoon salt 1/2 teaspoon for less salty flavour
- Heat the granulated sugar in a saucepan over medium heat, stirring constantly with a wooden spoon.
- The sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir.
- Once the sugar is completely melted, add the butter or the coconut oil. The mixture is going to bubble and increase in volume. Stir the butter or oil gently into the caramel until it is completely melted.
- The next job is to add the milk (or equivalent) – pour it in very slowly and watch out as the caramel sauce bubbles even more.
- Boil the caramel sauce for about 1 minute or shorter if the mixture looks like it starts to burn.
- Once done, remove from heat and stir in 1 teaspoon of salt.
- Pour directly to a prepared jam jars (if making as a present) or allow to cool down before using.