A lot of people believe that it can be difficult to make homemade Salted Caramel Sauce. Well, that’s not true, it’s easy and it doesn’t take long. Besides, only 4 ingredients are needed and all you have to do is stir. Honestly, once you have tried it, you don’t want to eat store-bought caramel anymore.
This caramel is perfect as a sauce, topping or filling. Its texture does not get completely firm, which means that you can’t use this recipe for making soft caramel toffees.
Tools & Equipment
- Jar or airtight container
- Medium saucepan
- Pastry brush
- Silicone spatula
- Wooden spoon
Salt: the amount of salt in this recipe depends on your own preferences. If you like it saltier, add more salt. Start by adding a small amount, taste and add more salt if desired. If you don’t like it salty, don’t leave it out completely, but reduce the amount indicated by half (1g).
Heavy cream: you can substitute heavy cream by using light whipped cream. It is best to use cream at room temperature.
Temperature: you don’t need a candy thermometer, but you should know, that the sugar mixture gets quite hot and you could burn yourself. When the butter and cream are added, the mixture quickly bubbles. If you are sensitive or worried about splashes, you might want to wear gloves.
Storage: tightly covered in the fridge for up to 1 month. Warm up in the microwave for a few seconds before use. Freeze in an airtight container for up to 3 months. Thawing: keep in the fridge or at room temperature overnight. Warm up before using the caramel to make it fluid again.
How to make Salted Caramel Sauce
Measure all the ingredients. Use a medium saucepan and melt the sugar on medium heat, stirring constantly with a wooden spoon.
The sugar first forms lumps, but finally melts to a thick amber-coloured liquid.
Add the butter once the sugar has melted and stir until it is melted completely, for about 2 minutes. Be careful, as the caramel will bubble quickly as soon as the butter is added.
Slowly, while stirring, drizzle in the heavy cream. Be careful again, as the mixture will quickly bubble the moment you add the cream. Let it boil for 1 minute.
Remove from heat and add the salt while stirring. Let it cool a little before using or transferring it to a jar.
The Caramel Sauce thickens as it cools. If you do not use the caramel sauce directly, fill it into an airtight container or a jar.
My summary for Salted Caramel Sauce
Taste: sweet and salty.
Texture: it is very soft and will melt in your mouth.
PROS: you can use this caramel sauce in many ways. For cakes, cookies, ice cream, fruit…
CONS: be careful not to burn yourself.
- 200g granulated sugar
- 90g butter, at room temperature
- 120ml heavy cream
- 2g salt
- In a medium saucepan, heat the sugar over medium heat, stirring constantly with a wooden spoon. The sugar first forms lumps, but finally melts to a thick amber-coloured liquid.
- Add the butter once the sugar has melted completely. Be careful while doing this, as the caramel will bubble quickly as soon as the butter is added.
- Stir the butter into the caramel until it is completely melted, for approximately 2 minutes. If you notice the butter separates, remove from heat and stir vigorously with a whisk.
- Very slowly, while stirring, drizzle in the heavy cream. Pay attention again, as the mixture will quickly bubble as the cream is added. Let it boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and add the salt while stirring.
- Let it cool down a little before use.
Recipe adapted from sallysbakeblog