Here is my salted caramel recipe that is super easy to follow. Salted caramel is one sauce that is loved by many. It works so great as a topping and filling on so many types of dessert – cakes, cheesecakes, brownies, doughnuts, ice creams, cookies – just to name a few.
In fact, salted caramel is so tempting, its almost impossible to avoid popping in a spoonful of it into the mouth every time you see it or take it out to use in your baking.
Salted caramel may seem hard to make, but if you take a good look at the recipe and preparation method, you will change your mind. This awesome dessert sauce uses only 4 basic ingredients and can be cooked into perfect salted caramel sauce in under 15 minutes. And you don’t need any special tools, not even a kitchen thermometer. Easy right? Well, it will be even easier if you go through the recipe and step by step guide below and give it a try!
How to Make Caramel Sauce
Here is the step by step instructions with images on how to make your very own homemade salted caramel.
- Start by measuring your sugar into a deep saucepan. Melt the sugar over low heat, stirring the sugar every now and then until it is completely melted. At this stage, the sugar should have turned into a light amber shade.
- Keep the heat on until the sugar turns into your desired shade of amber, keeping a very close eye on the sugar at this stage as it can very quickly get burned.
- Once the sugar has reached to a color you like, add the butter. Whisk the sugar and butter mixture (be careful of splashes) for about a minute. The sugar might bubble up rapidly when you add the butter if the butter is cold and that is fine. If the butter melts and remains separated from the sugar even after vigorous whisking, that is fine too.
- Carefully add the cream into the butter and sugar mixture in a thin stream. Again, if the cream is cold, the caramel mixture will start bubbling rapidly. Continue to stir until the bubbles subside. Cook the caramel until it has thickened slightly, but not too thick. The sauce will thicken considerably as it cools down.
- Sprinkle some salt into the caramel. Stir and pour it into a jar. Keep the caramel refrigerated. Once chilled, the salted caramel will be very thick. To soften it, heat up the caramel for a few seconds in a microwave or double boil until it reaches a drizzling consistency.
Salted Caramel Recipe
Here is the full printable version of my salted caramel recipe. And while you are at it, don’t miss the recipe notes and step by step making instructions (with images) right below. Follow the guide and I am sure you will be making the best homemade salted caramel sauce in no time at all!
Homemade Salted Caramel Recipe
- 100 g granulated sugar
- 125 ml heavy cream
- 50 g butter salted
- ⅛ tsp rock salt
- Place sugar is a heavy bottom saucepan and melt over low heat. Stir occasionally to help speed up the melting.
- As soon as the sugar is all melted and has turned amber, add the butter and give it a quick whisk. The mixture may bubble up rapidly. If the butter separates, try to whisk it in, if it remains separated, it is fine.
- Slowly add the cream in a thin stream and mix well. The mixture may rapidly bubble with the addition of the cream.
- Cook the caramel over low heat until it has thickened slightly. The salted caramel will continue to thicken as it cools down, so it does not have to be perfectly thick at this stage. Add salt and mix well.
- Remove from heat and let it cool to room temperature before transferring it into a clean jar.
- Keep the salted caramel refrigerated.
- Keep a close tab on sugar as it melts – The taste of your salted caramel is predominantly depended on the degree to which the sugar caramelizes before the butter and cream are added. Some people like a more intense tasting caramel and therefore prefer to let the sugar caramelize to a deeper amber color. Others prefer a lighter flavor and choose to not let the sugar caramelize beyond a light amber color. The choice is entirely dependent on your personal taste, but it is worth keeping in mind that once the sugar starts to caramelize, it will continue to do so at a very quick rate and therefore the tendency to get burnt is very high. Overly browned sugar will result in a burnt salted caramel that can be bitter to taste.
- Use a light colored sauce pan to caramelize your sugar. Once the sugar is melted, it will turn amber. For effective monitoring of the color, it is best that the interior of your sauce pan is light so that you are able to see the color of the sugar as it caramelizes and decide on the exact point to add butter and cream to it.
- Adding cold butter and cold cream into the melted sugar can cause rapid bubbling to the sugar. There is no impact to the taste or texture of the salted caramel though. If you want to reduce the bubbling, bring both the butter and cream to room temperature before adding to the caramelized sugar.
- My recipe above uses salted butter for the caramel sauce. If you prefer to use unsalted butter, increase the amount of salt added to the salted caramel to compensate for the unsalted butter. The salt mentioned in the recipe is rock salt which is slightly less salty compared to table salt. If you are using table salt, you would need to reduce the amount indicated in the recipe.
- The salted caramel will thicken considerably after it has completely cooled down to room temperature. It will thicken even more once chilled so do not try to thicken the sauce to your desired consistency with heat. To bring the salted caramel back to its drizzling consistency, heat it up over a double boiler or the microwave.
- This salted caramel sauce can be kept in the refrigerator for a good one month. If you wish to keep it longer, this salted caramel can be frozen for up to 3 months. Simply heat up the sauce to bring it to a soft, drizzling consistency before using on your dessert.
And this is how you make your own homemade salted caramel.
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