Today I’m going to show you how to make a Salted Caramel Sauce Recipe. This smooth and buttery homemade caramel sauce is easy to make and it’s perfect for many fall baking recipes!
Ingredients:
200g granulated sugar
200g hot heavy cream
60g softened butter
1/2 tsp coarse sea salt (optional)
HOW TO MAKE CARAMEL SAUCE
To make perfect homemade caramel sauce we’ll need a heavy bottom saucepan. We need the sugar to melt evenly, which is much easier to do with a thick-bottomed, sturdy pan that can distribute the heat.
Step 1
Place the sugar in the saucepan and shake the pan to distribute the sugar evenly. Place the pan over medium heat and wait until the sugar will start melting down and you will see an amber color ring near the sides of the pan. (For me it happened in the fifth minute of cooking the sugar).
Step 2
In the meantime, using a microwave, heat the heavy cream until the first bubbles upear.
Step 3
Four minutes later I can see that my sugar started to melt. It is very important not to stir the sugar at this stage. The only thing you can do is slightly shake the sauce pan to help the sugar. It’s called dry caramel method and in my opinion, this method produces less sugar lumps when melting down the sugar.
When you can see about half an inch of melted sugar around the sides of the pan, using a heatproof spatula or a wooden spoon, carefully start mixing the rest of the dry sugar with the melted sugar. As you can see, the sugar is melting fast and doesn’t form any sugar lumps. When all the sugar has caramelized, it has a very runny consistency and deep amber color.
Step 4
Next, add the hot heavy cream. Be very careful, as the mixture will increase in volume and bubble up. Do not stir the mixture. Just wait until the cream and sugar will combine and the bubbles will go down. It will take about a minute or two.
Next, turn off the heat and very actively start whisking the mixture. If you feel a few little sugar lumps, turn the heat to low and cook the mixture for about a minute stirring constantly. All the lumps should dissolve.
Step 5
Remove the saucepan from the stove and add softened butter. Whisk it, until the butter has dissolved. Finally, add the salt and whisk again. Our caramel sauce is ready.
Step 6
Pour it in a clean jar and let it cool to a room temperature. After that you can refrigerate it for up to a month. Hot caramel sauce looks very thin and runny, but it will thicken as it cools.
As you can see, a few hours later the caramel sauce has thickened. Now it can be used to fill cupcakes or cakes, fold it in brownies, cookies or pound cakes, drizzle it on ice cream, cheesecake or apple pie or just spoon it and enjoy this salted caramel sauce with a cup of coffee.
One of my favorite ways to use homemade caramel sauce is as a gift. I like to place it in a small jar, decorate it and add it to my homemade cookie gift boxes that I make every holiday season for our friends and family.
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Make sure to watch my YouTube video recipe for step-by-step instructions and see how I make this easy, Salted Caramel Sauce! Want new recipe updates? Make sure to subscribe to my YouTube Channel!
TIPS FOR THE SALTED CARAMEL SAUCE
- It’s best to use a heavy bottom saucepan to make perfect homemade caramel sauce. We need the sugar to melt evenly, which is much easier to do with a thick-bottomed, sturdy pan that can distribute the heat.
- Use a pan with high sides as well. When you add cream to the caramel mixture the hot caramel will bubble up. You want to make sure you have a pan that will not overflow when this happens.
- Very carefully read the instructions or watch my YouTube video. It’s very important not to stir the sugar for the first 4-5 minutes of cooking and also after pouring the hot heavy cream into the caramelized sugar.
- Keep a very close eye on the caramel sauce during the entire cooking process.
- Hot caramel sauce looks very thin and runny, but it will thicken as it cools.
- This recipe makes about 1,5 cups of caramel sauce.
- You can divide the recipe in two and make a smaller amount of caramel but I will not recommend doubling or tripling the recipe. The added volume can stop the sugar from melting evenly.
- Place the caramel sauce in small jars, decorate them and give them as a present this holiday season to your friends and family.
HOW TO STORE SALTED CARAMEL
- Homemade Salted Caramel Sauce can be refrigerated for up to 1 month. The caramel thickens as it cools, but you can reheat it in the microwave or on the stove so it’s liquid again.
- You can freeze the salted caramel in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
PIN IT FOR LATER!
You may also like:
Applesauce Cake with Homemade Caramel Sauce
Cinnamon Apple Crumb Cake
Apple Cinnamon Buns Recipe
Salted Caramel Sauce Recipe
This smooth and buttery homemade caramel sauce is easy to make and it’s perfect for many fall baking recipes!
- 200 g granulated sugar
- 200 ml Heavy cream
- 60 g softened butter
- 1/2 tsp coarse sea salt (optional)
-
To make perfect homemade caramel sauce we’ll need a heavy bottom saucepan. We need the sugar to melt evenly, which is much easier to do with a thick-bottomed, sturdy pan that can distribute the heat.
-
Place the sugar in the saucepan and shake the pan to distribute the sugar evenly. Place the pan over medium heat and wait until the sugar will start melting down and you will see an amber color ring near the sides of the pan. (For me it happened in the fifth minute of cooking the sugar).
-
In the meantime, using a microwave, heat the heavy cream until the first bubbles upear.
-
Four minutes later I can see that my sugar started to melt. It is very important not to stir the sugar at this stage. The only thing you can do is slightly shake the sauce pan to help the sugar. It’s called dry caramel method and in my opinion, this method produces less sugar lumps when melting down the sugar.
When you can see about half an inch of melted sugar around the sides of the pan, using a heatproof spatula or a wooden spoon, carefully start mixing the rest of the dry sugar with the melted sugar. As you can see, the sugar is melting fast and doesn’t form any sugar lumps. When all the sugar has caramelized, it has a very runny consistency and deep amber color.
-
Next, add the hot heavy cream. Be very careful, as the mixture will increase in volume and bubble up. Do not stir the mixture. Just wait until the cream and sugar will combine and the bubbles will go down. It will take about a minute or two.
Next, turn off the heat and very actively start whisking the mixture. If you feel a few little sugar lumps, turn the heat to low and cook the mixture for about a minute stirring constantly. All the lumps should dissolve.
-
Remove the saucepan from the stove and add softened butter. Whisk it, until the butter has dissolved. Finally, add the salt and whisk again.
-
Pour it in a clean jar and let it cool to a room temperature. After that you can refrigerate it for up to a month. Hot caramel sauce looks very thin and runny, but it will thicken as it cools.
TIPS FOR THE SALTED CARAMEL SAUCE
- It’s best to use a heavy bottom saucepan to make perfect homemade caramel sauce. We need the sugar to melt evenly, which is much easier to do with a thick-bottomed, sturdy pan that can distribute the heat.
- Use a pan with high sides as well. When you add cream to the caramel mixture the hot caramel will bubble up. You want to make sure you have a pan that will not overflow when this happens.
- Very carefully read the instructions or watch my YouTube video. It’s very important not to stir the sugar for the first 4-5 minutes of cooking and also after pouring the hot heavy cream into the caramelized sugar.
- Keep a very close eye on the caramel sauce during the entire cooking process.
- Hot caramel sauce looks very thin and runny, but it will thicken as it cools.
- This recipe makes about 1,5 cups of caramel sauce.
- You can divide the recipe in two and make a smaller amount of caramel but I will not recommend doubling or tripling the recipe. The added volume can stop the sugar from melting evenly.
- Place the caramel sauce in small jars, decorate them and give them as a present this holiday season to your friends and family.
HOW TO STORE SALTED CARAMEL
- Homemade Salted Caramel Sauce can be refrigerated for up to 1 month. The caramel thickens as it cools, but you can reheat it in the microwave or on the stove so it’s liquid again.
- You can freeze the salted caramel in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
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