Salted caramel sauce recipe that tastes super delicious on almost anything. You just need 10 minutes and 4-ingredients to make it! Its flavors will remind you of milk toffee or butterscotch candy.
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Salted caramel sauce is condiment often topped on ice cream, coffee and desserts. When caramelized sugar meet the butter savory flavor and turned into a sauce with cream. The result is nutty flavored sauce that adds oomph to any sweet dish.
I have already used this in my salted caramel brownie recipe. You will love it! If you've been following me, you know I'm a dessert lover. My homemade dulce de leche is easy to make, and you'll also want to try the dulce de leche mousse recipe. It's divine!
How this recipe works?
Now here is the secret, sugar reduces it's sweetness as it is caramelized and develops a nutty flavor that we love in caramel.
It is further given sauce textiure with butter and cream. Finish with salt that balances the sweetness, making this sauce worth spoon-licking.
The sauce can be stored in the fridge for up to 1 month. So why get store-bought?
Ingredients
The best salted caramel sauce recipe calls for just 4 ingredients (salt included). The process of making caramel is easy, you just need to be vigilant and the steps are very easy to follow. The pictorial and the video will help you further.
- Sugar: Granulated sugar is the main ingredient in this recipe. When heated, it turns into a sweet, nutty caramel.
- Butter: Use full-fat salted butter for richness and creaminess. Avoid using alternatives such as margarine or any other flavored or nut butters.
- Heavy Cream: I have used heavy cream for this sauce as it helps to keep the caramel in a liquid and pourable texture.
- Salt: Sea salt in crystal form is recommended, but you can use pink or regular table salt as well. Just reduce measure for table salt.
How to make this recipe?
Salted caramel recipe is easy to make with minimal effort and pantry-friendly ingredients.
- Start by heating the sugar in a saucepan. Keep the heat on high and stir constantly with wooden spoon for even cooking. Adjust heat as needed but sugar will begin to melt on high temperature only.
- The sugar will first begin to melt.
- Then the color will change within second to deep amber. Adjust to medium heat. Look for deep amber color for the best taste while stirring the caramel constantly and keeping the butter close to you. If you add the butter too early while the caramel is still pale yellow, the sauce will be sweet and lack flavor and if you wait too long and the caramel turns brown, the sauce will taste bitter and burnt. It needs a bit practice. I'll advise to wait and push it to deep amber color but not brown.
- As soon as that color has reached stir in butter with a whisk. Butter will immediately stop caramelization. I used butter cut in small cubes so it melt quickly. Reduce heat to low.
- This mixture splutters, it is not risky but just be careful and keep your body slightly away while stirring butter in the sauce. Caramel is very hot and can burn immediately. (Consider wearing cooking gloves if you are new to cooking.)
- When butter is fully melted and butter cubes are not visible add the cream. Mix cream in the sauce, the sauce will keep bubbling.
- Time to make homemade caramel sauce salted. Sprinkle salt over the surface of sauce and mix it throughly. When the sauce is smooth turn off the heat.
- The sauce will be pretty thin while hot, but it thicken significantly as it cools. Pour in a glass jar after the sauce is slightly cooled.
How to use?
Salted Caramel sauce recipe is a versatile ingredient that can elevate a variety of dishes, from sweet treats to savory snacks.
- Sweet Treats: Drizzle over ice cream, pancakes, waffles, or French toast for a sweet and sticky topping. Use as a dip for fresh fruits like apples, marshmallows, or biscuits.
- Drinks: Add to coffee drinks, such as lattes or frappes, for a caramel flavor boost.
- Dessert Toppings: Brush over cakes, pastries, or cookies during the last few minutes of baking for a caramelized glaze.
- Snacking: Use as a topping for popcorn, pretzels, or other snacks. Add to yogurt or oatmeal for a sweet and indulgent treat
- Fillings and Drizzle: Use as a filling for cakes, cupcakes, chocolates or cookies. Drizzle over brownies, bananas or other fruits before baking for a caramelized dessert. Flaky sea salt pairs very well with it.
Expert Tips
The most important tip for making this sauce is to keep the ingredients measured beforehand. Caramel would burn in seconds and you need to add the next ingredients immediately.
Another tip is to make it with full concentration without any multitasking. The sauce takes just a few minutes to cook and fewer to burn.
FAQS
Homemade salted caramel sauce can typically last in the refrigerator for up to 4 weeks in an airtight container. The sauce will be thick, you can re-heat slowly in microwave to warm it.
If the sauce becomes too thick, you can gently warm it up over a low heat to make it more pourable.
If you add the butter too late, the caramel will turn brown and the resulting sauce will taste bitter and burnt. It needs a bit practice.
Yes, you can substitute heavy cream with half-and-half or even milk. However, the texture may be slightly different.
Recipes in which you can use this sauce:
- Salted Caramel Brownie
- For topping on Dulce de Leche Mousse
If you try this salted caramel sauce recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
Salted Caramel Sauce Recipe
Ingredients
- ½ cup granulated sugar
- 3 tablespoon salted butter, (60 grams) add extra salt after tasting if using unsalted butter.
- 4 tablespoon cream
- ¼-½ teaspoon salt , or to taste
Instructions
- In a heavy bottomed pan melt sugar on high heat until melted.½ cup granulated sugar
- Reduce heat and keep stirring until color changes to amber colored liquid.
- Immediately add butter. Be careful as this can cause splutters.3 tablespoon salted butter
- Keep stirring. As soon as the butter is completely melted add cream and salt.4 tablespoon cream, ¼-½ teaspoon salt
- Turn off heat and keep stirring until the sauce stops bubbling.
Nutrition Information
This recipe is inspired by Sally's baking addiction.
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