Homemade Salted Caramel Sauce Recipe
Create a sweet salted caramel sauce at home with this 10 minutes recipe that requires 4 ingredients only. It’s great for cakes, cupcakes, bread, cookies, ice cream, cheesecake and many more!
Equipment
- Sauce pan
- Wooden spoon or high resistant spatula
- Glass container or mason jar
Ingredients
- 1 cup granulated sugar
- 6 tablespoons butter, softened
- ½ cup heavy cream or whipping cream
- 1 teaspoon salt
Instructions
- In a medium sauce pan over medium heat, melt granulated sugar. Stir constantly using a wooden spoon or high resistant spatula. The sugar will form clusters and eventually melt into a thick brown color liquid as you stir. Just be careful that it will not burn.
- When sugar is melted completely, immediately add the butter. Be extra careful as the caramel will bubble rapidly when butter is added. Stir the butter until completely melted which is about 2 minutes.
- Pour the heavy cream very slowly while stirring. The mixture will make a foam since the heavy cream is colder than the caramel. Boil for about a minute, it will rise in the pan as it boils.
- Remove from heat and stir in salt. Allow to slightly cool before using. Caramel thickens as it cools.
- Transfer to an airtight glass container and store for up to 1 month in the refrigerator. Caramel hardens in the refrigerator. Reheat in the microwave or on the stove to liquefy before using again.
Video
Notes
- You can make this caramel in advance. After the caramel cools down, pour it into a glass jar or air-tight container. Refrigerate and can last for up to 1 month. The caramel solidifies as it cools, so feel free to reheat it in the microwave or on the stove so it will melt again. You can freeze the salted caramel as well using an airtight container. This can last longer for up to 3 months. Before using it, thaw in the refrigerator or at room temperature, and then warm it.
- You can use either salted or unsalted butter, though salted is preferred. There will be no other changes needed if using unsalted.
- Use heavy cream (approximately 36% milkfat) may also be sold as whipping cream. I used whipping cream with 35% milkfat in this recipe. Light whipping cream (30% milkfat), or double cream (48% milkfat) may be substituted but DO NOT use milk. The cream should be at room temperature before use.
- Use regular table salt or kosher salt or sea salt. This recipe works with 1 teaspoon of any variety of salt. You can always adjust the saltiness by adding 1/4 teaspoon, taste, and then add more if preferred.
- If you want to make regular caramel, reduce salt to 1/2 teaspoon. Don’t remove it completely; this will balance the sweetness of the caramel.
- You must avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. It is suggested to make a couple of batches instead.
