Salted Caramel Sauce
This easy Salted Caramel Sauce literally takes 10 minutes to make and will have you drizzling it on everything! With only 4 simple ingredients it's ideal to batch and keep in the fridge whenever you need an indulgent addition. Perfect for drizzling over desserts or adding to drinks with its rich, sweet-salty flavor, this homemade caramel sauce is a must-try for any dessert lover!
Yield: 1.5 cups
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Equipment
- Tall Medium Size Saucepan
Ingredients
- 200 g Cane Sugar*
- 80 g Unsalted Butter* soft at room temp
- 125 ml Whipping Cream* warm
- ½ tsp Sea Salt
Instructions
- In a tall medium-sized saucepan add all the sugar to make a dry caramel.
- Let the sugar melt on low heat. This can take a few minutes, let it boil until sugar turns to an amber caramel color.
- Stir occasionally with a heat proof spatula if needed for even heat distribution.
- When sugar is completely dissolved and turns golden brown (not dark), add a few knobs of butter & stir with a heat proof spatula.
- Don’t add all the butter at once.
- After all the butter is properly mixed, then slowly pour warm cream in a slow stream.
- Add only 1/3 of the cream at a time and mix. Add the remaining cream until all the cream is mixed.
- Allow the caramel to boil on very low heat for less than a minute, remove from heat.
- Add salt and stir.
- Store in a heatproof container and cover the surface with cling film. Refrigerate for up to 2 weeks.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking often requires precision and accuracy.
- Butter: dairy-free unsalted butter sticks or unsalted butter of your choice.
- Whipping cream: use dairy-free unsweetened whipping cream/coconut cream from a can of chilled coconut milk (full fat) for vegan caramel sauce or any heavy whipping cream of your choice.
- Sugar: cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or organic cane sugar.
- Cleaning the pan and spatula after cooking caramel: Fill the pan with warm water. Place it back on the stove and bring it to a boil. This helps dissolve any hardened caramel stuck to the pan and spatula. Let the water simmer for a few minutes until the caramel loosens.