Salted Caramel Sauce
Caramel sauce should be a staple in every house. Open the fridge and find milk, eggs and caramel sauce! It is super easy to make and really versatile. It can be drizzled on pancakes, ice cream or swirled into brownie batter. Add some to your favourite buttercream recipe and its now salted caramel! Having a tried and tested salted caramel recipe is essential to every home bakers arsenal and this is the BEST salted caramel recipe.
Did I mention it is only 4 ingredients and takes about 15 minutes? Yep, that’s right! Super simple and easy and will be sure to impress!
This recipe will seriously up your dessert game and leave people in awe of your baker skills. No one needs to know how darn simple and fast it is!
Make sure to read our notes on the recipe to ensure you end up with delicious caramel and not a burnt mess! Caramel sauce can go from perfection to disaster in the matter of 10 seconds so it is important to have all of your ingredients ready to go BEFORE you start and remove from the heat the moment it hits the right colour.
- It is helpful to have an instant read thermometer to ensure you do not let your sauce get too hot and burn. It doesn’t take long for the sauce to go from perfect to burnt so the thermometer helps ensure the sauce stays below 355 degrees F.
- If you don’t have a thermometer, once the sugar dissolves, watch the colouring. It should turn a dark brown-amber colour and smell a bit nutty. Once it hits this, turn off the heat and add the butter in and this will stop the heating process.
- Use a saucepan that is larger than you think. You want a thin layer of sugar across the bottom to help it melt evenly and you will also need room in the pot to have room for the bubbling once the butter and cream are added.
- Keep whisking, never stop! You need to keep watching everything and keep everything moving to avoid burning and crystallization of the sugar.
- If you are worried about burning the sauce, do everything on a bit lower temperature. It will take a bit longer to melt the sugar but you will have more time to watch for potential burning.
- To get sugar off the sides of the pan, take a pastry brush with a bit of water and gently swipe the side of the pot to push the sugar down
For a visual on how this is made, see our handy video on what to look for and how easy it is!
Salted Caramel Sauce Recipe
Yield – 2 Cups
Prep – 5 minutes
Cook – 15 minutes
Total – 20 minutes
Amazingly easy salted caramel recipe that is a household staple!
- 2 Cups Granulated Sugar
- ¾ Cup unsalted butter, at room temperature, cut into cubes
- 1 Cup heavy cream, at room temperature
- ½ tsp table salt
1. Put sugar into medium sized saucepan. Use a larger one then you think to allow for the bubbling that happens when the butter is added. Head your burner to just above medium (6 on a scale of 1-10). Whisk occasionally until the sugar starts clumping. Once it starts clumping, keep whisking to keep the sugar moving and melting.
2. Keep whisking and as the sugar dissolves, put your thermometer in if you have one. If not, wait until all the sugar is dissolved and let is go darker brown/amber. For an instant read thermometer, once it hits 355 degrees F it is usually ready. Turn off the burner and remove from heat.
3. Dump all the butter into the caramel and whisk constantly. It will bubble up but the whisking will melt and incorporate the butter.
4. Next, pour the cream in while whisking. Whisk until incorporated and then add in the salt and continue whisking.
5. Let cool in pot for about 15 minutes then transfer to jar and store in the fridge for 2-3 weeks. To reheat, microwave for 30-45 seconds until its warm but not hot.
Bonus Tip: For easy clean up, soak pot and whisk in super hot water. The hot water melts away the caramel, you can even put it on a simmer on the stove to get all the caramel off.