Salted Caramel Sauce
This is my preferred Salted Caramel Sauce, made with just a handful of ingredients. This homemade sauce is both salty and sweet, making it a perfect addition to your favorite desserts.
Homemade salted caramel sauce doesn't have to be intimidating at all; in fact, it can be a delightful and rewarding experience. With just a handful of simple ingredients, you can create a sauce that is not only rich and indulgent but also bursting with flavor. The best part is that once you try making your own salted caramel at home, you may find yourself questioning why you ever relied on store-bought versions, which often contain preservatives and artificial flavors. The process of making caramel is straightforward and, with a little patience, can yield results that are far superior to anything you could purchase from a big box store.
As I have gradually begun to incorporate more homemade staples into my cooking repertoire, I have discovered the immense satisfaction that comes from preparing items like salted caramel sauce from scratch. This shift has allowed me to enjoy fresher, more flavorful products while also avoiding the low quality and sometimes questionable ingredients found in commercially produced goods. The beauty of making your own caramel is that it requires minimal effort and only a few ingredients: sugar, butter, heavy cream, and sea salt. You can whip up this decadent sauce in about 20 minutes, making it an accessible treat for anyone, regardless of their cooking experience. Trust me, if I can do it, you definitely can!
To begin, you will want to gather your ingredients and have everything ready to go, as the caramel-making process requires your full attention. The transformation of sugar into a golden syrup is a mesmerizing process, and watching it come together can be quite rewarding. Once you master the technique, you can experiment with different variations, such as adding different extracts or using flavored salts to elevate your caramel sauce even further.
So, whether you plan to drizzle this luscious, salted caramel over my favorite Salted Caramel Apple Pie Bars or ice cream, use it as a filling for pastries, or simply enjoy it straight from the jar, I encourage you to give this recipe a try. You might just find that homemade salted caramel sauce becomes a staple in your kitchen, and you'll wonder how you ever lived without it!
Happy Baking!
Pantry Items
Granulated Sugar
Water
Lemon Juice - Helps to prevent the sugar from crystallizing, ensuring a smooth caramel sauce.
Heavy Cream - make sure it is warmed! Don't use cold heavy cream.
Butter - make sure it's softened
Salt - sea salt it best for this. I have used kosher salt but I feel like it never really dissolves so you might end up tasting the kosher salt granules. I don't mind that, but you might. Just keep that in mind.
Vanilla Extract
Equipment
Recipe Ingredients
1 cup granulated sugar
1/8 tsp lemon juice
3 Tbs water
1/2 cup heavy cream, warm
6 Tbs butter, softened
1 tsp sea salt
1 tsp vanilla extract
How to make it
Instructions
HAVE EVERYTHING MEASURED AND READY TO GO BEFORE STARTING.
In a medium heavy-bottom saucepan, begin by combining the sugar, water, and lemon juice. Stir the mixture gently to ensure that all the ingredients are well combined, creating a uniform solution. Once combined, turn the heat to medium and patiently allow the mixture to come to a gentle boil. It is crucial to keep a close eye on the mixture as it heats. You will want to monitor the temperature closely, aiming for a golden amber color, which typically occurs around 340-350°F (171-177°C). This process usually takes approximately 6 to 10 minutes, but in my experience, it took about 10 minutes to reach the desired color. It is important to be vigilant during this stage, as the sugar can quickly transition from perfectly caramelized to burnt, ruining the entire batch. Therefore, it is crucial that you do not walk away from the stove during this critical phase of cooking.
Once the temperature has been reached and the sugar has turned that beautiful golden amber color, promptly remove the saucepan from the heat source. At this point, you will begin to carefully whisk in the warmed heavy cream. Be cautious during this step, as the addition of cream to the hot mixture may cause it to bubble up vigorously. This bubbling is a normal reaction, but it is wise to stand back slightly to avoid any splatters. Once all the cream is added, continue whisking until everything is fully incorporated and the mixture is smooth and creamy
While the mixture is still off the heat, begin incorporating the softened butter, adding it in small increments. This gradual addition allows the butter to melt evenly and smoothly blend into the hot sugar mixture. Using a whisk, stir continuously until the butter is fully melted and completely incorporated into the caramel. The mixture will become glossy and rich, signaling that you are on the right track to achieving a delicious caramel sauce.
After achieving a consistent texture, return the saucepan to the stovetop and heat the mixture on medium heat. You will want to bring the temperature up to 220-230°F (104-110°C) which should take about 2 minutes. It is essential to whisk constantly during this heating phase to prevent the caramel from sticking to the bottom of the pan or burning. Once the desired temperature is reached, remove the saucepan from the heat and stir in salt along with the vanilla extract. The salt enhances the flavor of the caramel, while the vanilla adds a wonderful aromatic quality.
Finally, pour the luscious caramel sauce into a heat-proof container, such as a glass jar or a ceramic bowl. Allow the sauce to cool to room temperature before transferring it to the refrigerator. As the caramel sauce cools, it will thicken, achieving a perfect consistency for drizzling over desserts or using as a dip. Make sure to store the sauce in an airtight container in the refrigerator, where it can be kept for several weeks. When ready to use, you can gently reheat the caramel in the microwave or on the stovetop, stirring until it reaches a pourable consistency once again.
Notes
Make Ahead: You can make this in advanced. Make sure it is in an airtight container and can be stored several weeks to 1 month in the refrigerator. You can also freeze this in an airtight container for up to 3 months. Thaw in the refrigerator or at room temp, then warm up before using.
Regular Caramel: If you want to make a regular caramel sauce, just reduce the salt by half. So instead of 1 tsp use 1/2 tsp. You don't want to omit the salt altogether because the salt helps balance out the flavor.
Larger Batch: I have doubled and tripled this recipes before. Just make sure you use a large enough saucepan or dutch oven when you're making this. Remember, once you add the heavy cream, it bubbles up vigorously. The last thing you want it all your hard work literally boiling up over your pan onto you or your kitchen.
Watch me Make it Here
Special Tools & Equipment Links:
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Measuring Cups: https://amzn.to/441byL7
Silicone Spatula: https://amzn.to/4dT8Wmu
Candy Thermometer: https://amzn.to/4yx9Zku
Whisk: https://amzn.to/4ruzPTD
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