This homemade salted caramel sauce is the perfect addition to any dessert! Made with just five ingredients and ready in just 14 minutes, you can easily whip up this delicious sauce at home. Whether you drizzle it over ice cream, cakes, or pies, this salted caramel sauce is guaranteed to elevate your dessert game.
About my easy Salted caramel sauce recipe
If you're a fan of the irresistible taste of salted caramel like me, then you're in for a treat! My easy salted caramel sauce recipe is made with just five simple ingredients. This is all you need to elevate your desserts to the next level.
It does require a bit of patience and attention while cooking, but trust me, the end result is totally worth it! Plus, this homemade salted caramel sauce can be stored in the fridge for up to 3 months, so there's no need to buy store-bought versions at a higher price.
All the ingredients are basic staples found in any kitchen. So, roll up your sleeves and get ready to impress your taste buds!
Ingredients
To make this easy salted caramel sauce recipe, you'll need just five simple ingredients
Butter: I recommend using unsalted butter to control the amount of salt in the sauce.
Sugar: Granulated sugar is another key ingredient, which is heated until it melts and turns into a rich golden brown colour.
Vanilla: For flavour, I use good quality vanilla extract, which adds a subtle hint of sweetness to the sauce.
Cream:To give the sauce its signature creamy texture, you'll also need cream. In the UK, double cream is commonly used, while in the US, heavy cream can be substituted.
Salt:I recommend using sea salt, which complements the sweetness of the caramel perfectly and gives it a deliciously savoury touch.
Tips to make the best salted caramel sauce at home
- I recommend using unsalted butter to control the amount of salt in the sauce.
- Use a digital instant thermometer to ensure the sugar reaches the right temperature without burning.
- Use a stainless steel pan and a whisk to prevent the sauce from sticking to the pan and to ensure even heating.
- Keep a close eye on the pan throughout the process to avoid burning the caramel sauce.
- Let the sauce cool for a few minutes before adding the salt, as adding it too soon can affect the texture of the caramel.
- Store the sauce in a clean, airtight container in the fridge for up to 3 months. When reheating, do so gently over low heat, stirring constantly.
How to use salted caramel sauce?
Salted caramel sauce can be used in a variety of ways to add a rich, sweet and salty flavour to your favourite desserts or drinks.
- Drizzle over ice cream, cakes, pies, and other desserts
- Use as a dip for fruit, cookies, or pretzels
- Mix into coffee or hot chocolate for a delicious caramel latte
- Use as a topping for pancakes or waffles
- Spread on toast or croissants
- Use as a filling for cupcakes or macarons
Storing Salted caramel sauce
To store homemade salted caramel sauce, let it cool completely to room temperature. Then, transfer it to a clean, airtight container and store it in the fridge for up to 3 months.
To use the sauce again, remove it from the fridge and let it sit at room temperature for a few minutes to soften. If it has separated, gently stir it with a whisk or fork to recombine. To reheat, gently warm it over low heat or in the microwave in 10-second increments, stirring in between until the desired temperature is reached.
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How to make Salted caramel sauce at home?
Ingredients
- 2 cup Sugar
- 12 tablespoon Unsalted Butter softened
- 1 cup Double Cream or Heavy cream
- 1 teaspoon Vanilla Extract
- 1 teaspoon Sea Salt
Instructions
- To a large stainless steel pan, evenly spread the sugar to the bottom of a pan. Heat the sugar over medium heat and begin whisking until sugar melts down. The sugar will become a lump, its perfectly normal in the process. Continuous whisking will ensure the sugar melts down. Continue cooking until a deep amber color is achieved or the thermometer reads 300F.
- Add softened cubes of butter to this melted sugar.The mixture will rapidly bubble up when the butter is added. This is happening as very hot mixture is coming in contact with a slightly cold ingredient. Whisk the mixture well ensuring there are no lumps.
- Take the pan away from heat, stir in vanilla extract and slowly drizzle double cream. Whisk well until you have a smooth sauce. Remember to be careful as the salted caramel sauce will rapidly bubble up. Add sea salt and whisk to mix well.
- Allow the Salted Caramel Sauce to cool down and then carefully pour into the glass jars.Store in the refrigerator for upto 4 weeks.
Rimli says
Love Love Love those pictures (again and again). Can't agree more with you Sandhya, 1 min you take eyes off and caramel is gone! I tried couple of times and only once succeeded. You instructions are clear and simple. Love the way you put up everything!
Rafeeda - The Big Sweet Tooth says
I am not a caramel fan as such but once in a while, like to substitute it for sugar... and especially love it in ice cream! Just a little doubt... you have mentioned "melted butter cubes". Isn't it cold butter cubes?
Sandhya Hariharan says
Hi Rafeeda, Melted Butter Cubes - I meant to say softened butter cubes at room temperature. Not cold Butter.