Easy Salted Caramel Sauce
This salted caramel sauce is easy to make and only uses a few ingredients. No candy thermometer is needed. You can have this sauce ready in just a few minutes.
The best thing about this sauce is that you can use it on almost anything. Add it to coffee or hot chocolate, swirl it through ice cream, drizzle it over cakes or pies….the possibilities are endless.
This salted caramel sauce is so easy to make. However, there are some important points you need to know before you start making it:
Use a pan that is at least twice as big as the volume of the caramel you’re trying to make. If the pan is too small, it can bubble up and over the side of the pan while cooking.
Use a wooden spoon to stir the melted sugar. I find that a wooden spoon works best, since it doesn’t conduct heat (so it won’t get too hot to hold), and does not scratch the non-stick surface of your pan.
Be careful when adding butter and double cream to hot sugar syrup! It will bubble up like crazy, so make sure you stand back and use a long-handled whisk or wooden spoon.
The sauce will thicken as it cools down, so don’t worry if it looks like too runny when you take it off the heat.
Easy salted caramel sauce
Difficulty: Easy10
minutesIngredients
100 g granulated sugar
50 g butter, unsalted
100 ml double cream
pinch of salt
Directions
- Pour sugar into a pan and spread evenly.
- Heat over medium heat (without stirring, you can shake the pan gently) until the sugar dissolves and starts to brown. Be careful not to burn it.
- Add the butter and stir until it dissolves and blends with the caramel.
- Pour in the cream, add salt and continue to mix for a few seconds.
- Remove from the heat and pour into a bowl or jar.
- Leave the salted caramel to cool. Keep refrigerated.
Notes
- Homemade salted caramel can be kept in the fridge for up to two weeks.
- Salted caramel will thicken once cold. You can warm it up in a bowl with hot water to make it runny.
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