I´ve tried a lot of different recipes for salted caramel sauce! This salted caramel sauce is simply the best of them all! Trust me on this one! It has become a staple in my fridge as it instantly transforms any dessert you put it on into a showstopper.
Be warned! Don’t even start the habit of eating this salted caramel sauce off a spoon straight out of the fridge. Hide it behind the Brussel Sprouts! Yes, the ones that will roll all over your fridge when you try to move the bag. It´s THAT good!
Quick to make and mess-free! Making Salted Caramel Sauce is easier than it sounds!
Salted Caramel Sauce requires just 4 ingredients! And that includes salt 🙂 . Contrary to common belief, it is also pretty mess-free to make!
If you watch your caramel sauce and don´t let your sugar burn right at the beginning nothing can go wrong! That´s really the only thing! I find it helpful to add that splash of water to the sugar when you first start to caramelize it to prevent burning!
The secret when making caramel – waiting for the perfect golden brown colour!
The secret of a truly divine salted caramel sauce is the perfect color! Let your sugar caramelize properly until amber-colored! The addition of 6 Tbsp of butter and some cream lend your salted caramel sauce that decadence and richness that we want! A good pinch of salt rounds it up and takes the caramel sauce to a whole other level!
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Never-fail Salted Caramel Sauce
- 1 cup granulated sugar 200g
- 1/4 cup of water
- 6 Tablespoons salted butter 90g, cut up into 6 pieces
- 1/2 cup heavy cream 120ml
- 1 teaspoon salt or more to taste
- optional: 1 tsp vanilla
Heat the sugar with the water in a medium saucepan over low heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Stir gently until the sugar is dissolved, 6-10 minutes. To be sure the sugar is dissolved, dip a spoon in the sugar mixture and then gently slide my finger over the mixture on the spoon and take a taste. If the sugar is dissolved, the syrup will be smooth and not grainy. Make sure the sugar is completely dissolved before letting the mixture come to a full boil. If you notice any sugar particles on the sides of the pan, gently wash them down with a clean wet pastry brush.
Once the sugar is completely dissolved, increase the heat to medium or medium-high and bring the syrup to a boil. Cover the saucepan and let the syrup boil for 2 minutes. Uncover, reduce the heat to medium, and continue to boil, until the edges start to turn golden brown. It is critical not to stir the caramel while it boils covered and then turns a light golden color . The crystallization happens due to undissolved sugar grainsthat fall into the syrup while it is boiling. By not stirring, the syrup doesn’t move around as much which reduces the chances of any undissolved sugar granules falling into the caramel. Got it? Yeah, it took me a while too !
Once the syrup has turned a light golden brown, swirl the pan until it turns a deep amber, caramel color. This takes about 5-7 minutes. If you want to stir at this stage do not stir vigorously or quickly and don’t scrape down the sides of the pan while stirring. Simply move the spoon or rubber spatula slowly over and around the bottom of the pan.
Remove the sauce from the heat and add the butter and stir until the butter is incorporated. Stir in the cream. If the sauce becomes lumpy and isn’t whisking together, set the pan over the still-warm burner and stir until smooth. Stir in the vanilla (optional) and salt.
Allow it to cool to room temp 🙂
You can of course make this caramel in advance and store it for up to 2 weeks in the refrigerator. You want to warm the caramel up for a few seconds before using in a recipe though as it gets harder in the fridge.