Description
Silky, buttery, and perfectly sweet with a hint of salt — this salted caramel sauce will transform any dessert into pure magic! Drizzle it over ice cream, swirl it into brownies, or gift it in pretty jars.
Ingredients:
1 cup granulated sugar
6 Tbsp unsalted butter, cubed (room temperature)
1/2 cup heavy cream (room temperature)
1 tsp pure vanilla extract
1/2 tsp fine sea salt
Instructions:
Heat the sugar in a medium heavy-bottomed saucepan over medium heat, stirring constantly with a heatproof spatula or wooden spoon. The sugar will clump and then melt into a thick amber liquid — about 5–6 minutes.
Once fully melted, carefully add the butter (it may bubble vigorously). Stir until the butter is completely melted and combined — about 1 minute.
Slowly pour in the heavy cream while stirring continuously. The caramel will foam up; keep stirring until smooth — about 2 minutes.
Remove the pan from heat and stir in the vanilla and sea salt until incorporated — about 30 seconds.
Let the caramel cool for 15–20 minutes before transferring to a glass jar. It will thicken as it cools.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes
Kcal: 150 kcal (per 2 Tbsp) | Servings: 12
#SaltedCaramel #HomemadeGoodness #SweetTreats #DessertMagic
Step-by-Step Guide
Follow these detailed instructions for foolproof salted caramel. First, gather all ingredients and equipment: a medium, heavy-bottomed saucepan, a heatproof spatula, and a glass jar for storage. Ensure your butter and cream are at room temperature to prevent shocking the hot sugar. Begin by placing the sugar in the saucepan over medium heat. Stir constantly. The sugar will form clumps after 2-3 minutes but will gradually melt into a smooth, amber-colored liquid. Do not walk away during this stage. Once the sugar is fully melted and has a deep golden hue, immediately add the cubed butter. Stir vigorously until the butter is fully incorporated and the mixture is uniform. Next, very slowly drizzle in the heavy cream while stirring continuously. The mixture will bubble and steam dramatically; this is normal. Keep stirring over the heat for another two minutes until completely smooth. Remove from heat and stir in the vanilla and salt.
Serving Suggestions
This versatile sauce elevates countless desserts. Drizzle it generously over vanilla ice cream, cheesecake, or bread pudding. Swirl it into brownie or blondie batter before baking. Use it as a dip for apple slices, pretzels, or churros. For a decadent drink, stir a tablespoon into your coffee or hot chocolate. It also makes a beautiful gift; pour cooled sauce into sterilized jars, add a ribbon, and include a tag with serving ideas.
How-to Summary
In short: Melt sugar until amber, carefully stir in butter until melted, slowly add cream while stirring, remove from heat, and mix in vanilla and salt. Cool before using. The key is constant stirring and using room-temperature dairy to ensure a smooth, lump-free sauce.
Frequently Asked Questions
Can I use salted butter? Yes, but reduce the added sea salt to 1/4 teaspoon to avoid an overly salty sauce.
Why did my sugar crystallize? This often happens if sugar crystals stick to the pan’s sides. To prevent it, you can brush the pan’s sides with water during the initial melting or avoid stirring until the sugar begins to melt on its own.
How long does homemade caramel last? Stored in a sealed jar in the refrigerator, it will keep for up to 3 weeks. Gently reheat in the microwave or a warm water bath to return it to a pourable consistency.
Can I make it without heavy cream? For a dairy-free version, full-fat canned coconut milk is the best substitute, though it will impart a slight coconut flavor.
Is my caramel burnt? If it smells acrid or bitter, it is likely burnt. Aim for a deep amber color, not dark brown. If burnt, you must start over.
Common Mistakes to Avoid
- Using cold ingredients: Adding cold butter or cream can cause the caramel to seize and become grainy.
- Walking away from the melting sugar: It can burn in seconds. Give it your full attention.
- Stirring too early: When sugar first starts heating, wait for the edges to liquefy before stirring to minimize crystallization.
- Under-cooking the sugar: If the sugar isn’t a rich amber, your sauce will be too sweet and lack depth.
- Pouring cream too fast: This can cause dangerous bubbling over. Drizzle it in a slow, steady stream.
Conclusion
Mastering this homemade salted caramel sauce is a game-changer for any dessert enthusiast. With its perfect balance of sweet and salty, it adds a touch of gourmet magic to the simplest treats. By following this detailed guide and heeding the common pitfalls, you can confidently create a silky, luxurious sauce that rivals any store-bought version. Enjoy the process and the delicious results!