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Homemade Salted Caramel Sauce

by TheCookingCollective
homemade-salted-caramel-sauce

 

We all need a little salted caramel sauce in our lives. Gooey, sweet caramel with crunchy little bursts of salt, this easy homemade salted caramel sauce is absolute perfection. Follow these easy instructions to make your own sweet sauce at home in less than 15 minutes!


Easy Homemade Salted Caramel Sauce;

If you have never tried making your own caramel sauce before, this recipe is super easy and tastes so much better than anything you can buy in the store. Once you try it, you’ll never go back!

The best thing is, you only need five simple ingredients for this recipe, including salt and water! And most of the ingredients will already be in your pantry. What are you waiting for? Grab a spoon and dig in!

salted-caramel-sauce
Photo by Taryn Solie.
homemade-caramel-sauce
Photo by Taryn Solie.

How to Make Salted Caramel Sauce;

This salted caramel sauce recipe does not require a thermometer or any fancy equipment. But, it is important to follow the recipe carefully and keep a close watch before adding each ingredient.

Follow these steps to make your own homemade salted caramel sauce;

  1. First, heat the sugar and water together over medium heat and simmer until the sugar dissolves. This can take around 5 minutes.

  2. Add the butter. Bring the mixture to a simmer. The mixture will be foamy in appearance and bubble as it cooks. Swirl to move the mixture to prevent burning. Do not stir!

  3. Keep a close watch. Continue cooking until the mixture turns a deep golden brown colour. This may take around 10 minutes, but you need to keep a close eye to make sure the sugar doesn’t burn.

  4. Add the cream. As soon as the sugar has browned to the right colour (a deep brown), immediately remove from the heat and add the cream, stirring to combine. The cream will cause the mixture to bubble up, so add a little at a time. Once smooth, add the salt and pour into sterilised jars.

salted-caramel-sauce-ingredients-in-pan
Photo by Taryn Solie.
browned-salted-caramel-sauce-in-saucepan
Photo by Taryn Solie.
salted-caramel-sauce-with-spoon
Photo by Taryn Solie.

Tips for making homemade caramel sauce;

  • Prepare all of your ingredients before starting. This will make everything so much easier when the sauce can be time sensitive.
  • Use a good quality saucepan with high sides, as the caramel bubbles up the sides whilst browning. When you add the cream, add it in parts, as the mixture will also bubble up the sides.
  • Add the sugar and water to the pan and stir until combined, but then leave the caramel to simmer without stirring (even if you are tempted to stir, don’t! You will end up with a lumpy sauce). You can tilt or swirl the pan from side to side instead of stirring. This prevents burning and sugar lumps forming.
  • You want a dark brown, amber colour in your sugar before you remove it from the heat. Too light and the caramel flavour won’t be as intense. Too dark and it will be bitter! Keep a careful watch during cooking so that the caramel doesn’t burn. Depending on the size of your saucepan, the caramel can take 5-10 minutes to turn amber. Keep an eye on it at this point, as it can turn from a nice brown colour to burnt in no time.
  • Find some good quality salt flakes and add them once the fixture has cooled slightly, so that you get a nice salty burst mixed with the sweetness of the caramel.
homemade-salted-caramel-sauce
Photo by Taryn Solie.
sweet-sauce-in-jar
Photo by Taryn Solie.

How to Store Homemade Salted Caramel Sauce;

This sweet sauce recipe can be made ahead and stored in clean, sterilised jars in the fridge for 2-3 weeks. It will thicken and become solid when cold, but you can heat in the microwave to loosen it up.

Can Salted Caramel be Frozen?


Yes, salted caramel sauce can also be frozen. Simply place it in an airtight container and store it in the freezer for up to three months. To thaw, leave it out at room temperature and then heat when ready to serve.

What to Eat with Salted Caramel;


Salted caramel sauce is liquid gold – it tastes amazing on just about anything! Try it on a dessert platter as a dip with crisp apples or popcorn. Or with the sweet sauce thickly slathered between cake layers, like this chocolate and salted caramel layer cake. Spread it cold over tarts, brownies or cookies. Drizzle it over your favourite ice cream, mud in a mug cake or apple pie. Add it to pancakes with banana. It’s also pretty amazing eaten straight from the jar!

This salted caramel sauce makes a great gift idea too! Trust me, you’ll be making someone VERY happy!

salted-caramel-chocolate-cake

This recipe makes about two cups.


If you try this delicious homemade salted caramel sauce, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group. 

homemade-salted-caramel-sauce

Homemade Salted Caramel Sauce

We all need a little salted caramel sauce in our lives. Gooey, sweet caramel with crunchy little bursts of salt, this easy homemade salted caramel sauce is absolute perfection. Follow these easy instructions to make your own sweet sauce at home in less than 15 minutes!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Australian
Keyword: homemade salted caramel sauce
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 16
Calories: 249kcal
Author: TheCookingCollective

Ingredients

  • 2 cups white sugar
  • 1 cup water
  • 225 grams butter chopped (salted or unsalted)
  • 1 cup cream
  • 1 1/2 tsp salt flakes

Instructions

  • Combine the sugar and water into a saucepan with high sides. Stir to combine.
  • Cook over medium heat until the sugar dissolves (around 5-10 minutes). This will vary as every stove is different). Do not stir.
  • Add the butter and bring the mixture to a simmer. It will look foamy and bubbly as it cooks.
  • Continue cooking, occasionally swirling the pan to avoid burning (do not stir), until the mixture turns to a deep golden brown colour. This may take around ten minutes, but keep an eye on it as it starts to turn.
  • As soon as the sugar has browned to the right colour (deep brown), immediately remove from the heat and add the cream, stirring to combine. The cream will cause the mixture to bubble rapidly, so just add a little cream at a time.
  • Stir until smooth. Add the salt flakes and store in a clean, sterilised airtight jar in the fridge for 2-3 weeks.

Notes

This recipe makes about two cups of salted caramel sauce.
Prepare all of your ingredients before starting. This will make everything so much easier when the sauce can be time sensitive.
Use a good quality saucepan with high sides, as the caramel bubbles up the sides whilst browning. When you add the cream, add it in parts, as the mixture will also bubble up the sides.
Add the sugar and water to the pan and stir until combined, but then leave the caramel to simmer without stirring (even if you are tempted to stir, don’t! You will end up with a lumpy sauce). You can tilt or swirl the pan from side to side instead of stirring. This prevents burning and sugar lumps forming.
You want a dark brown, amber colour in your sugar before you remove it from the heat. Too light and the caramel flavour won’t be as intense. Too dark and it will be bitter! Keep a careful watch during cooking so that the caramel doesn’t burn. Depending on the size of your saucepan, the caramel can take 5-10 minutes to turn amber. Keep an eye on it at this point, as it can turn from a nice brown colour to burnt in no time.
Store in sterilised jars in the fridge for 2-3 weeks, or in an airtight container in the freezer for up to 3 months.
Find some good quality salt flakes and add them once the fixture has cooled slightly, so that you get a nice salty burst mixed with the sweetness of the caramel.
Tried this recipe?Mention @thecookingcollectiveau or tag #thecookingcollectiveau!

Nutrition

Calories: 249kcal | Carbohydrates: 25g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 325mg | Potassium: 15mg | Sugar: 25g | Vitamin A: 570IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

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