Salted caramel is one of the simplest recipes to make, and it only takes four ingredients: sugar, butter, heavy cream, and salt. It doesn’t get any better than that. It’s perfect for waffles, cheesecake, ice cream, apple pie, and other baked goods. Or pour it into decorated jars and gift it for the holidays. It’s sweet, sticky, buttery, and delicious.
How to Make Salted Caramel
The first step is to melt sugar, a process known as caramelization. A small pot and a wooden spoon or heatproof spatula are required. Add the sugar and two tablespoons of water and cook over medium-high heat. This is the same method I use to make this Flan Recipe with delicious caramel. The sugar will be clumpy as it melts; stir until it is completely melted.
Once the sugar is completely melted and turned amber in color, stir in the butter. To avoid sugar turning hard after adding butter, make sure your sugar is completely dissolved before adding it.
Slowly and with cautious drizzle in the heavy cream, the mixture will rapidly bubble and/or splatter. This is normal—Cook for 1 minute.
Finally, add salt to taste. It’s important to note that if you use salted butter, leave out the salt. Otherwise, the caramel would be too salty. That’s all there is to it; the caramel is finished.
Easy Salted Cramel Sauce
The caramel is liquid as it comes off the heat. As it cools, the caramel thickens. After the caramel cools down, pour it into a glass jar or container. Store in the refrigerator for up to a month. The caramel becomes hard after refrigerating, and you must reheat it to return it to a liquid condition. Do you need a thinner caramel? Just add two more tablespoons of heavy cream to the recipe.
Tips to make the Salted Caramel Sauce a success:
- Use caution because the hot liquid, butter, and cream may splatter. Kitchen gloves come in handy when needed.
- This recipe works best when granulated sugar is used. I frequently use and recommend the Domino brand. This is the one I used to make the delicious caramel for my flan recipe. It’s always a success.
- Do not use milk. Room temperature heavy cream is best.
- This recipe can be made with one teaspoon of any salt. I use regular table salt or kosher salt.
- You can make this caramel ahead of time.
- Ensure it’s properly sealed and store it in the refrigerator for up to a month.
- Before using the caramel in a recipe, warm it up for a few seconds.
- You can freeze the salted caramel. Freeze for up to 3 months in an airtight container.
- Thaw in the refrigerator or at room temperature before heating.
- Do you need a thinner caramel? Add two more tablespoons of heavy cream to the recipe.
- If you’re giving this caramel as a gift, let it be at room temperature before storing it.
- To avoid sugar turning hard, after adding butter, make sure your sugar is completely dissolved before adding it.
Drizzle it on top of your favorite pie!
Give this recipe a try, and then leave a comment below to let me know how it turned out. I hope that your family enjoys it as much as we do!
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SALTED CARAMEL SAUCE
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter (room temperature and cut into small pieces)
- ½ cup heavy cream
- 1 teaspoon salt
Instructions
How to Make Salted Caramel
- The first step is to melt sugar, a process known as caramelization. A small pot and a wooden spoon or heatproof spatula are required. Add the sugar and two tablespoons of water and cook over medium-high heat. The water is optional but highly recomnmened This is the same method I use to make this Flan Recipe with delicious caramel. The sugar will be clumpy as it melts; stir until it is completely melted.
- Once the sugar is completely melted and turned amber in color, stir in the butter. To avoid sugar turning hard after adding butter, make sure your sugar is completely dissolved before adding it.
- Slowly and with cautious drizzle in the heavy cream, the mixture will rapidly bubble and/or splatter. This is normal—Cook for 1 minute.
- Finally, add salt to taste. It’s important to note that if you use salted butter, leave out the salt. Otherwise, the caramel would be too salty. That’s all there is to it; the caramel is finished.
Notes
Tips to make the Salted Caramel Sauce a success:
- Use caution because the hot liquid, butter, and cream may splatter. Kitchen gloves come in handy when needed.
- This recipe works best when granulated sugar is used. I frequently use and recommend the Domino brand. This is the one I used to make the delicious caramel for my flan recipe. It’s always a success.
- Do not use milk. Room temperature heavy cream is best.
This recipe can be made with one teaspoon of any salt. I use regular table salt or kosher salt. - You can make this caramel ahead of time.
- Ensure it’s properly sealed and store it in the refrigerator for up to a month.
- Before using the caramel in a recipe, warm it up for a few seconds.
- You can freeze the salted caramel. Freeze for up to 3 months in an airtight container.
- Thaw in the refrigerator or at room temperature before heating.
- Do you need a thinner caramel? Add two more tablespoons of heavy cream to the recipe.
- If you’re giving this caramel as a gift, let it be at room temperature before storing it.
- To avoid sugar turning hard, after adding butter, make sure your sugar is completely dissolved before adding it.
Drizzle it on top of your favorite pie, and Enjoy!
Nutrition
Tell me what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!
Until the next one…
