Print

FOOLPROOF HOMEMADE SALTED CARAMEL SAUCE RECIPE

FOOLPROOF HOMEMADE SALTED CARAMEL SAUCE RECIPE
Print Recipe

★★★★★

4.9 from 18 reviews

This foolproof homemade salted caramel sauce recipe delivers a smooth, silky, and rich caramel sauce with a perfect balance of sweetness and saltiness. Made from simple ingredients like granulated sugar, butter, heavy cream, vanilla, and salt, this sauce is ideal for drizzling over desserts, ice cream, or incorporating into your favorite recipes. Its straightforward method ensures consistent results, making it an essential kitchen staple.

Ingredients

Scale

Caramel Base

  • 1 1/2 cups granulated sugar (300g)

Enhancers

  • 1/2 cup unsalted butter, softened at room temperature (113g)
  • 3/4 cup heavy cream, warmed up (180g)
  • 2 tsp vanilla extract
  • 1 to 1 1/2 tsp salt (start with 1 tsp and adjust to taste)

Instructions

  1. Melting Sugar: Add the granulated sugar to a wide-bottomed, light-colored pan over the lowest flame. Allow the sugar to start melting on the bottom, then gently stir with a dry utensil to encourage even melting. Continue slowly stirring and heating until the sugar melts completely and develops a deep golden caramel color. This process can take around 15 minutes or longer depending on your stove and pan.
  2. Incorporate Butter: Turn off the heat and add the softened unsalted butter. Whisk continuously until the butter is fully melted. The mixture may look separated at this stage, which is normal.
  3. Add Warm Cream: Slowly whisk in the warm heavy cream (heated to about warm to the touch) into the caramel mixture. The mixture will bubble and froth initially, then smooth out. If the sauce thickens too much or seizes, briefly turn the heat back on low and stir gently to regain the right consistency.
  4. Flavor with Vanilla and Salt: Stir in the vanilla extract and start with 1 teaspoon of salt. Taste and add up to 1 1/2 teaspoons salt according to preference to achieve a balanced salted caramel flavor.
  5. Cool the Sauce: Pour the caramel sauce into a heat-safe glass bowl or jar and let it cool at room temperature for about 1 hour. The sauce will thicken and become silky smooth as it cools.
  6. Serve or Store: Once cooled and thickened, the sauce is ready to be served over ice cream, desserts, or used as desired. Store leftover sauce in an airtight container in the refrigerator.
  7. Reheat Before Use: Reheat refrigerated caramel sauce in the microwave using 10-20 second increments, stirring in between, until it reaches the desired pourable consistency.

Notes

  • Use a light-colored pan to better monitor the caramelization process and avoid burning the sugar.
  • Low flame is critical during sugar melting to prevent burning and bitterness.
  • Warm the cream before adding to prevent the caramel from seizing.
  • Adjust salt quantity based on taste preference to achieve the ideal salted caramel balance.
  • Store caramel sauce in the refrigerator for up to 2 weeks in an airtight container.
  • Reheat gently to maintain its smooth texture without burning.

Nutrition

Keywords: salted caramel sauce, homemade caramel sauce, easy caramel recipe, dessert sauce, caramel topping, salted caramel

Find it online: https://zarameals.com/foolproof-homemade-salted-caramel-sauce-recipe/