How to make caramel sauce

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Follow these easy instructions to lớn create sweet salted caramel sauce at home. This salted caramel recipe requires only 4 easy ingredients. It’s perfect for cakes, cupcakes, cookies, pound cake, ice cream, cheesecake, scones, hãng apple pie, and more!


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What once intimidated me became the subject of my 2nd cookbook: Sally’s Candy Addiction. As it turns out, homemade candy isn’t all that difficult. And salted caramel is one of the easiest recipes. This truly the best salted caramel I’ve ever had và there’s only 4 ingredients required: sugar, butter, heavy cream, and salt.

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This salted caramel is a reader favorite recipe, marking its spot in the top 10 most popular recipes on my website. It’s sweet, sticky, buttery, và tastes phenomenal on anything it touches. (Though you really only need a spoon to enjoy.) Trust me, after trying this 1 time, you’ll be hooked like the rest of us!


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How to Make Salted Caramel

Use the written out instructions below, but here’s the basic process: The first step is khổng lồ melt sugar, which is called caramelization. This requires 1 small pot & a wooden spoon or heatproof spatula. Stir until melted. Stir in butter, then stir in heavy cream and let it boil for 1 minute. Finally, địa chỉ the salt. That’s it, the caramel is done.

Remember lớn use caution when cooking over the stove as the hot liquid, butter, & cream may splatter. If needed, kitchen gloves come in handy.

No Candy Thermometer Salted Caramel

Unlike most caramel recipes, this salted caramel doesn’t require a candy thermometer. Instead, I encourage you to lớn follow the recipe and use your eyes to determine when to add the next ingredient. The caramel thickens as it cools.


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What to Eat with Salted Caramel?

You will love homemade salted caramel with recipes like cinnamon rolls, cheesecake, and apple pie bars. Use it as a caramel dip for apples, spoon over ice cream, or pour into decorated jars & gift it for the holidays.

The possibilities for salted caramel are endless:


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What is the Texture of This Salted Caramel?

The caramel is liquid as it comes off heat. As the caramel cools, it solidifies into a chewy texture. After refrigerating, the caramel is hard & you must heat it up lớn bring it back to lớn a liquid consistency. Vì you need a thinner caramel? Feel không tính phí to địa chỉ cửa hàng 2 more Tablespoons of heavy cream lớn the recipe.

You can’t really turn this sauce into a homemade wrapped candy. Instead, try my soft caramel candies recipe which is a little different.

How lớn Store Salted Caramel

After the caramel cools down, pour it into a glass jar or container. Refrigerate for up lớn 1 month. The caramel solidifies as it cools, but you can reheat in the microwave or on the stove so it’s liquid again. You can freeze the salted caramel, too. Freeze in an airtight container for up khổng lồ 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.

What About Caramel Apples?

This caramel is not thick enough lớn coat apples for caramel apples. Instead, I recommend my homemade caramel apples recipe.

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Quick Salted Caramel Video


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Prep Time: 5 minutesCook Time: 15 minutesTotal Time: trăng tròn minutesYield: 1 cup 1xCategory: DessertMethod: CookingCuisine: American
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Description


Made from only 4 simple ingredients, this homemade caramel is salty, sweet, & irresistibly buttery. No candy thermometer required and the possibilities for serving are endless. (Though just a spoon is acceptable!) Use caution as the cooking caramel may splatter. Stand back và wear kitchen gloves if desired. Reviews recipe notes prior to beginning.


1 cup (200g) granulated sugar (make sure it’s labeled “pure cane”)*6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces1/2 cup (120ml) heavy cream, at room temperature1 teaspoon salt
Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will khung clumps và eventually melt into a thick brown, amber-colored liquid as you continue khổng lồ stir. Be careful not to burn it.Once sugar is completely melted, immediately stir in the butter until melted và combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat & vigorously whisk khổng lồ combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return lớn heat when it’s combined again.)After the butter has melted & combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring & allow to boil for 1 minute. It will rise in the pan as it boils.Remove from heat và stir in the salt. Allow lớn slightly cool down before using. Caramel thickens as it cools.Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove lớn desired consistency. See “What is the Texture of This Salted Caramel?” above.
Make Ahead và Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly & store it for up to lớn 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up khổng lồ 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.Sugar: This recipe is most successful using granulated sugar that’s labeled “pure cane” on the packaging. I usually use và recommend Domino brand regular granulated sugar which says “pure cane granulated” on the packaging.Butter: Unsalted butter may be used instead, though I prefer salted. No other changes need to lớn be made to the recipe if using unsalted.Heavy Cream: Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Vì not use milk. Room temperature cream is best.Salt: Use regular table salt or kosher salt. If using larger flaky salt, địa chỉ cửa hàng 1 teaspoon, taste, then địa chỉ more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always showroom 3/4 teaspoon, taste, then địa chỉ more if desired.Regular Caramel: If you want to lớn make regular caramel, reduce salt to 50% teaspoon. Vì not leave it out completely.Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.