How To Make Salted Caramel Sauce
Two Easy Recipes For Salted Caramel Sauce
Salted caramel sauce is deliciously decadent, amazingly versatile and ridiculously easy to make. It only needs a few ingredients and about 10 minutes time to make from start to finish. Just don’t overheat the sauce and burn it or you will have to start all over again and the pan will be tricky to clean!
You can serve it with ice cream, pancakes, cakes, mousses, yogurts, desserts and it makes everything just that little bit more special! Go on, give it a go! You will be pleased you did!
2 Recipes To Choose From
We have two recipes to choose from. The main difference is that one uses butter and one contains vanilla extract.
Both of the recipes will thicken once left in the fridge. If they become too thick you can always heat in a microwave or heat in a glass jar in a small pan of hot water for a few minutes.
Wooden spoon and medium to heavy based saucepan
Recipe One for Salted Caramel Sauce
You can easily double this recipe if you prefer.
100g granulated sugar
150 ml whipping cream
1 teaspoon vanilla extract
1/2 teaspoon sea salt
- Place the sugar in a pan over a medium heat
- As soon as it begins to liquefy around the edges and turns a darker colour, gently begin swirling the pan around until all the sugar has completely melted and it starts to smoke a little.
- Immediately remove from the heat and pour in half the cream. Don’t worry that it will splutter and bubble – just stir briskly with a wooden spoon until the sugar and cream are all mixed together.
- You may need to gently heat it if some of the sugar hardens.
- Pour in the rest of the cream with the vanilla and salt.
- Place the pan in the sink in cold water to chill quickly.
- Refrigerate the salted caramel sauce in a glass jar and it will thicken as it cools.
Recipe Two for Salted Caramel Sauce
You can easily halve this recipe if you prefer.
200g granulated sugar
90g salted butter (at room temperature) cut into small pieces
120 ml double cream
1/2 – 1 teaspoon sea salt (depending on taste and on how salty the butter you use it)
- Place the sugar in a saucepan over medium heat and gently increase the heat, stirring constantly with a wooden spoon. Make sure not to burn.
- Once the sugar is completely melted, take off the heat and quickly stir in the butter until melted and combined. Beware of it bubbling over. If it separates continue whisking for 3 or 4 minutes until it comes back together again, then return to the heat to cook for 1 minute.
- Next, remove from the heat again then slowly stir in 1/2 of the double cream. Again be careful as the mixture will bubble up when it is added. After adding the double cream stop stirring and put the pan back on the heat and bring to the boil for 1 minute. As it boils it will rise up – just make sure the heat isn’t too high that it goes over the side of the pan.
- Take off heat and stir in the salt.
- Now pour in the rest of the cream.
- Again, place the pan in the sink in cold water to chill quickly.
- Refrigerate the salted caramel sauce and place in a glass jar. It will thicken as it cools. I always find it is better the next day after it has time to thicken.
How To Store Salted Caramel Sauce
You can store both of the Salted Caramel Sauces described above in a glass jar for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. You can also freeze the salted caramel in an airtight container for up to 3 months. After freezing, thaw in the refrigerator or at room temperature and warm up before using.
How To Use Salted Caramel Sauce
Salted Caramel sauce is very versatile and can be used in a variety of ways. It goes particularly well with apple desserts and with bananas. Here are some suggestions:
- on pancakes
- on ice cream
- as a cake topping or in the middle of a cake
- on freshly baked bread
- on toast
- with bananas on toast
- with apple pie
- with cheesecake
- with Greek yogurt ( and with chopped, pecans, or walnuts or toasted pine nuts)
- on popcorn
- on cinnamon rolls
- on waffles
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