Homemade Salted Caramel Sauce

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If there’s just one sauce you need to know how to make it’s Salted Caramel. You can pour salted caramel over ice cream, cakes, use it as a dipping sauce, there’s always a way to use salted caramel :). The first time I learned to make salted caramel I was taught to use a thermometer to get the exact, perfect consistency. However, awhile ago I came across an easy recipe on the Jamie Oliver website for a caramel sauce which didn’t need a thermometer. I slightly adapted the recipe to make it perfect for me 🙂

Salted Caramel Sauce

Start by pouring your water into a sauce pan.

Add your sugars.

And bring to a boil.

You want to get a nice golden brown colour.

Add in the butter and whisk until incorporated.

Add your heavy cream.

Followed by vanilla extract. Can you see the little speckles of vanilla in the photo? That’s because it’s my homemade vanilla extract.

Give it all a stir and make sure it’s all incorporated.

Add in the sea salt and give it another stir.

Leave to cool. Once cooled you can transfer it to a (sterilized) jar.

If the caramel is too thick after cooling you can use some water to thin it out. If you want a more fudge like caramel you can boil the caramel a little longer. Be very careful with that though, the caramel will thicken really quickly if you put it back on the heat again. The caramel can be kept in the fridge for about 2 weeks.

You can pour the caramel onto ice cream, cakes, cupcakes, brownies, into some hot chocolate, the possibilities are endless!

Try it out and let me know what you think. Tag me or use #bakecakies so I can see what you’ve come up with!

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Homemade Salted Caramel Sauce

Salted Caramel Sauce can be poured over ice cream, cakes, cupcakes, desserts, use it as a dipping sauce, there's always a way to use salted caramel 🙂

Votes: 10
Rating: 4.8
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Rate this recipe!

Type

Toppings

Cook Time

10 minutes

Servings

portion

Ingredients

• 1/3 cup water 80 ml
• 1/3 cup raw cane sugar 100 g
• 3/4 cup granulated sugar 150 g
• 1/3 cup butter 75 g
• 1/2 cup heavy cream 125 ml
• 1 tsp vanilla extract
• 1 tsp sea salt coarse

Type Toppings Cook Time 10 minutes Servings portion Ingredients 1/3 cup water 80 ml 1/3 cup raw cane sugar 100 g 3/4 cup granulated sugar 150 g 1/3 cup butter 75 g 1/2 cup heavy cream 125 ml 1 tsp vanilla extract 1 tsp sea salt coarse

Votes: 10 Rating: 4.8 You: Rate this recipe!

Instructions

1. Bring water and sugar to a boil. Boil for roughly 3-4 minutes, till the sugar turns golden brown and starts to bubble. Do NOT use a whisk or spoon to stir. If needed, pick up the pan and give it a light swirl. Keep a close eye on the sugar till you see it turn a nice gold brown colour.
2. Take the pan off the heat and add the butter. Use a whisk to stir in the butter.
3. When the butter is fully incorporated add the heavy cream and vanilla extract and mix till incorporated. Add the salt, stir some more and leave to cool. The salted caramel will thicken a bit more as it cools.
4. Use the caramel in a recipe or pour over ice cream, cakes, dip some fruit in it, the possibilities are endless!

Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

• If the caramel is too thick after cooling you can use some water to thin it out.
• If you want a more fudge like caramel you can boil the caramel a little longer. Be very careful with that though, the caramel will thicken really quickly if you put it back on the heat again.
• The caramel can be kept in the fridge for about 2 weeks.