Homemade Salted Caramel Sauce
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!
SAVE PIN: http://pin.it/DP7kXqN
|Cook Time||10 minutes|
- 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
- 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.
- Take the pan off the heat and add the butter. Use a whisk to stir in the butter.
- 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.
- Use the caramel in a recipe or pour over ice cream, cakes, dip some fruit in it, the possibilities are endless!
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.
What is a “t” teaspoon of sea salt?
Oops, that’s a typo. It should be 1 teaspoon. I’ve adjusted it in the recipe. Thanks for letting me know!
I really wish the measurements were in reg measurements
For me regular measurements are metric 🙂
However, I know many of my visitors enjoy my recipes and prefer using US Cups. So I’m currently adding approximate US Cup measurements to all of my recipes. It’s quite a bit of work to convert all my recipes, but I know it’ll be worth it. I’ll put this one at the top of my list to convert this week so you can enjoy it too! 😀