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 🙂
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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 🙂
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| Servings |
| 1portion |
| Cook Time |
| 10minutes |
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Ingredients
- 1/3cup water80 ml
- 1/3cup raw cane sugar100 g
- 3/4cup granulated sugar150 g
- 1/3cup butter75 g
- 1/2cup heavy cream125 ml
- 1tsp vanilla extract
- 1tsp sea saltcoarse
Instructions
- 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!
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.