Homemade Salted Caramel Sauce
User Reviews
5
Homemade Salted Caramel Sauce
Description
This salted caramel sauce begins by melting granulated sugar over medium heat, stirring continuously to prevent burning and to achieve a golden amber color. Salted butter is then added, creating bubbles as it melts and enriches the caramel with a creamy consistency. Heavy cream is slowly incorporated, causing the mixture to bubble and thicken. After boiling for a minute to meld flavors, kosher salt and vanilla extract are stirred in to balance sweetness with a hint of salt and vanilla aroma. The sauce cools and thickens, offering a smooth, buttery texture with a characteristic sweet-salty profile.
The sauce can be refrigerated and reheated gently before using, making it convenient to prepare ahead. It pairs well with a variety of desserts and can be customized with more salt for a stronger salted note. Variations such as adding pumpkin or apple spices can transform its flavor for different seasons.
For storage, the sauce keeps up to two weeks refrigerated and can be frozen for several months; thaw gently before reheating. Substitutions such as evaporated milk for heavy cream are possible if necessary without compromising texture significantly.
Ingredients
- 1 cup granulated sugar
- 6 Tablespoons butter cut into 6 pieces, salted
- 1/2 cup heavy cream
- 1 teaspoon kosher salt + extra for sprinkling on top, coarse
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat, cook the sugar, stirring constantly with a wooden spoon or heatproof spatula while it melts. At first the sugar will start to clump together, then it will eventually melt into a light amber-colored liquid. Make sure the heat isn't too high and keep stirring until completely melted so that it doesn't burn.
- As soon as the sugar is completely melted, stir in the butter until it is completely melted, about 2-3 minutes. The caramel will bubble up when you add in the butter, so be careful.
- Slowly drizzle the heavy cream into the caramel, stirring continuously. It will bubble and sputter again. Once it is combined, let the caramel boil for 1 minute without stirring, then remove from heat and stir in the salt and vanilla extract.
- Let the caramel cool before serving. It will thicken as it cools. Keeps for 2 weeks in the refrigerator, just microwave it for 30 seconds or so to warm it up before using.
Notes
- Adjust salt to taste for a more pronounced salted caramel flavor.
- Use coarse salt like fleur de sel for an attractive finishing touch.
- Store in refrigerator for up to one month; warm gently before use.
- Can be frozen for 2-3 months; thaw overnight in fridge and warm before serving.
- Heavy cream can be substituted with evaporated milk if needed.
- Adding pumpkin or apple spices offers a seasonal variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 1g | 2% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 495mg | 21% |
| Potassium | 19mg | 0% |
| Sugar | 33g | 66% |
| Vitamin A | 641IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
