Homemade Salted Caramel Sauce

SaltedCaramelSauce2 (1 of 1)

Presenting the Best Salted Caramel Sauce Recipe to you. Needs only 4 ingredients, takes about 10 minutes of you time, doesn’t need a candy thermometer or whatsoever, just keep an eye to add the ingredients at the right time. Its a perfect topping for cakes, cupcakes, ice cream, sweet treats, breads, you name it, and this is the perfect accompaniment, when did salt and sweet together go wrong ever!

Its so simple to make, its my favorite go to recipe, its my favorite homemade sauce. Its sweet, salty, gooey sugary madness, i remember the first time Monika of Sinamon Tales made it for one of our bakes together and i was so excited as a kid and licked it through spoons non stop. That was a quick impromptu sauce but oh so good, through years i have tried to get a standard recipe that many have tried and loved. Sharing it with you, i really really want you to try this out, and you will never look at that preservatives high caramel sauce tube on the department store shelf.

Ingredients

  • 1 cup / 200g granulated sugar
  • 4 Tablespoons (90g) salted butter, cut up into 6 pieces
  • 1/2 cup / 120ml fresh cream
  • 1/2 tsp sea-salt / regular salt

Directions

  1. Place a medium thick bottom saucepan over medium heat, and heat the sugar on it, with a wooden spoon or a heat resistant rubber spatula. 
  2. Don’t worry if sugar forms lumps, it will and melt down gradually, slowly into an amber colored liquid, in the next 3-5 minutes. 
  3. Don’t wait for too dark a color, it will eventually happen, be careful, sugar heats too much too quickly, and it may burn if you wait for your favorite caramel color. 
  4. Once all the sugar is melted and a light brown color is achieved, immediately add the butter, keep safe distance here, in this step the caramel will bubble.
  5. Stir in the butter into the caramel until it is completely melted, say about 2-3 minutes. You will notice that the color is getting better here. 
  6. Very slowly, add in 1/2 cup of heavy cream while stirring. Since the cream temperature and caramel temperature are very different, the mixture will rigorously splatter, don’t worry just keep safe distance.
  7. Let the mixture boil for 1 minute. It will rise in the pan as it boils. Reduce the flame in between and let it attain the color of your choice, we no longer have the fear of burning quickly. 
  8. Remove from heat and sprinkle in 1/2 tsp of sea salt / salt. Allow to cool down before using.

Notes

  • You can make it ahead and store in refrigerator for upto 2 weeks, i have kept it for longer and just reheated and used, but try to not go beyond 2-3 weeks for any food. 
  • Use regular amul butter here, you may also use unsalted butter, its alright, the recipe doesn’t change.
  • You can use regular amul fresh cream, or any whipping cream as a substitute, just don’t substitute with milk.
  • I have doubled this recipe and it works fine, just use bigger saucepan, so that melting the sugar is easier.
  • This is perfect for gifting this festive season too.

 

 

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