Salted caramel sauce is a magical creation that keeps the perfect balance between sweet and salty. The addition of this yummy sauce as a topping for desserts like ice cream, cheesecake, brownies, and pancakes enhances the taste, flavors, and appearance.
You can get a basic caramel recipe from the internet easily. But preparing restaurant-quality, delicious, and attractive caramel sauce requires some effort and an expert’s suggestions. Therefore, we are here with easy steps and special tips.
After reading this article carefully from beginning to end, you will learn how to prepare the best salted caramel sauce to elevate your dessert game. Don’t miss the end to get the pro tips given by our experts.
Why You Must Try This Recipe at Home?
Wise people always prioritize homemade sauces to get superior quality. The store-bought version can have hygiene and health issues, which can be solved in the homemade version. You have control over harmful additives and preservatives if you make homemade caramel sauce. However, this opportunity is not in your hands with store-bought sauces.
Another benefit is that you have control over the taste, flavors, and consistency. You can easily make caramel sauce at home according to your preferences.
Now, let me tell you about the usefulness of this caramel sauce. There are versatile uses of this mouthwatering sauce. You can drizzle it over apple pie, layer it between cakes, top it with brownies, and swirl it into coffee.
Additionally, a spoonful of salted caramel sauce can satisfy your craving for dessert simply. If you are a dessert lover, trust me, this homemade salted caramel sauce will be your favorite. Let me provide you with simple but effective step-by-step guidance. You can prepare the perfect caramel sauce with our recipe, even if you are a beginner.
Ingredients and Substitutions You Need for Salted Caramel Sauce
You need only a few ingredients to make salted caramel sauce. There are some substitutions also. You can use them according to your situation. But, to get the authentic taste, we prefer using the main ingredients.
| Ingredient | Amount | Substitution/ Notes |
| Granulated sugar | 1 cup | Brown sugar for deeper color and flavor |
| Unsalted butter | 6 tablespoons | You can use salted butter, but you have to reduce added salt amount |
| Heavy cream | ½ cup | Whipping cream |
| Sea salt | 1 teaspoon | Flaky salt for topping |
| Vanilla extract | 1 teaspoon | Adds flavor and depth |
- Sugar is the main caramel ingredient.
- Butter provides rich flavor and smooth texture.
- Heavy cream brings a silky and creamy texture and delicious taste.
- Sea salt is an important ingredient in preparing sea salt caramel. It gives a salty taste, which balances the sweetness and creates a magical taste.
- Vanilla extract adds beautiful aroma, flavors, and warmth.
How to Prepare Caramel Sauce: Simple 6 Steps
We have come up with a 6-step salted caramel sauce recipe. Follow our steps to get the best caramel sauce.
Step 1: Prepare the Caramel
Preparing caramel is nothing but heating the sugar.
- Take a heavy-bottomed saucepan over low to medium heat.
- Add sugar to the saucepan and heat the sugar.
- You have to stir continuously; otherwise, the sugar can get burnt.
- Continue slowly heating and occasionally stirring until the sugar melts nicely and turns into a deep amber color.
- After getting the color and flavor, you can be sure that the caramel is ready.
Step 2: Addition of Butter
The caramel is ready; now add the butter to the caramel. Continue heating over medium heat until the butter melts beautifully.
Step 3: Addition of Heavy Cream
Once the butter mixes nicely with the caramel, it’s time to pour the heavy cream slowly while stirring constantly. Cook for a few minutes until the foam settles down.
Step 4: Simmer the Sauce
The caramel sauce is almost ready.
- Now, stir in the sea salt to get the salted caramel.
- Mix well after adding the salt.
- After that, simmer the sauce for about 2 minutes to get a smooth, silky, and glossy caramel sauce.
Step 5: Taste and Adjust the Sauce
The salted caramel is ready. You can customize the sauce in this step.
- Take a spoonful of sauce and taste it.
- If you prefer more sweetness, you can add some honey or maple syrup to the sauce and heat it for one more minute.
- You can add extra salt if you prefer a more salty flavor.
- To get a thin consistency, you can add some heavy cream.
- Similarly, to get a thick consistency, simmer the sauce for a longer time.
- That’s how you can customize your own salted caramel sauce.
Step 6: Cool and Store
Your favorite salted caramel sauce is ready. Cool the sauce at room temperature. Then, transfer the sauce to a glass jar. Then, serve the sauce with a lovely dessert to elevate the taste. You can also store the sauce in the refrigerator.
Chef’s Note and Tips
- Be patient during the caramel sauce-making process, especially while melting the sugar.
- Avoid stirring too much at the beginning of the caramel-making process, as it can cause crystallization. Hence, you have to stir occasionally according to the condition.
- Experts suggest using a splash of water while melting the sugar, which helps to dissolve the sugar easily.
- A heavy-bottomed saucepan is essential equipment to make the caramel. It’s necessary for even heat distribution.
- We all know that salted caramel sauce is the cherry on top for desserts. But, you may not know, you can prepare expensive store-bought caramel popcorn by drizzling the caramel sauce over the popcorn.
- If you can store the sauce in an airtight jar, you can store the sauce in the refrigerator for up to 2 weeks.
Salted Caramel Sauce Recipe
Ingredients
- 1 Cup Granulated Sugar
- 6 Tbsp Unsalted Butter
- 1/2 Cup Heavy Cream
- 1 Tsp Sea salt
- 1 Tsp Vanilla Extract Optional
Instructions
- First, check the ingredient list and measure all the required ingredients.
- Secondly, start making the caramel by heating granulated sugar over medium heat. Stir occasionally and stop heating after getting a deep amber color.
- Thirdly, add the unsalted butter and melt it nicely with the caramel.
- Fourthly, add heavy cream and cook for 3 to 5 minutes to get a smooth and silky texture.
- Then, add the salt and simmer for 2 to 3 minutes.
- After simmering the caramel sauce is ready. But, taste the sauce to adjust according to your preferences.
- Then, cool the sauce at room temperature and serve the salted caramel sauce with your favorite desserts.
- You can also store the sauce in an air tight container into the refrigerator.
Nutrition
Conclusion
Desserts are tasty themselves. But. Salted caramel sauce can create an extraordinary dessert from an ordinary one. You don’t need to face any hassle for this. Just top or drizzle the sauce over the dessert and enjoy a luxurious dessert at home.
The ingredients and process are very simple. You only need to have some patience and goodwill to prepare the best salted caramel sauce at home. Follow our recipe and chef’s tips to master this recipe. Then, experience a go-to sweet and salty toppings for desserts.
FAQs
Why Does My Caramel Sauce Taste Bitter?
Caramel sauce will taste bitter if the sugar is burnt during the caramel-making process. If you heat sugar at a high temperature or for too long, caramel can burn and taste bitter.
Always heat the sugar over low to medium heat and observe the condition exactly. Avoid heating too much. Remember to stop heating once it reaches a deep amber color. Professionals suggest using some water while melting the sugar if you are a beginner. It will help to avoid burning the sugar.
Can I Freeze Caramel Sauce?
Yes, you can freeze caramel sauce in an airtight container or bag that suits the environment of the freezer. You can store the caramel sauce for up to 2 months in the freezer.
To reuse the sauce, thaw it overnight in the refrigerator. Then, reheat it before serving.
Why is My Caramel Sauce Too Thin?
If you feel that your caramel sauce is too thin, then you can simmer the sauce for an extra 2 to 3 minutes. You can add some milk powder if you want a thicker consistency.
However, you have to know that caramel sauce will thicken after cooling. Therefore, don’t judge the consistency while the sauce is hot.
