Salted Caramel Sauce
If you’ve never tried salted caramel sauce, you’re missing out. The first time I heard about it I thought, that’s gross. Caramel is supposed to be sweet. But the saltiness in this recipe helps break through the sweetness and makes it even tastier. It’s really easy to make, but if you’re a mini baker, you’ll definitely need to get an adult to help you out.
Table of Contents
Nick’s favorite thing…
I absolutely adore this sauce. You can literally pour it on anything!
- Ice-cream
- On top of cupcakes
- In the centre of cupcakes
- In the centre of cupcakes
- Drizzled on drip cakes
- Mixed in frosting
- Eat it with a spoon
- Bathe in it
The possibilities are endless!
What does salted caramel sauce taste like?
It’s sweet. But the overwhelming flavor is caramelized sugar. A nice dark toffee flavor that is just darling! Couple it with salt which cuts through the sweetness, and you have a sauce that is so delicious. I still remember what I thought of the odd combination of salt and sugar together, and how my mind was blown when I tried it. The first thing you realize is how the salt elevates the flavor of the toffee.
How much Sauce does this recipe make?
This recipe makes about 2 cups of sauce.
What are the ingredients I need for salted caramel sauce?
Granulated sugar – regular white sugar is best, but you can also use caster sugar
Glucose syrup / Corn Syrup – Also known as Corn syrup is an ingredient used to stop the sauce from crystalising as it cooks and helps make it smooth and glossy. Before you measure the syrup, spray your measuring spoon with some oil to make it easy for the syrup to slide off the spoon.
Heavy cream – this is the type of cream you use for whipping. Make sure that your cream is not cold straight out of the fridge.
Unsalted butter – You can use salted and leave out the salt.
Sea salt flakes – or regular table salt will work. The salt helps cut through the sweetness of the sauce and makes this even taster!
Let’s go through each step.
- To make the caramel, place the sugar, glucose syrup and water in a large saucepan set over a medium–low heat.
- Bring to the boil and cook for 10–12 minutes
- Until it becomes a deep gold colour, but not dark brown. DO NOT STIR at any point, otherwise you risk crystallising your syrup. When the caramel begins to colour, it will darken quickly so keep a close eye on it. Also keep in mind that it will continue cooking once it’s off the heat, so work quickly when adding the next ingredients.
- Remove the syrup from the heat or turn the heat off once it reaches the correct colour. Add the butter first and allow it to sit in there.
- It will bubble a little and release steam so take care not to burn yourself. Stir very slowly using a wooden spoon until well combined.
- Next, add the warmed cream
- Very slowly stir, again taking care not to burn yourself from the steam.
- Once well combined, add salt and whisk to combine. Allow to cool completely before using.
- This sauce can be stored in an airtight container for up to 2 weeks in the fridge.
My Top Tips!
- When the caramel begins to colour, it will darken quickly, so keep a close eye on it or it will burn.
- Make sure you have all your ingredients ready and measure BEFORE you begin the recipe.
- This can be tored for ages! You can store in a container for months in the fridge.
Love caramel? Try these recipes!
- Try my One-Bowl Chocolate Sauce!
- No-Bake Picnic Pie – caramel, peanuts and chocolate in a no-bake pie!
- Millionaire Shortbread – shortbread, caramel and chocolate bars.
- Apple Pie Cupcakes – delicious apple pie with caramel sauce in a cupcake!
Glucose Syrup
Also known as Corn syrup is an ingredient used to stop the sauce from crystalising as it cooks and helps make it smooth and glossy. Before you measure the syrup, spray your measuring spoon with some oil to make it easy for the syrup to slide off the spoon.
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I hope you guys enjoyed this simple but delicious salted caramel sauce recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
N x
EASY Salted Caramel Sauce
Serves 1
Ingredients
Salted Caramel Sauce
- 1/2 cup (125 ml) water
- 2 tbsp glucose syrup
- 1 1/2 cups (330 g) granualted sugar
- 1/4 cup (50 g) unsalted butter
- 1 cup (250 ml) heavy cream
- 1 tsp sea salt flakes
Learn How To Make it! [VIDEO]
Instructions
Salted Caramel Sauce
- Please note: this recipe makes 2 cups of caramel sauce.
- To make the caramel, place the sugar, glucose syrup and water in a large saucepan set over a medium–low heat. Bring to the boil and cook for 10–12minutes until it becomes a deep gold colour, but not dark brown. DO NOT STIR at any point, otherwise you risk crystallising your syrup. When the caramel begins to colour, it will darken quickly so keep a close eye on it. Also keep in mind that it will continue cooking once it’s off the heat, so work quickly.
- Remove the syrup from the heat or turn the heat off once it reaches the correct colour. Add the butter first and allow it to sit in there.It will bubble a little and release steam so take care not to burn yourself.Stir very slowly using a wooden spoon until well combined.
- Next, add the warmed cream and very slowly stir, again taking care not to burn yourself from the steam. Once well combined, add salt and whisk to combine. Allow to cool completely before using.
- This sauce can be stored in an airtight container for up to 2 weeks in the fridge.
Notes
Nutrition
4 comments
Love this recipe!!! It is my go to salted caramel sauce.
Thanks so much Tarryn! N x
Nick? I know I used your recipe, and btw it is amazing, the only one that gives me the perfect texture and flavour, but I cannot remember if I used half a measure or whole… Could you please add to the page the info how much it roughly yields?
Thanks Duchess! this recipe makes about 1 1/2 cups 🙂