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Close up of Salted Caramel Sauce

If you’ve never tried salted caramel, 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.

Nicks favorite thing…

I absolutely adore this sauce. You can literaly 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 it 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.

What are the ingredients I need?

Ingredients photo 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.

Instructional image for Salted Caramel Sauce 01

  1. To make the caramel, place the sugar, glucose syrup and water in a large saucepan set over a medium–low heat.
  2. Bring to the boil and cook for 10–12 minutes

Instructional image for Salted Caramel Sauce 02

  1. 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.
  2. 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.

Instructional image for Salted Caramel Sauce 03

  1. 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.
  2. Next, add the warmed cream

Instructional image for Salted Caramel Sauce 0

  1. Very slowly stir, again taking care not to burn yourself from the steam.
  2. Once well combined, add salt and whisk to combine. Allow to cool completely before using.

Salted Caramel Sauce dripping off a spoon

  1. 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!

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. 

Salted Caramel Sauce

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I hope you guys enjoyed this simple but delicious 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

Pinterest image for Salted Caramel Sauce

Salted Caramel Sauce

EASY Salted Caramel Sauce

Serves 1

5 from 2 votes
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Course: Dessert
Cuisine: American

Ingredients

Salted Caramel Sauce

  • 1/2 cup water
  • 2 tbsp glucose syrup
  • 1 1/2 cups granualted sugar
  • 1/4 cup unsalted butter
  • 1 cup heavy cream
  • 1 tsp sea salt flakes


Instructions

Salted 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

Sauce can be stored in an airtight container for up to 1 month.

Nutrition

Calories : 2519kcal
Carbonhydrates: 339g
Protein: 5g
Fat: 134g
Saturated Fat: 84g
Polyunsaturated Fat: 5g
Monounsaturated Fat : 37g
Trans Fat : 2g
Cholesterol: 448mg
Sodium: 2471mg
Potassium : 199mg
Sugar : 313g
Vitamin A: 4917IU
Vitamin C: 1mg
Calcium: 176mg
Iron: 1mg
Nutrition Disclosure

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