Silky Smooth Salted Caramel Sauce
Home-made salted caramel flavoured sauce, perfect for using on top of ice creams, flavouring frosting or filling cakes and cupcakes.
Ingredients
Salted Caramel Sauce
- 120 g water
- 55 g glucose syrup see notes
- 350 g granulated sugar
- 60 g unsalted butter
- 250 g double cream warmed in the microwave (see notes)
- 1 tsp salt see notes
Instructions
Salted Caramel Sauce
- Cook syrup - To a large, heavy bottomed, stainless steel pot, add the water, glucose syrup and sugar. Use a wooden spoon or silicone spatula to gently stir. Place on medium high heat and bring to a boil.TIP: use a light colored pot, not a non-stick pot so that you can more easily see the color of the caramel.
- Cook until golden - Continue simmering (without stirring) for 10-12 minutes until it becomes a golden color, similar in color to maple syrup. For the first 8 minutes it may look like it might not ever darken in color, but it will darken quiet quickly, so never walk away from it. If it looks like it’s darkening in only one spot, swirl the pot around to even out the color.
- Has my caramel burned? There are two ways to know if your caramel has burned. You’ll smell it, and it will turn black. If your caramel burns, start again.
- Adding butter and cream - Once it becomes a golden color. Take off the heat, even off the heat, it will continue to cook and darken in color. Add the butter and salt and gently stir. Take care when stirring as it will bubble and steam a lot. Once the butter has melted into the caramel, add the warm cream. Again, it will bubble and steam. Stir slowly and continue stirring until it’s smooth and well combined. Once combined, allow to cool to room temperature before using or storing in an airtight container.
Notes
Glucose Syrup - is an ingredient used to stop the sauce from crystalizing as it cooks and helps make it smooth and glossy. You can also use corn syrup or honey it’s place.
Cream - the cream you use in this recipe will determine how thick or thin the finished sauce is. Regular heavy cream has about 36 - 38% butterfat and will results in a good consistency. Double cream has 48% butterfat and will result in a much thicker sauce which is great for using in between cake layers.
Salt - For this recipe, sea salt flakes or table salt (also known as kosher salt) is what’s best.
Saucepan - use a light colored, stainless steel saucepan. It’ll make seeing the color of the caramel much easier. Don’t use a non-stick pot. The high heat the caramel reaches will destroy the non-stick coating.
How do I know when my caramel is finished cooking?
The caramel will turn a deep, golden color amber color, similar to maple syrup.
Storage - This salted caramel sauce can be stored in an airtight container, in the fridge for up to three days.
Nutrition – is an approximate and is based on per cup (250g). Obviously you won’t be eating a cup of sauce. Think of this recipe as one batch. So if a recipe says make one batch, make the full recipe, or half a batch, halve every ingredient when measuring.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:2519kcal | Carbohydrates: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
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