Homemade Salted Caramel Sauce is rich, creamy, sweet and salty. Made with sugar, cream, butter and flaky sea salt, this easy caramel sauce is perfect for brownies, apple pie, cheesecakes and more.
Homemade caramel sauce seems daunting, however it isn’t difficult to make. You don’t require any fancy equipment, just your eyes and patience. I have shared a video breaking down the process of making caramel. Within 10 minutes you will have your very own golden nectar.
Granulated Sugar– This is the main ingredient of caramel. When melted, the sugar caramelizes giving a rich dark brown colour and develops complex flavours.
Water- Adding water helps the sugar dissolve aand distribute more evenly around the pan.
Double Cream– This allows the mixture to loosen up and keeps the caramel creamy and spreadable.
Unsalted Butter- It adds wonderful flavours to the caramel sauce.
Salt- It deepens the flavour of the caramel.
To make the salted caramel
To make the caramel, first place the sugar in a heavy bottomed pan and mix in 4 tablespoons of water. Adding water helps the sugar dissolve more evenly. Use a wet pastry brush to wipe away any sugar crystals off the sides of the pan.
Melt the sugar over medium heat stirring until the sugar has dissolved. Stop stirring, then turn the heat to medium-high and leave to bubble until the mixture is a deep amber colour. Immediately remove from the heat and mix in butter and then cream. The mixture will begin to bubble. After a minute or so after stirring the sauce will become
Stir in sea salt and then leave to cool before transferring to an airtight jar. Store in fridge for month.,
Tips for making homemade salted caramel
Use a heavy bottomed saucepan. It will help maintain an even heat and consistent temperature throughout the cooking process.
Melt the sugar over medium- high heat. Sugar can very easily burn in a flash. So cooking over low heat may seem like the safe bet, however it makes the process long.
Trust your eyes- Funny tip, but trust me it so important. The colour of the caramel is how you can tell if you have cooked it enough. You are looking for a deep brown colour.
How to store the salted caramel sauce
Store the caramel sauce in an air tight glass jar in the fridge for a month.
Homemade caramel is the best. I drizzle it over ice cream, to make caramel frappes, in my pies and sometimes I just eat a spoonful by itself 😊.
For more caramel recipes, check these out:
Easy Homemade Salted Caramel
- Heavy based saucepan
- 250 grams (1 ¼ cup) granulated or caster sugar
- 4 tablespoons water
- 60 grams unsalted butter, room temperature
- 150 ml (½ cup plus 2 tablespoons) double or heavy cream
- 1 teaspoon sea salt
- In a heavy based pan mix together sugar and water. Melt sugar over medium heat stirring until the sugar has dissolved.
- Turn up the heat to medium-high and leave to bubble for 4- 5 minutes until mixture turns to caramel.
- Immediately remove from heat, then carefully stir in butter and cream. Caramel will bubble rapidly.
- Stir in sea salt.
- Leave the salted caramel sauce to cool, then transfer to an airtight container or jar.