23 Oct 2015

Homemade Salted Caramel Sauce | How to make Salted Caramel Sauce

Salted caramel sauce is so versatile in nature! You can do so many things with it. I made a batch to make some salted caramel dark chocolate ganache (totally yum!) to frost my kitkat cupcakes.
You can pour this on top of desserts or use it in bakes or just have it plain! If you love caramel then this is one recipe that you will be making again and again. This is an easy and simple recipe and the balance of salt and sweet is perfect. You will fall in love with this recipe!

Salted Caramel Sauce

Preparation time 5 mins | Cooking time - about 10 mins | Makes - 1 cup
Adapted from brown eyed baker

  • Granulated Sugar - 1 cup
  • Unsalted butter - 6 tbsp (about 85 gms), at room temperature
  • Cream - 1/2 cup, at room temperature (I used amul fresh cream)
  • Salt - 1/2 tbsp
Salted Caramel Sauce

1. Take the granulated sugar in a wide saucepan. Keep the flame at medium and wait for the sugar to dissolve. Do not use a ladle to stir the sugar, you will end up crystallizing the sugar. Slowly swirl the pan to make sure the sugar is dissolving evenly and not getting burnt.

2. Once all the sugar is dissolved completely, wait for the color to change to a nice amber. You can stop the cooking at light amber or a deep dark amber. The more darker the shade, the better the flavour. But make sure you don't burn the sugar. Then all is lost!

3. So when the sugar reaches the desired amber color, remove the pan from the flame and add the butter and whisk vigorously.

4. Keep whisking until the butter is all mixed up.
5. Now add the cream and salt. And whisk again, until it's incorporated.

6. Set aside until it's cool. The sauce will thicken as it cools.

Salted Caramel Sauce

Once cooled, use as per requirement and the remaining pour into a glass jar and refrigerate. You can keep this for 2 weeks. When you need it, microwave the caramel at 5 seconds intervals and then use. Or keep it out at room temperature for sometime and then use.

As mentioned earlier, I used this caramel to make salted caramel dark chocolate ganache. With the remaining salted caramel I made some salted caramel milkshake and caramel hot chocolate! Absolutely delicious!

Salted Caramel Sauce

1. When adding the butter and fresh cream, the mixture will bubble up viciously. Stand back and whisk well.
2. Keep a watch as the sugar melts and turns amber. Make sure you don't burn it. Keep the flame at medium to low and don't move away from the gas!
3. If you have an instant read thermometer, then the temperature of the sugar should read 350 degrees F, at which point, you add the butter.
4. Add the salt along with the cream and whisk. If you add it late, then the salt will not blend in well.
5. Make sure the butter and cream is at room temperature. If you add even slightly cold butter to the hot mixture, it will seize completely.
6. By the end of the process, if your caramel is not thick or if you have small clumps, then you can put the saucepan back on the stove and give it a boil for 3 minutes, by which time, the clumps will melt and the sauce will thicken. Then remove and allow to cool completely.
7. I used low fat cream, you can use heavy cream as well.
8. Always keep the flame at medium to low, to make sure the sugar doesn't burn.

Until next time,
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  1. Hi..can I use Amul cooking butter as unsalted butter

  2. Mine came out perfectly; GREAT instructions! Thanks for this.

  3. Would this be suitable to use as a topping for an iced gateau cake and actually frozen?

    1. Yes it would be nice but of course it depends on your personal taste and preference. Let it cool down and thicken slightly then use it as a topping.


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