Hi Bold Bakers!
I receive a lot of requests to post my Signature Salted Caramel Sauce. I’m happy to share it because I believe everyone deserves a great caramel sauce recipe.
This sauce is a staple in my fridge. I make it every few months and it instantly transforms any dessert you put it on. I don’t recommend you get into the habit of eating it off a spoon. That’s a slippery slope, trust me.
It goes great in ice cream, trifles, and as the finishing touch of roasted banana, or whatever your heart desires.
What Is Caramel?
It’s easy to write off caramel as just heated sugar, but it’s so much more. When you heat sugar to a certain temperature, its molecules break down and are then reformed into compounds. Now, whenever you make this recipe, you can say that fact out loud, and pretty much anyone will think you’re the baker version of Walter White.
What Is The Difference Between Caramel And Salted Caramel?
The only difference between the two is the ingredient of salt, which should be pretty obvious. However, while some recipes use sea salt, like Fleur de Sel, mine just requires regular salt for all intents and purposes.
Salted Caramel Recipe Ingredients
Thankfully this caramel sauce recipe only needs a few simple ingredients: granulated sugar, water, cream, unsalted butter, and salt.
What You’ll Need For This Easy Caramel Sauce
This homemade caramel sauce only needs a few tools of the trade:
How To Make Caramel Sauce
Making caramel sauce is easy if you follow the steps and have patience. I love this recipe. You get to watch the chemical reactions that turn sugar into caramel right in front of you. Here’s how to make salted caramel that will make anyone tries ask which store you bought it. (And don’t forget to get the full recipe with measurements, on the page down below).
- In a medium heavy-bottomed saucepan, heat the water and sugar over medium heat. I recommend medium because medium-high heat runs the risk of burning it later on.
- Whisk constantly until the sugar has dissolved and the mixture starts to bubble. Then turn the heat to high and bring to a boil.
- Once boiling, you can stop stirring. Watch as your mixture transforms into a beautiful amber color – taking somewhere between 8-12 minutes.
- Once you’ve achieved that pretty gold color, carefully and slowly whisk in the heavy cream and the mixture will bubble.
- Mix in the butter, one cube at a time, and then remove your pan from the heat.
- Allow the salted caramel sauce to cool to room temperature before enjoying.
Taste And Consistency
The end result should taste sweet and briny like you want a salted caramel sauce recipe to end up like. If it tastes burnt, it’s probably because you cooked it a bit too long. If the caramel is cracked, it’s probably because you stirred the mix after it came to a simmer. Following the recipe is easy, but it can be a bit exact.
What Can You Use This Caramel Sauce Recipe With?
There is seriously no shortage of recipes that this caramel sauce goes with. Here are a few of my favorite uses for caramel sauce:
How Long Can You Store Caramel Sauce
One of the best traits of salted caramel sauce is its longevity. You can refrigerate caramel sauce for up to one month. When you want to use it again, reheat the sauce either in the microwave or as I prefer, on the stove.
Can You Freeze Caramel Sauce?
Yes, salted caramel sauce and your freezer are friends. As long as you seal the sauce in an airtight container, you can freeze it for up to three months. When you want to use your delicious caramel sauce again, just remember to defrost it in the fridge overnight.
Then, just reheat the sauce and you’re good to go.
My Favorite Uses for Caramel Sauce:
Make More Toppings!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!