Salted Caramel Sauce
Homemade salted caramel sauce is one of the best sauces to have on hand in a big batch as it is such a versatile flavor and can be added to many different things in baking. Read on for a list of our favorite ways to use salted caramel sauce!
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If you have been following us on Instagram for some time- you likely know my slight obsession with salted caramel. In fact- I mastered caramel early on in my baking endeavors because I loved the complexity of flavor, the aromatic smell when the sugar slightly burns.
Salted Caramel Sauce takes less than 10 minutes to make you and you only need a few simple pantry staple ingriedents.
Ingredients to make homemade caramel sauce
INGREDIENTS:
- 3/4 cup heavy cream
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 4 tablespoons unsalted butter
- 2 1/2 tablespoons light corn syrup
- 1/4 teaspoon sea salt
- 1 tablespoon vanilla
How to Make Homemade Salted Caramel Sauce
So here is the thing about caramel sauce- it honestly intimidates most people. The fear of burning, not knowing when its done. I had the same fear too and it took me several burnt batches before I came across a fool proof recipe that anyone can recreate- without fear!
Before I jump into the recipe, I think its worth noting that there are two main methods to make caramel:
The Dry Method: this is when sugar is cooked directly on the stove until it begins to brown and caramelize. Followed by adding butter, cream, and vanilla
The Wet Method: this is when sugar + water is cooked directly on the stove until it begins to brown and caramelize. Followed by adding butter, cream, and vanilla
There are pro’s and cons to both and I find them to create a really strong depth of caramel flavor but run a higher chance of crystallization (which quickly turns a smooth caramel sauce to a gritty one).
This recipe is similar to the wet method but actually calls for adding the sugar and rest of the ingredients all at once and boiling until it reaches a certain temp or smell. I actually never temp this caramel sauce- I rely on my sight and smell to tell me when its done.
What to Eat with Salted Caramel Sauce?
There are so many ways to enjoy salted caramel sauce like in a cup of coffee, over ice cream cream or in a jar and gifted to neighbors for the holidays!
- Drizzle into a cup of coffee
- Add to Homemade Ice Cream!
- Drizzle between cake layers or on top
- On top of warm chocolate chunk banana bread
- Salted caramel frosting pairs well with dark chocolate cake!
- Drizzle on brownies
- On top of warm Apple Pecan Cake
Lets get to making caramel!
INGREDIENTS:
- 3/4 cup heavy cream
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 4 tablespoons unsalted butter
- 2 1/2 tablespoons light corn syrup
- 1/4 teaspoon sea salt
- 1 tablespoon vanilla
DIRECTIONS:
- Combine sugars, butter, corn syrup, salt and half of the cream in a heavy-bottomed saucepan over medium-high heat and bring to a boil (about 5 minutes). Whisk a few times, once the sugar has dissolved.
- Continue cooking until the color turns deep, dark tan. Will be bubbling and visibly becomes thicker or when a candy thermometer reaches 250 degrees. (about 5-8 minutes after boiling starts). I rely on my nose and eyes to determine when the caramel is done. When it just starts to smell slightly burnt and is a deep dark brown- its done!
- Take off the heat and add the remaining cream and vanilla. It will bubble and splatter- be careful during this step! Whisk vigorously until combined and smooth.
- Immediately pour sauce into a heatproof bowl or jar to store. Let sit at room temp to cool before placing in the refrigerator. Reheat to use.
Salted Caramel Sauce
Ingredients
- 3/4 cup heavy cream
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 4 tablespoons unsalted butter
- 2 1/2 tablespoons light corn syrup
- 1/4 teaspoon sea salt
- 1 tablespoon vanilla
Instructions
- Combine sugars, butter, corn syrup, salt and half of the cream in a heavy-bottomed saucepan over medium-high heat and bring to a boil (about 5 minutes). Whisk a few times, once the sugar has dissolved.
- Continue cooking until the color turns deep, dark tan. The sauce will be bubbling and visibly becomes thicker or when a candy thermometer reaches 250 degrees F. (about 5-8 minutes after boiling starts). I rely on my nose and eyes to determine when the caramel is done. When it just starts to smell slightly burnt and is a deep dark brown- its done!
- Take the caramel off the heat and add the remaining cream and vanilla. It will bubble and splatter- be careful during this step! Whisk vigorously until combined and smooth.
- Immediately pour sauce into a heatproof bowl or jar to store. Let sit at room temp to cool before placing in the refrigerator. Reheat to use.
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