I'm here to introduce you to a little pot of liquid gold. Have you jumped on the salted caramel bandwagon? If so, you are going to love today's post. I am sharing an easy recipe for homemade salted caramel sauce, made with just four ingredients.
That's right, you are just minutes away from the most luscious and creamy salted caramel sauce EVER. Perfect for pouring over an ice cream sundae or a gorgeous chocolate layer cake. It's also perfectly acceptable to grab a spoon and just dig right in if you are a salted caramel enthusiast like me.
Have you tried making salted caramel sauce at home? You really need to. I know making caramel on the stove can be a little intimidating but it is so worth it. The richness of flavour just does not compare to the store-bought kind. It is gorgeously smooth, velvety in texture, boasting an irresistible sweetness.
Once you have created your own pot of heaven, you can use it to make Salted Caramel Chocolate Cupcakes, Salted Caramel Twix Ice Cream, Caramel Stuffed Cinnamon Sugar Donuts or Twix Caramel Cookie Cups - the possibilities are endless!
Homemade Salted Caramel Sauce
Makes 1 and 1/2 cups
300 grams (1 and 1/2 cups) caster sugar
120 ml (1/2 cup) water
60 grams (1/4 cup) unsalted butter, room temperature
120ml (1/2 cup) thickened or heavy cream, room temperature
1 teaspoon sea salt
In a medium saucepan, add the caster sugar and water and pop onto the stove on a medium heat. Let the sugar melt, swirling the pan occasionally. As the sugar dissolves, it will eventually change colour and turn golden but this can take a while so be patient. Let the sugar simmer away until it has turned dark golden in colour but be careful not to leave it for too long as it can burn quite quickly.
Next, add all your butter and whisk rigourously. It will bubble up but just keep going until the butter has completely melted and mixed with the sugar. Then remove your saucepan from the heat and gradually pour in your cream and whisk it through. Again, it will bubble up considerably but just keep going until it is incorporated. Pop back onto the heat for 30 seconds until fully incorporated and smooth. Then whisk in the salt. Remove from the heat, leave your caramel to cool down for 15 minutes before transferring to a glass bowl or jar.
You can keep the caramel in the fridge for up to 2 weeks. To use it, simply microwave it for 5 second intervals, until it becomes loose and warm.
- Make sure your cream and butter are at room temperature, otherwise your mixture will seize and burn.
- No matter how many times I make caramel, I still always end up with a few little lumps of sugar. So I just run my caramel through a sieve at the end to get rid of any lumps and I am always left with silky smooth salted caramel sauce.