Prep: 20 minutesCook: 15 minutesTotal: 35 minutes
An easy recipe for homemade salted caramel sauce, made with just four ingredients.
- 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 in with the sugar.
- 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.
- Make sure your cream and butter are at room temperature, otherwise your mixture will seize and burn.
- If your caramel has any lumps, just run it through a sieve after removing from the stove.
- You can store the caramel in the fridge for up to 2 weeks. To use it, simply microwave it for 10 second intervals, until it becomes loose and warm.
Category: DessertCuisine: American