Homemade Salted Caramel Sauce

Let’s talk about the one thing that makes my mouth water just at the mere thought of it – the one and only salted caramel sauce! It’s one of those sweet things that just never lets me down. Whether it’s drizzled on a scoop of vanilla ice cream, the final touch on a delicious apple cake or swirled into my favorite brownies, it’s my favorite thing! When sweet meets salty, magic happens, so a good salted caramel sauce recipe is a must-have in your recipe collection!

And guess what? Today, I’m going to share the best, creamiest, homemade salted caramel sauce recipe with you. And I know what you’re thinking: homemade caramel? Sounds difficult. But it’s not. With just a handful of simple ingredients you can whip up the best salted caramel sauce ever in no time at all.

What Can Salted Caramel Sauce be Used For?

Here’s some inspiration as to what you can do with your salted caramel sauce:

• Drizzle on cakes or cupcakes
• Use as cupcake or cake filling
• Swirl into brownie batter
• Drizzle on ice cream
• Topping for a banana chocolate milkshake
• Spread on pancakes or french toast
• Dip apple slices into it
• Stir into oatmeal or yoghurt
• Drizzle on popcorn
• Use like a syrup in coffee or hot chocolate

How to Succeed: Use a Wet Caramel

Some people find it daunting to make homemade caramel. Having burned several pounds of sugar in my early caramel-making days, I definitely get you. It’s so annoying when caramel burns and you find yourself and your entire kitchen covered in sticky sugar. But fear not! This salted caramel sauce recipe is made using a wet caramel, which makes it so much easier to create a perfect caramel sauce without lumps or burning sugar.

Wet caramel you say? Yup! It’s basically sugar and water boiling together until it forms a caramel. No stirring needed! So get your pot ready and let’s go, because this caramel sauce is one you’ll just have to try.

Tips for Making Homemade Salted Caramel

1. The most important thing when making caramel sauce is to keep an eye on it constantly while it boils.
2. Measure out all your ingredients and place them conveniently close to the stovetop before you start.
3. Get kids, pets or any other distractions out of the way and out of the kitchen so you can focus on the hot sugar.
4. Don’t stir your caramel before you add heavy cream. Because guess what – it causes lumps!
5. Boil the caramel until it has a light amber color, not a dark amber color. The darker it gets the more bitter it will be and it can be difficult to stir the heavy cream in.

How to Avoid Lumps in Your Caramel Sauce

A common problem when making homemade caramel sauce is ending up with lumps of sugar crystals instead of a smooth caramel sauce. Lumps typically occur because you stirred the caramel while the sugar was boiling – so don’t!

However, it can also occur if you’re boiling your caramel on too low heat or if your stovetop or pot heats very unevenly. If you notice that the caramel is browning more on one side, gently lift the pot and tip it a little to one side to distribute the sugar.

Another common reason for lumps is if the heavy cream is not stirred into the caramel quickly. So remember to get rid of distractions and focus on your caramel while you’re making it.

How to Remove Lumps From Caramel Sauce

If disaster strikes and your caramel sauce has lumps, don’t panic. Try one of the following fixes and next time, remember not to stir:

• Heat the caramel sauce at medium heat in the pot until the lumps dissolve
• Pour the caramel sauce through a sieve to remove stubborn lumps that just won’t melt

How to Store Salted Caramel Sauce

Once your salted caramel sauce is done it should be poured into a glass or container immediately. The shelf life of this salted caramel sauce is:

• Approx. 3 days at room temperature
• Approx. 3 days in the fridge
• Approx. 3 months in the freezer

I recommend to store your caramel sauce in the fridge. If it gets slightly hard from the cold you can easily heat the glass in a bowl with warm water for 6-8 minutes or by heating it in short bursts in the microwave. The heat will bring the caramel sauce back to liquid form.

Recipe

Salted Caramel Sauce

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Delicious homemade salted caramel sauce which will stay liquid. This salted caramel sauce is amazing on ice cream, apple pie, and the like!

Time: 30 minutes mins

Difficulty: Moderate

Yield: 2 dl*

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Ingredients

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• 125 g sugar
• 4 spsk water (30 g)
• 1 dl heavy cream (100 g)
• 30 g saltet butter
• 1-2 tsk salt flakes (to taste)

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Instructions

• Add sugar and water to a pot.
  125 g sugar, 4 spsk water
• Measure all other ingredients and place them by the stovetop.
• Heat sugar at medium high heat until it boils. Let it boil until it caramelizes to a light golden color – don't stir!
• Remove the pot from the heat and add heavy cream (careful, it may splash). Stir to a smooth caramel. If there are small lumps or your caramel isn't coming together, put it back on the heat and stir.
  1 dl heavy cream
• Add butter and continue to stir.
  30 g saltet butter
• Remove the pot from the heat and add salt. Pour the salted caramel sauce into a clean jar.
  1-2 tsk salt flakes

Notes

*Yield for 1 batch: 2 dl or 7/8 cup. 

Lumps in your caramel? Put it back on the heat and stir until the lumps go away. If there are some really stubborn lumps in there (maybe because you stirred before you added the cream?), pass it through a sieve and into your jar. 

Storage: Caramel should be stored in the fridge. If you want it to be more soft and runny when you use it, heat it shortly in the microwave or hold the jar in a bowl with hot water for 6-8 minutes. 

 

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