Recipe
Salted Caramel Sauce
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 
Difficulty: Moderate
Yield: 2 dl*Ingredients
- 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)
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.