Learn how to make salted caramel sauce with just 6 ingredients. This classic sauce will make any dessert taste a million times more decadent.
One of those few things in life that make you swoon would be salted caramel sauce. It combines the best of everything. I love how sugar, which usually is known for its sweetness, lends a bittersweet note when heated to a high temperature. It’s almost as if it goes to the exact opposite end of the flavour spectrum. Our job in heating this sugar is to ensure that we go a little over halfway.
This bittersweet molten sugar is then given an extra boost with some flaky sea salt that rummages through the bitter amber caramel for its sweetness, completely rounding off the flavour and adding so much dimension to not just itself but to anything that this golden beauty is added to.
If you want to learn how to make salted caramel sauce, look no further – this recipe will give you the most luscious looking sauce that thickens to a rich, creamy consistency as it cools and makes for the perfect topping on ice creams, cakes, toasts, french toasts and even brownies! Basically, you pick your favourite dessert and amplify its awesomeness by adding a generous dollop of this bittersweet amber goodness!
Once you know how to make salted caramel sauce, you will never run out of ideas to use them. It tastes sweet, salty, bitter and creamy all in one go. Although it tastes really good by itself or on desserts, it goes particularly well with chocolate. I have a decadent Salted Caramel and Dark Chocolate cupcake coming up soon and I’m super excited to share that recipe with you guys! I know you’re going to love it!
Do not stir the caramel with a spoon or spatula:
Little tips for when you’re making this salted caramel sauce is to be very careful so as to not stir the sugar and water syrup once it begins to boil as this can lead to the crystallisation of the sugar. This in turn will make your caramel sauce look grainy instead of smooth, lava like. As a rule of thumb, keep your spoon or spatula away once you’ve mixed the sugar and water together. Then let the heat do its thing.
Sugar burns quickly so keep an eye out:
Secondly keep an eye out on the colour of the caramel. The sugar syrup takes a while to reach the amber colour but once it does, it turns brown and eventually burns in the blink of an eye. So be super careful. As a safety blanket, once it turns amber, take it off the heat as the caramel will continue to cook even when you take it off the heat and until you add the cream. This is due to the very high temperature that the caramel reaches and the residual heat that continues to cook it.
- 300 grams caster sugar
- 3 tablespoons water
- 160 grams heavy cream
- 100 grams salted butter
- 1 teaspoon sea salt / 4 grams
- 1 teaspoon vanilla / 7 grams
- In a heavy bottomed saucepan, add the sugar and water and start heating on medium speed.
- Stir until the sugar and water is just combined.
- Once it does, keep the spoon / spatula away and do not touch the sugar mix as it cooks.
- It would take roughly 6 - 7 minutes to turn into an amber coloured liquid.
- Take it off the heat as it turns this colour as it will continue to cook once off the heat as well.
- Pour the cream into the hot caramel and step back as it will bubble furiously.
- Do not get close as the sugar is too hot at this stage and will cause injuries if it touches your skin.
- After about 1 minute, stir the caramel and then add the butter.
- Mix until it has melted.
- Then add the vanilla extract and sea salt.
- Mix until combined then transfer to a glass jar.
- Let it cool slightly before putting it into the refrigerator to cool completely.