This simple homemade Salted Caramel sauce needs only 4 ingredients to prepare. Make your own caramel sauce and enjoy over pancakes, ice-cream, cake or just eat as it is.
Hands up who likes Salted Caramel Sauce!
This recipe calls for 4 ingredients: granulated sugar, double cream, butter, and a pinch of salt.
I like it because it is so simple to make and has so many uses: topped on cakes, drizzled over pancakes, ice-cream, or just eaten on its own…No judgment here…
Maybe you have tried to make a caramel sauce in the past but with no success? I want to assure you that this sauce works and I will give you a few tips on how to do it with no fail.
So let’s begin…
Step 1. Add sugar to the pan
Add granulated sugar to a heavy-based saucepan and place it on low to medium heat.
Don’t mix the sugar at this stage. This is mistake number 1 that I was making before. I just couldn’t understand why the sugar starts to crystalize rather than melt. This is because I was mixing sugar all those times, guys! so learn from my mistakes.
Soon you will see that the sugar will start melting at the edges of the pan just like that.
When the sugar starts melting, you can swirl your saucepan to encourage the rest sugar to melt. Again, don’t use utensils for this, gentle swirling around here and there is all you need. The heat should be kept on the lower side to prevent it from burning. Keep doing this until no sugar crystals are left and you have caramel color syrup in the saucepan.
If you have a sweet tooth like me, you might be tempted to try your melted sugar, but please don’t! You will burn your lips and your mouth badly ( talking from experience ). It is so so hot at this point.
Step 2. Add double cream
Remove melted sugar from the stove and get yourself a handheld whisk. Start whisking and adding few drops of double cream at a time.
Tip number 2
Don’t add cream in one go! only a tablespoon at a time. The melted sugar will be very hot at this point and the cream could curdle or split if added in one go. Keep adding and mixing until all the cream is combined.
Step 3. Add butter and a pinch of salt
Add butter and a pinch of salt. Let the caramel cool a little bit and pour it in a small jug or any clean air-tight container. Can be stored in the fridge for a few weeks.
And there you have it, simple yet very tasty salted caramel sauce. You can omit salt if you prefer your caramel without it!
Salted Caramel Sauce
- 200 g granulated white sugar
- 195 ml double cream
- 1 tbsp butter
- 1 pinch of salt
- Place the sugar in the heavy-based saucepan and spread it evenly to cover the bottom of the pan.
- Set it over moderate heat and cook it without stirring or mixing until the sugar near the edge starts to liquefy.
- Start swirling the pan here and there, making sure that the melted sugar covers un melted one. Place back on the heat, wait for a bit, and swirl back again. Keep doing that until all the sugar has melted and is amber in colour. Take it off the heat.
- Take a handheld whisk and start mixing the melted sugar whilst adding double cream, a spoon at the time. Don't add all the cream in one go! Keep adding cream and mixing until all the cream has been mixed in.
- Add the butter and a pinch of salt. Mix well. Let it cool slightly before pouring it into an airtight container. Store in the fridge for up to 2 weeks.