Everything home-made is better right? It could not be any truer when it comes to Salted Caramel Sauce. For one, it doesn’t have all kinds of preservatives and other ingredients that you can barely pronounce. The best part though is how deep the flavor is for the sauce that I make at home. And while you’re making it at home, you can totally personalize it, if you like it less saltier than go easy on the salt, and if heavily salted sauce is your jam, so right ahead and sprinkle an extra healthy pinch of salt. After making the Salted Caramel Cupcakes, I had promised to do a special post on how to make salted caramel sauce and here it is!
It is so easy to make, you have to make it at home. There is no special piece of equipment for it, no candy thermometers either. Just five ingredients that are pantry staples and ten minutes later, you could be spooning your salted caramel sauce over ice cream and going about your thing! Now that’s my kind of goodness!! If you plan on using it any other recipes, you will have to let it cool completely before adding it.
I have a sequence of pictures and some GIFs that can help you understand the process of making the salted caramel. The key to making it is to have all your ingredients prepped before hand, so you don’t have to run around at the last minute, while the sugar burns.
Salted Caramel Sauce
- 1 cup white sugar
- 6 tablespoons butter, cut into cubes
- ½ cup heavy cream
- 1 teaspoon vanilla extract (or vanilla bean paste if you have it.)
- 1 teaspoon sea salt
- Before you begin, get all your ingredients prepped and ready and have them waiting near your stove-top.
- Place a heavy-bottomed 2 or 3 qt. saucepan over medium-high heat and sprinkle the sugar into the pan. You can do this in batches too, by gradually adding sugar to the pan as the other sugar melts..
- Lift the pan over the heat and shake/swirl the sugar until it starts to melt. Continue swirling the pan around until the sugar is all clump-free and melted. It is important to keep swirling and shaking the pan, so that the sugar is well distributed and does not burn.
- Add the butter and whisk until totally melted and combined.
- Remove from heat and slowly stream the cream into the caramel. (It may seize up and foam a bit!) Whisk it rapidly until smooth. Stir in the vanilla and sea salt.
- Pour caramel in a glass jar or measuring cup and allow to cool. It will last in the fridge for up to a month in an air-tight container.
During the melting process, the sugar will clump. Just make sure to keep swirling the pan or mixing the sugar, so that it doesn’t burn.
Once the sugar is all melted, add the butter. Be careful, the mixture will bubble up. Whisk rapidly until it is completely melted.
Remove pan from heat and slowly pour the cream in while continuing to whisk. Stir in the sea salt and vanilla.