Easy homemade caramel sauce for beginners | 07 tips to make the best sauce
This easy homemade salted caramel sauce is rich, with a lovely creamy texture and toffee flavour. You need only six simple ingredients to make this quick caramel sauce with no thermometer required. Enjoy this homemade caramel sauce as a topping on ice cream, cheesecakes, pies and more or as a filling for your favourite cakes and cookies.
AUTHOR : KHUSHALI PATEL
PREPARATION TIME: 5 minutes
BAKING TIME: 15 minutes
TOTAL TIME: 20 minutes
*For the best results, read the entire post & follow the instructions.
Imagine never having to buy a jar of caramel from a store ever again! Yes, today I will be sharing my favourite salted caramel recipe that will surely blow your mind away.
This caramel sauce tastes great as is and can be the perfect companion for countless desserts that you prepare.
And the best part? You can throw all those fears that you may have about sugar because this is an easy beginner-friendly recipe. It’s foolproof and doesn’t require a thermometer. All you need is 15 minutes and a few ingredients to prepare this sauce that stays fresh for a really long time. So, you can always have a jar of salted caramel sauce in your refrigerator all year round.
Gone are those days when you had to go to the store to buy caramel sauce when those cravings hit.
Let’s do this!
What is caramel?
In simple terms, caramel is sugar that has been cooked till it melts and achieves a sauce like consistency. It can be made with different types of sugars including castor sugar, brown sugar or condensed milk along with butter and cream.
There are two types of caramel – wet caramel and dry caramel.
For wet caramel, you have to cook a mixture of water and sugar for a long time till the sugar reaches the correct colour. This type of caramel requires patience and practice to get the right consistency and colour.
On the other hand, for dry caramel, you will have to cook the sugar without any liquids till it’s completely melted and then add in butter or cream to make a sauce. This type of caramel is quick and fool-proof as it has a lesser risk of crystalizing or turning grainy.
What is the difference between caramel and butterscotch?
The difference between caramel and butterscotch is the type of sugar used. Caramel sauce is prepared with granulated or castor sugar and may not necessarily contain butter. Butterscotch is made with light or dark brown sugar and contains butter. Butterscotch has a deeper and richer flavour as compared to caramel sauce.
Key ingredients in the Homemade Caramel Sauce Recipe
For this recipe, my goal was to make a caramel sauce that combines the lovely toffee flavour you get from a caramel sauce and the richness and deep flavour that you get from a delicious butterscotch sauce. The following are the key ingredients I used to make this extraordinary recipe:
Sugar
To get a balance of flavours that is deep, rich and toffee-like, this recipe has a mixture of castor sugar and brown sugar. The castor sugar gives a lovely caramel flavour, while the brown sugar gives a rich toffee-like flavour to the sauce.
During my first few recipe trials, I added an equal amount of castor and brown sugar, but the brown sugar overpowered the flavours from the castor sugar. But after a few more recipe trials, I achieved the perfect balance of flavours I was looking for.
For making caramel, it is essential to use granulated sugar and brown sugar with fine granules rather than big ones.
Butter
I added butter to the sauce as a traditional butterscotch sauce requires butter to complement the flavours of brown sugar. Butter contributes not only to the flavours of the recipe but also to the richness. It helps give a smooth and glossy finish to the sauce.
I used unsalted butter in the recipe to control the salty flavour but if you prefer a salty caramel sauce, feel free to use salted butter. However, make sure to reduce the amount of additional salt that goes in the recipe or avoid adding it.
Cream
While the butter contributes to the richness, the cream contributes to the overall creaminess of the recipe. It also helps to get a smooth and flowy consistency. I used low-fat (25%) cream instead of heavy cream that helped me achieve a sauce-like consistency.
But feel-free to use heavy cream for the recipe, which will make a much thicker sauce.
Vanilla
During the first recipe trial, I made the caramel without any flavourings. But it lacked the flavour I wished for. You can skip adding the vanilla if you like, but I highly recommend trying out the sauce with a hint of vanilla.
Salt
As caramel sauce can be sweet, salt helps to offset the sweetness and level up the flavours of the caramel. You can use any salt you prefer.
07 Tips and Tricks to make the salted caramel sauce
While making caramel, it is crucial to pay close attention to the little things. The smallest of mistakes can ruin the entire batch. Other than patience, here are my tips and tricks that will help you make a sauce that you will love and help you avoid crystallization:
Be patient and organized
I cannot stress this enough. Always keep your station ready with all the ingredients weighed out along with the equipment. I recommend keeping the equipment on a plate or in a tray instead of keeping it directly on the kitchen counter. It will help you clear up faster after you make the caramel. While making caramel, always be patient and cook the sugar at low to medium heat throughout without changing it, as it may burn the caramel.
Be gentle
Stir the sugar gently throughout. One way of avoiding the sugar getting stuck to the sides is by bringing the sugar towards the middle of the pan that will help it melt more evenly. However, if it does stick to the sides and hardens, avoid scraping it out as it will crystalize the caramel.
Make sure your equipment is clean
While measuring the sugar, make sure that sugar doesn’t get stuck to any other equipment. If that happens and you use that same equipment while making the caramel, it will crystalize the sugar. If you use a whisk or spatula to stir the caramel and then set it aside, avoid using it again as it will ruin the batch.
Use room temperature ingredients
Always use ingredients that are room temperature. Sugar, once caramelized, tends to become very hot, so it is important to use room temperature ingredients instead of cold ingredients.
Use a Spatula
Avoid using a whisk to make your caramel. Use a spatula instead while the sugar melts, as it will keep the pan clean.
Use a wide and heavy bottomed saucepan
Avoid using pans that have a thin bottom or made of non-stick material. Instead, use pans that are wide so that there is enough space for the sugar to move around and a heavy pan that can evenly distribute heat making the sugar melt more evenly. If you do not have a wide pan, make only half the recipe mentioned in this post.
Use the correct type of sugar
Sugar comes in varying sizes. For making caramel, use granulated or castor sugar as it is fine and will cook evenly. Avoid using sugar that is too big or powdered sugar.
Bonus Tip
The heat is in your control – If the caramel becomes too hot or the butter doesn’t incorporate well, remove the pan from the heat and stir to incorporate. It’s important to note that for the perfect caramel, you need to cook the sugar at a constant temperature. The mixture needs to be heated gradually so it doesn’t split or burn. Any sudden change in the temperature will hamper the final product.
Want to take the first step towards developing an intentional habit that jump-starts your baking experience
?
Download the *free* guide on how to line your baking pans like a pro by subscribing to my email list
P.S. you will also get access to my Facebook group where I share exclusive content that will only share with you
Where can I use this salted caramel sauce?
This caramel sauce can be used in a variety of ways such as:
Topping
Top ice creams, cakes, cinnamon rolls, bars, smoothies, milkshakes and much more.
Filling
You can use this sauce while layering cakes, or even to make cookie sandwiches. Make sure to use the sauce when its cool so it holds it shape for long.
Swirl
While making brownies, swirl some of the sauce before baking to make your brownie even more indulgent.
Stuffing
I have successfully stuffed my brown butter chocolate chunk cookies with thick salted caramel sauce. Use the cold caramel sauce to stuff cookies and other baked goodies.
Be creative
There are many other ways that you can use this salted caramel sauce. So, be innovative and let me know how you have used this sauce in the comments box below.
Step-by-step instructions
Frequently Asked Questions
Can I use a vanilla bean to flavour the caramel sauce?
Yes! When using vanilla beans to flavour the caramel, split the bean and add the seeds to the cream. I like heating the cream till it’s warm for a strong vanilla flavour. If not, you can add the vanilla seeds to the cream and use it immediately.
Can I use heavy cream instead of low-fat cream?
Yes! However, the caramel will be creamier because of the higher fat content and thicker. But it will not affect the flavour.
Can I use this recipe to layer cakes and other desserts?
For filling purposes, cook the caramel for longer till it reaches a boil and let it cool down before using. The more you cook the caramel, the thicker and it will be.
Can I double the recipe?
I do not recommend doubling the batch as the sugar can burn quickly or stick to the sides causing crystallization.
Why did my caramel burn? Why does it have a bitter taste?
If your caramel turns bitter, it means that the sugar has burnt. Make sure you use a thick and heavy-bottomed pan. Cook the caramel at a constant temperature and be patient. Patience is key while working with sugar. If the caramel burns, I recommend making a new batch instead.
Why did my caramel split?
While making caramel, it is important not to cook the sugar for too long before adding the butter and cream. The caramel splits when the temperature difference between the melted sugar and butter/cream is too high. If the butter or cream splits, whisk the caramel (off the heat) till it comes back together. All the ingredients need to be at room temperature.
Why did my caramel sauce become hard?
While making this recipe, its important to do it quick and take it off the flame immediately after the cream has been incorporated well. If you cook the caramel sauce for too long, the temperature of the caramel increases. The higher the temperature, the harder the caramel.
Can I make it in advance?
Yes, of course! This caramel sauce keeps well for long in the refrigerator.
Homemade Caramel Sauce
Equipment
- 01 Heavy-Bottom Saucepan
- Spatula Keep about 2 spatulas
- Whisk
- Mittens or safety gloves
- Tea Towel Optional
- Glass Jar For Storing
Ingredients
Sugars
- 100 grams Castor Sugar
- 50 grams Brown Sugar*
Butter
- 50 grams Unsalted Butter*
Wet Ingredients
- 110 grams Low-fat or Heavy Cream*
Flavourings
- 05 grams Pure Vanilla Extract*
- 05 grams Sea-salt* or to taste
Instructions
Preparing the ingredients
- Weigh the sugars in a bowl. Stir till mixed well and no brown sugar lumps remain.
- Weigh the cream and vanilla in another bowl or jug and set aside.
- Weigh the butter in a bowl. Weigh the salt and set aside.
- Set aside all the ingredients and the necessary equipment next to the stove for easy access.
Making the caramel
- Transfer the sugars to the pan gently to prevent it from sticking to the sides.
- Heat the sugars on a low to medium heat till completely melted. Use a spatula to stir the sugar. To prevent it from sticking to the sides, bring the sugars using the spatula from the side to the centre helping it melt evenly.
- Once the sugars have melted completely, add in the butter. Use a whisk to combine the butter into the melted sugar. The caramel may splatter so be gentle (use gloves if needed).
- Let the butter cook for about 2 mins till nicely combined. If the butter splits, remove it from the heat and whisk vigorously till it comes back together. Do not panic.
- Once the butter has cooked for 2 minutes and the mixture has become a little thick, add in the cream in a slow and steady motion. Do not stop whisking while adding it in. Be gentle as the caramel will splatter and bubble rapidly.
- Allow the mixture to reach a gentle boil. Do not cook for longer as it will become thicker.
- Take it off the heat and add the salt. Whisk it a little to remove the excess heat and then transfer it to a clean and dry jar.
Notes
- Equipment - While cooking the caramel, whether you are using a spatula or whisk, never set it aside and then use it again as the sugar begins to harden. If you do use it again, the sugar will crystallize. For this reason, always have an extra spatula or whisk with you. I like keeping a tray to keep the used equipment which makes cleaning up much easier.
- Storage Instructions - Make sure to store the caramel in a glass jar that is clean and air-tight. You can leave the salted caramel out at room temperature for 24 hours only, particularly on hot and humid days the cream can spoil. Refrigerated caramel can last for a month.
- Freezing Instructions – You can freeze the caramel in an air-tight container for about three months. Thaw the caramel in the refrigerator overnight and then heat it in the microwave for a few seconds before using it in a recipe or as a topping.
- Sugar - Always use fine castor or brown sugar for silky smooth caramel because it melts evenly and quickly. Avoid using sugar whose granules are big.
- Brown Sugar - I recommend using brown sugar in the recipe as it provides lovely toffee-like flavours and contributes to the smooth texture.
- Butter - Use high-quality butter for a delicious flavour. You can use unsalted or salted butter to make the caramel. If you use salted butter, reduce the amount of salt you add in the recipe.
- Cream - You can prepare caramel sauce successfully with heavy cream (approximately 35% fat content) or low-fat cream (25% fat content). Avoid using milk.
- Salt - You can use the salt you prefer. I recommend using sea salt or kosher salt. Avoid skipping the salt in the recipe entirely.
- Ingredient Substitution & Weighing Guide - Read it here
HI! I'M KHUSHALI
Hi! I'm Khushali Patel, a cookie-loving professional pastry chef, recipe developer and content creator whose aim is to guide you to find more happiness in your baking journey every step of the way.
Join my email list and get ✨instant✨ access to the laughing butter community where I will share exclusive content with you that I do not share anywhere else.
JOIN THE COMMUNITY
Begin your baking journey that is full of support and happy vibes ☀︎
Join my email list and get ✨instant✨ access to the laughing butter community where I will share exclusive content with you that I do not share anywhere else.