Homemade Caramel 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.
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