How to make homemade salted caramel with this easy, foolproof recipe for a tasty, creamy caramel sauce with just 4 ingredients and no thermometer needed.
A caramel sauce that tastes like salted butter, just as good as store-bought! A quick and easy recipe with a creamy texture and perfect in all your cakes.
Salted caramel sauce
Salted caramel is a very popular and super tasty recipe! Made with caramelized sugar, mixed with salted butter and heavy cream! Only 10 minutes and 4 ingredients to make this delicious homemade sauce!
What we love about this recipe is everything you can do with it!It is really used in all kinds of cakes and desserts. As a ganache, as a filling and as a topping! In macarons, a pie, cupcakes, a layer cake, in a cheesecake or ice cream.
Salted caramel without thermometer
Contrary to other caramel recipes, this one does not require a thermometer. This makes it an easy recipe, accessible to all and foolproof!
The steps that require the most attention are the caramelization of the sugar, which will be heated and dissolved into liquid caramel. You just have to keep an eye on it to prevent it from burning. And the second step is the incorporation of the cream, after the addition of the cream you have to cook the caramel for at least another 3-4 minutes and let the caramel thicken a bit to have a good gourmet texture.
The texture of this caramel is rather thick, perfect for spreading. It is kept in the fridge so its texture will harden even more. To use it, simply put it in the microwave for a few moments and it will be more liquid.
If you prefer an even more liquid caramel texture for the toppings add a little more heavy cream to the recipe.
Useful materials for this recipe
- Thick-bottomed saucepan, the sugar will be heated to high temperatures using a suitable pan.
- Wooden spoon, always mix with a wooden spoon, do not use a whisk or spatula to handle the caramel.
- Hand blender, very use to mix at the end of the preparation to smooth the caramel of the small pieces of sugar which are not correctly dissolved
- Mason jars, perfect for storing salted caramel.
Notes on ingredients
The basic ingredient to make caramel is sugar. Take granulated and fine sugar to help with the caramelization step.The sugar is heated in a pan and it is a delicate step where you have to be very careful not to have a caramel with a burnt taste. That's why some caramel recipes also contain water which will help to liquefy the sugar and caramelize it gently.
Use semi-salted butter preferably and if you don't have any or if you are afraid to have a too salty caramel. Then the recipe can also be prepared with a soft unsalted butter.
The butter must be at room temperature to incorporate well into the caramel. When you add it to the hot caramel the texture of the caramel thickens, especially if it is still cold. But when you mix it in, it becomes liquid again.
Use whole cream with at least 30% fat content. As for the butter, it must be at room temperature or you can warm it up a bit in a pan before adding it to the caramel.
Add it in several batches while mixing gently, be careful when adding it as the caramel is very hot and there may be some splashing.
The best salt to use in this recipe is sea salt, especially fleur de sel. For the quantity it's up to your preference, if you use an unsalted butter then put the right amount of salt. And if you already use a salted butter then just 1 pinch will be enough.
How to make the salted caramel sauce
Begin by placing the granulated sugar in a heavy bottomed saucepan. Use a medium saucepan rather than a small one because the mixture will increase in volume as it boils.
Heat the sugar over medium heat, this is the caramelization stage which can be a bit long. Don't mix the sugar right away, give it time to dissolve a little before mixing with a wooden spoon only.
Keep stirring with the wooden spoon until all the sugar has dissolved and your caramel will be ready when the sugar has a nice amber color. The longer you cook the caramel the more it will have that delicious flavor but be careful not to burn it or it will be messed up and you won't be able to catch it.
When the sugar has finally become a liquid caramel, then add the chopped butter and mix immediately with the wooden spoon. At this point the caramel will harden and thicken a bit. But keep mixing until it becomes a liquid texture, this may take 1-2 minutes.
Then whisk in the heavy cream in 2-3 additions and stir between each addition. The addition of the cream will create a lot of steam and can also cause splashing. So be careful not to burn yourself. Stir intensely to incorporate it well.
Finish by letting the caramel cook for an additional 3-4 minutes until the mixture is like syrup, with a thicker, more even texture.
It is possible that there are still small pieces of sugar that did not dissolve properly, so you can blend the salted caramel with an hand blender to smooth it.
Let the caramel cool slightly in the pan before pouring it into a mason jar with a tight-fitting lid.
How to store salted caramel recipe
Store it in a glass jar with a tight-fitting lid, preferably in the refrigerator, for about 1 month. To use it, heat it for a few moments in the microwave.
Salted butter caramel in video
Tips for making salted caramel
This is the most delicate and longest step in this recipe! The one you must not miss, we will heat the sugar on a medium heat and it will gradually dissolve and take an amber color. You have to keep an eye on the sugar so that you don't overcook it and burn it. Otherwise, the caramel can keep this smell and taste of burning.
Place the granulated sugar in the pan and let it dissolve for a few minutes before stirring with a wooden spoon. Make sure it is completely melted before proceeding to the next step.
Add the butter
When the caramelization step is successful and you have a smooth and liquid caramel. While leaving the pan on the heat, add the butter cut into pieces. Depending on the temperature of the butter, the texture may change and the caramel may solidify. If this is the case, don't panic, continue to stir until it becomes liquid again.
After adding the butter, as soon as it becomes liquid and homogeneous, you can move on to the next step with the addition of the cream.
Add the cream
This is the last complicated step in making homemade caramel. The cream is poured over the hot caramel and this can cause spattering, so it is best to do this in batches. Stir with each addition until it is well incorporated.
And continue cooking the caramel and cream for 3-4 minutes. You will see small bubbles appear during this stage and this is normal, continue to mix until you get a thicker texture.
Other recipes with salted caramel sauce
Don't forget to tag me @sweetlycakes on Instagram if you make my salted caramel sauce recipe and add a link to my recipe if you share it on your blog 😉
Homemade salted caramel sauce
- 200 g Granulated sugar
- 80 g Butter - unsalted cut into pieces
- 150 g Heavy cream - 30 % fat
- 3 pinch Sea salt - Fleur de sel
- Place the powdered sugar in a saucepan over medium heat.
- Heat the sugar for the caramelization stage, the sugar will dissolve, become liquid and take on an amber color (be careful not to burn your caramel)
- Still on the heat, add the pieces of butter and mix with a wooden spoon until you obtain a homogeneous and liquid texture.
- Then, still on the heat, add the liquid cream in 2-3 times while mixing between each addition.
- Cook the caramel for another 3-4 minutes over medium heat until thick and smooth.
- Add the fleur de sel and mix again.
- If necessary, blend the caramel in a blender to homogenize the caramel (small pieces of sugar often remain.)
- Pour the salted caramel into a glass jar with a lid and store in the refrigerator.