Homemade Salted Caramel Recipe

This simple caramel is so quick to make! You only need 4 ingredients, Sugar, Cream, Butter, and Salt.

Use it as a filling, a topping or even just eat it by the spoon! The choice is up to you. Whatever way you decide to enjoy it, it is sure to hit the spot!

JUMP TO RECIPE!

If you're anything like me, you've always been intimidated by the thoughts of working with sugar. There is no need to fear, this recipe truly isn't as intimidating as it may seem. In 3 simple steps, you can have a sticky, buttery, sweet sensational sauce to top anything you fancy!

***DISCLAIMER***

The most important thing to remember when working with sugar is that it gets EXTREMELY HOT. For this recipe we are aiming to take it to 165°C, thats 65°C higher than boiling water. Just be careful not to get any of the sugar on your skin as it can cause severe burns.

3 Simple Steps

1. Melt the sugar - This stage is called caramel stage. The sugar will turn a beautiful golden amber colour. If you're using a thermometer it will be around 165°C, but this recipe doesn't need it at all! However, I encourage you to follow your insticts and go by eye. It is the best way to learn to trust your gut

2. Add the cream - The cream needs to slightly warm to avoid excessive bubbling. It will still bubble up so just make sure that your pot is big enough.

3. Stir in butter and salt - This adds that incredible salty sweet taste we all know and love!

Tools

Sugar Thermometer *Optional*

Medium Heavy-duty Saucepan

Whisk/Heat resistant rubber spatula

Storage container

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Salted Caramel Sauce

Prep Time - 2mins

Yield - +- 300g

Cooking time - 10mins

Ingredients

• 200g Sugar

• 100g Cream (Warmed)

• 60g Butter

• 3g Salt (adjust to taste)

Method

1. Make a dry caramel with the sugar in a medium heavy-duty saucepan. Start on a low-medium heat to slowly melt the sugar. Add a little sugar at a time until it is completely melted before sprinkling the remained of the sugar. It is okay to stir the sugar however it will form clumps so just make sure all the clumps are completely melted. Caramelise to a golden amber colour, around 165°C *Caramel Stage*.

2. Add your warmed cream a little at a time, whisking continuously with a whisk of rubber spatula until thoroughly combine. Be careful, this will bubble a lot!!

3. Heat to 107°C for a thick caramel sauce *Thread Stage*. Bringing it up to a boil will suffice if you're not an avid thermometer lover

4. Stir in your butter off the heat and then add your salt. You can add more salt to taste. Just remember it is still VERY hot!

5. Pour into a bowl or storage container and allow to cool.

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Notes

Storage

Room Temperature - 2 days

Fridge - 1 Month

Freezer - 3 Months

Cream

Ensure your cream is at room temperature!

Any cream with a fat content between 30-48% may be used. Milk may be used if you are calorie conscious, however the results will not be same due to lower fat content.

Butter

I generally used unsalted butter in my recipes as I have control over the salt content. However, if you have salted butter on hand feel free to use it. you may just need to adjust the salt depending on your palate.

Variations

• Add some vanilla for a extra warmth of flavour

• Infuse your cream with some herbs, I highly recommend rosemary or thyme!

• If you're feeling brave, you can substitute some of the cream for a fruit purée to make a fruity based caramel.

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Nutritional Info