Learn how to make this Salted Caramel Sauce Recipe. It’s sweet, buttery and perfect to use with cakes, cupcakes, pies, and so much more. And the cherry on top, this homemade caramel recipe has a special ingredient preventing the caramel from getting hard when cooling.
This simple salted caramel sauce recipe is also versatile: once cooled, it’s more like a salted caramel spread, perfect for cake filling. It won’t become hard, and you can literally spoon it even when it stores in the fridge.
If you still need a caramel sauce, runnier, to drizzle over ice cream, microwave to rewarm, and it will be liquid again.
Every home baker should have a salted caramel sauce recipe in their repertory. It isn’t difficult to make, and there’s nothing better than homemade caramel sauce!
Why you’ll love This Salted Caramel Sauce Recipe
- Easy recipe, ready in 10-15 minutes
- Better than store-bought
- The taste and texture are amazing
- This simple caramel sauce won’t get hard when stored in the fridge
- Long-term storage: 4 weeks
- A great homemade gift
Ingredients to make this Easy Caramel Sauce
This Salted Caramel Sauce Recipe requires a few ingredients:
- Sugar: caster sugar or granulated to prepare the dry caramel
- Glucose syrup: the key ingredient to prevent the caramel from becoming hard
- Butter: unsalted to control the amount of salt – diced
- Heavy cream (=double cream): 36% milk fat at least for a creamy texture, and heated before incorporating it
- Vanilla extract: to enhance the flavor – optional
- Salt: sea salt
How to make the Salted Caramel Sauce Recipe?
This homemade caramel recipe is easier than you think and requires no special equipment.
- Start with a dry caramel: in a heavy pot, let the sugar and glucose syrup melt on medium heat until an amber-colored liquid.
- Once melted, add the butter and whisk until melted.
- Then, add the hot heavy cream. The caramel bubbles. Whisk until the caramel sauce is thickened and smooth.
- Add the vanilla extract if desired and salt.
Full instructions are at the bottom of the page. Get all measurements, ingredients, and instructions in the printable version at the end of this post.
FAQs
How to store the Sea Salt Caramel Sauce?
Once cooled, place it in the fridge for up to 4 weeks.
Do I need a Candy Thermometer to make the Salted Caramel Sauce?
No, you don’t need it.
What is the texture of this Salted Caramel Sauce Recipe?
Once just made, the caramel sauce is runny, very pourable, and perfect for drizzling.
It will thicken as it cools, becoming more like a caramel spread. Thanks to the glucose syrup, it will keep a creamy and soft texture.
If you still need a caramel sauce, runnier, to drizzle over ice cream, microwave to rewarm, and it will be liquid again.
Can I use brown sugar instead of caster sugar to make the Caramel Sauce?
Yes, you can. It’s a variation of this simple caramel recipe called “Butterscotch.”
What is Glucose Syrup?
Glucose Syrup is sugar in liquid form. It prevents regular sugar from crystallizing. For this recipe, it prevents the salted caramel sauce from getting hard.
You can buy it in tubes or small buckets. You will find it in the baking aisle or online.
It’s common in UK and Ireland to find Dr. Oetker liquid glucose in grocery stores.
USA: you can find it more easily online, amazon or baking supply webstore. But some retailers sell it.
Can I replace the glucose syrup?
No, that’s the key ingredient to prevent the caramel from becoming hard.
Corn Syrup and Honey contain fructose, which is why they won’t work as much as glucose syrup.
Tips
- Use a good quality, sturdy, heavy-bottomed pot, deep enough to catch the bubbles and large enough to avoid a thick layer of sugar. If you can, prefer a light-colored pan, so you’ll see the caramel’s color changes.
- Don’t stir the sugar with a spatula until fully melted to prevent sugar clumps. Swirl the pan occasionally.
- Heat the heavy cream to prevent clumps. A cold cream with a hot mixture will create a thermal shock.
- Use a wooden or heatproof silicone spatula/whisk. Avoid plastic which can melt, and metal, which can burn your hand.
- Don’t overheat the sugar on your stove’s highest heat; it will burn the sugar.
- Be patient, and stay focused, don’t walk away from the stove. The caramel sauce needs all your attention.
Troubleshooting
The sugar clumps when adding the cream: Ensure to heat the heavy cream before pouring it to avoid it. If it happens, keep whisking until the sugar is fully dissolved.
The sugar burns before it completely melts: I recommend using a good quality heavy pot/ saucepan, with good heat distribution. Avoid a tiny saucepan, otherwise, you will have a thick layer of sugar, and the bottom will burn as the top won’t be still melted. Choose a medium-sized saucepan.
Watch your caramel sauce constantly. Once the colour is light gold, it won’t take long to become amber and ready to add the butter.
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