Salted Caramel Sauce

Warm, buttery, delicious caramel sauce with a tingle of salt is a delight on any cake or ice cream. Making caramel sauce at home had been on my to-do list since long. Every time when I see a fresh pack of cream, I would bring it home with the thought of making caramel sauce and then duly forget about it. And a couple of weeks back, I finally got my hands on making homemade salted caramel sauce.

So our love affair with caramel sauce goes back to few years when the husband and I ordered a caramel pudding at Corner House. The husband got hooked to the warm cake drizzled with sticky caramel sauce and had been asking me for it to be made at home ever since. The poor guy would remind me about it every other week and after a long wait, I fulfilled his wish finally πŸ™‚

While my salted caramel sauce was a huge success, it is no secret recipe. The internet is swarming with versions of salted caramel sauce. This is just my attempt to make it at home with few easy available ingredients. If I have one concern, it is with my pictures. The day turned gloomy all of a sudden and I had to quickly click some pictures in not so good light. When I get a chance, will try to do justice to this amazing recipe by clicking better pictures. Until then, check out the video recipe of making Salted Caramel Sauce at home.

Salted Caramel Sauce

  • Servings: makes ~1 cup
  • Difficulty: Easy
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What I used –
  • Sugar, Β½ cup
  • Fresh Cream, Β½ cup
  • Water, ΒΌ cup
  • Butter, 1 tbsp
  • Salt, ΒΌ tsp

How I made –
  1. In a pot, add Β½ cup sugar and ΒΌ water, mix well until the sugar dissolves. In a low to medium flame, keep stirring the mixture as it boils and turns bubbly.
  2. Keep stirring continuously until the mixture starts to change color from the edges. From a light golden yellow, it turns golden brown. Switch off the heat and add Β½ cup of fresh cream. Make sure to stand away from it as it can splutter.
  3. Mix well until the cream dissolves. Again put the sauce on low flame. Add butter and salt, mix well. Remove from heat. Once cooled down, store in an air tight container in refrigerator.
  4. Warm slightly when needed. Drizzle on top of cakes or ice creams as needed.

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Note –
  • Use a heavy bottomed pan so that the sauce doesn’t burn from bottom.
  • Keep stirring continuously for even cooking.
  • Once the sugar syrup starts changing coloring, the caramelization starts very quick. Keep the fresh cream ready.
  • As the fresh cream is added, the sauce boils very hard. Make sure to stand away from it.
  • Adjust the quantity of salt as per preference.
  • As the sauce cools down, it solidifies a little. Just before using it, warm it slightly or keep in microwave for 5-10 secs.

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15 thoughts on “Salted Caramel Sauce

    1. Hi Sifat, Yes both are different. Whipping cream is usually full fat and thick. Fresh cream is usually 30% fat content.

  1. Gal.. Your site is not letting me to speak. Hmm.. I didn’t quite like it ok.. πŸ˜‰ It said it’s a duplicate comment when I was trying to post it for the first time. Now let me literally duplicate.
    *
    I ALWAYS burn my caramel sauce. Sob sob. Let me try this method now. Wish me luck :/

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