What is Salted Caramel Sauce?
Salted caramel sauce is a sweet bold tasting sauce that is made by heating sugar until it caramelizes, and then mixing in some heavy cream, butter, and a sprinkling of sea salt.
This salted caramel sauce recipe also includes some corn syrup which prevents the sugar from crystallizing while it is cooking. However, you can skip the corn syrup if you prefer.
What can you use Salted Caramel Sauce for?
Salted caramel sauce can be used in so many different applications. It can be used as a filling for tarts, as a topping for ice creams, pancakes, cheesecakes, fruits and, more.
For one of my favorite mini-tarts flavors, I fill the mini tart shells with a layer of salted caramel sauce, a mini marshmallow, and a delicious top layer of dark chocolate ganache. I also found a salted caramel chocolate chip cookie bar recipe, by the Brown-eyed baker that I would absolutely love to try. You should give it a try too, and let her know I sent you over.
You’ll find that this salted caramel sauce recipe seems a little runny when you first make it. However, once you leave it to cool, it will thicken and be the perfect consistency to drizzle over your favorite treats.
Why is my Salted Caramel Sauce bitter?
Quite simply put, the sugar got burnt. When sugar overcooks and gets burnt, it will taste bitter. You may need to throw away the caramel if it is really bitter.
Can Salted Caramel Sauce be frozen?
Yes. Salted caramel sauce can be frozen for up to 3 months. So, do not hesitate to freeze any leftovers if you try out this salted caramel sauce recipe.
Will you be trying out this salted caramel sauce recipe? If you do, make sure to leave me a comment below.
Salted Caramel Sauce Recipe
Equipment
- 1 8oz jar
Ingredients
- ½ cup granulated sugar
- 1 Tbsp water
- ½ Tbsp corn syrup (optional)
- ¾ cup heavy cream
- 1 tsp sea salt
- 4 Tbsp unsalted butter
Instructions
- Add sugar, water and, corn syrup to the pot.
- Stir with a spatula until the sugar, water and, corn syrup are well combined
- Turn on the heat to a medium setting
- Avoid stirring the sugar once the heat is on. As the sugar heats up it will turn into a hot liquid – be careful not to get burned
- As the sugar bubbles up, swirl the pot gently to even out the heat in the sugar
- While the sugar is heating up, you can warm up your cream in the microwave or double boiler (Ensure that you can still see the sugar – pls do not walk away from your sugar while it is cooking)
- The sugar will change color from a light-colored liquid, to an amber color and then golden color. Continue to swirl so that the sugar evens out and doesnt burn
- Once the sugar achieves a dark golden color, pour the warm cream into the sugar and whisk vigorously (at this point the sugar cream mixture will bubble up furiously)
- As you whisk, add the salt, pure vanilla extract, and butter
- Continue to whisk vigourously until the caramel becomes smooth and silky
- Pour the caramel into a mason jar and let it cool completely before using
Video
Notes
- Do not walk away from the caramel while it is cooking. It can burn and become unusable very quickly
- Ensure you have a medium to large-sized saucepan. You will need the large saucepan because the caramel will bubble up vigorously as you add cream to the hot sugar liquid.
