The Homemade Salted Caramel is perfect in just a few simple moves, a widely used sauce, caramel, which with the addition of that pinch of salt becomes irresistible.
A sauce similar to toffee cream, salted caramel has that extra edge that will be perfect for lovers of sweet and salty combinations.
Similar to dulce de leche (a South American recipe) in preparation, except it differs because it is made with milk and cooked for a long time, you can use salted caramel to enrich cheesecakes, or drizzle it over homemade vanilla ice cream.
A few simple ingredients that we all have at home, and in no time you’ll realize it was really worth making homemade salted caramel!!
DID YOU KNOW:
Up here, where you find the lens, you can click on it to “SEARCH”🔎, you can write the ingredient that you find when you open your fridge door or pantry,
and you’ll have the chance to dive into hundreds of recipes featuring the ingredient you’ve chosen.
YOU’LL BE AMAZED.
Let’s go right after the photo to discover how to make homemade salted caramel!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Homemade Salted Caramel
- 1 1/4 cups sugar
- 7 tbsps butter
- 1 cup heavy cream
- 1 3/4 tsps salt
Tools
- 2 Saucepans
- 1 Thermometer kitchen
- 1 Whisk
- 1 Wooden spoon
How to make Homemade Salted Caramel
Making homemade salted caramel is very simple and quick, you just need to be careful when pouring the hot cream over the sugar.
Heat the cream in a saucepan until it reaches 185°F, if you don’t have a kitchen thermometer, just watch for when bubbles start forming on the surface.
Then turn off the heat.
In a second saucepan, place the sugar without any liquid and stir often with a wooden spoon to melt it.
It should reach a caramel color, so darkened almost brown.
Off the heat, incorporate the cream into the melted caramel, stirring with the whisk.
Don’t worry if it foams, this is normal, just continue to add the cream in a thin stream.
Put the saucepan back on very low heat and continue to stir for another 1 minute, no more than 2 minutes.
Then remove from the heat and add the butter in pieces, stirring to dissolve it.
Lastly, add the salt.
Pour the salted caramel into a sterilized jar, close, and let it come to room temperature before storing it in the refrigerator.
It’s ready to be used in many desserts, try it on a slice of warm toasted bread.
How to Store Homemade Salted Caramel
You can store it in the refrigerator sealed in an airtight container for 1 week.
If you prefer, you can close the lid of the sterilized jar and invert it until it cools, this way it creates a vacuum seal and you can store it in the pantry.
Other Recipes
If you want to see other types of recipes, you can return to HOME
FAQ
Can it be made with vegetable cream?
Yes, it can be made with whipped vegetable cream instead of liquid fresh cream.
