One of my favorite sweet sauces, the salted caramel sauce is ready in 5 minutes and it’s delicious. Perfect for garnishing desserts, ice cream, fruit salads, for flavoring creams, or spreading on toast. I also love it by the spoonful, but that’s another story. Why salted caramel? Because unlike classic caramel, it has that hint of salt that makes this sauce wonderfully less cloying. Sure, if you prefer the classic sauce, just leave out the salt and you’re done. In my recipe, I used granulated sugar, but you can use half whole cane sugar and half granulated sugar. Caramel with whole sugar is obviously darker and more aromatic than the sauce made with refined sugar. Let’s get to work and prepare the salted caramel sauce together.
If you’re looking for some ideas to use it, here are some delicious recipes!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the salted caramel sauce
- 5.3 oz sugar
- 2.8 oz butter
- 0.85 cup heavy cream
- 1 tsp salt
Tools for preparing the salted caramel sauce
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- Saucepan
- Whisk
Preparation
To prepare the salted caramel sauce, use a heavy-bottomed saucepan. Pour the sugar (or alternatively, half granulated sugar and half whole cane sugar). Let it caramelize without stirring, but by swirling the saucepan. Meanwhile, heat the cream.
When the sugar starts to caramelize, add the hot cream and stir with a hand whisk until the mixture stops bubbling. This process should be done over very low heat. Add the diced butter and salt, stir until you have a uniform mixture, being careful not to burn yourself as it is very hot.
It may seem like the sauce is very liquid, but as it cools, it will become very creamy. Let it cool slightly, pour it into a jar or glass bowl, and once cold, put it in the fridge for 24 hours.
Storage
You can store the salted caramel in the fridge for 15 days.
You can store the salted caramel in the fridge for 15 days.
You can store the salted caramel in the fridge for 15 days.
