This homemade salted caramel sauce is easy to make and doesn’t require a candy thermometer. It is rich, creamy, smooth and salty. Everything a salted caramel sauce should be!
Learning to make a good caramel sauce means you will never be without a dessert if unexpected guests come over. A pot of store bought ice cream, homemade salted caramel sauce and some chopped pecans. That is the perfect way to round out a meal.
Plus it keeps for up to 2 weeks in the fridge. But I have never known it last that long in our house!
I like my caramel to be very deep and rich, so I take the caramelisation to a deep amber colour. But if you want a milder caramel sauce then add the cream when the sugar gets to a light amber.
Although this caramel sauce is pretty simple, you do have to give yourself 20 uninterrupted minutes. Even turning to answer a question from the kids (or take a sip of wine) can see the sugar go from a pale amber to burnt!
Have all your ingredients at the ready and relax into the caramel cooking.
If you do burn the caramel, don’t pour it away into the sink or bin, this can lead to blocked pipes or melted plastic bags. Just leave it in the pan to go cold, then add cold water to the pan and leave it to soak. In the morning you’ll find a pan of brown water with a clean bottom.
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This homemade salted caramel sauce is easy to make and doesn't require a candy thermometer. It is rich, creamy, smooth and salty. Everything a salted caramel sauce should be! Recipe from Sprinkles and Sprouts | Delicious food for easy entertaining.
- 1 1/2 cups sugar
- 1/3 cup water
- 1 1/4 cups heavy cream/whipping cream
- 1-2 tsp flaked sea salt
- 2 tbsp butter
Tip the sugar and water into a large heavy based saucepan.
Add a lid and heat over a low heat until the sugar has dissolved.
Remove the lid, increase the heat and boil for 5-7 minutes, stirring occasionally, until you get a deep amber colour. (see notes)
Remove from the heat and immediately add in the heavy cream and stir. Be careful as it will bubbly up quite a lot.
Once the caramel has dissolved into the cream, add in the butter and salt.
Stir well and then allow the caramel to cool before decanting into a jar.
Watch the caramel very carefully as it can go from pale sugar water to burnt caramel in the ring of a phone!cream and serve room temperature. I like to take the caramel to a deep amber, but if you want a milder flavour then remove it from the heat when it just reaches the amber stage.
Nutritional Information based on 1/4 cup:
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