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.
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1 ¼cupsheavy cream/whipping cream
1-2teaspoonflaked sea salt
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 ¼ cup: