Salted Caramel sauce is super simple, quick to make and only requires 4 ingredients. It’s sweet, buttery, salted sugary goodness is super delicious and sooo moreish.
Also, I love the combination of salt and sweet together, there really is no other taste like it.
Whilst some recipes may say you need a thermometer, I really don’t think it’s necessary. Just use your eyes, and follow the method below and you really can’t go wrong. Whilst making this sauce does need your full attention, it does only take about 10 minutes, plus a little cooling time.
The possibilities for salted caramel are endless! I particularly like homemade salted caramel drizzled on top of cupcakes but you can also use it over ice cream, on cakes, over a freshly baked apple pie maybe? Or just eat it with a spoon straight out the jar! (Go on – you know you want to.)
Here is my easy, no-frills, nothing fancy, but super yummy salted caramel recipe:
- 200g granulated sugar
- 100g salted butter, cut up into square chunks
- 120m double cream
- 1 teaspoon rock salt
- Add your sugar to a saucepan over medium heat, stirring constantly with a rubber spatula. The sugar will start to form little clumps, turn a brown colour and eventually it will melt into a thick amber-coloured liquid as you keep stirring. Unless you like a burnt taste (some people do) be careful not to burn your sugar.
- Once your sugar is completely melted & in liquid form immediately add the butter. Be a little careful because the caramel will bubble rapidly when the butter is added and it is super hot right now.
- Stir the butter into the caramel until it is completely melted, about 2 minutes.
- Very slowly, drizzle in the double cream. The mixture will rapidly bubble/ splatter when added so again be careful
- Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
- I like to pour my Caramel into glass storage jars but you could use anything really, an old jam jar maybe? The caramel can be kept in the fridge for up to 2 weeks and when you need to use again just warm up for a few seconds before using again.