Mama Bill's Kitchen

Salted Caramel Sauce Recipe

Salted Caramel Sauce Recipe Image

Salted Caramel Sauce is wonderful on cheesecake, brownies, and other treats. It even makes boring vanilla ice cream taste great.

This recipe makes quite a lot, so perhaps you should start with the ½ batch.

Difficulty: Easy.
Prep time: 1 minute.
Cook time: 10 minutes.
Servings: 1 jar (total of 400ml, or about 1 1/2 cups).

Before You Begin

This foams up as you add ingredients, so be sure to use a deep sauce pan.

Ingredients

  • 201 grams (1 cup) Granulated Sugar.
  • 85 grams (6 tbsp) Salted Butter cut into pieces and at room temperature. If you have unsalted butter we'll add additional salt below.
  • 120 ml (1/2 cup) Heavy Cream (about 35% fat). Cream is expensive where I live, but I've gotton away with using fake whipping cream. I imagine real cream tastes better, though.
  • 5.69 grams (1 tsp) Salt. Add an additional 1.42 grams (1/4 tsp) of salt if you are using unsalted butter.

Preparation

  1. In a medium-size heavy-duty saucepan, melt the Sugar over medium heat, about 5 minutes. Stir constantly to prevent burning. Continue heating until the Sugar turns into a caramel-colored liquid, which happens very quickly once it has liquified.
  2. Slowly add the Butter pieces and whisk together. CAUTION: This can bubble up and splatter.
  3. Once the Butter has been mixed in, cook for 1 minute without stirring. If you stir it, small crystals will form when the liquid splashes on the side of the pan. Crystals beget more crystals, and you will end up with grainy sauce.
  4. Slowly whisk in the Heavy Cream. Same CAUTION applies: The volume of the mixture will increase a lot.
  5. After the Heavy Cream has been added, stop stirring and allow to boil for 1 minute.
  6. Remove from heat and mix in the Salt.
  7. Allow to cool slightly and transfer to a 500ml (2 cup) storage container.
  8. Quick! Wash your pans and utensils before the remnants solidify!

Serving Suggestions

This solidifies when cooled, so warm by putting the container in a pan of hot water or in a microwave for about 30 seconds if necessary.

Only drizzle on a small amount for each dessert, otherwise the caramel will become difficult to eat.

Storage

Store refrigerated in an airtight container for up to one month, or three months if frozen. An oven-proof glass reheats better than a plastic one.

Nutrition

Amount per 412 gram serving
Calories1,793 kcal
Total Fat113 g
Sodium2,784 mg