This smooth and creamy salted caramel sauce is an ideal topping for ice cream, puddings or even pancakes. So easy to make that you won’t need to buy it from the store!
Salted Caramel Sauce recipe
Store-bought caramel sauces are oftentimes very sweet and contain loads of preservatives. This homemade salted caramel sauce is made with healthy ingredients and is smooth and creamy with the perfect consistency. And it’s so easy and quick to make, about 15 minutes.
I made this sauce many times, it has such an irresistible aroma and a delicate sweetness tempered by salt. But for some reason I have not managed to publish the recipe on the blog until now. I’m using this sauce in many recipes and I thought it would be useful to make a post for ease of reference.
It’s good to know that you can prepare the salted caramel sauce recipe in advance, keeping it in the refrigerator for 2-3 weeks. Before using, simply remove it from the jar and warm it slightly.
Salted caramel sauce
Materials needed:
- 200 g = 7 oz sugar
- 2 tablespoons water
- 90 g = 3 oz butter
- 200 ml = 6 oz heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon fresh lemon juice
- Fairly deep saucepan
Directions:
- Place sugar with 2 tablespoons of cold water in a saucepan.
- Place the pan over medium heat and let it boil.
- Watch the saucepan until the water evaporates and the sugar becomes golden brown.
- As soon as the sugar has reached the desired color, add the butter and stir vigorously with a whisk until butter is completely dissolved.
- Separately, in a kettle or a saucepan, heat the cream.
- Once the butter melts completely, pull the pan from the heat and add cream, stirring vigorously with a whisk. The composition will bubble and swell a lot at this stage.
- Add the vanilla extract and salt and mix well. Also now add 1/2 teaspoon of lemon juice.
- Pour the salted caramel sauce in a jar and let it cool at room temperature, then refrigerate.
- Slightly warm when serving the sauce.
You can use this salted caramel sauce recipe in many recipes or as topping to most desserts, if you are a big caramel fan as myself. Here’s the recipe card to save and print this recipe later.
Salted Caramel Sauce recipe
Ingredients
- 200 g = 7 oz sugar
- 2 tablespoons water
- 90 g = 3 oz butter
- 200 ml = 6 oz heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon fresh lemon juice
- Fairly deep saucepan
Instructions
- Place sugar with 2 tablespoons of cold water in a saucepan.
- Place the pan over medium heat and let it boil.
- Watch the saucepan until the water evaporates and the sugar becomes golden brown.
- As soon as the sugar has reached the desired color, add the butter and stir vigorously with a whisk until butter is completely dissolved.
- Separately, in a kettle or a saucepan, heat the cream.
- Once the butter melts completely, pull the pan from the heat and add cream, stirring vigorously with a whisk. The composition will bubble and swell a lot at this stage.
- Add the vanilla extract and salt and mix well. Also now add 1/2 teaspoon of lemon juice.
- Pour the salted caramel sauce in a jar and let it cool at room temperature, then refrigerate.
- Slightly warm up when serving the sauce.
