Salted Caramel Sauce
Can I just say: salted caramel sauce has rescued so many lazy desserts for me it’s a little embarrassing (and, alright, amazed a few friends along the way). The very first time I made this, I thought I’d blown it—splattered sugar everywhere, and nearly glued a spoon to the pan. But when my dad dunked his finger in and grinned, I knew I’d stumbled onto something magic. Now I’ve made it so many times, even when I mess up just a little, it still gets demolished faster than you can say “save some for later.” Also, do NOT ask me about the time I tried making this while also taking a phone call—let’s just say multitasking is overrated.
Why You’ll Love This Salted Caramel Sauce (Even If You Flub It)
I make this whenever vanilla ice cream is looking a bit sad, or if I’ve got a batch of brownies that aren’t exactly showstoppers. My family goes bonkers for it—like, “lick the spoon and then the pot” bonkers. Honestly, I’ve made it in a rush, with questionable butter, and it still got a thumbs up (though once the sauce set like toffee and someone nearly lost a filling). If you’re nervous about making caramel, join the club—the bubbling part is a little nerve-wracking, but I’ve ‘fessed up to burning it more than once and we all survived.
The “You Probably Have This Stuff” Ingredients List
- 1 cup granulated sugar (plain old white sugar is fine; sometimes in a pinch I’ve used half caster sugar—works, but melts faster than I expected)
- 6 tablespoons butter (salted or unsalted—let’s be honest, it’s all going in the same pot; my gran swore by Lurpak but I use whatever’s cheapest half the time)
- 1/2 cup heavy cream (double cream if you’re in the UK; I once tried single cream—runny, but not the end of the world)
- 1 teaspoon sea salt (Maldon’s lovely if you’ve got it, otherwise that flaky table salt lurking at the back)
- Optional: 1/2 teaspoon vanilla extract (or even a cheeky splash of bourbon—yes, I did that once and no regrets)
How I (Usually) Make This Salted Caramel Sauce
- Pour the sugar into a medium saucepan (I use my battered non-stick, but use whatever pan you have). Heat over medium, and don’t stir yet; just let it start to melt. It’ll look odd—sort of clumpy, and not at all like caramel—don’t panic. Eventually, you’ll see it liquefy around the edges. You can swirl the pan gently. This is where I usually second-guess myself and poke it with a spoon—try to resist.
- When most of the sugar is melted (no big dry patches left), add the butter. Stand back—it’ll bubble up, and if you’re not paying attention, might splatter. Stir (finally!) until the butter’s mostly melted and combined. If your sauce splits a bit, don’t freak—it’ll fix itself in the next step.
- Drizzle in the cream slowly, again bracing yourself for spectacular bubbling. Stir constantly. If it looks like a hot mess, that’s totally normal at this bit. It’ll smooth out as you go.
- Take the pan off the heat and immediately stir in the salt and vanilla (if you’re adding it). Here’s where I usually sneak a little taste—just don’t burn your tongue like I did last time; caramel is somehow always ten times hotter than you think.
- Let it cool for 10-15 minutes before pouring into a jar. If I’m feeling extra, I’ll scrape the pan with a spatula for bonus sauce (chef’s treat!).
Little Notes From Too Many Batches
- If it goes lumpy, sometimes I just whisk it like mad—it’s not always pretty but tastes fine.
- On second thought, don’t walk away while the sugar’s melting. I did once and it turned into a solid amber rock disc (goodbye, saucepan).
- The sauce thickens as it cools. If it gets too thick, I zap it in the microwave for a few seconds—problem solved.
Wild (And Not-So-Wild) Variations
- Tried swirling peanut butter in at the end—good but very rich. Also, probably not great for folks with nut allergies, so maybe stick to classic if you’re sharing.
- Added a tiny pinch of cinnamon one time; made it taste a bit Christmassy (in a good way).
- Thought chocolate chips would melt in and make it a “chocolate caramel sauce”—they just sank and lumped. Tasted weird, would not repeat.
If You Don’t Have Fancy Gear…
I always use a sturdy saucepan but once I had to borrow a mate’s flimsy one—caramel stuck a bit, but if you soak the pan right away it’s not a disaster. A wooden spoon is nice, but a plain metal spoon does the trick too (just watch for hot sugar!). Want a candy thermometer? You could use one, but to be honest, I hardly ever bother.
How Long Will This Last? (In Theory…)
Officially, this salted caramel sauce keeps for up to two weeks in the fridge, sealed in a jar. But seriously, in my house? It’s rare for a jar to last more than 24 hours. If it does crystallize, just warm and stir—or use it in your morning coffee (pro tip: it’s amazing).
Our Favourite Ways To Eat This (Don’t Judge)
We mostly pour this over vanilla ice cream, but I’ve also drizzled it on pancakes and even a slice of plain old toast once—no regrets. I sometimes swirl it into my brownie batter or dip apple slices on a lazy Saturday. If you’re feeling inspired, try it with this apple galette (which, by the by, is less fiddly than it sounds).
Lessons Learned From, Erm, Past Mistakes
- I once tried rushing the sugar melt on high heat—burned sugar smells awful, and it tastes even worse (so patience really is key here).
- Don’t over-salt. I got cocky once and poured in a big pinch—wow, no amount of ice cream could fix that salt-lick.
Real-World FAQ (People Actually Ask Me These!)
- Can I make this without cream? Sort of—you can try milk, but it’ll be thinner and less, you know, luscious. I don’t really recommend it but in a pinch, sure.
- Can I use brown sugar? Technically yes, but you’ll get a sort of butterscotchy thing instead. Tasty, just not quite classic salted caramel.
- How do I fix grainy caramel? Argh, it happens. Off the heat, just whisk it hard. Sometimes it smooths out, sometimes it stays a bit grainy—still tastey though!
- Is this sauce gluten-free? Yep, as long as all your ingredients are (cream and sugar usually are, but check if you’re celiac).
- What if I burn it? Honestly, just start over. Happened to me at least twice, and it’s just not worth trying to salvage.
And, speaking of salvage—one time my cat knocked over the jar before I even got to try it, so learn form my mistake and put the lid on before turning away. Anyway, happy saucing!
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- 2 tablespoons water
- 1/2 teaspoon lemon juice (optional, to prevent crystallization)
Instructions
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1In a medium, heavy-bottomed saucepan, combine the sugar, water, and lemon juice. Stir gently to combine.
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2Cook over medium heat without stirring, swirling the pan occasionally, until the mixture turns a deep amber color, about 8-10 minutes.
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3Carefully add the butter pieces to the caramel and whisk until melted and fully incorporated.
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4Slowly pour in the heavy cream while whisking constantly. The mixture will bubble up vigorously; continue to whisk until smooth.
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5Remove from heat and stir in the vanilla extract and sea salt until well blended.
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6Allow the sauce to cool slightly before using, or transfer to a jar and store in the refrigerator for up to 2 weeks.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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