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Follow these easy instructions to create sweet salted caramel sauce at home. This 10 minute salted caramel recipe requires only 4 easy ingredients. It’s perfect for cakes, cupcakes, cookies, pound cake, ice cream, cheesecake, scones, apple pie, and more!
What once intimidated me became the subject of my 2nd cookbook: Sally’s Candy Addiction. As it turns out, homemade candy isn’t all that difficult. And salted caramel is one of the easiest recipes. This truly the best salted caramel I’ve ever had and there’s only 4 ingredients required: sugar, butter, heavy cream, and salt.
This salted caramel is liquid gold. It’s a reader favorite recipe, marking its spot in the top 10 most popular recipes on my website. It’s sweet, sticky, buttery, and tastes phenomenal on anything it touches. (Though you really only need a spoon to enjoy.) Trust me, after trying this 1 time, you’ll be hooked like the rest of us!
How to Make Salted Caramel
The first step is to melt sugar, which is called caramelization. This requires 1 small pot and a wooden spoon or heatproof spatula. Stir until melted. Add butter and heavy cream, then let it boil. Finally, add the salt. That’s it, the caramel is done. It’s SO EASY.
Remember to use caution when cooking over the stove as the hot liquid, butter, and cream may splatter. If needed, kitchen gloves come in handy!
No Candy Thermometer Salted Caramel
Unlike most caramel recipes, this salted caramel doesn’t require a candy thermometer. Instead, I encourage you to follow the recipe and use your eyes to determine when to add the next ingredient. The caramel only requires 10 short minutes, then will thicken as it cools.
What to Eat with Salted Caramel?
You will love homemade salted caramel with recipes like cinnamon rolls, cheesecake, and apple pie bars. Use it as a caramel dip for apples, spoon over ice cream, or pour into decorated jars and gift it for the holidays.
The possibilities for salted caramel are endless:
How to Store Salted Caramel
I receive this question a lot and I’m so happy to answer it. After the caramel cools down, pour it into a glass jar or container. Refrigerate for up to 1 month. The caramel solidifies as it cools, but you can reheat in the microwave or on the stove so it’s liquid again. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
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Made from only 4 simple ingredients in only 10 minutes, this homemade caramel is salty, sweet, and irresistibly buttery. No candy thermometer required and the possibilities for serving are endless. (Though just a spoon is acceptable!) Use caution as the cooking caramel may splatter. Stand back and wear kitchen gloves if desired.
Scale
Ingredients
1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
1/2 cup (120ml) heavy cream
1 teaspoonsalt
Instructions
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves.)
Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. 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 slightly cool down before using. Caramel thickens as it cools.
Cover tightly and store for up to 1 month in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
Notes
Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
Butter: Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.
Heavy Cream: Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk. Room temperature cream is best.
Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.
Caramel Candies: This caramel is great as a sauce, topping, or filling, but won’t set up properly to make soft caramel candies. Here is my soft caramels recipe.
Regular Caramel: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.
Keywords: caramel, salted caramel
How to Make Easy Salted Caramel
Heat 1 cup of granulated sugar in a medium saucepan over medium heat, stirring constantly with a heat resistant rubber spatula or a wooden spoon.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add 6 Tablespoons of butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
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 completely before using. Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.
A 10 minute recipe! You’re going to love this stuff.
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