This basic recipe for salted caramel is all you need for the perfect sauce or dessert component.
I’ve decided that January will be salted caramel month on the blog. There are a few recipes that I’ll be sharing over the next few weeks that incorporate one of my favorite dessert components, but I didn’t want to dive into them without going over the basics. This salted caramel sauce recipe is easy to make, even if you don’t have a candy thermometer! It only requires a few basic ingredients, your stove, a heavy duty pot and a whisk. The sauce is perfect for topping ice cream, fruit crisps, pies and other desserts but it also is great for enhancing things like cookies and cakes. After you try it once, you might never go back to store-bought caramel!
- ¾ cup granulated sugar
- 3 tablespoons water
- ½ cup heavy cream
- 2 tablespoons milk (any type)
- ½ tablespoon coarse or flaky sea salt*
- Combine the sugar and water in a medium** heavy-duty saucepan and cook over high heat, whisking until the sugar dissolves
- Let boil for several minutes without stirring until the mixture becomes a deep amber color, watching closely so it doesn't burn; Once the caramel begins to darken, the rest of the process happens very quickly (see photos above for caramelization process)
- As soon as most of the sugar water mixture is a deep amber, whisk in the cream (be careful as mixture will bubble up) and remove from heat immediately
- Whisk in milk and sea salt; serve warm or store covered in refrigerator up to two weeks***
**If doubling, use a large pot and allow extra time for caramelization
***For thicker sauce, chill in refrigerator for a few hours before using or serving; re-heat gently if desired
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
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Great recipe. Love the extra salt!
And my buying a candy thermometer is delayed even further… :D
I love salted caramel SO much!
Is there anything better than salted caramel? For so long I feared it, but once you find a great recipe it really becomes so easy. This one looks awesome!
I defintiely needed to see this post!! Making salted caramel makes me nervous every time!
I’m definitely going to try this recipe. I tried making salted caramel sauce this past weekend. I burned the sugar once. Tried again. Burned my palm, used a candy thermometer and still ended up cooking it too long and it was no longer a sauce, but think caramel. Total fail.
Thanks for these easy step by step instructions! I love salted caramel, too. Let’s make 2014 salted caramel year! :)
I love salted caramel, but I don’t have a candy thermometer. This is perfect for me!!
Isn’t it fun learning that you truly don’t need all these kitchen gadgets when baking?
This is such a helpful tutorial! I am so bad at anything that involves heating sugar past a certain point!
I never use a thermometer either… ;) looking forward to your month of caramel!
Happy New Year!