Salted Caramel Recipe: The Sweet & Salty Sauce You’ll Want to Pour on Everything
🍯 The Sweet Seduction of Salted Caramel
Ever found yourself sneaking spoonfuls of that store-bought salted caramel straight from the jar? Yeah, we’ve all been there. But what if I told you that making your own salted caramel at home is not only doable but also dangerously addictive? Brace yourself, because once you taste this homemade version, there’s no turning back.
🌟 Why This Salted Caramel Recipe Is a Game-Changer
- Flavor Explosion: The perfect balance of sweet and salty, with a rich, buttery finish.
- Versatility: Drizzle it over ice cream, swirl it into brownies, or just eat it by the spoonful (no judgment here).
- Impress Factor: Homemade caramel sauce? Your guests will think you’re a culinary genius.
📝 Ingredients
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cut into pieces
- 1/2 cup (120ml) heavy cream, at room temperature
- 1 teaspoon sea salt
Optional Add-ins:
- 1 teaspoon vanilla extract for added depth
- A splash of bourbon for a boozy twist
🛠️ Tools & Kitchen Gadgets
To make this salted caramel recipe, you’ll need:
- Heavy-bottomed saucepan: Prevents burning and ensures even heat distribution.
- Wooden spoon or heat-resistant silicone spatula: For stirring without melting.
- Candy thermometer (optional): Helps achieve the perfect consistency.
- Measuring cups and spoons: Precision is key.
- Glass jar with lid: For storing your liquid gold.
👩🍳 Step-by-Step Instructions
- Melt the Sugar: In a heavy-bottomed saucepan over medium heat, melt the sugar, stirring constantly. It’ll clump before melting completely into a deep amber liquid.
- Add the Butter: Carefully add the butter pieces. The mixture will bubble vigorously—don’t panic! Stir until fully combined.
- Incorporate the Cream: Slowly pour in the heavy cream while stirring. Again, expect bubbling. Continue to stir until the mixture is smooth.
- Season with Salt: Remove from heat and stir in the sea salt (and vanilla or bourbon, if using).
- Cool and Store: Let the caramel cool slightly before transferring to a glass jar. Store in the refrigerator for up to two weeks.
🔢 Calories & Nutritional Info (Per Tablespoon)
- Calories: ~110 kcal
- Fat: 7g
- Carbohydrates: 12g
- Sugar: 12g
- Protein: 0g
- Sodium: 150mg
Note: These values are approximate.
🚫 Common Mistakes to Avoid
- Burning the Sugar: Keep a close eye; sugar can go from perfect to burnt in seconds.
- Adding Cold Cream: Use room-temperature cream to prevent the caramel from seizing.
- Over-Stirring: Once the sugar melts, stir just enough to combine ingredients.
- Skipping the Salt: It’s called salted caramel for a reason—don’t skimp!
🔄 Variations & Customizations
- Spiced Caramel: Add a pinch of cinnamon or nutmeg for a warm twist.
- Coffee-Infused: Stir in a teaspoon of espresso powder for a mocha vibe.
- Vegan Version: Use coconut cream and plant-based butter for a dairy-free alternative.
❓ FAQ Section
Q1: Can I use brown sugar instead of granulated sugar?
A1: Brown sugar will give a molasses flavor, resulting in butterscotch rather than traditional caramel.
Q2: How do I fix grainy caramel?
A2: Graininess often comes from undissolved sugar crystals. To fix, add a tablespoon of water and gently reheat, stirring until smooth.
Q3: Can I double the recipe?
A3: It’s best to make multiple single batches to ensure even cooking and prevent burning.
Q4: How long does homemade salted caramel last?
A4: Stored in an airtight container in the fridge, it lasts up to two weeks.
Q5: Can I freeze salted caramel?
A5: Yes! Freeze in a sealed container for up to three months. Thaw in the fridge before use.
Q6: Is a candy thermometer necessary?
A6: Not strictly, but it helps achieve the perfect consistency, especially for beginners.
Q7: Why did my caramel separate?
A7: Separation can occur if the butter and sugar weren’t fully combined. Reheat gently and stir until smooth.
🎉 Final Thoughts
There you have it—the ultimate salted caramel recipe that’s sure to impress. Whether you’re drizzling it over desserts or sneaking spoonfuls straight from the jar, this sauce is a game-changer. Go ahead, indulge your sweet tooth—you’ve earned it!
