Salted caramel sauce
A rich and smooth caramel sauce with sea salt flakes and all the tips to be successful.
3 tips to make the perfect caramel sauce
Use a pot that is big enough. As the caramel is going to go up when you add the cream, use a pot that is at least twice the size of the recipe you’re making.
Stay patient. The sugar is going to caramelize, there is no point trying to rush it by increasing the heat, you’re going to end up with a burnt caramel. Trying to stir the sugar is not going to help either, it’s just going to create some crystallized lumps. If ever you end up with lumps, don’t throw your caramel away, just strain it when pouring in the jar.
Always keep an eye on it. Caramel temperature is above 150°C, never leave the pot unattended. And be careful when you add the cream as it’s going to form some pretty big and very hot bubbles.
My recipes with salted caramel sauce
Drizzle on a rice pudding, chocolate fondant or chocolate almond giant cookie.
Or incorporate in cakes like these chocolate & peanut caramel cups, tiger financiers or marble caramel and apple loaf cake.
Salted Caramel Sauce
Ingredients
- 1 cup sugar (200 g)
- ¾ cup + 2 tbsp whipping cream (200 ml)
- 1 ½ tbsp butter (20 g)
- 1 pinch sea salt flakes
Instructions
- Weigh all the ingredients. The sugar in a pot and the cream in another pot or a microwavable dish.
- Caramelize the sugar on a medium heat stove without stirring. At the same time, warm the cream up (keep an eye on it so that it doesn’t over boil).
- Once the sugar is completely dissolved and reaches a nice amber color, turn off the stove. Pour the hot cream in slowly, stir with a wooden spoon and add the butter.
- Let the sauce thicken up on a low heat for a few minutes. Add the salt, and allow to cool down in a jar before refrigerating.
Notes
As the caramel is going to go up when you add the cream, use a pot that is at least twice the size of the recipe you’re making.
Stay patient. The sugar is going to caramelize, there is no point trying to rush it by increasing the heat, you’re going to end up with a burnt caramel. Trying to stir the sugar is not going to help either, it’s just going to create some crystallized lumps. If ever you end up with lumps, don’t throw your caramel away, just strain when pouring in the jar.
Caramel temperature is above 150°C, never leave the pot unattended. And be careful when you add the cream as it’s going to form some pretty big and very hot bubbles.