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Why you will love it?
This salted caramel is incredibly delicious. It is so good, you will want to eat it by the spoonful. The sweet caramel notes work so perfectly with that delicate touch of salt, highlighting all those deep caramel notes.
Secondly, it is not only delicious but also very easy to make. It may seem like a work of art, but it really is a simple step-by-step process, and by following visual cues you will be successful in making this recipe.
Lastly, it is so perfect that it can go with any dessert. Whether drizzled over ice cream, incorporated into cakes, cookies, or cinnamon rolls, or enjoyed straight from the spoon, this salted caramel immediately elevates any dessert to new heights of deliciousness.
Ingredients for Homemade Salted Caramel:
To create the perfect salted caramel, you’ll need just a few simple ingredients. Each one plays a crucial role in achieving the desired texture, flavor, and overall excellence of this masterpiece.
- Granulated Sugar: The foundation of our salted caramel, granulated sugar undergoes a mesmerizing transformation when heated, turning into a luscious golden caramel. It provides the necessary sweetness that complements the salt and adds a depth of flavor.
- Heavy Cream: This creamy ingredient lends a luxurious and velvety texture to our salted caramel. It balances the sweetness and helps create a smooth consistency.
- Unsalted Butter: Butter brings richness and depth to the caramel, contributing to its smooth and glossy texture. It also adds a hint of creaminess and buttery flavor.
- Sea Salt: The star of the show! A sprinkle of sea salt elevates the caramel to new heights, enhancing its flavors and creating a delightful contrast. If you are using regular table salt, decrease the amount to only ½ teaspoon. Of course, you can taste it and add more later if desired. Maldon Salt or Fleur de Sel work perfectly
Common mistakes when making Salted Caramel and how to avoid them:
When it comes to making caramel, even the most experienced bakers can encounter a few challenges along the way. Here are some mistakes to watch out for and tips to overcome them.
Burning the Sugar: One of the most dreaded mistakes in caramel-making is burning the sugar. When melting sugar, the darker the color, the more bitter taste the caramel will be. Heat it until light or deep amber color but avoid burning the caramel. See tip #1 below to prevent this.
Crystallization: Crystallization can occur when sugar crystals form and cause the caramel to turn grainy. To avoid this, start with a clean saucepan and avoid stirring the caramel while it’s melting. Swirl the pan slightly to incorporate any dry sugar.
Rapid Temperature Changes: Quick temperature changes can cause the caramel to seize or form clumps. When adding cream or butter to the hot caramel, make sure they are at room temperature or slightly warm. Gradually pour the cream into the caramel, whisking continuously to incorporate it smoothly.
Inadequate Stirring: While stirring the sugar as it melts can cause crystalization, insufficient stirring after adding cream or butter can result in an uneven mixture. Be sure to whisk continuously while incorporating the cream or butter, ensuring a smooth and well-blended caramel.
Not Adding Salt Gradually: When making salted caramel, it’s crucial to add the salt gradually and taste as you go. Different salts have varying intensities, so start with a small amount and adjust to your preference. Remember, you can always add more salt, but you can’t take it out once it’s mixed in.
Tips for making the best Salted Caramel:
Crafting the perfect salted caramel requires a delicate touch and a few tips. Follow these suggestions to ensure your caramel turns out amazing every time:
- Use a heavy-bottomed saucepan like this Calphalon to prevent scorching and ensure even heat distribution during the caramelization process.
- Avoid stirring the sugar mixture as it cooks. Instead, gently swirl the pan to encourage even caramelization and minimize the risk of crystallization.
- Be patient. Achieving the perfect caramel color takes time, so resist the temptation to rush the process. Keep a close eye on the mixture and adjust the heat as needed. Do not add the heavy cream until all sugar is in liquid form to avoid ending up with a grainy caramel.
- Heat the cream first, then add to the caramelized sugar to prevent a sudden temperature drop, which can lead to seizing. Slow and steady wins the race when it comes to achieving a silky smooth caramel.
- Use an immersion blender after adding the butter for the perfect texture of caramel. This is only optional but helps if your caramel doesn’t look homogeneous after adding the cream and butter.
Homemade Salted Caramel – Easy and Quick
- 1 cup (200 gr) sugar
- ½ cup (120ml or 4 oz) heavy cream
- 6 tablespoons (90gr) butter, cubed
- ½ table salt or 1 tsp sea salt optional
- In a saucepan over medium heat, add the sugar and let it start to melt, swirling the saucepan as it melts to incorporate any dry sugar around the pan. Heat until it turns an amber color. Don’t leave the kitchen as caramel can burn quickly.
- While the sugar is melting, add the heavy cream in a microwave-safe bowl or cup and heat for 30-60 seconds until hot.
- Once the sugar has completely dissolved and turned amber, add the heavy cream while whisking. Be careful and use a longer whisk, the mix will bubble up rapidly so you want to avoid being too close to the saucepan. Continue whisking over medium-low heat until all the cream is incorporated and the mix begins boiling slightly.
- Remove from the heat and add butter, whisking until fully melted and incorporated with the caramel sauce.
- Stir in the salt. (Note: feel free to leave out the salt to make this a traditional caramel sauce).
- Pour the caramel into a heatproof jar and allow it to cool completely before using. It will thicken as it cools.
- Store in the refrigerator for up to 1 month. As caramel solidifies in the refrigerator, you can reheat it until desired consistency before using it.