Super,EASY Salted Caramel Sauce
This is a super simple, easy recipe. You don’t need any special thermometers or equipment either. This sauce is so delicious and it is very quick to make up.
What a treat it was to find out just how easy it is to make your own salted caramel sauce.
I decided to make a new recipe. I thought it needed a dipping sauce. This was what I came up with. Super easy salted caramel sauce, needs not special thermometers or fusing about. Just simple ingredients and it is such a versatile sauce. I even made Salted Caramel Ice cream with it.
What You Need
The only for things you will need is a heavy based pot. You could use a heavy based sauce pan or well seasoned cast iron pan if you have it. I have a good set of pots so it was perfect. I did read that you shouldn’t use non stick pans. Apparently it doesn’t set well but I am unsure if this is true or not.
Plain white sugar, you could try raw sugar but the flavour will be slightly different. A good sea salt, I like to use flaky and some heavy whipping cream.
Take the cream out of the fridge 30 minutes before you want to make this. If you forget, do not worry. The cream will splutter more when you add it to the hot sugar mix. So just be mindful of it.
The salted caramel will keep in the fridge for a few weeks. I like to keep mine in a jar.
Other Links and Recipes
If you would like to watch me make this sauce and how I served it, please watch this video. I will show you just how super easy this salted caramel is to make.
Apple Pie Spring Rolls with EASY Salted Caramel | A SHUT THE FRONT GATE RECIPE!!!
You can find the Incredible Apple Pie Spring Rolls recipe here.
Also the recipe for the Simple but Tasty Apple Pie Turnovers is here. It gives you the recipe for the tinned apple pie filling.
I do hope you enjoy making this recipe. Please leave me a comment down below if you give it a go.
Easy Salted Caramel Sauce
Equipment
- 1 heavy based pot
Ingredients
- 1 ½ cups white sugar
- 1 cup cream room temperature
- 6 tbsp butter
- ½ tsp salt
Instructions
- Heat sugar in a medium heavy-duty stainless-steel saucepan (do not use nonstick) over medium heat, stirring constantly with a wooden spoon. The sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Every stove top will be different so just keep a close eye on it to avoid burning the sugar.
- Once the sugar has turned to liquid, remove from the heat and stir in the butter. After the butter has been combined, add in the cream. Be careful in this step because the caramel will bubble rapidly. If you notice it is separating or clumping return to heat and whisk vigorously until it is combined again.
- Stir in the salt. The caramel will be a thin liquid at this point. Allow to slightly cool down before placing into a clean jar. It will thicken as it cools. Store for up to 1 month in the refrigerator.
