How To Make Salted Caramel Sauce

Learn how to make the perfect salted caramel sauce without the need for a sugar thermometer! Only 4 ingredients and it takes less that 15 minutes!

One of my favourite things in the world is salted caramel sauce. In fact, anything salted caramel flavoured is definitely ok by me! And I know that you can easily buy salted caramel sauce from the supermarket, but it’s so, so easy to make it at home. Plus, you’ll save yourself heaps of money (and it will taste way better too!). Some salted caramel sauce recipes require a sugar thermometer, but not this one – nope, this recipe is so simple and doesn’t require any fancy equipment (because really… who on earth wants to stand over the stove with a sugar thermometer!!!).
Salted Caramel Sauce

To make a batch of salted caramel sauce, you will need:

  • 125g unsalted butter
    250g packed brown sugar (dark or normal is fine)
    125g thickened cream (not light cream)
    ¼-1/2 tsp salt (depending on how salty you like your sauce

Salted Caramel Sauce

You might be thinking it’s a bit weird to use unsalted butter in salted caramel sauce… and you would be right! But, the reason behind my logic is that if you use salted butter, you can easily overdo the saltiness and ruin your caramel sauce. By using unsalted butter you can control how much salt you put into your sauce. Because I’m an extra salty fan, I always put in 1/2 tsp of salt, but I’d recommend starting with 1/4 tsp, giving it a taste and then adding more from there. You can always put more salt in, but you definitely can’t take it out!

Salted Caramel SauceSo to make this easy salted caramel sauce, you need to pop your butter into a saucepan over a low heat. Allow it to slowly melt, while stirring occasionally. When the butter has completely melted, add the brown sugar and the cream. Increase the temperature to medium. Stir occasionally until the sugar has dissolved. Add the salt and give it a quick taste – add extra salt if required. Stir occasionally until the sauce begins to gently simmer and then allow to simmer for 2 minutes (still giving it the occasional stir). Remove from the heat and set aside.

Salted Caramel Sauce

And that’s it!! You’ll make a huge batch of salted caramel sauce and it will hardly cost you anything at all.

Best of all, there are so many different ways you can use your salted caramel sauce:

Salted Caramel Sauce

Store your salted caramel sauce in a sterilised jar for up to 2 weeks (but trust me, it will never, ever last that long!).

Salted Caramel Sauce

Make a batch of homemade 4 ingredient salted caramel sauce in just 15 minutes and without the need for a sugar thermometer! Follow our simple step-by-step instructions. #homemade #salted #caramel #sauce #stovetop #thermomix #recipe

How To Make Salted Caramel Sauce

Make a batch of homemade 4 ingredient salted caramel sauce in just 15 minutes and without the need for a sugar thermometer!
5 from 1 vote
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Course: Dessert
Cuisine: sauces
Keyword: salted caramel sauce
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Servings: 12 serves
Calories: 190kcal

Ingredients

  • 125 g unsalted butter
  • 250 g brown sugar
  • 125 g thickened or double cream see notes
  • 1/4 tsp salt see notes

Instructions

Conventional Method

  • Place the butter into a saucepan over a low heat. Allow it to slowly melt, while stirring occasionally.
  • When the butter has completely melted, add the brown sugar and the cream.
  • Increase the temperature to medium. Stir occasionally until the sugar has all dissolved.
  • Add the salt and give it a quick taste - add extra salt if required (be careful - it will be hot!).
  • Stir occasionally until the sauce begins to gently simmer and then allow to simmer for 2 minutes (still giving it the occasional stir). Remove from the heat and set aside.
  • Store in a sterilised jar for up to 2 weeks.

Thermomix Method

  • Place all ingredients into the Thermomix bowl. Cook on Varoma, Speed 2 for 6 minutes with the MC off (cook for a further 3 minutes if you'd like your sauce to be thicker).

Notes

RECIPE NOTES & TIPS
Use unsalted butter so that you can adjust the saltiness of the sauce as you wish.
Dark brown sugar or light brown sugar are both fine to use.
I recommend using thickened cream, double cream or whipping cream (not light or pouring cream). 
Adjust the size of the pinch of salt in the recipe according to the saltiness of the flavour you would like.
You can omit the salt entirely for a plain caramel sauce.
The sauce will continue to thicken on cooling.
Store homemade salted caramel sauce in a sterilised jar in the fridge for up to 2 weeks.Warm it up slightly before using (*as it sets hard in the fridge).
Alternatively, you can freeze the caramel sauce for up to 3 months.

Nutrition

Calories: 190kcal | Carbohydrates: 21g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 11mg | Potassium: 36mg | Sugar: 20g | Vitamin A: 415IU | Calcium: 27mg | Iron: 0.1mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

Salted Caramel Sauce

67 thoughts on “How To Make Salted Caramel Sauce”

  1. Anna Wu says:

    Would this work if I doubled it ?

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