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    Home » Baking 101 - Tips & Tricks » How To Make Salted Caramel Sauce

    How To Make Salted Caramel Sauce

    Published: May 29, 2020 by Lucy · This post may contain affiliate links · 71 Comments

    Jump to Recipe
    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

    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 caramel sauce in a glass jar with a small wooden spoon dipped in.

    Our easy homemade caramel sauce is the perfect recipe to drizzle over your favourite dessert, cake or bowl of ice-cream! Our foolproof sauce is ready in just a few minutes and can be stored in the fridge for up to 2 weeks. 

     

    Homemade Salted Caramel Sauce Ingredients

    *Scroll to the recipe card at the bottom for ingredient quantities and the full method

    • unsalted butter
    • brown sugar (dark brown sugar or light brown sugar are both fine to use)
    • thickened cream or double cream (not light cream)
    • pinch of salt 

    The ingredients needed for salted caramel sauce.

    Tips For The Stove Top Method

    Make the perfect sweet sauce with our easy stove top tips:

    • use unsalted butter as this allows you to adjust the saltiness of the sauce as you like
    • allow the butter to melt slowly over a low/medium heat
    • increase the heat to medium and add the cream and brown sugar
    • continue to stir until the sugar has completely dissolved
    • add a pinch of salt until it's the flavour you desire
    • you can omit the salt entirely if you like
    • stir regularly while the sauce simmers

    Butter in a saucepan.

    Butter, cream and brown sugar in a saucepan.

    Caramel sauce dripping off a wooden spoon into a saucepan of caramel.

    Tips For The Thermomix Method

    The Thermomix method for our homemade caramel involves just 1 step! Here's some tips for making perfect sauce in your Thermomix.

    • cook for 6 minutes for a thin and runnier caramel sauce
    • cook for 9 minutes for a thicker caramel sauce
    • note that the caramel sauce will continue to thicken upon cooling
    • cook the sauce with the MC lid off

    Caramel sauce dripping off a small spoon into a jar of sauce.

    Salted Caramel Sauce Serving Suggestions 

    There are so many delicious ways to use our homemade caramel sauce recipe. Here's a few of our favourites: 

    • drizzled over chocolate cake
    • poured over ice-cream
    • drizzled over raspberry & apple crumble cake
    • in a salted caramel hot chocolate
    • in a salted caramel milkshake or cocktail
    • drizzled over an apple pie
    • poured over a warm chocolate brownie
    • made into salted caramel frosting
    • drizzled over a sticky date pudding
    • drizzled over apple crumble

     

    How To Store Homemade Caramel Sauce

    Store our homemade 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 sauce for up to 3 months.

    A spoon in a jar of homemade caramel.

    More Salted Caramel Recipes

    If you love salted caramel (and let's face it... who doesn't!?) then you're going to love this collection of salted caramel recipes. From cheesecake to mud cake, brownies to slices, frosting and more!

    A collection of salted caramel recipes.

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    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 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: sauces
    Prep Time: 10 minutes
    Cook Time: 3 minutes
    Total Time: 13 minutes
    Servings: 12 serves
    Calories: 190kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 125 g unsalted butter
    • 250 g brown sugar
    • 125 g thickened or double cream see notes
    • ¼ 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!
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    Reader Interactions

    Comments

    1. PollyAnna

      March 14, 2022 at 1:11 pm

      I’m glad I just found your recipe for Caramel Sauce - where I can omit the sea salt flakes. I was reading your easy caramel apple pies recipe, so I need to have an easy caramel sauce recipe to add to it, as I’ve never made caramel sauce before. I’m having surgery soon + when I come home I have a girl friends dad coming to be my “nurse” for a week (lucky for me he is a qualified palliative care nurse + I’ve known the family for 30 years, so I’d rather a person I know as my nurse than a stranger staying with me) + he loves all things caramel…like any person with taste does. Am I right. Yes sir’ree. So I am hoping to make some pies to pop in the freezer so he can pop them in the oven when I’m up to having some yummy afternoon tea or dessert. Of course, the freezer is stocked with ice cream too.
      Shall let you know how my muffin tin caramel apple pies work out in a few weeks time. Thanks Lucy for your wonderful recipes. I appreciate that you add videos too, as it makes it easier to follow along.
      PollyAnna

      Reply
      • Lucy

        March 15, 2022 at 3:19 pm

        Best of wishes for your surgery and recovery! I can't wait to hear how the pies go! Ice-cream and pies sounds like the perfect post-op food!

        Reply
    2. Jess

      December 02, 2020 at 8:30 pm

      If I use this sauce for the cocktail, would pouring cream make it less thick and therefore work better? And won’t the sauce freeze up when shaken with ice?

      Reply
      • Lucy

        December 03, 2020 at 7:17 am

        Hi Jess, yes you could try pouring cream and just make sure you don't put it in the fridge before using (or bring it back to room temp) as it will go quite firm when chilled.

        Reply
    3. Anna Wu

      November 19, 2019 at 2:20 pm

      Would this work if I doubled it ?

      Reply
      • Lucy

        November 19, 2019 at 8:21 pm

        Absolutely!

        Reply
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