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!!!).
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
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!
So 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.
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:
- drizzled over a chocolate cake
- poured over ice-cream
- drizzled over poached pears
- in a salted caramel hot chocolate
- in a salted caramel milkshake
- 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
- as a gift for a friend
Store your salted caramel sauce in a sterilised jar for up to 2 weeks (but trust me, it will never, ever last that long!).
How To Make Salted Caramel Sauce
Ingredients
- 125 g unsalted butter
- 250 g brown sugar packed
- 125 g thickened cream not light cream
- ¼-1/2 tsp salt (depending on how salty you like your sauce
Instructions
Conventional Method
- Place 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 all dissolved.
- Add the salt and give it a quick taste - add extra salt if required (be careful because 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 TM bowl. Cook on Varoma, Speed 2 for 6-9 minutes with the MC off (cook for a further couple of minutes if you'd like your sauce to be thicker).
- Please note: sauce will thicken further on cooling.
Nutrition
How much does the salted caramel sauce recipe make?. I want to make the salted caramel chocolate ripple cake and was wondering if one batch would be enough plus some to decorate…
Hi Sarah, 1 batch should be plenty! xx
Just wondering, is there a reason you don’t use light cream? I get that heavier cream will make it taste yummier but I don’t feel like going to the shop but I happen to have some leftover light cream from a different recipe and would happily use that up in this recipe if it would work 🙂 But looks incredible and I am planning on using this to pour over a white chocolate and raspberry cake for my husband’s birthday tomorrow 🙂 CANNOT wait to eat it!!! 😀
Hi Jacinta, you can use it but it wont thicken like a heavier cream will. Good luck! The cake sounds amazing!!!
Hi i would like to make this sauce, just wondering whether you use a special sort of salt. Or is it just table/cooking salt?
Hi Tanya, I generally use sea salt.
This is amazing. Thank you! 🙂
Oh thank you so much!! xx
I like the taste and its quite easy. One problem I’ve had all the times ive tried it though is that once it cools down the sugar seems to still be grainy. but when im making it I make sure its dissolved. Any help??
Hi Taylor, I find that it does depend a little bit on the brand of sugar you use – so perhaps try a different one next time? xx
I found that too once, this time I cooked it for 10mins and it didn’t go grainy this time when cooled!
I just use the cheap Woolies brand brown sugar. Hope this helps 🙂