How To Make Salted Caramel Sauce

Make a batch of homemade salted caramel sauce using only 4 ingredients, and just 15 minutes required!

5 from 9 votes

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Course: Dessert

Cuisine: sauces

Prep Time: 10

Cook Time: 3

Total Time: 13

Servings: serves

Calories: 190kcal

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.

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).

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.
Be extra careful pouring hot sauce into the jars as its hot and sticky!
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.