Creamy salted butter caramel
Salted caramel sauce needs no introduction, this delicious and irresistible treat has conquered taste buds worldwide. It’s a true emblem of French gastronomy, particularly from Brittany, where it originates. This creamy and smooth salted caramel sauce is perfect for pairing with a wide variety of desserts.
Personally, I love salted caramel, and I’m sure I’m not the only one! What’s even better is that its preparation is quick and only requires three ingredients! Yes, you read that right: if it’s your first time making it, you’ll only need sugar, butter, heavy cream, and about ten minutes of your time!
This Creamy and thick salted caramel will be perfect for making cakes, desserts, filling doughnuts, drizzling over crepes, using in caramel and Snickers cheesecake, topping a chocolate and peanut tart, a pecan tart, and much more…
Table of Contents
Tips and tricks
I had already made a salted caramel recipe with a slightly different method HERE . If it’s your first time trying this, I recommend you take a look at it.
Use a heavy-bottomed saucepan: A heavy-bottomed saucepan allows for even heat distribution, which reduces the risk of burning the caramel.
Use granulated sugar: Granulated sugar is ideal for making caramel sauce because it melts evenly and caramelizes well. Do not use powdered sugar or brown sugar.
Be patient: The key to making successful salted caramel is to take your time. Let the sugar melt slowly over medium-low heat, stirring the pan occasionally, lifting it above the heat. This prevents the caramel from burning. Use a wooden spoon only towards the end, and a whisk after adding the heavy cream.
Watch the cooking process carefully: caramel can quickly go from golden to burnt. It’s important to keep a close eye on it and not let it out of your sight while it’s cooking.
The caramel should take on a nice color. Lift the saucepan from the heat to lower the temperature when you see that it’s going too fast. It will brown more slowly this way, lifting the pan several times if necessary.
Add the heavy cream gradually: Once the sugar has turned a lovely golden brown, remove the pan from the heat and add the hot cream in two stages.
Stir constantly with the whisk to prevent lumps from forming and hardening. If small crystals have formed, they will melt when put back on the heat.
Be careful of splashes: It’s very important to add the cream in two stages and to use a high-sided saucepan. When you add the cream, the mixture will rise and may overflow.
Add hot cream: You can add cold cream, but you’ll have more caramel crystals forming. Indeed, they will melt once the saucepan is put back on the heat, but by adding the hot cream, we avoid the temperature shock. Stir constantly until smooth and homogeneous.
Let it cool before tasting: The caramel will thicken as it cools. Pour while still hot into an airtight jar and allow to cool before closing.
The recipe on video
Ingredients:
NB: Find the printable recipe card at the end of the article.
- 300 g granulated sugar (10.6 oz)
- 200 g heavy cream (over 28/30% fat content) ( 7 oz )
- 60 g of salted butter, semi-salted butter, or unsalted butter (2 oz)
- 1/2 teaspoon of salt if you used unsalted butter. Adjust according to your taste.
Preparation steps:
Place the sugar in a large saucepan over medium heat.
Let the sugar melt slowly. From time to time, lift the pan over the heat and use a spatula to move it around without stirring the inside.
When the sugar has almost completely melted, stir with a wooden spoon to melt the stubborn pieces. You can lift the saucepan above the heat and stir well, if you see that the coloring is going too fast.
When the caramel is close to the desired color, heat the heavy cream.
Once the sugar has taken on a nice brown color and has completely melted, turn off the heat or remove the pan from the heat and pour the hot heavy cream over it in two stages. Stir constantly with a whisk.
Turn the heat back on or put the pan back on the stove. While mixing, add the butter.
Cook for 3 minutes to thicken slightly. If you have a thermometer, remove from the heat at 105°C (221°F).
The caramel will thicken as it cools.
Leave to cool slightly, stirring occasionally, before potting. Allow to cool completely before sealing the jar.
How to store it?
I keep it in the cupboard for a week or a month in the refrigerator. If you want to keep it longer, pour it while still hot into the sterilized jar and close it carefully. Turn the jar upside down on a tea towel until completely cool. You can keep it in the cupboard for up to 6 months, just like jam.
Once opened, place it in the refrigerator.
If the caramel has become very thick, you can reheat it in a double boiler or in the microwave before using it.
You can see how to sterilize a pot HERE
Creamy Homemade Salted Caramel
INGREDIENTS
- 300 g granulated sugar 10.6 oz
- 200 g heavy cream over 28/30% fat content ( 7 oz )
- 60 g salted butter semi-salted butter, or unsalted butter (2 oz)
- 1/2 teaspoon salt if you used unsalted butter. Adjust according to your taste.
PREPARATION
- Place the sugar in a large saucepan over medium heat.
- Let the sugar melt slowly. From time to time, lift the pan over the heat and use a spatula to move it around without stirring the inside.
- When the sugar has almost completely melted, stir with a wooden spoon to melt the stubborn pieces. You can lift the saucepan above the heat and stir well, if you see that the coloring is going too fast.
- When the caramel is close to the desired color, heat the heavy cream.
- Once the sugar has taken on a nice brown color and has completely melted, turn off the heat or remove the pan from the heat and pour the hot heavy cream over it in two stages. Stir constantly with a whisk.
- Turn the heat back on or put the pan back on the stove. While mixing, add the butter.
- Cook for 3 minutes to thicken slightly. If you have a thermometer, remove from the heat at 105°C (221°F).
- The caramel will thicken as it cools.
- Leave to cool slightly, stirring occasionally, before potting. Allow to cool completely before sealing the jar.
Notes
How to store it?
I keep it in the cupboard for a week or a month in the refrigerator. If you want to keep it longer, pour it while still hot into the sterilized jar and close it carefully. Turn the jar upside down on a tea towel until completely cool. You can keep it in the cupboard for up to 6 months, just like jam. Once opened, place in the refrigerator. If the caramel has become very thick, you can reheat it in a bain-marie or microwave before using. You can see how to sterilize a potHERE
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