I'm not afraid to say it: this homemade salted caramel sauce is pretty much perfection. It's easy, made with only 4 ingredients, and the perfect topping for ice cream, cake or pie―or just drizzled over warm toast on an autumn morning. This is why we're proudly calling it our go-to sweet treat. 😋
There's no need to settle for store-bought caramel sauce when you can make it from scratch! This recipe requires no candy thermometer, takes only 13-15 minutes and has a 0% chance of crystallisation! Which means you can stir the sugar! Your taste buds will thank us for making it as easy as opening a jar (or two) of this caramel sauce. If you follow all the tips and tricks, you’ll be able to make silky, rich and creamy salted caramel sauce at home in no time.
You can make caramel sauce by using two methods: the wet method and the dry method.
In the wet method, sugar is combined with water in a pan. It's a slower method, because the more water you add, the longer the caramel will take since the water needs to evaporate before the sugar caramelises.
In the dry method, only sugar is melted over low heat and there are zero chances of crystallisation but sugar is more prone to burning so that's the only thing that you have to keep an eye on. You can also stir the sugar during the process.
Many people have trouble making caramel with the wet method because they're afraid that their caramel will crystallise, which is why I'm going to show you how to make caramel using the dry method. It's our go-to method and it 100% works!
STEP 1: Heat the double cream/heavy cream in the microwave and set aside. Prepare all your ingredients in advance so they are ready to add to the caramel when needed.
STEP 2: Add the sugar into a light-coloured, heavy-bottomed saucepan (stainless steel is the best). Spread it evenly and let it melt over low heat and wait for the sugar to melt (no stirring at this point, just swirl the pan).
STEP 3: Once the sugar starts to melt and clump together, use a heatproof spatula or wooden spoon to stir it continuously until completely melted otherwise it can burn. Sugar makes clumps as it melts so no need to worry as it will gradually melt. Gently break up clumps using a spatula. Still, if there is any clump of sugar, keep stirring until all the clumps melt.
STEP 4: Once the sugar has melted, stop stirring and swirl until a golden amber colour is achieved. Keep an eye on it as it takes only a few seconds to burn (the approximate time for the above entire process is 13-15 minutes). Please be careful, caramel can go from deep amber-coloured to a burnt one in seconds, so keep an eye on it! Don’t let it get too dark as it makes the caramel bitter.
STEP 5: Immediately remove from the heat and add in softened butter while constantly whisking. Mix until it is thoroughly combined. Whisk carefully as the mixture will bubble up and can splutter, add cream in two batches and stir until smooth.
STEP 6: Add in salt and stir until smooth. Put it back on low heat for 30-60 seconds. keep stirring until caramel is smooth.
STEP 7: Pass this mixture through a strainer to remove any lumps of sugar. In this way, you can get silky and smooth caramel.
Caramel sauce will be liquid when it is hot and will thicken up as it cools. Allow it to cool then transfer to an air-tight container. Store for up to 1 month in the fridge.
It solidifies in the fridge. Reheat it in the microwave for a few seconds when needed.
I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!
Happy Caramel Eating!
This Salted Caramel Sauce is made with 4 ingredients, requires no candy thermometer, and has 0% chance of crystallisation! It's silky, rich and delicious, takes less than 15 minutes to make and goes perfectly well with any fall dessert!
Welcome to Kaotic Krunch! We’re a mother-daughter duo and this blog is where we get to share some of our favourite recipes with everyone. We're so grateful you’re here!
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