Other Toppings/ Seasonings and Sauces

Salted Caramel Sauce

Salted Caramel SauceDo you have a food that, no matter how many times you try, just never comes out right? I have couple, but the one that was the worst was caramel. I’ve burned it, and I’ve boiled the water out and been left with a solid clump of sugar. If there is a way to ruin a batch of caramel, I’ve done it – twice.Salted Caramel SauceOn my 3, 187th attempt, I found a faster, easier way that, best of all, actually ended with caramel sauce. Delicious, buttery, sweet and salty caramel sauce.

This salted caramel sauce is part of Friday’s recipe, so please come back then for that, but, in the mean time, this sauce was just so good that it needed its own post.Salted Caramel Sauce*Update – After making this sauce many, many times, I’ve stopped using a thermometer. I know that’s pretty much candy-making heresy, but I’ve found that it turns out as well when I just go by the color.

Also, I’ve tried this with coarser grain sugar, and I found that it didn’t work as well. I recommend using regular granulated sugar for this recipe.*

Salted Caramel Sauce
Print

Salted Caramel Sauce

Cook Time 20 minutes
Total Time 20 minutes

Ingredients

  • 2 c . granulated sugar
  • 3/4 c . salted butter at room temperature, cut into pieces, 12 T.
  • 1 c . heavy cream at room temperature
  • 1 T . vanilla extract
  • 1 tsp . fleur de sel

Instructions

  1. Pour the sugar into a large, heavy saucepan.
  2. Heat over medium-high heat, whisking it regularly. The sugar will form clumps and puddles, but just keep whisking it until all of it has melted.
  3. Once all of the sugar has melted, stop whisking it.
  4. Keep cooking the sugar until it reaches 350 F or is a deep golden amber color. Watch the sugar closely as it could easily overcook.
  5. Once the caramel reaches 350 F or is deep golden amber, add the butter, and whisk until it is completely incorporated. The caramel will bubble up, so be careful.
  6. Remove the pan from heat.
  7. Slowly stream the cream into the caramel, whisking to combine. The caramel will bubble up again, so be careful.
  8. Once the cream has been incorporated, whisk in the vanilla and fleur de sel.
  9. Let the caramel sit for 10 to 15 minutes.
  10. Pour into a glass jar, and let cool to room temperature (uncovered).
  11. The caramel can be refrigerated for up to 2 weeks.
  12. Warm before using.

adapted from Brown Eyed Baker

 

Like i heart eating on Facebook

You Might Also Like

34 Comments

  • Reply
    Aleisha
    November 1, 2016 at 12:16 pm

    Can I just use table salt?

    • Reply
      Kate
      November 1, 2016 at 12:23 pm

      I wouldn’t recommend it. The fleur de sel has a larger salt crystal and isn’t as salty. So, the salt doesn’t make it taste “salty”; it just makes it taste more balanced. If you can’t find fleur de sel, kosher salt would be a good sub (and it’s good to use in a lot of other recipes). If you do decide to use table salt, start with significantly less and add to taste so that you don’t end up with salty caramel.

      • Reply
        Aleisha
        November 3, 2016 at 5:46 pm

        Ok. May just leave out the salt and just get the caramel buttercream. I plan on making 48 cupcakes so will 1 batch of the caramel be enough?

        • Reply
          Kate
          November 3, 2016 at 11:03 pm

          Yes, one recipe of salted caramel sauce will give you more than enough caramel for a double recipe of caramel buttercream.

  • Reply
    Rhonda
    June 27, 2016 at 12:10 am

    What is fluer de sel?

    • Reply
      Kate
      June 27, 2016 at 1:07 pm

      Fluer de sel is a flaky sea salt that’s used for finishing dishes. It’s less salty than table salt and has larger salt crystals.

  • Reply
    Dominique
    April 12, 2016 at 5:56 pm

    Thank you for this recipe! The caramel sauce is just lovely and nicely balanced. I used it to make your salted caramel buttercream (which was a HUGE hit on my gluten free chocolate cake) and now I have a whole jar of the sauce leftover.

    I was just wondering if you had suggestions on what I can use the sauce for. Will it freeze? Could I use it in something that might have a longer shelf-life/be freezable?

    Thanks so much!

  • Reply
    Gabby
    January 23, 2015 at 7:59 am

    This sauce us ahhhhmazing!! I’ve made this so many times along the salted caramel buttercream. Thank YOU!

    • Reply
      Kate
      January 25, 2015 at 11:56 am

      Thank you so much for your kind comment! I’m really glad that you enjoy the sauce!

    • Reply
      Kate
      January 25, 2015 at 11:56 am

      Thank you so much for your kind comment! I’m really glad that you enjoy the sauce!

      • Reply
        Lisa
        April 27, 2015 at 3:44 pm

        would flaked salt work vs. the Fleur de sel?

        • Reply
          Kate
          April 27, 2015 at 3:51 pm

          I haven’t tried flaked salt, but I would guess that it would work.

  • Reply
    Gretchen
    September 30, 2014 at 5:25 pm

    Two things:
    1) my rear end thanks you for the 20 new dimples that have formed since I made this last night…probably bc I kept stopping by the fridge for a spoonful
    2) my husband tried and said it tasted like Christmas, bc as a kid they always made homemade caramels then…this is a high honor bc he is a total mama’s boy
    3) I know I said 2, but this recipe was so easy to follow I didn’t almost burn my house down like the last caramel recipe I tried (I still have the etch marks in my cooktop to prove it)
    Now to try your chocolate cake recipe!!!

    • Reply
      Kate
      October 1, 2014 at 1:37 pm

      Thank you for the laugh! I’m so glad that you and your husband like the caramel sauce!!!

      I’ve been there! Before I made this caramel sauce, I tried some other recipes. I ruined a pot, melted a spoon, and had to throw away more burned sugar than I would like to remember.

      I hope you like the chocolate cake, too! Thanks again for the great comment!! =)

  • Reply
    Jenny
    August 9, 2014 at 10:02 pm

    Felt like this was to much butter. Did yours seems really runny? Great flavor though! I appreciate you sharing it.
    Just found your blog today! :-)

    • Reply
      Kate
      August 10, 2014 at 5:12 pm

      I’m sorry your sauce was runny. No, I can’t say that I’ve had that happen. When the butter is whisked in, it always incorporates itself into the sauce. The sauce does thicken as it sits, though. So, hopefully, it thickened up a bit for you!

  • Reply
    Laura
    June 24, 2014 at 12:12 pm

    I just tried making this, and have found it doesn’t taste sweet. I used a candy thermometer, but do you think I could have over cooked it?
    Thanks!

    • Reply
      Kate
      June 24, 2014 at 12:20 pm

      I’m sorry that it didn’t taste very sweet to you. What did it taste like? I’ve gotten distracted and had the sauce end up well done. Mine had a pretty distinct bitter taste to it when that happened.

      It may have also been because of the amount of salt in the recipe. This sauce is more of a salty/sweet caramel. Since I’ve gotten used to this caramel, I find that a lot of other caramel sauce taste sweeter than this one, so it could be that, too.

      • Reply
        Laura
        June 24, 2014 at 1:57 pm

        Thanks for responding, it was definitely bitter, I probably had the heat too high and didn’t get it off fast enough! I’ll try again! :) Thanks!

        • Reply
          Kate
          June 24, 2014 at 2:01 pm

          Oh, no problem! That’s probably the trickiest step with this recipe. It can go from deep amber to burnt so quickly. If you have any other questions, please feel free to ask. Good luck! =)

  • Reply
    cupocake
    May 13, 2014 at 8:54 pm

    How much does this recipe make?

    • Reply
      Kate
      May 13, 2014 at 9:29 pm

      It makes about 2 1/2 cups of caramel sauce.

  • Reply
    Natalie
    April 15, 2014 at 4:38 pm

    Is it hard when room temp? Or is it still liquid?

  • Reply
    Orla
    March 23, 2014 at 8:31 am

    I have been looking for a nice salted caramel recipe for a while and this was perfect! Absolutely delicious and so easy to make. Thank you for sharing!!

    • Reply
      Kate
      March 24, 2014 at 9:04 am

      I’m so glad you enjoyed it! =)

  • Reply
    Francesca
    December 16, 2013 at 5:53 pm

    I just made this and it was to die for:) I kept eating the caramel sauce with a spoon! After a series of caramel flops I finally conquered a fan favorite! I have to challenge myself to stop eating it all so I can make icing! Thank you for providing me with a recipe that I will use from now on!

    • Reply
      Kate
      December 16, 2013 at 6:10 pm

      I had a series of caramel flops before this recipe, too, so I know how frustrating that is. But I’m glad you found and like this recipe! =)

  • Reply
    jen
    December 16, 2013 at 10:51 am

    Making the samoa rice chex mix for christmas gifts. how many cups of caramel sauce does this make? 2 cups? hope so ;)

    thanks

    • Reply
      Kate
      December 16, 2013 at 10:59 am

      What a great gift idea! This recipe makes about 3 cups of caramel sauce, so you’ll have some extra. =)

  • Reply
    marilyn
    May 31, 2013 at 12:09 pm

    got this from friends on a budgetm thought i;d share, but dont know how to post……

    Timeline Photos
    Been doing this for years! My mother taught it to me! Unopened can of condensed milk + 8 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel! This is the best caramel I’ve ever had, let alone made! It’s so easy! Need to try this!

    • Reply
      kateheartseating
      June 1, 2013 at 12:03 am

      Thanks for the tip!! =)

  • Reply
    Denise Johnson
    April 22, 2013 at 1:29 am

    Where could I find this fleur de sel? Can I subsitute fine sea salt for this fleur de sel? Please let me know…

    • Reply
      kateheartseating
      April 22, 2013 at 7:59 am

      Fleur de sel is a flaky finishing salt that is sold in many larger grocery chains, specialty stores, and online. It isn’t as salty as a normal table salt would be. Since you’re adding the salt in at the end, you could try fine sea salt or Kosher salt, which I think is a pretty common substitute for fleur de sel. If you go with the fine sea salt (or even the Kosher salt), I would start by adding 1/4 teaspoon and then taste it. It you want a little more salty bite, I’d add another 1/4 teaspoon, taste it again, and then go from there. Hope that helps! Good luck with the caramel sauce, and let me know if you have any more questions!
      -Kate

    Leave a Reply