Easy Salted Caramel Recipe
Salted caramel is that irresistible blend of sweet and savory that makes it a favorite among dessert lovers. Its rich, buttery flavor can elevate numerous dishes, from cakes and cookies to ice creams and more. Today, I’m sharing an Easy Salted Caramel Recipe that uses simple ingredients to create a luscious sauce you’ll want to drizzle over everything. With just a few steps, you’ll have a jar of homemade salted caramel ready to enjoy.
Why This Recipe Works
This Easy Salted Caramel Recipe is designed for simplicity and success. The key to a perfect caramel lies in controlling the heat and the timing. By using a combination of sugar, butter, and cream, we create a rich caramel sauce that has a smooth texture and depth of flavor. The addition of Maldon salt enhances the sweetness, providing the perfect balance and making it absolutely irresistible.
What Goes Into Easy Salted Caramel Recipe
Creating this salted caramel requires just a few pantry staples. Here’s what you’ll need:
- 400g Sugar: This is the base of your caramel and provides the sweetness.
- 165g Butter: Unsalted butter gives the caramel its creamy texture.
- 250ml Cream: Heavy cream adds richness and a velvety finish.
- Maldon Salt: To taste, this flaky salt adds that essential salty contrast.
Hardware & Gadgets
To make this Easy Salted Caramel Recipe, you’ll need a few essential tools:
- Heavy-Bottomed Saucepan: Helps distribute heat evenly to prevent burning.
- Wooden Spoon or Silicone Spatula: Ideal for stirring the caramel as it cooks.
- Measuring Cups and Spoons: Accurate measurements ensure a perfect outcome.
- Candy Thermometer (optional): Useful for checking the temperature of the caramel.
- Jar or Airtight Container: For storing your finished salted caramel.
Easy Salted Caramel Recipe in Steps
Step 1: Prepare Your Ingredients
Gather all your ingredients and measure them out. This will make the cooking process smooth and ensure you don’t miss anything.
Step 2: Heat the Sugar
In a heavy-bottomed saucepan, add the 400g of sugar over medium heat. Stir constantly with a wooden spoon or silicone spatula. The sugar will begin to melt and eventually turn into a golden-brown liquid.
Step 3: Add the Butter
Once the sugar has completely melted and reached a deep amber color, carefully add the 165g of butter. The mixture will bubble vigorously, so be cautious. Stir until the butter is fully melted and combined.
Step 4: Pour in the Cream
Slowly drizzle in the 250ml of cream while stirring constantly. This will help to create a smooth caramel. Continue to cook for an additional 1-2 minutes, allowing the mixture to thicken slightly.
Step 5: Add Maldon Salt
Remove the saucepan from heat and stir in Maldon salt to taste. Start with a small pinch, and adjust according to your preference.
Step 6: Cool and Store
Allow the caramel to cool for a few minutes before transferring it to a jar or airtight container. Once cooled, it can be stored in the refrigerator for up to two weeks.
Seasonal Spins
This Easy Salted Caramel Recipe is versatile and can be adapted for different seasons:
- Fall: Add a pinch of cinnamon or nutmeg for a warm, cozy flavor.
- Winter: Include a splash of vanilla extract for a deeper flavor profile.
- Spring: Drizzle over fresh fruits like strawberries or peaches.
- Summer: Use it as a topping for ice cream or milkshakes for a refreshing treat.
Missteps & Fixes
Even the best chefs can have mishaps. Here are some common issues you might encounter while making your salted caramel, along with solutions:
- Caramel is too hard: If your caramel becomes too hard when cooled, gently reheat it with a splash of cream to loosen it up.
- Caramel is grainy: This can happen if the sugar crystallizes. Make sure to stir continuously while heating and avoid stirring once the sugar starts to melt.
- Burnt caramel: If you notice a burnt smell or taste, it’s best to start over, as burnt caramel cannot be salvaged.
- Not enough salt: Taste your caramel and adjust the salt to your liking. Salt enhances the sweetness, so don’t be shy!
Freezer-Friendly Notes
If you find yourself with extra caramel, you can easily freeze it for later use:
- Allow the caramel to cool completely before transferring it to a freezer-safe container.
- Label the container with the date, and it can be frozen for up to three months.
- To use, simply thaw in the refrigerator overnight or warm it gently in a saucepan.
Troubleshooting Q&A
Why is my caramel not turning brown?
If your caramel isn’t browning, it may be cooking at too low of a temperature. Increase the heat slightly, but be careful not to burn it.
Can I make salted caramel without butter?
While butter adds richness, you can substitute with coconut cream or vegan butter for a dairy-free version. However, the flavor will differ slightly.
What can I use salted caramel for?
Use your homemade salted caramel to drizzle over desserts like Caramel Cheesecake Bites, top your favorite ice cream, or even swirl it into Dulce De Leche Brown Butter Chocolate Chip Cookie Bars.
How do I store leftover salted caramel?
Store your salted caramel in an airtight container in the refrigerator for up to two weeks. Reheat gently before use.
Next Up in Your Queue
After you master this Easy Salted Caramel Recipe, consider trying your hand at these delightful treats:
- Butter Cake With Salted Caramel Buttercream Frosting Recipe
- Dulce De Leche Brown Butter Chocolate Chip Cookie Bars
- Caramel Cheesecake Bites
That’s a Wrap
As you can see, creating an Easy Salted Caramel Recipe at home is not only simple but incredibly rewarding. With just a few quality ingredients and careful attention, you can whip up a batch of caramel that rivals anything found in stores. This recipe is perfect for adding that extra touch of flavor to your favorite desserts or simply enjoying by the spoonful. So, gather your ingredients, put on your apron, and get ready to indulge in the sweet and salty goodness of homemade salted caramel!
Easy Salted Caramel Recipe
Ingredients
Equipment
Method
- Gather all your ingredients and measure them out.
- In a heavy-bottomed saucepan, add the 400g of sugar over medium heat. Stir constantly with a wooden spoon or silicone spatula.
- Once the sugar has completely melted and reached a deep amber color, carefully add the 165g of butter.
- Slowly drizzle in the 250ml of cream while stirring constantly. Continue to cook for an additional 1-2 minutes.
- Remove the saucepan from heat and stir in Maldon salt to taste.
- Allow the caramel to cool for a few minutes before transferring it to a jar or airtight container.
Notes
- Store in the refrigerator for up to two weeks.
- To reheat, warm gently in a saucepan.
- Add spices like cinnamon for seasonal flavors.
