Salted Caramel Sauce

A quick and easy recipe for homemade salted caramel sauce. Drizzle over your ice cream, add to frostings, swirl into brownies or cheesecakes – options are endless.

This recipe makes 1 cup of caramel sauce.

Ingredients –

200g sugar (1 cup)
80ml water
120ml heavy cream (1/2 cup)
80g unsalted butter (about 6 tbsp)
1/2 tsp vanilla
pinch of salt (preferably flaky sea salt)

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Procedure –

1. In a heavy bottom saucepan, add the sugar and water. Over low/medium heat, heat up the sugar. You can stir the sugar a little till it dissolves; after that DO NOT STIR.

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2. Sugar will bubble and start turning golden amber colour. You can swirl the pan a little if it’s not browning evenly. Occasionally, brush the sides with a wet pastry brush to prevent sugar crystallization. It is very important that you keep a close eye as the caramel can go from amber to burnt in a matter of seconds!

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3. As soon as you get the colour, switch off the flame and add the butter. Mix it well till it melts completely. Be careful as the caramel may bubble and release a lot of steam.
4. Slowly pour the cream. The mixture will again bubble up so be careful :). Whisk it well till it dissolves properly and you get a smooth sauce. Add salt and vanilla and mix well.

5. Let it cool completely before using in any recipe. Transfer it to a glass jar and store it in the fridge for up to a month.

 

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3 comments

    • If you are based in India, you can use the blue Amul cream packet(25% fat). Just scoop out the thick part of the cream and discard the watery part. Outside India you get heavy cream/whipping cream with 30% or more fat.

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