Salted Caramel Sauce
Salted Caramel is the ultimate topping for a heap of ice cream, a game-changer for cakes, pies, cupcakes, or cookies, or even just a delightful stir-in for your morning coffee.
The thought of boiling sugar might sound a bit scary at first, but trust me, this homemade caramel sauce is a total knockout compared to what you find in stores. Getting that perfect rich caramel flavor means cooking the sugar and corn syrup until they turn a deep golden or amber color. Just keep an eye on it, because it's pretty easy to let it go too far and end up with something a bit too bitter. Remember, burnt sugar means lost sweetness, so don't push it.
I'm a big fan of using real vanilla beans in this recipe; it genuinely lifts the flavor to a whole new level. But hey, if you're out of beans or just prefer the convenience, 2 teaspoons of vanilla bean paste will do the trick. The sea salt is the secret weapon here, cutting through the sweetness and making this caramel sauce irresistibly good. Feel free to tweak the salt level to your liking.
Before you start
Read the recipe completely; make sure you have everything you need.
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Bakers Note
After you have made the salted caramel, don't throw away the vanilla pod. It is the vanilla pod that carries most of the creamy vanilla flavor and fragrance and can be reused, or you can place it inside your jar of sugar to impart a lovely vanilla flavor and fragrance.
The caramel will harden slightly in the refrigerator. Soften it for spreading by microwaving in a heatproof bowl at 10-second intervals until it reaches the desired consistency.
If you use the caramel to pour over the top of a cake, the caramel should be at room temperature and still in a thick, liquid state.
Salted Caramel Sauce
- 250 grams white sugar
- 170 grams glucose or light corn syrup
- 80 grams unsalted butter, diced
- 1/2 teaspoon flaked sea salt
- 1 vanilla bean
- 400 grams heavy cream (35-40%)
Salted Caramel Sauce
- Before you start, make sure all your ingredients are measured and ready to go.
- In a small saucepan, add 80 grams of diced unsalted butter and 400 grams of heavy cream.
- Use a sharp knife to split the 1/2 vanilla bean lengthwise and scrape the seeds into the cream/butter mixture, then put the pod in the cream as well.
- Place over medium-low heat to melt the butter. Do not let it boil.
- Baker's Note: A rich caramel flavor is achieved by cooking the sugar and light corn syrup to a rich, deep golden or amber color. Keep an eye on it at all times, as it's easy to go too far and end up with a more bitter taste.
- Put 250 grams of white sugar and 170 grams of light corn syrup in a medium saucepan set over medium-high heat. (Do not stir at this point, or you risk crystallizing your syrup.)
- Cook without stirring until the sugar starts to caramelize around the outside of the pan.
- Using a wooden spoon, carefully draw the caramelized sugar towards the center of the pan to help the sugar cook evenly. Once all the sugar has caramelized to a rich golden brown, but not dark brown, remove from heat and carefully stir in the warm heavy cream/vanilla/butter mixture, a little at a time (be very careful, as it will bubble up and steam intensely). Add 1/2 teaspoon of flaked sea salt.
- Return the saucepan to low-medium heat and stir for 4 minutes. (Set a timer.)
- Cool the caramel sauce in the pan,discard the vanilla bean then pour the caramel into a heatproof glass jar/bowl. Let cool completely, and refrigerate.
- This caramel will keep sealed in a glass jar in the refrigerator for up to 2 months.
- The caramel will harden slightly in the refrigerator. To soften it for spreading, microwave it in a heatproof bowl in 10-second intervals until it reaches the desired consistency.
