Salted Caramel Sauce
Salted Caramel Sauce
There's a reason why salted caramel is one of the most popular flavours when it comes to cakes and desserts. The perfect balance between salty and sweet is simply addictive and pairs with so many other flavours too. So whether you want a dipping sauce for a dessert, a cake filling or flavour of buttercream, my salted caramel sauce is a must!
Making caramel can be tricky, and most importantly very hot so do take care when preparing this recipe.
Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!
There's a reason why salted caramel is one of the most popular flavours when it comes to cakes and desserts. The perfect balance between salty and sweet is simply addictive and pairs with so many other flavours too. So whether you want a dipping sauce for a dessert, a cake filling or flavour of buttercream, my salted caramel sauce is a must!
Making caramel can be tricky, and most importantly very hot so do take care when preparing this recipe.
Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!
There's a reason why salted caramel is one of the most popular flavours when it comes to cakes and desserts. The perfect balance between salty and sweet is simply addictive and pairs with so many other flavours too. So whether you want a dipping sauce for a dessert, a cake filling or flavour of buttercream, my salted caramel sauce is a must!
Making caramel can be tricky, and most importantly very hot so do take care when preparing this recipe.
Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!
My caramel split when I added the cream, what can I do?
If your caramel splits when you add the cream, it's likely that it got a shock from the temperature change. If this happens, boil the caramel for 30-45 seconds and it should come back together again
What happens if my caramel is too liquidy?
This may be down to the fat percentage in the cream you're using, but don't worry - as soon as the caramel has set in the fridge it will firm up
Do I have to add salt?
Not at all! The salt cuts through the sweetness of the caramel but the sauce still works perfectly well without it
Can I use salted butter instead of adding salt?
In theory you can do, however I like controlling how much salt I add to recipes which is why I prefer using unsalted butter then adding salt separately
My caramel split when I added the cream, what can I do?
If your caramel splits when you add the cream, it's likely that it got a shock from the temperature change. If this happens, boil the caramel for 30-45 seconds and it should come back together again
What happens if my caramel is too liquidy?
This may be down to the fat percentage in the cream you're using, but don't worry - as soon as the caramel has set in the fridge it will firm up
Do I have to add salt?
Not at all! The salt cuts through the sweetness of the caramel but the sauce still works perfectly well without it
Can I use salted butter instead of adding salt?
In theory you can do, however I like controlling how much salt I add to recipes which is why I prefer using unsalted butter then adding salt separately
FAQs and Troubleshooting
FAQs and Troubleshooting
FAQs and Troubleshooting
Don't walk away from your caramel whilst it's cooking as it can very quickly burn
Use the caramel sauce when it's firm to fill macarons and add as a flavour to buttercream
Heat up the caramel sauce slightly to use it as a drizzle in between cake layers or even as drips down the sides of a cake
Don't walk away from your caramel whilst it's cooking as it can very quickly burn
Use the caramel sauce when it's firm to fill macarons and add as a flavour to buttercream
Heat up the caramel sauce slightly to use it as a drizzle in between cake layers or even as drips down the sides of a cake
Don't walk away from your caramel whilst it's cooking as it can very quickly burn
Use the caramel sauce when it's firm to fill macarons and add as a flavour to buttercream
Heat up the caramel sauce slightly to use it as a drizzle in between cake layers or even as drips down the sides of a cake
Top Tips
Top Tips
Top Tips
Sprinkle the sugar over the bottom of a large saucepan
Put the saucepan on a medium heat and add the salt
Whilst it’s heating, every 30 seconds or so, gently shake the pan to move the sugar around
When the sugar starts to stick to the bottom of the pan, you can shake it a bit more vigorously but don’t stir it with a spatula yet
If it’s heating faster in certain areas and the sugar starts to caramelise before other areas start to melt, use a heatproof spatula to slowly move the sugar around the pan
Continue moving the sugar around the pan until all the sugar and completely dissolved and it's a rich amber colour
Add the butter and quickly stir using the spatula until it’s completely melted into the sugar
Slowly pour in the cream whilst mixing at the same time and continue to mix until the cream has fully mixed in
Leave the caramel to boil for about 20 seconds and then remove from the heat
Pass through a sieve into a heat proof bowl or sterile jar
Cover the jar with a lid or the bowl with a layer of cling film allow the clingfilm to touch the caramel - careful not to touch the caramel - it is very hot!
Leave to cool completely before handling
Store in the fridge for up to two weeks
Sprinkle the sugar over the bottom of a large saucepan
Put the saucepan on a medium heat and add the salt
Whilst it’s heating, every 30 seconds or so, gently shake the pan to move the sugar around
When the sugar starts to stick to the bottom of the pan, you can shake it a bit more vigorously but don’t stir it with a spatula yet
If it’s heating faster in certain areas and the sugar starts to caramelise before other areas start to melt, use a heatproof spatula to slowly move the sugar around the pan
Continue moving the sugar around the pan until all the sugar and completely dissolved and it's a rich amber colour
Add the butter and quickly stir using the spatula until it’s completely melted into the sugar
Slowly pour in the cream whilst mixing at the same time and continue to mix until the cream has fully mixed in
Leave the caramel to boil for about 20 seconds and then remove from the heat
Pass through a sieve into a heat proof bowl or sterile jar
Cover the jar with a lid or the bowl with a layer of cling film allow the clingfilm to touch the caramel - careful not to touch the caramel - it is very hot!
Leave to cool completely before handling
Store in the fridge for up to two weeks
Method
Method
Method
Saucepan
Heatproof spatula
Sieve
Heatproof bowl or sterilised jar
Saucepan
Heatproof spatula
Sieve
Heatproof bowl or sterilised jar
Equipment
Equipment
Equipment
120g sugar
120ml double cream or 100ml | whipping cream at room temperature
90g unsalted butter at room temperature
1 tsp salt
120g sugar
120ml double cream or 100ml | whipping cream at room temperature
90g unsalted butter at room temperature
1 tsp salt
Ingredients
Ingredients
Ingredients
My caramel split when I added the cream, what can I do?
If your caramel splits when you add the cream, it's likely that it got a shock from the temperature change. If this happens, boil the caramel for 30-45 seconds and it should come back together again
What happens if my caramel is too liquidy?
This may be down to the fat percentage in the cream you're using, but don't worry - as soon as the caramel has set in the fridge it will firm up
Do I have to add salt?
Not at all! The salt cuts through the sweetness of the caramel but the sauce still works perfectly well without it
Can I use salted butter instead of adding salt?
In theory you can do, however I like controlling how much salt I add to recipes which is why I prefer using unsalted butter then adding salt separately
This quantity below makes enough to fill a medium sized jar
This quantity below makes enough to fill a medium sized jar
This quantity below makes enough to fill a medium sized jar
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