Salted caramel is dangerously addictive. It is perfect for storing in the refrigerator as a topping for ice cream, cakes (like Apple Cake or Vanilla Sponge Cake), drizzling on cupcakes, as a dipping sauce (try it with these Baked Apple Pie Fries!), for churros, or simple eating with a spoon (erm yes, am guilty of that)…..the possibilities are endless! It is also perfect for making ahead and gifting as it keeps in the refrigerator for up to 3 weeks and in the freezer for up to 2 months.
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Salted Caramel Sauce
Prep: 3 mins
Cook: 10 mins
Total: 13 mins
Servings4 - 6
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A very easy recipe for salted caramel. My "go to" that I make all the time for drizzling on ice cream, pancakes, bars and more!
Ingredients
- 1 cup caster sugar
- 1/2 cup water
- 3/4 cup heavy whipping cream
- 1 tsp vanilla
- 1/4 tsp salt
Instructions
- Combine sugar and water in saucepan over medium heat.
- Bring to rolling boil, stirring to help dissolve the sugar.
- Boil for 5 to 8 minutes, until it turns a golden brown.
- Pour in the cream, whisking constantly. Be careful, as the caramel is hot and it will foam.
- Once the cream is combined, remove from heat and whisk in the salt and vanilla.
- The caramel will seem thin. It thickens alot as it cools.
Recipe Notes:
Store in an air tight container for up to 3 weeks in the refrigerator or up to 2 months in the freezer.
Had the same problem as others, had it on the stove for over 10 minutes and it didn’t brown over medium heat? What are we doing wrong? I have tried in both normal and non stick pans and not stirring but can’t seem to get this right.
I can’t get this right and I’m an experienced baker. Gaahhhh!
I’m sorry you are having problems with it Lisa – what exactly is going wrong for you? N x
This is great! But before you put the cream in, make sure to wipe the edges with a damp pastry brush 🙂
Can this be used with brownie? I mean like a salted caramel brownie fudge?
Just made this today with pure cream. Absolutely delicious
can you use pure cream
Yes you can! N x