Quick & Easy Homemade Salted Caramel Sauce

• servings: 1 serving
• active time: 5 minutes
• total time: 15 minutes

Ingredients

200 g (1 cup) granulated or caster/superfine sugar

70 g (½ stick + 1 tbsp) unsalted butter, cubed

180 g (¾ cup + ½ tbsp) double or heavy cream, room temperature

¼-½ tsp salt

Directions

Salted caramel sauce: Makes 1 1/4 cups or 380 g

In a light-coloured or stainless steel saucepan, cook the sugar over medium heat, with occasional stirring, until fully melted.Tip 1: I recommend using a light-coloured saucepan, as it allows you to easily keep track of the colour of the caramel.Tip 2: Initially, the sugar will clump together when you stir it – don't worry. That doesn't mean that it's crystallising! It’s just that some of the sugar hasn’t melted yet, and as that sugar gets mixed in with the caramel, clumps will form. Just continue stirring and eventually all the sugar will melt into a light golden (or light amber) liquid.Tip 3: If there are any persistent clumps of sugar, reduce the heat to low and continue stirring until all the clumps disappear.

Continue cooking the caramel (melted sugar) with constant stirring over medium heat until it reaches an amber colour. Tip: Depending on how intense you like your caramel to be, you can take it all the way to quite deep amber (which will give you a slightly bitter, darker caramel sauce), or you can stop at the light amber stage (which will give you a mellower caramel sauce with a more subtle flavour). I usually like my caramel somewhere in between – so that it has a pronounced caramel flavour but without too much bitterness.

Once you reach the desired caramel colour, add the butter. Stir well until the butter has completely melted. Tip: Be careful, as the caramel will bubble quite violently and release a lot of steam after you’ve added the butter.

Cook the mixture for a further 30 seconds with constant stirring, it will have a foamy appearance.

Pour in the cream, mixing constantly. Tip: Again, be careful as the addition of cream will release a large amount of hot steam and it might bubble up quite violently.

Cook for a further 30-60 seconds with occasional stirring.

Remove from heat and stir in the salt.

Allow to cool. The caramel sauce will thicken as it cools.

Adjusting the consistency (if needed):

If you want the caramel sauce to be thicker, return it to the heat and cook for a few minutes longer. This will remove some extra moisture from the caramel and it will give you a thicker final sauce.

If you want your caramel sauce to be runnier, add more cream. I recommend starting with a tablespoon or two of extra cream. Stir well until combined. If the cream doesn’t incorporate easily into the caramel, heat it briefly over medium heat for 15-30 seconds with constant stirring.

If you're using heavy cream, note that it contains more water (less butterfat) than double cream. If your caramel sauce ends up too runny, cook it for a few minutes longer to remove some of the moisture – this will thicken it up. (And next time, try using a slightly smaller amount of heavy cream.)

Storage:

Allow the salted caramel sauce to cool completely to room temperature, then transfer it into an airtight container and store in the fridge for up to 3 weeks.

The caramel sauce will firm up significantly in the fridge, so you’ll need to reheat it (either on the stovetop or in the microwave) before using it.

Notes

In Kats recipe for salted caramel stuffed chocolate chip cookie bars, the caramel recipe is as follows:

180 g double cream

30 g unsalted butter, divided into 15 g each

80 g golden syrup

100 g sugar

1/2 teaspoon salt

In small sauce pan bring cream and 15 g butter to a boil. Remove from heat and cover so it stays warm.

In large saucepan combing the golden syrup and sugar and cook stirring frequently until it reaches 145 degrees Celsius or 295 F. Remove from heat and add the cream mixture, stirring to combine. Then heat again to 112-116 degrees Celsius or 230-240 F continuously.

Remove from heat again and stir in the salt and the rest of the butter.

Stir occasionally until it reaches 80 degrees Celsius so it is thick but still pourable and spreadable.