Salted caramel sauce
Let’s talk about something that makes my taste buds dance, heart skip a beat, and mouth water just at the mere thought of it – the one and only, caramel sauce! It’s just one of those sweets that never lets me down. Whether it’s drizzled over a scoop of vanilla ice cream, filling in a melt-in-your-mouth chocolate or the final touch on a delicious apple cake, it’s just my favorite thing! And salted caramel is no exception. The symphony of flavors that happens when sweet meets salty is just poetry for any dessert. Those two opposites create the most extraordinary flavor explosion that makes salted caramel sauce a must-have in your kitchen!
And guess what? Today, I’m going to share the easiest, creamiest homemade salted caramel recipe with you that’s my absolute favorite. And I know what you’re thinking. Homemade caramel? Sounds difficult. But it’s not – with just a handful of simple ingredients you can whip up the best salted caramel sauce ever in no time at all.
About my salted caramel sauce recipe
Some people find it daunting to make homemade caramel. Having burned several pounds of sugar in my early caramel-making days, I definitely get you. It’s so annoying when caramel burns and you find yourself and your entire kitchen covered in sticky sugar. But fear not! This salted caramel sauce recipe is made using a wet caramel, which makes it so much easier to create a perfect caramel sauce without lumps or burning sugar.
Wet caramel you say? Yup! It’s basically sugar and water boiling together until it forms a caramel. No stirring needed! So get that pot ready and let’s go, because this caramel sauce is one you’ll just have to make.
Tips for making homemade salted caramel sauce
The most important thing when making caramel sauce is to keep an eye on it constantly while it boils.
- Measure out all your ingredients and place them conveniently close to the stovetop before you start.
- Get kids, pets or any other distractions out of the way and out of the kitchen so you can focus on the hot sugar.
- Don’t stir your caramel before you add heavy cream. Because guess what – it causes lumps!
- Boil the caramel until it has a light amber color, not a dark amber color. The darker it gets the more bitter it will be and it can be difficult to stir the heavy cream in.
How to avoid lumps in your caramel sauce
A common problem when making homemade caramel sauce is lumps of sugar crystals. Lumps typically occur because you stirred the caramel while the sugar was boiling – so don’t! However, it can also occur if you’re boiling your caramel on too low heat or if your stovetop heats very unevenly. If you notice that the caramel is browning more on one side, gently lift the pot and tip it a little to one side to distribute the sugar. Another common reason for lumps is if the heavy cream is not stirred into the caramel quickly. So remember to get rid of distractions and focus on your caramel while you’re making it.
How to remove lumps from caramel sauce
If disaster strikes and your caramel sauce has lumps, don’t worry. Try one of the following fixes:
- Heat the caramel sauce at medium heat in the pot until the lumps dissolve
- Pour the caramel sauce through a sieve to remove stubborn lumps
How to store salted caramel sauce
Once your salted caramel sauce is done it should be poured into a glass or container immediately. The shelf life of this salted caramel sauce is:
- Approx. 3 days at room temperature
- Approx. 3 days in the fridge
- Approx. 3 months in the freezer
I recommend to store your caramel sauce in the fridge. If it gets slightly hard from the cold you can easily heat the glass in a bowl with warm water for 6-8 minutes or by heating it in short bursts in the microwave. The heat will bring the caramel sauce back to liquid form.
Saltkaramel sauce
Ingredients
- 125 g sukker
- 4 spsk vand (30 g)
- 1 dl piskefløde (100 g)
- 30 g saltet smør
- 1-2 tsk saltflager (efter smag)
Instructions
- Kom sukker og vand i en gryde.125 g sukker, 4 spsk vand
- Stil alle andre ingredienser klar.
- Opvarm sukkeret ved middelhøj varme til det koger. Lad det boble indtil det karamelliserer til en lys gylden farve uden omrøring.
- Fjern gryden fra varmen og hæld piskefløde i. Rør straks grundigt så du får en glat karamel. Stil evt gryden tilbage på varmen hvis karamellen har svært ved at samle sig eller hvis der er lidt klumper.1 dl piskefløde
- Tilsæt smør og rør yderligere.30 g saltet smør
- Fjern gryden fra varmen og tilsæt salt. Hæld karamelsaucen på glas.1-2 tsk saltflager
Notes
Bedøm opskriften
Klik på antal stjerner
Leave a Reply