Looks like you’re too late… It’s all gone already. Maybe you should whip up a batch for yourselves? With a delicious Homemade Salted Caramel Sauce, there’s always a pretty high risk that it’ll get devoured in no time. I’m speaking from experience here. Okay, I have to admit that I’m usually the one who gobbles it all up!
I really love caramel sauce. I think a lot of people feel the same way… creamy, sweet, and delightfully sticky. There’s really no other way to describe it. Add a touch of salt to that, and honestly, there’s nothing better in the world! The combination of sweet and salty is simply magnificent. It’s hard to beat.
The recipe for this caramel sauce is very simple and can be used in a wide variety of dishes and recipes. Use it as a filling for cookies and cakes, as a topping for delicious ice cream, or for decorations, or you can simply spoon it straight out of the jar into your mouth. It even tastes great as a spread on a slice of bread for breakfast!
One thing you definitely need to watch out for during preparation: It gets *hot*! Boiling water feels practically cool by comparison. So be careful not to burn yourselves – or the caramel! You can’t let the sugar get too hot, or it will get very grumpy (i.e., bitter). Your burns will heal (eventually), but if the caramel gets ruined, it’s a goner. Unfortunately, once it’s burnt, there’s no saving it. It won’t taste good anymore and will have to be discarded. So, be careful.
As mentioned earlier, regular caramel and salted caramel are incredibly versatile. For instance, you can use it to elevate the filling in a »naked cake« or simply use it for decoration. If you’re a fan of caramel notes, you definitely have to try my No-Bake Cinnamon Roll Cheesecake as well. It’s not just an absolute showstopper visually but also incredibly delicious. If you don’t believe me, you’ll just have to make both recipes yourself and give them a taste…
INGREDIENTS / ZUTATEN
1 cup (200g) sugar
6 tbsp. (90g) butter
1/2 cup (120ml) heavy cream
1 tsp. salt
200g Zucker
90g Butter
120ml Sahne
1 TL Salz
DIRECTIONS / ZUBEREITUNG
1. Heat the sugar in a small saucepan over medium heat, do not stir. As soon as the sugar starts to melt, you have to be careful because now it can burn quickly. As soon as the sugar is all liquid and the color is amber, add the butter and stir. Be careful, the caramel will bubble a lot!
2. When the butter is melted completely, slowly add the heavy cream while stirring constantly. Again, be careful, the caramel will bubble up again pretty much. Let it boil for a minute and then remove it from the heat. Add the salt and stir it in. Fill the sauce into an airtight glass jar and store it in the fridge for up to 2 weeks. Before you want to use it, you should warm it up again (eg. in the microwave for some seconds).
1. Den Zucker in einen kleinen Topf geben und den Zucker ohne Rühren bei mittlerer Hitze langsam schmelzen lassen. Sobald der Zucker anfängt, sich zu verflüssigen, muss man achtsam sein – der Zucker kann dann schnell anbrennen. Sobald der ganze Zucker geschmolzen ist und eine bernsteinartige Färbung angenommen hat, die Butter in kleinen Stücken zugeben und verrühren. Achtung: Das Karamell wird stark aufschäumen!
2. Sobald die Butter komplett geschmolzen und verrührt ist, kann man die Sahne langsam und vorsichtig unter ständigem Rühren zugeben – auch hier vorsichtig sein, weil die Masse wieder stark aufschäumt. Etwa eine Minute aufkochen und dann vom Herd nehmen. Salz zugeben und verrühren. In einen luftdichten Glasbehälter füllen. Hält sich im Kühlschrank bis zu 2 Wochen. Vor dem Gebrauch noch einmal kurz erwärmen (z.B. in der Mikrowelle).
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Here is a version of the recipe you can print easily.
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Homemade Salted Caramel Sauce
- Prep Time: 00:05
- Cook Time: 00:20
- Total Time: 00:25
- Yield: -
- Category: Homemade Stuff
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
An easy recipe for delicious homemade salted caramel sauce. Something you should always have at home in your fridge! Great for baking and desserts!
Ingredients
1 cup (200g) sugar
6 tbsp. (90g) butter
1/2 cup (120ml) heavy cream
1 tsp. salt
Instructions
1. Heat the sugar in a small saucepan over medium heat, do not stir. As soon as the sugar starts to melt, you have to be careful because now it can burn quickly. As soon as the sugar is all liquid and the color is amber, add the butter and stir. Be careful, the caramel will bubble a lot!
2. When the butter is melted completely, slowly add the heavy cream while stirring constantly. Again, be careful, the caramel will bubble up again pretty much. Let it boil for a minute and then remove it from the heat. Add the salt and stir it in. Fill the sauce into an airtight glass jar and store it in the fridge for up to 2 weeks. Before you want to use it, you should warm it up again (eg. in the microwave for some seconds).
Notes
Enjoy melting!
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