Well… it seems you are too late. All gone. It looks like you have to make your own batch of (Homemade) Salted Caramel Sauce… or be quicker next time :P
I love a good caramel sauce. Most people do I guess. Creamy, sweet and sticky :) Add some salt and it get’s even better!
This is a very easy and basic recipe you can use for many things – as a filling for cookies and cakes, as topping or just eat it straight out of the glass jar :P Just be careful when making the sauce not to burn yourself or the caramel. I mean your wounds will heal, but the caramel is doomed when burned – it will have a disgusting burnt flavor and you can throw it – so be careful :P
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 boil for a minute and then remove from the heat. Add the salt and stir. Fill into an airtight glass jar and store in the fridge up to 2 weeks. Before you want to use it, you should warm it up again (eg. in the micowave 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: 20
- Cook Time: 20
- Total Time: 20
Ingredients
- 1 cup (200g) sugar
- 6 tbsp. (90g) butter
- 1/2 cup (120ml) heavy cream
- 1 tsp. salt
Instructions
- 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!
- 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 boil for a minute and then remove from the heat. Add the salt and stir. Fill into an airtight glass jar and store in the fridge up to 2 weeks. Before you want to use it, you should warm it up again (eg. in the micowave for some seconds).
Notes
- Enjoy melting!
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