Salted Caramel Sauce – smooth buttery and salty caramel that can be used on every sweet imaginable. I have it in macarons, on brownies, cookies, in hot chocolate, you name it! It’s versatile, and it keeps forever in the fridge. It’s great for gifting and just always to have on hand for quick and satisfying desserts!
So this salted caramel sauce is a recipe from Live Well Bake Often, and I have used it several times by now, I’ve only changed up the directions a tiny bit. This recipe works so well there’s no need to change it just for the sake of changing it. However, over time, I have found that this is too thin for some recipes, so I use a thicker one for salted caramel marshmallows, chai cake and caramel filled chocolates.
10 Minute Salted Caramel Sauce
I actually haven’t done any alterations to this recipe, as I think it works really well. I just want it on my blog for easy reference for a lot of upcoming recipes!
Remember to Use a Large Saucepan
Measure up all your ingredients beforehand because things move quickly when the caramel first starts to get an amber color. Then what you want to do is place the sugar and water in a large saucepan. I emphasize large because when you add in the cream later on, the mixture will start to bubble so you need a larger saucepan than you think you need.
Stop Stirring When it Boils
Stir the sugar and water with a wooden spoon or high heat rubber spatula, on medium heat until the sugar dissolves. Increase the temperature to high and when it starts to bubble – stop stirring immediately. If you continue to stir after this stage, the chances for crystalization is dramatically increased.
Always Keep an Eye on It
Let the sugar boil for around 7-11 minutes. This will depend a little on your stove top. It took me 7 minutes on one and 11 on another, less powerful one. I do suggest you keep an eye on it all the time, because the caramel knows when you’re not looking and will burn as revenge.
When the caramel starts to get an amber color, remove from the heat, add in the cream in a slow stream, continually whisking. Then you add in the butter and then vanilla, also still whisking. Add in salt to your own liking. With 1 tsp it won’t get that salty, but I like to keep it a little neutral and just add salt when I need it later on.
Add the finished caramel sauce into a heat proof jar (I like to use a glass jar) with a tight lid. Let the caramel cool before putting the lid on. And when it’s cool you can add it to your fridge and use whenever you feel like it! Which is always. It probably won’t last that long, luckily it only takes 10 minutes to make another batch.
The caramel will thicken as it cools, and to make it saucy again, just pop it in the microwave for 30 seconds or leave it on the counter for a while. However, I think it is too thin to fill things with, so I’ve made a thicker version for these salted caramel macarons and salted caramel filled milk chocolates.
Other quick and easy desserts:
- Classic Dark Chocolate Brownies
- Peppermint Cream Cheese Filled Truffles
- Peppermint Chocolates
- Lemon Blueberry French Toast Casserole
- Fluffy Carrot Cake Cupcakes with Cream Cheese Frosting
- Fudgy Chocolate Crinkle Cookies
Please let me know what you thought of it, either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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