- Fresh Cream
How to make the Caramel Sauce?While the detailed recipe is mentioned below, the basic process is as follows
- Caramelize the sugar while stirring it.
- Add the butter and cream and cook
- Add the salt
Working with Hot SugarKeep in mind that when melting sugar, you have to be careful to keep safe distance and not come in any contact with it directly. Sugar burns can be terrible (take it from someone who’s had one too many!) Wear long gloves if necessary, use a pan with somewhat high walls, and don’t allow children to make this on their own unsupervised. Other than that, it’s completely safe to make this and the sauce won’t bite you so don’t let me scare you 😀 I also recommend to measure your ingredients and keep them ready before you begin because once the sugar starts to caramelize, things move quickly, and you may end up with a very dark caramel or even burnt sugar if you take too long to add the other ingredients. Which brings us to an important point
When to add the butter/creamAs mentioned in the previous para, If you wait too long to add the butter, the sugar will go too far and may end up turning much darker than you want. Wheras if you add the butter too early, you may have a very light caramel. So it’s best to wait just 1-2 minutes after all the sugar has melted to add the butter so as to have the perfect amber-golden salted caramel sauce.
What Salt to UseIf you can get your hands on coarse sea-salt, it will make your salted caramel really stand out. However, regular table salt works well too. Honestly if you don’t like salted caramel you can even omit the salt completely. It won’t change much except that I may perhaps judge you for it 😛
Using the Caramel SauceOMG where do I even begin. Is there something that you can’t use salted caramel sauce with? But my personal favorite way to use the caramel is with
Check out some of these eggless recipes where you can use this Salted Caramel Sauce –
- Vanilla Sponge Cake
- Classic Chocolate Cake
- Apple Crumble
- Dark Chocolate Tart
- Healthy Dark Chocolate Mousse
Storing Left-over Caramel SauceThis homemade salted caramel sauce stores really well for upto 3 weeks, refrigerated. It’s one reason I almost always have a jar on hand to use for quick shoots or to serve up something to guests on short notice. So go on and make this homemade salted caramel sauce today and do a send me a pic of you with your jar of golden happiness! I’ll give you a quick shout out on Instagram! Picture Credit – Dr Caesar Sengupta/The Food Shots
Easy Salted Caramel Sauce
A quick recipe that requires only 4 ingredients and is perfect for topping cupcakes, cakes, pies, ice-creams, popcorn and just about everything
- 1 cup Granulated Sugar (200g)
- 6 tbsp Salted Butter, at room temperature (90g)
- ½ cup Fresh Cream (Amul) (120ml)
- ½ tsp Salt
- Add the sugar in a pan, and heat it on a medium-low flame. Use a wooden spoon to stir lightly, but not very frequently. Sugar will begin to melt and will first make clumps before it melts entirely into a golden colored liquid.
- Once the sugar has fully melted and is lump-free, add the butter and stir till butter is well incorporated with the melted sugar – 1 minute.
- Slowly add the cream (the caramel will bubble vigorously at this point) and stir well. Let the caramel reach boiling point, then switch off the flame and add the salt. Mix well, then cool and use.
For measurement conversions to grams and ml, refer the conversion guide here – Measurements Conversion Guide