Preparing salted caramel sauce was my long time wish. Finally I got a reason to prepare it. I was planning to bake cinnamon rolls Eggless Cinnamon Rolls and was not sure whether I would like such sweet rolls. So to balance the sweet filling of cinnamon rolls I decided to drizzle buns with salted caramel sauce. I started searching for the recipe of caramel sauce and finally decided to try from Sallysbakingaddiction.com as her recipe didn’t require any candy thermometer. Till now I have not purchased any cooking thermometer so this recipe suited me very well.
After preparing and tasting the sauce I found it to be very salty. I guess my taste buds are different from the rest of the world. So I made another batch and instead of using salted butter I used unsalted butter. It tasted great!! Now I was completely satisfied with the result. It went so well with cinnamon rolls!!
If you have never made salted caramel sauce before, you should definitely try this. It’s just a four ingredients magic and Sally has made it so easy to prepare. You will just keep on licking from the bottle whole day!!
You can follow the recipe given by Sally or can follow my version, depending on your choice of taste..
Sugar (granulated) 1 cup
Unsalted butter 6 tbsp (room temperature, cut up into cubes)
Milk cream (full fat) 1/2 cup (room temperature)
Salt 1 tsp
Take heavy bottomed deep pan and heat sugar on medium to sim flame. Keep stirring sugar constantly with long handled spatula to avoid sugar sticking to the bottom and burning.
Slowly there will be small clumps of sugar… keep stirring….Soon these clumps will starting melting and white sugar syrup will start changing into amber colour.
Don’t stop stirring – by now whole sugar would be melted. Immediately add butter. The moment butter is added, caramel will bubble rapidly, so be careful.
Keep on stirring till butter is completely melted and slowly add milk cream. Again caramel will bubble up – so again be careful!
Let the whole mixture boil for a minute and switch off the gas. Add 1 tsp salt, mix it properly and let it cool down completely before filling in a clean and dry bottle.
After cooling down completely, caramel will thicken up. You have to keep this caramel in the fridge and can store for 15 days. Warm it slightly before using it for drizzle or filling in your dishes!!!