Preparing Salted Caramel Sauce was my long time wish. Finally I got a reason to prepare it. I was planning to bake 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 Sallys Baking Addiction – Addictive Recipes from a Self-Taught Baker as her recipe didn’t require any candy thermometer. Till now I have not purchased any cooking thermometer so her recipe of salted caramel sauce 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 recipe. 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..
Ingredients :
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
Process :
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!!!
Nice recipe Deeksha,
I always use unsalted butter in my recipes, so you can add salt if it is needed.
Thank you very much Kevin, yes..using unsalted butter is a safe option.
One of my fav sauce👍
Thank you very much!
Looks super yummy, I would love to pour this over my dosa, chappathi, bread, cake, ice cream, etc. 🙂
Thanks for sharing the recipe.
Thank you very much Megla
Hi.. easy recipe…but I don’t get unsalted butter here…how much salted butter to use?
Nivedita, use salted butter in the same quantity as given in the recipe and later add more if you feel it’s less
I could eat this right out of the pan!
Thank you very much!!
I could slurp it through a straw. 😜
Thank you very much!!!
Like most people I love this sauce. Thanks for the heads up about the salt as I am sensitive to it as well 🙂
Thank you so much Judi for your kind words!!
Hi..milk cream means malai that we get on top of the milk
Hi Nivedita, no it’s not that one, it’s packed Amul milk cream.
One more query .,how much is 6 tbsp butter in gms..can u tell me?
It should be around 85 gms. You can check conversion table on internet.
Thank u so much..
Looks so tempting.. wish I could have some of it teleported..!!
Thanks a lot 🙂🙂
Thank you for the recipe the sauce taste delicious
I am so glad that you liked the recipe Sharmil!!
Yum is the word. Before ‘shaving down my sweet tooth,’ not too long ago, anything caramel was my go-to desert. Whether it be chocolates, ice cream or cake. Now I have pictures like yours and the sweet, sweet, super sweet memories! 😋 😁 😋
Gia, memories of food are always precious. Courtesy internet now we have so much to try and test recipes with our preferences. I believe food industry got a revolutionary change. Our old time sweet traditional dessert is now part of 5 star restaurant menu.
Will try soon. Its my favorite sauce.
Thanks a lot Rupali !
I am now dreaming of vanilla icecream with that sauce, maybe a few pecan nuts on top, mmmhhh.
I also use unsalted butter, as they salt it too much for my taste here in Denmark.
I had also experienced that slightly more salt in caramel sauce kills the taste and perfect quantity takes the taste of caramel at different level.
Now I definitely need ice-cream with roasted nuts 😋😋