Homemade Caramel Sauce

Homemade Caramel Sauce (and Salted caramel recipe)

From Sally's Baking Addition Blog

Follow these easy instructions to create sweet salted caramel sauce at home. Perfect for cakes, cupcakes, cookies, ice cream, cheesecake, sweet breads and more!

Ingredients:

1 cup (200g) granulated sugar 

6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces

1/2 cup (120ml) heavy cream 

1/2 teaspoon salt {OR 1 Teaspoon if you are making salted caramel}

Directions:

• Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. 

• Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.

• Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

• Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar.

• Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

• Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

• Remove from heat and stir in 1/2 salt OR IF YOU ARE MAKING salted caramel stir in 1 teaspoon of salt. 

• Allow to cool down before using.

• Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you're traveling or gifting it.

Recipe Notes:

1. Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.
2. Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk. Room temperature cream is best.
3. If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
4. Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.