Salted caramel has a dark golden colour to it, with a rich creamy and buttery taste that you just want to eat straight off the spoon! Salted caramel is easy to make and only takes about 15 minutes too. Here I am going to show you how to make salted caramel in under 15 minutes.
Jump to RecipeHave you ever made your own homemade salted caramel drizzle? Well, you are in for a treat as it tastes amazing, way better than anything you buy in the shops, it is so simple to make and it only takes about 15 minutes to make it too!
Salted caramel can be used in lots of different ways. You can use it in your sweet treats, as a filling in your cakes, you can use it to drizzle over ice-cream, to fill your homemade chocolates with, or you can even pop a spoonful into your coffee too! if you have not tried caramel in your coffee, I highly recommend it. The list of things you can use this delicious caramel for is endless, and that’s why I like to always have a jar of this made up and stored on the fridge.
What you need to make your salted caramel
Ingredients
- 200g Granulated sugar
- 90g Unsalted butter, cut into pieces and at room temperature
- 120ml Heavy cream at room temperature
- 1 tsp Vanilla bean paste
- 1 tsp salt (depending on how salty you like your caramel you might want a little more or less of this)
Tools i used
Saucepan
Scales
Measuring jug
Spatula
Hob
How to make salted caramel
Prepare your ingredients
Before you start making your caramel, it’s essential that you measure out all of your ingredient’s as making caramel is a quick process and you need to work quickly so it does not burn, so it essential that you have everything you need measured out, and to hand. Being prepared will ensure a smooth cooking process and prevent any mishaps along the way.
Heat the sugar
Place the granulated sugar in a medium-sized saucepan over a low to medium heat. Let the sugar just sit in the saucepan for a few minutes, when it starts to melt slowly stir from the outside of the saucepan into the middle with a heat-resistant spatula and keep doing this until all the sugar melts and it turns into a deep amber colour. Be patient during this process, it can take 10 – 15 minutes for the sugar to caramelise.
Add the butter
Once the sugar has caramelised, turn off the heat and carefully add the butter to the saucepan, stirring it constantly. This mixture may bubble, so be careful to avoid any splatters as hot sugar really burns! Continue stirring until the butter has melted completely and is fully combined with the caramelised sugar.
Add the cream
Slowly pour the heavy cream into the saucepan while stirring continuously. This mixture will bubble, so be very careful!. Continue to stir until the caramel is smooth and the cream is fully incorporated with the sugar and butter. This process may take a few minutes, but it’s a must to make sure you get the silky texture.
Time to add the salt and vanilla
Add your salt and vanilla bean paste and stir this into the mixture. Adding salt helps to enhance the flavour of the caramel and works really well with he sweetness of the caramel. You can adjust the amount of salt to suite to your taste preference, but be careful not to overdo it with the salt.
Cool and store
Allow the salted caramel to cool for a few minutes in the saucepan before you transfer this to a heat-resistant jar or container and make sure you don’t touch it, as hot sugar really burns! The caramel will thicken as it cools, so don’t worry if it looks a little runny at first. Once your caramel has fully cooled, pop the lid on your jar and refrigerate the caramel until you are ready to use.
Use it
When you are ready to use your caramel, if this is a little thick straight out of the fridge take the amount you want to use and pop this into a heat and microwave safe bowl then place this in the microwave for 5-10 second bursts until it reaches the consistency you want to drizzle this, be careful now to make it too runny though as it will just run straight off.
Storage and shelf life
You salted caramel can be stored it in an airtight container in the fridge for two to three weeks, if it manages to last that long! When you are ready to use your salted caramel you can let this come to room temperature or pop this into a microwave safe bowl, place this in the microwave for 5-10 second bursts until the caramel reaches the consistency you want.
Tip
If you have any sugar that gets stuck to your saucepan and you struggle with removing this, just reheat your saucepan and use your spatula to remove this from the bottom and or sides, again make sure you don’t touch it as it will still burn you.
Final word
I love salted caramel and so does everyone else who has tried it so far! Salted caramel can be a little tricky to start with, but only because you have to work so fast and keep an eye on it so it does not burn, but stick with it as the results are totally delicious.
Happy baking, creating and making, I look forward to seeing some of your designs. If you post these on social media, please tag Party, Party, Disco as I love to see what you have created.
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Here Are Some Other Posts You Might Like
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How to Make Creamy Milk Chocolate Ganache
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Happy Making!
😊
How to Make Salted Caramel
Ingredients
- 200 g Granulated sugar
- 90 g Unsalted butter cut into pieces and at room temperature
- 120 ml Heavy cream Room temprature
- 1 tsp Vanilla bean paste
- 1 tsp Salt
Instructions
- Before you start making your caramel, it's essential that you measure out all of your ingredient’s as making caramel is a quick process and you need to work quickly so it does not burn, so it's essential that you have everything you need measured out and to hand. Being prepared will ensure a smooth cooking process and prevent any mishaps along the way.
- Place the granulated sugar in a medium-sized saucepan over a low to medium heat. Let the sugar just sit in the saucepan for a few minutes, when it starts to melt slowly stir from the outside of the saucepan into the middle with a heat-resistant spatula and keep doing this until all the sugar melts and it turns into a deep amber colour. Be patient during this process, it can take 10 – 15 minutes for the sugar to caramelise.
- Once the sugar has caramelised, turn off the heat and carefully add the butter to the saucepan, stirring it constantly. This mixture may bubble, so be careful to avoid any splatters as hot sugar really burns! Continue stirring until the butter has melted completely and is fully combined with the caramelised sugar.
- Slowly pour the heavy cream into the saucepan while stirring continuously. This mixture will bubble, so be very careful! Continue to stir until the caramel is smooth and the cream is fully incorporated with the sugar and butter. This process may take a few minutes, but it's a must to make sure you get the silky texture.
- Add your salt and vanilla bean paste and stir this into the mixture. Adding salt helps to enhance the flavour of the caramel and works really well with the sweetness of the caramel. You can adjust the amount of salt to suite to your taste preference, but be careful not to overdo it with the salt.
- Allow the salted caramel to cool for a few minutes in the saucepan before you transfer this to a heat-resistant jar or container and make sure you don’t touch it as hot sugar really burns! The caramel will thicken as it cools, so don't worry if it looks a little runny at first. Once your caramel has fully cooled, pop the lid on your jar and refrigerate the caramel until you are ready to use.
- When you are ready to use your caramel you if this is a little thick straight out of the fridge take the amount you want to use and pop this into a heat and microwave safe bowl and place this in the microwave for 5-10 second bursts until it reaches the consistency you want to drizzle this, be careful now to make it too runny though as it will just run straight off.
