Caramel Sauce Recipe

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Caramel sauce that is super creamy and easy to make at home using only four ingredients!

Caramel sauce is one of those things that everyone should make at home. The taste is un-matched by any store-bought version and is really simple to make! It only takes a few minutes and can be mixed into buttercream, used as a filling, over ice-cream, even in drinks! It lasts pretty much forever in the fridge and makes an excellent gift or favor.

caramel sauce recipe

How do you make caramel sauce?

A few tips for success. Get all your ingredients ready before you start so you can move to the next step right when you need to. The sugar will be too pale one minute and too dark the next so keep your eyes on it! Don’t be tempted to add your ingredients too soon. You want a nice dark color but not burned. A darker color means richer flavor. A candy thermometer is your friend.

I always have a batch of salted caramel in my fridge ready to go. It’s a decadent flavor that is well-loved by pretty much everyone and a little bit goes a long way.

Can you use caramel sauce as a cake filling?

Tip: If you want your caramel to be thicker, add more butter.

 

Salted Caramel Recipe

Delicious, creamy and rich salted caramel. Great for adding to buttercream or using as a filling for cake decorating. Drizzle over the top of your cake for added decadence.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 8" inch cake round

Ingredients

  • 14 oz granulated sugar
  • 4 oz water
  • 6 oz unsalted butter
  • 8 oz heavy cream
  • 1/4 tsp sea salt

Instructions

  1. Bring sugar water to a boil and turn heat down to medium-high.

    Combine sugar and water in sauce pan and bring to a boil
  2. Cook until candy thermometer reads 350º (hard crack stage).

    bring to boil whisking occasionally
  3. Remove from heat and whisk in butter then carefully mix in cream.

    add butter after sugar has caramelized
  4. Add in some sea salt and let set at room temperature overnight.

    stir in vanilla extract and salt

Recipe Notes

Store in refrigerator covered for up to a month.

 

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