Thick salted caramel sauce is one of the most delectable toppings you can use for desserts! It’s such a tasty topping for ice cream!
Thick salted caramel sauce can be used for:
- ice cream
- cake topping
How do you make caramel from scratch?
Making caramel from scratch involves cooking granulated sugar and water together in a saucepan for a couple of minutes. Then you add butter and let it cook until it turns an amber color. Let it thicken up, finish the caramel by adding heavy cream, vanilla extract and/or salt depending on which flavor of caramel you are making.
Which sugar is best for caramel?
Granulated sugar is the best for making caramel because it caramelizes well, and it will turn light amber then golden-amber when it’s finished. The more you cook your caramel sauce the darker it will become. There is a thin edge between burnt and finished though, so be sure to watch your caramel sauce throughout the cooking process.
Why is salted caramel so good?
Salted caramel combines the best of 2 competing flavors – saltiness and sugary. The mixture of the two creates a flavor so shocking that it melts in your mouth and gives your mouth this unbelievable taste of caramel like you’ve never had before.
How do you know when your caramel sauce is done?
Your caramel sauce is done when the viscosity of your sauce is thick when you tilt your saucepan, and the color is golden to amber.
What flavor goes with caramel?
Caramel goes with flavors like chocolate, apples, pears, vanilla, butterscotch, popcorn, cream cheese, pecans, and hazelnuts.
Do you stir sugar when making caramel?
No, you do not stir sugar when making caramel. This will cause the sugar to crystallize creating clumps that you may not be able to get out of your caramel sauce. You’ll only be tilting the saucepan near the end of the cooking process to check the thickness of the caramel.
Why is salt added to caramel?
Salt acts as a stabilizer so it preserves your caramel for up to 2 weeks in the fridge. If you’re making salted caramel sauce, more salt is added than regular caramel sauce to give it a more salty & sugary taste.
Thick Salted Caramel Sauce
- 1 cup sugar granulated
- 1/2 cup water
- 1/4 cup butter unsalted
- 1/4 cup heavy cream
- 1/2 tbsp vanilla extract
- 1 tsp salt
- In a medium saucepan, place granulated sugar and water over medium heat. Let the sugar completely dissolve by stirring it with a whisk. Cook for 3-5 minutes.
- Add butter and let the mixture boil by itself. Do not stir.
- Let the mixture boil for 15-20 minutes until it becomes a golden-amber color. Let it thicken. Tilt the caramel in the saucepan to see if it's thick and caramelized.
- Remove the pan from heat when it's finished thickening. Add the heavy cream very slowly. Let it stream into the saucepan and whisk vigorously. It will bubble and could splash on you. Be sure to stand back as you add it, and wear an oven mitt to protect yourself from potential splashes. Whisk until fully combined.
- Add salt and vanilla extract. Let it cool to room temperature. Store it in the fridge for up to 2 weeks.