Homemade Salted Caramel Sauce | How to make Salted Caramel Sauce
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  • 3. So when the sugar reaches the desired amber color, remove the pan from the flame and add the butter and whisk vigorously.
  • 2 weeks When you need it, microwave the caramel at
  • 5 seconds intervals and then use
  • 1. When adding the butter and fresh cream, the mixture will bubble up viciously. Stand back and whisk well.
  • 3. If you have an instant read thermometer, then the temperature of the sugar should read 350 degrees F, at which point, you add the butter.
  • 4. Add the salt along with the cream and whisk. If you add it late, then the salt will not blend in well.
  • 6. By the end of the process, if your caramel is not thick or if you have small clumps, then you can put the saucepan back on the stove and give it a boil for
  • 7. I used low fat cream, you can use heavy cream as well



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