Salted Caramel Sauce – Caramel Making 101
Not only learn how to easily make Salted Caramel Sauce, but all the tips for successful caramel making - EVERYTIME, with my Caramel Making 101!
Salted Caramel Sauce- Caramel Making 101
All You Need To Know For Success
***Click to jump to section***
Many find making caramel scary. Not just because of working with the scalding hot sugar, but because it can be easy to fail. However, if you stick to my tips you should be able to make it quite easily and safely, every time!
Jump to VideoRead my Caramel Making Tutorial OR
Jump to RecipeWhy Use This Recipe?
- Easy, straight forward with explanations
- Know what to do if things go wrong
- Tips for avoiding problems
- Learn to know when it’s ready, even without a candy/sugar thermometer
Comprehensive Caramel Tutorial
My recipe is easy, with through instructions & explanations to help understand and retain the information better. No fancy jargon, just what you need to know to succeed.
I give you tips to avoid any possible problems that could occur.
I also provide some know-how for what to do if problems arise.
This recipe uses a sugar/candy thermometer, but I also want you to learn how to tell when it’s ready, by sight and smell.
Knowing how the caramelization process works, also will help cook to the perfect time.
Let’s Talk caramel!…
What Is Caramelization?
Caramelization is the heating of sugar to a very high temperature. Caramelization of regular granulated sugar sets in when it reaches a temperature of 160°C (320°F). At which point there will be a lovely sweet honey like smell. Chemical reactions result in larger molecules forming which in turn have a brown/caramel colour, (Photo 3). Reaching this temperature initiates the reaction and very quickly deeper amber like colours of caramelization develop, (Photo 4). When colouring, the caramel flavour we know and love is developing too. Whilst removing from the heat and cooling down quickly, stops it further caramelizing, the colour will still deepen and darken just through residual heat. This is why it is key to always remove from the heat just before it looks ready.
What Is The Maillard Reaction?
An alternative process for caramelization is Maillard Reaction. With that, protein is added to the sugar to initiate the reaction, in the form of milk, cream or butter. This browning of the sugar initiates at a lower temperature than that of regular caramelization (like this recipe), and so is often used in recipe books.
What Problems Can Occur?
Like many things in baking, problems can occur. But if you know what kind of issues might arise, you will be better prepared. There are 2 common problems people have when making caramel: Crystallisation & Bitter taste/Burnt Caramel
Problem No.1 – Crystallisation
Crystallisation is when the sugar molecules want to go back to their former state of crystal structure. It will ruin a smooth caramel so should be avoided. Caramelization as opposed to Maillard’s Reaction, is less likely to become crystallized since the sugar is allowed to dissolve first. That said, it can still happen. And it is more likely to happen close to the caramelization stage, when moisture has evaporated. And when crystallisation begins, it can spread quite rapidly across the pot and ruin the smooth texture of the caramel.
(*Note tips 2 – 4 below all address preventing or treating crystallisation.)
Problem No.2 – Bitterness/Burning The Caramel
Caramelizing the sugar too far, to too deep a colour, will burn the sugar and produce a bitter taste. Some people like a slightly bitter taste and so the shade of caramel sauces will differ quite a lot if you were to go search on Google. But there’s a fine line between slightly bitter and burnt. So better to air on the side of caution.
The Best Tips For Caramel Sauce
1. Use a heavy bottomed pan and I have never had success with a non-stick pan.
2. Use lemon juice (or corn syrup – not available in the UK), to help reduce crystallisation .
3. Do NOT STIR the mixture at all. This agitation can cause crystalization or make it spread. Occasionally you can shake the pan.
4. Have a dish of cold water and a long handled brush ready for if you see any dry patches or crystallisation occurring up the sides of the pan. When you see any, immediately brush away with water. This will stop the crystalised sugar spreading across the mixture by adding moisture.
5. Have all the ingredients & everything ready near you, before you even start – things happen very quickly in this process. Having the water and brush ready to prevent crystallization , and the cold cream and butter ready to add to the caramel, stops it caramelising any further & causing a bitterness.
6. Don’t go anywhere when making caramel – stay right there and monitor the process to familiarise yourself.
7. Often it can be hard to see the true depth of the amber colour of the caramel because of the top layer of bubbles. So when the caramelization begins, it’s good to see how some of the syrup looks on a spoon, and compare as it becomes more caramelised.
8. Remove just before the colour get’s to where you want as it will darken quite quickly even once off the heat. Caramelizing too much burns the caramel and produces a bitter taste.
9. Depending on what consistency you want your caramel, is determined by how much butter and cream are added at the end, as well as how long you chill it. With time off the heat, it will begin to set up a bit from a liquid state. Chilling will produce a thicker sauce with much more body to it.
Summary Of Tips
TIPS FOR SUCCESSFUL CARAMEL SAUCE
1. Heavy bottomed pan
2. Add lemon juice or corn syrup
3. Do NOT stir the sugar
4. Have everything prepared & ready
5. Have water & a brush ready
6. Don't go anywhere
7. Watch the caramelization process
8. Timing is important
9. The fridge is your friend
Ingredient Notes
This salted caramel sauce is make of the following basic ingredients:
- Granulated Sugar
- Water
- Lemon Juice
- Vanilla Extract
- Unsalted Butter
- Cream
- Salt
Lemon Juice
Lemon juice is essential to help reduce the chances of crystallisation, that can ruin the caramel sauce. An alternative is Corn Syrup that is available in the US.
Butter
Unsalted butter should always be used in baking, because of higher water content in salted butter. If you have to use salted for this recipe, omit adding salt.
Cream
Double cream (heavy/whipping cream) is used to turn the caramelized sugar into a sauce. Single cream (pouring cream, Half-and-Half cream), should not be used.
Vanilla Extract
Vanilla extract is added to enhance the caramel and salt notes of the sauce. Learn how to make homemade vanilla extract and save some money. Or try making Alcohol-free Vanilla Extract.
Step-By-Step Instructions
1.Have a little bowl of water and a brush ready before starting.
2. Begin by adding the granulated sugar to a heavy bottomed cooking pit (not a non-stick pan).
3. Add in the water and lemon juice (or corn syrup) – DO NOT STIR!
4. Add a sugar/candy thermometer, or other food thermometer to the pot & start to monitor the temperature.
5. Turn the heat on to a medium-high heat and let the sugar start to dissolve & come to a boil.
***NO STIRRING WHEN MAKING THE CARAMEL*** Any dry patches, just shake the pan a little.
6. The sugar will start to bubble gently round the edge.
7.Next it will bubble gently all over the surface of the mixture. Start watching the colour from now on.
8. If any sugar crystalizes & sticks to the sides of the pan, immediately brush water on top & this will fall into the mixture. If left, it can fall later in the caramelization stage and ruin all of the caramel. So dab down anytime you see some forming. (See Photo 3 below).
9. The mixture will start to bubble more vigorously. Bubbles will be wider,burst-like, & slowly start to change colour.
10. Remember not to mix the caramel and keep monitoring the temperature and the colour.
11. Once the colour starts to have a beige/light golden tinge to it (hard to see through the bubbles, I know), it will start to smell nice, kind of like honey.
12. Regularly check the colour by dipping a spoon in and eventually the colour and the shade of the bubbles, will start to change. (See Photo 3).
13. Get ready for the temperature at the 160°c/320°f mark. The colour will be an amber shade by now.
14. Immediately remove from the heat once it reaches 172°c/341°f or sooner if the colour is any darker than in Photo 4 below.
15. Very carefully, add the vanilla extract, (it will sizzle, so be careful not to splash on yourself).
16. Add the cubes of butter & mix through the caramelized liquid.
17. Once the butter has melted, pour in the cream & mix until fully combined. See Photo 4.
18. Leave the caramel in the pot for about 5-10 minutes.
19. Transfer the caramel sauce to a heat safe container, like a jug and this will help cool down the mixture. (If you think you have perhaps caramelized too much, which can make it bitter, you can transfer to another container, after adding the cream, in order for the mixture to cool quicker and stop any more cooking from residual heat).
20. Add 1/2 tsp salt, mix through taste test the salt level now or later, before adding anymore in 1/4 tsp increments according to your taste.
21. Note the thickness of caramel sauce at this stage, by the way it falls off a spoon or how thick it is when it covers the back of a spoon or spatula. See Photo 5 where I ran my finger through the mixture on the spatual, just like when you check thickness of lemon curd or pastry cream.
22. Cover the surface of the sauce with cling film (plastic wrap) as shown in Photo 5.
23. Place in the fridge for 90 minutes, after which point you can taste test again. (Alternatively, 30 minutes fridge & 30 minutes freezer).
24. Transfer to a glass jar or bottle, no need to sterilise. Just make sure no longer hot before doing so as the glass can crack. Label & date, before placing in the fridge.
25. The caramel sauce will thicken over night and on chilling and can be used anytime after 90 minutes.
26. Salted caramel sauce will be fine for about 10 days1 if stored correctly.
Once made, the caramel has a very loose, liquid consistency, falling off a spoon very quickly, (photo 1).
After 15 minutes the caramel has a thin dripping consistency, (photo 2).
After 90 minutes (chilled), the caramel sauce has a thicker dripping consistency, (photo 3).
24 hours later, the caramel sauce is very thick but still pourable with some body. Dripping off the end of a spoon, the caramel leaves a trail on the surface of the jar of caramel, (photo 4).
Comparison Photos
Below we have a comparison photo of stages of caramelization. Photo 1 the sugar is melting with the water, Photo 2 the mixture is boiling vigorously & still clear with white coloured bubbles/foam. Photo 3 the bubbles are partially covering the caramelization that has started underneath, but you can see the bubbles are changing colour too. Time to be watching the thermometer and colour, to an ideal place, where at Photo 4 it is time to remove quickly from the heat.
Recipes That Go Great With Salted Caramel Sauce
Use the homemade salted caramel sauce for many desserts, such as along side some apple cinnamon bundt cake., ice-cream or with pancakes.
Use in apple blueberry caramel filo nests, or with some chocolate brownies & cream.
Or add to Individual Chocolate Tarts for a decadent dessert!
FAQs
How Much Caramel Sauce Does It Make?
This recipe will make approximately 2.5 cups, 575ml, 19.5 fl oz worth of caramel sauce.
How To store The Caramel Sauce?
The caramel is best stored in an airtight container like a glass jar or bottle and in the fridge.
How Long Does Caramel Sauce Last?
The caramel sauce can safely last about 3 weeks in the fridge if stored correctly.
How Safe Is The Caramel Sauce on Baked Goods?
Home-made caramel sauce is safe left at room temperature on cakes etc for up to three days. Provided the environment isn’t too warm.
Can Caramel Sauce Be Frozen?
Yes, home-made salted caramel sauce can be safely frozen, in an airtight container, for up to 3 months.
My Caramel Sauce Is Too Thick For Pouring
After chilling, for at least a day, the caramel sauce will thicken, & in some cases solidify and you will not be able to pour it out. Therefore storing in a wide-necked jar is ideal. You can spoon out the amount of caramel you want and heat on the stove or in the microwave, making sure to stir.
Can I Double The Recipe?
I would not recommend doubling the recipe as problems can occur with the caramelization. It is already a large amount. You can reduce by half or make 75% worth by adjusting the ingredient quantities appropriately.
More Homemade Treats For Baking
Recipes like pastry cream, concentrated strawberry puree, pumpkin puree or homemade lining paste below:
Recipe Card
EASY SALTED CARAMEL SAUCE – Caramel SOS
Equipment
- Large heavy bottomed pot (not non-stick)
- Brush/pastry brush
- Small dish with cold water
- Sugar/Candy Thermometer (optional)
- Digital scales or measuring cups
- Small measuring jug
- Measuring Spoons
- Medium sized bowl for cooling sauce
- Wooden spoon
- Clean & dry glass jar
Ingredients
- 350 grams Granulated Sugar (12¼ oz, 1¾ cups)
- 80 ml Water (2¾ fl oz, ⅓ cup, 4½ tbsp)
- 30 ml Lemon Juice (2 tbsp)
- 53 grams Butter, unsalted (2 oz, 3½ tbsp, small cubes *)
- 284 ml Double Cream (9½ fl oz, 1 cup + 3 tbsp Heavy/Whipping Cream)
- 1-2 tsp Salt (optional, add to own taste)
- ½ tsp Vanilla Extract (make homemade vanilla extract)
Instructions
- Begin by adding the sugar to a heavy bottomed pot that is not non-stick. Then add in the water & do not be tempted to mix. This is key to caramel making.
- Next add in the lemon juice and again no mixing.
- Turn on the heat to med-high setting and then add a sugar/candy thermometer if using.
- Let the sugar come to a boil with no mixing at all. You can occassionaly shake the pan a little, just to make sure the sugar is evenly spread on the bottom of the pan
- Here are the stages that the sugar mixture goes through. The sugar will start to get moist and then begin to bubble gently around the edges.
- If there are some clumps of sugar in the centre of the pan – you can shake the pan a little (see video).
- Next it will start boiling all over the surface: it will be gentle at first, with steam & you will be able to hear it. Note the colour at this point – dip a small spoon in and it will be a clear colour.
- Let the sugar mixture rapidly boil. Keep it boiling & it will start to smell, kind of like honey. Colouring will be starting & the bubbles will be wider and have a burst-like appearance.
- Keep watching & when you notice it starts to colour, check with a spoon for comparison.
- Let it colour at bit more -I like to aim for almost coming to a medium amber colour. Remember it will colour & caramelize more once off the heat so you want to take off just before it’s ready. If using a sugar/candy thermometer, the temperature will be about 172°c/341°f (after it get’s to 160°c/320°f keep a very close eye and be ready to remove).
- Turn off the heat and remove from the stove. Immediately and very carefully, add in the vanilla. It will be starting to stop bubbling and the colour will be easier to see now.
- The mixture is still cooking, so quickly and carefully (will be extremely hot), add in the butter & cream & mix through till the butter is melted.
- Transfer to a bowl (I use a glass bowl) to allow the caramel sauce to cool and start setting. Leave to cool for about 15 mins before adding in salt to your own taste (start with ½ tsp).
- Chill with cling film/plastic wrap on top till cooled down and thickened. Or when almost cooled you can transfer to a clean & dry jar/bottle.
- You can use at any stage you like, depending on the consistency you are looking for. See my video for how it is after 30 minutes of chilling. No longer a thin liquid, but still an easily poured sauce. Overnight, it has set up nice and thick.
Storing The Caramel Sauce
- Store in the jar/bottle in the fridge for up to 3 weeks. It will solidify in the refrigerator over time, so if too thick, spoon some out and heat up to thin, either in a microwave (for 10 second bursts), or on a stove top.
- Caramel is safe at room temperature on cakes etc for up to three days or chilled for about 10 days or more.. You can also freeze homemade caramel for up to 3 months1.
Video
Notes
Yield – Makes about 2.5 cups, 575ml, 19.5 fl oz
For visuals on the colour stages, how caramelization works, tips, FAQs, step-by-step instructions and more information, please see the full recipe blog before this recipe card.
Try the apple blueberry salted caramel filo nests (above), or in individual tarts. Goes great with cakes like Carrot Cake Recipes, or apple cinnamon bundt cake..
Nutritional Information – I am not a qualified nutritionist and all values are approximate. For convenience, 1 serving is counted as 1 tbsp of salted caramel sauce, (using 1/2 tsp salt), to make it easier to work out how much you have used. (Note recipe makes about 40 tbsp worth of caramel sauce). All information from MyFitnessPal.com.
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Caro x
Salted Caramel Sauce – Caramel Making 101
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Have never been able to make a decent caramel sauce but following these instructions I can now. I love the fact that you can leave it in the fridge for 3 weeks but my family love it on ice cream so it never lasts that long🤣