EASY SALTED CARAMEL SAUCE - Caramel SOS - Caroline's Easy Baking Lessons

EASY SALTED CARAMEL SAUCE - Caramel SOS

Wholemeal banana bread chocolate chip muffin split open with salted caramel sauce on top.

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.

Caro @ Caroline's Easy Baking Lessons

Prep Time 5

Cook Time 25

Cooling/setting Time 30

Total Time 1

Serving Size ml/2.5 cups

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)

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 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.
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. You can also freeze homemade caramel for up to 3 months.