Easy Homemade Salted Caramel Recipe

This home-made salted caramel recipe makes a yummy sweet sauce that can be used to top ice-cream, cupcakes, cheesecakes and pancakes. It’s a simple quick recipe that I make in around 15 minutes and it only requires 4 key ingredients.

The salted caramel is buttery and smooth and makes any foods you add it to, extra delicious.  I use this recipe to top my no bake cheesecakes and the flavours work very well together.

This recipe doesn’t require much thinking or effort so if you are looking for an easy no fuss salted caramel recipe then I recommend you give this recipe a try.

Ingredients for Salted Caramel

• 250g soft light brown sugar – I use brown sugar for this recipe as I prefer the flavour it gives to the salted caramel.
• 110g unsalted butter – I use unsalted butter which should be soft at room temperature. Some recipes use salted which is fine but with unsalted I can adjust the saltiness to my liking.
• 150ml double cream – double cream is also known as heavy cream in some countries.
• 2 teaspoon sea salt flakes – I use sea salt flakes as it gives the salted caramel a better flavour. You can use regular table salt if you prefer.

How to Make Salted Caramel

1. Add the sugar and butter to a medium to heavy duty saucepan then place the saucepan over a medium heat. Gently stir with a heat resistant spatula until the sugar has dissolved and the butter has melted. This should take a few minutes.

2. Once the sugar has dissolved and the butter is melted, contunue to stir until you have a smooth consistency then pour in the double cream while continuing to stir. Once combined, allow the caramel to gently simmer for around 2 minutes while you continue to stir. Be careful to avoid any splashes as the caramel will be very hot.  

3. Remove the saucepan from the heat and mix in sea salt. Give the caramel a good stir and allow to slightly cool before using. Remember caramel thickens as it cools.

Recipe Tips

• This recipe makes approximately 200 grams of salted caramel.
• Have all the ingredients weighed and ready before starting the recipe.
• The salted caramel will thicken up as it cools down. It you want it to become thinner again, you can reheat it in the microwave.

Nutrition

Nutrition per ¼ of recipe: Calories: 310kcal | Fat: 20.7g | Saturates: 13.0g | Carbs: 30.7g | Sugar: 30.7g | Fibre: 0.2g | Protein: 0.5g | Salt 1.91g

Storage

The caramel can sit at room temperature in a sealed jar for up to 24 hours. Refrigerate any left-over salted caramel you still have after 24 hours. The caramel will thicken even more in the fridge but you can microwave it to make it pourable again. Microwave at 10 second increments until melted.

Recipes that may interest you

• Easy English Toffee Pieces Recipe
• Caramel Shortbread Bars (Millionaires Shortbread)