These simple directions will let you make delicious salted caramel sauce at home. There are just 4 simple ingredients needed for this salted caramel dish. Cakes, cupcakes, cookies, pound cake, ice cream, cheesecake, scones, salted caramel apple pie, and many other recipes are all excellent with it!

Ingredients For Homemade Salted Caramel

1. One cup (200g) of granulated sugar (Make careful to read “pure cane” on the package)
2. Six tablespoons (85 g) of unsalted butter, cut into six pieces at room temperature
3. 120 ml or half a cup of heavy cream, room temperature
4. One tsp salt

Instructions For Homemade Salted Caramel

1. In a medium heavy-duty saucepan (do not use nonstick), cook the granulated sugar over medium heat, stirring constantly with a wooden spoon or high-heat-resistant rubber spatula. As you mix, the sugar will begin to form clumps and eventually melt into a thick, amber-colored liquid. This takes roughly six minutes on my stove. Take care to prevent burning it.
2. As soon as the sugar has melted completely, add the butter and mix until it has melted and blended. When you add the butter, the caramel will bubble up quickly, so proceed with caution. If you see the butter starting to separate or the sugar starting to clump together, take it off the heat and whisk really hard to incorporate it all again. If you’re afraid of spills, put on kitchen gloves. Even if it takes three to four minutes, keep whisking until it comes back together. Just keep whisking, and eventually it will. After it is mixed once more, return to the heat.)
3. Once the butter has melted and blended with the caramelised sugar, slowly pour in the heavy cream, stirring all the while. When the heavy cream is added, the mixture will bubble quickly since it is cooler than the hot caramel. After adding all of the heavy cream, remove from the heat and let it boil for one minute. As it boils, it will rise in the pan. The temperature will rise to roughly 220°F (104°C), if you’d like to be exact and use a candy thermometer.
4. After turning off the heat, whisk in the salt. At this stage, the caramel will be a thin liquid. Before using, let it cool down a little. When caramel cools, it gets thicker.
5. Store in the refrigerator for up to 1 month with a tight cover. Refrigeration solidifies caramel. To achieve the appropriate consistency, reheat in the stove or microwave.

Notes:

1. Prepare Ahead and Freeze Instructions: This caramel can be prepared ahead of time. Store it in the refrigerator for up to one month, making sure it is well wrapped. Before using the caramel in a recipe, warm it up for a brief moment. Refer to the topic above titled “What Is the Texture of This Salted Caramel?” If you are travelling or giving this caramel as a present, it can be kept at room temperature for a day. Additionally, the salted caramel can be frozen. Freeze for up to three months in an airtight container. Before usage, thaw in the fridge or at room temperature and reheat.
2. Sugar: Granulated sugar with the designation “pure cane” on the package works best for this recipe. The Domino brand ordinary granulated sugar, which is labelled as “pure cane granulated,” is what I typically use and suggest.
3. Heavy Cream: Whipping cream is another name for heavy cream, which has about 36% milk fat. You can use double cream (48% milk fat) or light whipping cream (30% milk fat) in its place. Never use milk. Cream at room temperature works best.
4. Use kosher salt or plain table salt. Add 1 teaspoon of bigger flaky salt, taste, and add more if needed if using that kind of salt. You can use one teaspoon of any kind of salt in this recipe. It’s always okay to start with 3/4 teaspoon, taste, and add more if needed.
5. Caramel Candies: This caramel will not firm up well to form soft caramel candies, but it is excellent as a sauce, topping, or filling. Here’s the recipe for my soft caramels.
   Standard Salted Caramel Sauce: Slice the salt into half a teaspoon if you want to make standard caramel. Don’t ignore it entirely.
6. Greater Volumes: Steer clear of triple or doubling this recipe. The additional volume could make it difficult for the sugar to dissolve correctly and evenly. Instead, prepare a few batches.