Caramel Sauce Recipe

Caramel Sauce Recipe

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Caramel is one of those perfect foods in my book. It’s sweet, it’s nutty, it’s rich in flavors that truly ignite the tastebuds. Making a good caramel can feel very scary but don’t worry, I’m here to take all the worry out of your next perfect caramel.

Salted Caramel Recipe
Print Recipe
Delicious, creamy and rich salted caramel. Great for adding to buttercream or using as a filling for cake decorating. Drizzle over the top of your cake for added decadence.
Prep Time
5 minutes
Cook Time
15 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Salted Caramel Recipe
Print Recipe
Delicious, creamy and rich salted caramel. Great for adding to buttercream or using as a filling for cake decorating. Drizzle over the top of your cake for added decadence.
Prep Time
5 minutes
Cook Time
15 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
Servings:
Instructions
  1. Bring sugar water to a boil and turn heat down to med-high. Cook until candy thermometer reads 350 degrees (hard crack stage). Remove from heat and whisk in butter then carefully mix in cream. Add in some sea salt and let set at room temp overnight. Store in refrigerator covered for up to a month.
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This recipe doesn’t have a lot of ingredients but you’ll want to gather them all together so you have everything ready. You’ll also need a candy thermometer. That will make your life much easier until you get comfortable with knowing what the color of the sugar should be when it’s done.

You want the color of the boiling sugar to be a nice golden brown and your thermometer should read 350 degrees. As soon as you get to the proper temp, you want to take your pot off the heat and whisk in the butter right away. Add in your cream and salt and whisk until combined.

You can now drizzle your yummy caramel onto ice cream, cakes or even put into your buttercream to make the most amazing salted caramel buttercream you have ever tasted!

It’s not turning to sauce, it just looks like dry sugar. HELP! Make sure you start your syrup boiling at high and then turn down to medium-high. If you start your temp too low, all your water boils out without caramelizing the sugar.

My sauce is really dark and does not taste good at all. You cooked your sugar for too long and now you have burnt caramel which is very bitter. Next time make sure you watch your sauce carefully so it does not get too brown or use a candy thermometer.

My sauce has hard chunks in it. This could be some random sugar crystals that have begun growing in your sugar. Make sure that you cover your boiling sugar with the lid for 5 minutes at the beginning so that any random grains of sugar get dissolved off the wall of the pot.

  • Marcus Goey

    hi im marcus goey from malaysia，where can i get ur sugarcraft book？amazon or kobo or any local bookstore can get？any detail pls send to this mail..marcusgoey88@gmail.com, thankyou

  • Juli Ortiz

    Hi, i just got your book and love it! Was checking this recipe but i have some questions 1. want to try it as a cake filling, 2 will it work or will be too runny? 3. please let me know if it is ok to keep the cake at room temperature with this feeling and if this Sauce can be fridge if so how long? 4. Can i make 1/3 of the recipe and still have the same taste and consistency result? Thank you!

  • Mary Chris Hull

    Thanks for the tutorial on this recipe! I wanted to make this recipe and add brandy. Do you have a suggestion as to when I should add the brandy?

    • http://www.artisancakecompany.com/ Elizabeth Marek

      add it when you add the vanilla :)