This salted caramel recipe will be the reason you’ll never have to use a store bought version ever again. It’s made with only 4 ingredients and is perfect for filling cakes, drizzling on ice cream, flavoring buttercreams, etc., or even just eating in spoonful’s!
About This Recipe
I’ve tried a couple different salted caramel recipes, but this is my favorite by far, here’s why: It’s made with only 4 ingredients (not counting water), it has the perfect balance between sweet and salty, it’s made with no corn syrup, turns out perfect every single time, and can be made by anyone regardless of their experience or knowledge in baking or cooking (if you follow this recipe exactly as it is 🙂 )!!
Let’s talk about how you can use this salted caramel sauce. It can be used to fill cakes and cupcakes, drizzle on ice cream and cupcakes, drip on cakes, coat apples and flavor frostings. Basically, you could use it on any dessert you’d like, or, eat it by itself. Oooh, it also make for a great gift, especially if they have a sweet tooth!
We all know caramel loves to burn when left unattended even for a few seconds, so one thing I would highly recommend is to have all your ingredients measured and ready to go so you could focus on stirring the caramel and making sure it doesn’t burn!
What You Need To Make This Recipe
Heavy Cream: use a cream that has a fat percentage of 35% or above.
Sugar: use regular granulated sugar, not powdered sugar.
Salt: you can adjust the amount of salt to how salty you want your salted caramel sauce to be.
Butter: use unsalted butter so that you can control the amount of salt in the salted caramel sauce.
Water: although this recipe can be made without water, I believe it reduces the chances of the sugar burning. Also because of the water the sugar caramelizes equally rather than some of the sugar turning brown faster and than the rest. It also prevents the sugar forming lumps while melting.
How To Make Salted Caramel No Corn Syrup
Step 1: Spread the sugar on a pan or saucepan, add in the water and it a mix.
Step 2: Place the pan on medium-low and cook until the sugar turns a golden amber color. Do not mix the mixture while it’s browning. You can use the handle of the pan to move the caramel around a bit if needed.
Step 3: Add in the butter and mix until fully incorporated. Be very carful while doing this, as a lot of steam will be produced by the caramelized sugar. Cover your hand with an oven mitten if needed.
Step 4: Add in the heavy cream and mix until fully incorporated, again being very careful. Let the caramel cook on medium-low without stirring for a minute or 2. The caramel will look runny at this pinot, this is totally normal as the sauce will thicken significantly once it cools.
Step 5: Take the caramel off the heat and mix in the salt. Let it sit at room temperature to cool slightly.
Step 6: Transfer the warm salted caramel sauce into a jar or air tight container and refrigerate until fully cooled. Once cooled the salted caramel can be used.
How To Store The Salted Caramel Sauce
The salted caramel sauce can be stored in a jar or an air tight container container at room temperature for 3-4 day or refrigerated for up to two weeks. It can easily be reheated in a microwave to get it to the consistency you like.
Pro Tips
- Use room temperature butter and heavy cream to reduce the steam and bubbles that form in the caramel when they’re added into it.
- If you’re using this salted caramel to fill cakes or cupcakes, make it ahead of time and store in the refrigerator. If it too thick, then warm it up in a microwave for a few seconds before using it.
- The caramel only need to be cooked for 1 or 2 minutes after you add in the heavy cream, it will look runny and you will be tempted to cook it for longer to thicken it up, but trust me the caramel will thicken as it cools.
- Using brown sugar instead of granulated sugar will result in a butterscotch sauce rather than a salted caramel sauce! What’s the difference between caramel and butterscotch? Read here.
More Recipes For You!
Recipe Card
Homemade Salted Caramel Sauce No Corn Syrup
This salted caramel recipe will be the reason you’ll never have to use a store bought version ever again. It’s made with only 4 ingredients and is perfect for filling cakes, drizzling on ice cream, flavoring buttercreams, etc., or even just eating in spoonful’s!
Prep Time: 5 min
Cook Time: 10 min
Total Time: 15min
Course: Dessert/Sauces
Servings: 1 1/2 cups
Ingredients
- 1 cup sugar (200g)
- 1/3 cup water (78ml)
- 2 tbsp. butter, room temp. (30g)
- 3/4 cup heavy cream, room temp. (~180ml)
- 1 1/4 tsp salt
Instructions
- Spread the granulated sugar into a medium sized sauce pan or pan and add in the water. Mix.
- Place the saucepan over medium-low heat and cook until the sugar turns an amber color, 5-6 minutes. Do not mix the sugar mixture while it browning, you can use the handle of the pan to stir around the caramel a bit if needed.
- Add in the butter(be very careful as the caramel will bubble) and stir until it’s fully incorporated, 2-3 minutes.
- Next add in the heavy cream and mix until it’s fully combined as well. Now let the caramel boil for a minute without stirring before taking it off the heat and stirring in the salt.
- Let the salted caramel cool to room temperature before using is to fill cakes of flavor frostings. if you’re using it to drizzle on to ice cream or any other desserts, you’ll only need to cool it slightly. It will thicken as it cools.
Nutrition
Calories: 99.76kcal
Total Fat: 5.55g
Carbs: 12.8g
Sugars: 12.8g
Protein: 3.33g
Sodium: 185.02mg
Fiber: 0g
** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more. **