Salted caramel is definitely one of my all-time favorite flavors. At least once a month I make a salted caramel dessert, it’s something I crave.
Usually, I go for my salted caramel brownies, but during the summer months I opt for ice creams and this sauce is the best thing to swirl through or drizzle on some plain vanilla ice cream. It’s also great for cheesecakes! This is my go-to sauce for when I’m making salted caramel tarts.
It only uses 4 ingredients and basically only has two steps, the only thing you need to make sure you do is to keep stirring. It takes about 10-15 minutes for this sauce to thicken up so it does invol7878gtve a lot of stirring. This is an important step as once the caramel stops moving it burns really easily, and nobody likes burnt caramel.
For this recipe, you want to use soft light brown sugar, instead of the granulated one. It melts much faster and gives a smoother consistency. I like to use rock salt at the end so that I still have some salt crystals in the finished sauce, however, if you prefer a totally smooth sauce, do use standard table salt.
Make sure to use unsalted butter, otherwise, it will be a much saltier sauce than planned and not as tasty as you want it to be.
What will you use this saice for?
Salted Caramel Sauce
Equipment
- Saucepan
Ingredients
- 160 g Soft Light Brown Sugar
- 85 g Unsalted Butter
- 45 ml Milk
- 1 1/2 tsp Rock Salt
Instructions
- Pour all the ingredients, except for the salt in a saucepan and let everything melt on medium heat
- Keep stirring while the sauce caramelizes and thickens, this should take about 10-15 minutes
- Stir in the salt and take it off the heat
- Use as desired
I made this and used it to top a cheesecake. It was delicious and everybody loved it.