Small Batch Salted Caramel Sauce is perfect for adding to recipes, giving as a gift or just maybe sneaking a spoonful when no one is looking, This recipe uses a candy thermometer to make sure your sauce is perfect the first time around!
Do you have a swoon food? Like, a food that you could stand at the counter and eat with a spoon? Regardless of temperature or how its supposed to be served. Maybe it’s peanut butter, for Henry it’s cold chicken soup (ew), for me it’s salted caramel sauce.
But not just midnight snack sweet treat kind of swoon. It’s salted caramel over chocolate, salted caramel over pie, if you can put salted caramel on it I’m doing it.
Here’s what there is to love about this caramel sauce:
- just a smidge of salt to balance the sweet
- thick but drizzly texture
Need more convincing?
- Salted Caramel Brownies
- Salted Caramel Pretzel Cake
- Salted Caramel Stuffed Chocolate Cupcakes
- Soft + Chewy Salted Caramel Cookies
- Caramel Apple Cider Cupcakes
Maybe I have a salted caramel sauce problem…but is it really a problem?
Tips for Perfect Salted Caramel Sauce
Working with sugar can be a little tricky. It’s temperamental. Well, really, I feel like it’s more like a ripening avocado.
You’re cooking the sugar and it’s like “not ready yet, not ready yet, not ready yet, IM READY!” Then 2.5 seconds later the sugar burns. You know, like how an avocado has a 2 minute window of being ripe before it turns brown.
Anyways…here are a few tips and tricks to kicking ass at making salted caramel sauce.
- the recipe. This recipe is always my go to because the corn syrup and water ratio to the sugar makes it easy to combine without getting sugar crystals
- the pan. Pick a heavy bottom sauce pan because sugar burns very easily. You can always cook for longer on a lower heat.
- no stir. Once everything is combined cook it without stirring, but you can stir it a little to check the color – just move the bubbles out of the way when checking the color.
- candy thermometer. Yes, it’s a pain to have one more kitchen gadget in the drawer but the thermometer is your best friend at perfecting texture and thickness.
- patience. Waiting is hard. Especially when you just want to be done, but yes, you are going to have to stand by the stove and watch the sugar cook and let the caramel cool a touch before adding the butter.
Once you are all caramel’ed up – let the sweetness begin! If I may…since it is October and all…slice up one of those fresh orchard apples and drizzle with salted caramel sauce goodness. Or cake, cake is good too.
Happy Carameling Friends!
Small Batch Salted Caramel Sauce
- 2 cups sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1 cup heavy cream
- 1 stick unsalted butter cut into tablespoons
- ½ teaspoon kosher salt
- In a heavy bottom sauce pan combine sugar, corn syrup and water. Stir over medium-high heat until the sugar melts into a grainy sauce and there are no more lumps - the sugar does not need to be completely melted. Cook without stirring 8 to 10 minutes until caramel turns amber color and remove from heat.
- Slowly pour in heavy cream while stirring - mixture will steam and bubble. Return to heat and cook until the mixture reaches 238°F on a candy thermometer.
- Transfer caramel to a heat proof bowl and stir in salt. Let cool for 10 minutes. Add butter 1 tablespoon at a time, stirring until it melts completely before adding the next butter.