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  • Tuyen Nguyen

HOMEMADE SALTED CARAMEL SAUCE

Updated: Jul 30, 2020

Look at the apples!

Making this reminded me that fall is coming soon. Bittersweet because I love summer so much and don't want it to end but fall desserts make me so happy


I'm going to upload a video soon using this caramel sauce in my drinks and lattes soon so stay tuned!


HOMEMADE CARAMEL SAUCE

  • 1/2 cup of sugar

  • 2 tablespoons of water

  • 6 tablespoon of heavy cream

  • 1 tablespoon of butter

  • splash of vanilla

  • generous pinch of salt


NOTE: You can use half and half as a substitute for heavy cream. I'm not sure if milk would work (I think it should, just won't be as thick in consistency).


Add in the sugar and water and heat it up over a medium flame. Do not touch or mix the mixture, just wait for everything to dissolve.


Once everything is dissolved, you can turn your heat up a little higher and cook until it's amber or light in color (this can take a while but just wait at the stove since sugar burns very quickly). Once light amber in color, add in your butter and mix it into the syrup. Take off the heat and pour in your heavy cream, half at a time (be careful at this part because it will froth and bubble up). Add in your vanilla and salt and mix until fully incorporated.


The mixture will become thicker once you let it cool down! If you wanted a thinner consistency so it's easier to mix into lattes or coffees, add in about an extra tablespoon or so of heavy cream.


FAQ:

Portions: This recipe also makes a smaller portion so feel free to double it!

Storing the caramel: I usually store this in the fridge for up to a week, it will thicken so you might want to microwave for a few seconds.


IMPORTANT: I'm fortunate enough to be able to connect with everyone on here through baking and food but there are also many important issues going on that needs attention. Continue to learn, educate yourself, and grow.

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