This past week I wanted to recreate a salted caramel drip cake I made a few years ago. This meant I needed to make some caramel sauce, and of course, salted caramel frosting!!
I use this caramel sauce recipe to make caramel frosting, and to make the caramel drip! It’s super versatile, and can be used in so many different ways.
In fact, it’s so versatile I actually struggled naming this post! I usually use this recipe for adding caramel drips to cakes, but the options are really limitless.
I decided to stick with caramel sauce, to let all of you to get creative using it.
Homemade caramel sauce tastes infinitely better than store-bought caramel, and keeps in the fridge for several weeks.
Making Caramel Sauce From Scratch
I know that making caramel sauce from scratch can seem intimidating if you’ve never tried it before. When I was a kid, I remember seeing caramel made in giant copper kettles at candy stores.
I was convinced it was some complicated process, that must require all kinds of special equipment. But the truth of the matter is, it doesn’t have to be complicated.
My caramel is made without a thermometer, with just four ingredients. A batch can be made in about 5 minutes. It doesn’t get much easier than that!
All you need is sugar, butter, heavy cream, and a bit of salt. I love that this recipe is made with such simple ingredients.
If you’ve ever looked at the label of “caramel sauce” at the store, you know how many random ingredients it’s made with.
While store-bought caramel needs additives and artificial flavorings to be shelf stable and taste good, this caramel doesn’t!
It’s amazing flavor comes from the deliciously caramelized sugar, and the richness of the butter and cream.
Tip: Add The Sugar Gradually
The only part of making homemade caramel sauce that can be a little scary is melting down the sugar.
My biggest tip when doing this is to add the sugar in gradually. I add about a quarter of a cup at a time.
This helps the granulated sugar liquify more quickly, and minimizes clumping. It makes a world of a difference.
I didn’t know to do that when I first started making caramel, and used to just dump it all in at once.
The caramel will still turn out if you add all the sugar at once, but it takes a lot longer to melt down.
Caramel Sauce: The Perfect Addition To Any Dessert
This caramel sauce is the perfect thickness for drizzling over ice cream, adding caramel drips to a cake, or even adding to buttercream!
I use this caramel to make my salted caramel frosting, and it’s one of my favorite flavors
Share Your Creations With Me!
Nothing makes me happier than when I get emails or DMs with photos of your baking. Please don’t hesitate to reach out to me with your triumphs, or questions <3
If you try this caramel recipe, please let me know what you think of it. You can also tag me on social media @chelsweets, and use #chelsweets.
- 1 cup granulated sugar (200 grams)
- 6 Tbsp unsalted butter, room temperature (85 grams)
- 1/2 cup heavy cream, room temperature (115 grams)
- 1/4 tsp table salt (2 grams)
- Turn stove onto medium heat, and place a pot over element.
- Pour in sugar gradually, adding 1/4 cup at a time. Wait until the sugar is mostly liquified, then add in the next bit of sugar.
- As the sugar melts, it will gradually deepen in color.
- Stir occasionally until the sugar is fully dissolved, and is an amber color.
- Turn off the heat.
- Mix in butter slowly (2 Tbsp at a time), then stir in cream and salt.
- The mixture will be very thin, but will thicken as it cools.
- Pour into a separate container, then place in fridge to cool for 20 minutes.
I like to pour my caramel in a squirt bottle (for drizzling over cakes), but a mason jar or Tupperware container would work great too.
This caramel will keep for several weeks in the fridge. I usually store it in a plastic bottle (and pop it into the microwave to reheat it), but ay air tight container would work great!
Amount Per Serving Calories 89 Total Fat 6g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 2g Cholesterol 16mg Sodium 31mg Carbohydrates 10g Fiber 0g Sugar 10g Protein 0g