Small-Batch Salted Caramel Sauce
This small-batch salted caramel sauce is ready in about 13 minutes and made with just four ingredients. It’s rich, deeply flavoured, and just the right amount when you don’t need a full jar sitting in the fridge.
Homemade caramel is one of those things that sounds more intimidating than it actually is. Once you’ve made it a few times, it becomes second nature. The key is to stay at the stove and keep your eye on the color. Sugar goes from perfect to burned faster than you’d expect, so this isn’t the moment to wander off and check something else.
This small-batch version makes just under a cup, which is enough to swirl through ice cream, drizzle over pancakes, or spoon directly into your coffee. If you need more, just double it.
Use this to make the cinnamon caramel ice cream, it’s one of my favorite recipes on my blog!
Why you’ll love this caramel
- The dry caramel method means more flavor. Melting the sugar directly without water gives you a deeper, more complex caramel than a wet caramel method. All the flavor develops in that first stage as the sugar caramelizes.
- Four ingredients, nothing fancy. Sugar, butter, cream, salt. That’s it.
- Small batch on purpose. Making a full jar of caramel when you just need a drizzle is wasteful. This recipe gives you just the right amount, and it doubles easily if you do need more.
- It keeps beautifully. Stored in the fridge, it will last up to a month. Reheat gently and it comes right back to a pourable consistency.
Method
Melt the sugar
- Add the sugar in an even layer to a small, deep, heavy-bottomed saucepan over low to medium heat. Leave it for a minute or two without touching it, then as it starts to melt around the edges, use a wooden spoon or heatproof spatula to gently nudge the melting sugar toward the center.
- Keep an eye on the color. Once it’s fully melted and a deep amber, it’s time to add the butter.
Stir until melted and amber– This is the most important step for flavor. A pale golden caramel will be sweet but a little flat. A deep amber has real depth and a slight bitterness that makes the salt and sweet combination work so well. Don’t rush it, but also don’t let it tip over into dark brown or it will be unpleasantly bitter.
Add the butter and cream
- Whisk or stir in the butter a few cubes at a time, it will bubble up so take care. Keep stirring until all the butter has melted and the mixture looks smooth and glossy.
- Once the butter is fully incorporated, slowly pour in the warm cream, whisking the whole time.
Add salt and finish
Stir in the salt and let the caramel cool for about 10 minutes, then pour into a heatproof jar.
Tips
- Don’t walk away while the sugar is melting. It caramelizes quickly and burns even faster.
- Use a deep saucepan. The caramel bubbles up significantly when the butter and cream go in. A deep pan prevents a mess and a potential burn.
- If the caramel seizes or looks grainy: Keep cooking and whisking over low heat. It usually comes back together.
- If it splits: The sauce may look greasy and separated. Keep whisking over low heat and it should re-emulsify. If it doesn’t, a small splash of warm cream whisked in will usually fix it.
Storing and using
Store in a sealed jar in the refrigerator for up to a month. It will firm up completely once cold and be quite thick and scoopable. Rewarm it gently in the microwave in short bursts, or place the jar in a bowl of hot water and let it warm through gradually.
Ways to use it:
- Swirled into the cinnamon caramel ice cream
- Drizzled over the sweet cream pancakes
- Spooned over vanilla ice cream
- Stirred into coffee or a latte
- Used as a filling or drizzle in cakes and tarts
Happy baking!
Small-Batch Salted Caramel Sauce
Equipment
Ingredients
- 100 g granulated sugar
- 45 g butter at room temperature, cut into cubes
- 60 g heavy cream at room temperature
- 1/4-1/2 tsp salt
Instructions
- Measure and set aside the butter cubes and the cream so they are ready to go when you need them.
- In a deep, small saucepan over low to medium heat, melt the sugar. Stir it gently with a wooden spoon or heatproof spatula while it melts, pushing the sugar into the middle. It will first clump together, then gradually melt into an amber brown liquid. 100 g granulated sugar
- Don't turn the heat up high or let it cook for too long or the sugar will burn and the caramel will be bitter.
- Once it has all melted, switch to using a whisk and add in the cubes of butter, two cubes at a time. Start whisking straightway while you do this and don't stop until all the butter has melted. It will form a thick caramel. 45 g butter
- Once the butter has completely melted into the sugar, pour in the cream and keep whisking. Take extra care here as the cream will make the caramel bubble and rise. It may also split the caramel as the cream hits the hot sugar. 60 g heavy cream
- Keep on whisking and cooking it until it forms a smooth and runny deep brown caramel sauce.
- Take it off the heat and stir in the salt. 1/4-1/2 tsp salt
- Leave the sauce to cool for 10 minutes, then pour it into a clean jar. It will thicken up as it cools down.
- Store the caramel sauce in a sealed jar or airtight container in the refrigerator for up to a month. It will thicken up considerably and have a scoop-able firm consistency once chilled. It can be gently rewarmed when needed to make it liquid again. Warm it in the microwave or place the jar of caramel in a bowl of hot water to warm it.
