Small-Batch Salted Caramel Sauce
This small-batch salted caramel sauce is fast to make and tastes amazing. The mix of salt and sweet plays on the taste buds in the most satisfying way. This recipe makes just under a cup, perfect when you don’t need a full jar. If you want more, it’s as simple as doubling the recipe!
Why you’ll love this caramel
- It’s quick to make using a dry caramel method (where the sugar is cooked without water).
- It’s got a lot of flavor! This all happens in the first stage, when sugar is melted and caramalized.
- It stores well in the fridge or freezer, just rewarm it to bring it back to a pourable texture.
Just 4 ingredients!
Method
Melt the sugar
- In a small heavy-bottomed saucepan, add the sugar in an even layer.
- As it starts to liquefy, use a wooden spoon or heatproof spatula to gently stir or nudge the melted sugar toward the center so it melts evenly.
- Keep an eye on the color. Once it’s fully melted and a deep amber, it’s time to add the butter.
Add the butter and cream
- Whisk or stir in the butter a few cubes at a time. 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.
For a lighter flavor: Stop cooking the sugar earlier, when it’s golden amber instead of deep amber. This gives a milder, more buttery sauce. Just keep in mind that if it’s too pale, the caramel can taste a bit flat or overly sweet.
Storage & Serving
Small-Batch Salted Caramel Sauce
This small-batch salted caramel sauce is fast to make and tastes amazing.The salt and sweet plays on the taste buds in the most satisfying way. This recipe makes just under a cup (or 190g), perfect when you don’t need a full jar.
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.
Notes
Both metric and US cup conversions are included. Use the toggle on the recipe card to switch between the two.
Nutrition
Serving: 19gCalories: 88kcalCarbohydrates: 10gProtein: 0.2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 86mgPotassium: 7mgSugar: 10gVitamin A: 188IUVitamin C: 0.04mgCalcium: 5mgIron: 0.01mg
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