3-Ingredient, 10 Minute, Salted Caramel Sauce
"Mocha chocolata, caramel, oh, I act a fool. Every hour on the hour, it's waitin' for you”
-Beyonce, LEVII’S JEANS
The recipes and baking tips shared on Tranquil Trophy Wife are based on my personal experience, research, and kitchen testing. Results may vary depending on ingredients, equipment, technique, altitude, humidity, and individual skill level.
My goal is to make baking approachable, enjoyable, and a little less intimidating. Every baker starts somewhere, and perfection is never required. Happy baking!
This 3-ingredient, 10 minute, salted caramel sauce is the perfect topping for ice cream, pies, cakes, or coffee. It’s sweet, sticky, smooth and rich. I like using this as a swirl in my no-churn ice cream or swirled into brownie batter. The best part of this caramel sauce is that you likely already have all the necessary ingredients on hand! All you’ll need is granulated sugar, butter, and heavy whipping cream.
Key Ingredients
Butter— When sugar is heated, it will naturally recrystallize and create a grainy consistency. The milk fat in the butter coats the sugar molecules and ensures a smooth caramel sauce.
Heavy Whipping Cream— The fat in the heavy cream also helps to stabilize the sauce, reducing the risk of separation or curdling.
Suggested Equipment
Rubber Spatula— I like to use a rubber spatula to scrape the sugar bits from the bottom of the pan.
Tips
Use a wide pot for even melting.
Directions
1. Add sugar to a pot on medium-low heat. I like using a wide pot because it allows more sugar to be in direct contact with the heat at once.
2. Once the edges begin to melt, gently swirl the sugar. I’ve noticed that when I use a spatula or whisk to stir the sugar, it begins to crystalize and clump. Swirling allows all the sugar to melt evenly without being shocked by cooking utensils that may be cool or slightly damp.
3. Continue to swirl your sugar until all of it is melted, fragrant, and amber-colored.
4. Once your sugar is completely melted, stir it with a rubber spatula before adding in your room temperature butter. Mix thoroughly, but keep in mind, it may not completely combine.
5. Pour in your heavy whipping cream and stir vigorously until completely combined.
6. If your butter or heavy whipping cream is too cold, it will cause the sugar to seize or clump. If this happens, return to a medium-low heat and whisk until the sugar melts and the caramel is smooth.
7. Add a pinch or two of sea salt and mix caramel sauce thoroughly. Turn off the stove.
8. Allow caramel sauce to cool completely before transferring to an air-tight container. Store in the refrigerator for up to 4 weeks.
Modifications
Adjust the amount of heavy whipping cream depending on your desired consistency. Add more heavy whipping cream for a looser sauce, and less heavy whipping cream for a thicker sauce.
FAQ
“My sugar clumped when I added the heavy whipping cream. How do I fix this?”
This likely happened because your heavy whipping cream wasn’t warm enough. Turn the stove back on to a medium low heat and continue to stir until all of your sugar has melted again. Your butter and heavy cream should be at room temperature before adding them to the hot sugar mixture. Adding cold ingredients to hot ones will cause a shock, resulting in separation.
“What’s the best way to store this?”
This caramel sauce is best stored in an air-tight jar in the refrigerator for up to 4 weeks.
“How do I warm this?”
I like to scoop caramel into a small, heat safe, jar and warm it on the stove in a shallow pan of water.
