Creating the perfect Salted Caramel Sauce and salted caramel syrup can be intimidating, We strayed from this recipe for awhile because we have burnt one too many carmaels before. However, we are really big on not using things we don’t need to get such as a candy thermometer. Instead we are big fans of slow cooking processes that require careful watching to avoid any unnecessary equipment that people shouldn’t feel the need to buy. Of course, this also means you’ll encounter a few burned caramels sauces, but once you master the techiniqe it eays after that. Luckily for you we figured out the exact recipe, ingredients ratio and temptature to make the perfect salted caramel sauce and salted caramel syrup! Both the delicious sauce and syrup are perfect for desserts, iced espresso, cold brews, iced coffees, cold foams, and flavoring boba!
This post is all about creating the perfect salted caramel sauce! and salted caramel syrup!
Salted Caramel Sauce and Salted Caramel Syrup FAQ
How do you thicken salted caramel sauce?
Salted caramel sauce is naturally a thicker sauce, however, if you want a thicker sauce all you have to do is add less liquid, but keep in mind the sauce thickens while it cools.
Why does caramel need to be salted?
It doesn’t need to be salted, however, if you want that delicious salty-sweet taste then you’ll want to add salt flakes to your caramel sauce after it’s been mixed with butter and liquid.
What does adding butter to caramel do?
Butter allows the caramel to become soft again, if you skip adding fat to your caramel mixture it will become hard like candy instead of a sauce or syrup.
What is salted caramel syrup made from?
Salted caramel syrup is made from sugar, water, corn syrup, vanilla extract, and salt flakes.
What is the ratio of sugar to water for caramel?
1 cup of sugar to 3/4 cups of water to 1 cup of water. Depends on how running you want your syrup to be.
Does Starbucks have salted caramel sauce?
Starbucks uses salted caramel syrup for their drinks, such as salted caramel cold foam, salted caramel cold brew, salted caramel lattes and etc.
Salted Caramel Sauce vs Salted Caramel Syrup
The main difference between salted caramel sauce and salted caramel syrup is one develops into a thick creamy sauce that is perfect for desserts, Salted caramel sauce gains its unique taste and thickness from the use of high-fat substances like butter and heavy whipping cream. The addition of these two ingredients creates a delicious and thick sauce.
Meanwhile, Salted Caramel Syrup is made without the addition of fat but is made with water. This results in a runny consistency that is perfect for cold drinks, such as iced tea, cold brews, cold foams, etc.
Why You’ll Love This Recipe
- Easy Recipe that can be made with ingredeints that yu probably have in the pantry and frideg
- No need to use a candy thermometer, As long as you monitor the careml and dont let it cook too long it will come out perfectly.
- Customizable recipe can be adjusted based on your own taste preferences, we we prefer a true salty caramel so this recipe is just that =)
Salted Caramel Sauce Recipe
This Salted Caramel Sauce is perfect for creating a Delicious Salted Caramel Creme Cold Brew!
Ingredients For Salted Caramel Sauce
Heavy Whipping Cream – heavy whipping cream is crucial in this recipe and will create that satin-like texture of caramel sauces.
Unsalted Butter – Unsalted butter is what we use but you can also use salted butter, just keep in mind to reduce added salt at the end.
Salt Flakes or Sea Salt – We love Salt Flakes and think it’s perfect for salted caramel recipes. However, if you don’t want to go out and buy salt flakes, feel free to use sea salt as an even swap.
Vanilla Extract – High-quality vanilla extract helps round out the flavor profile of this strong syrup.
Equipment
- saucepan
- metal whisk
- spoon
- airtight jar
- butter knife
- measuring spoons
- measuring cups
Recipe Calls For
- 2 cups of raw sugar
- 10 tablespoons of unsalted butter – divide into even chunks about 5 pieces leave out for an hour to bring to room temp
- 1 cup and 1/4 of Heavy Whipping Cream
- 1.5 teaspoons of vanilla extract
- 2 teaspoons of salt flakes – we like our Salted caramel to be deliciously salty but not overwhelming
How to make it
- Place Raw Sugar in a saucepan and turn heat low-medium to begin the melting process, stir continuously the whole time
- Sugar will begin to clump, as it melts and then slowly start melting, make sure to scrape the sides of the pan otherwise you end up with a mess as we did 😆.
- When sugar is fully melted it will resemble a gold brown color and will darken the longer you cook it. Keep in mind it’s easy to burn caramel at this point so you dont want to let it cook much longer. It will also be extremely hot at this point so be careful!
- When sugar is fully melted and dark golden brown color, begin adding unsalted butter a chunk at a time and make sure the butter is room temp. Careful, the mixture will be bubbling vigorously at this point but keep combining each chunk of butter with the caramel mixture until fully combined.
- When all of the salt is added and fully mixed in with no shiny oil on top, add half the cup of heavy cream and stir until well combined. When fully combined add the next 1/2 cup to the mixture. Reserve the remaining 1/4 cup for the end and incorporate it as the final touch. The caramel should resemble a smooth and creamy liquid that isn’t too runny or too thick.
- Now add salt flakes a teaspoon at a time and fully disperse them into the mixture and taste before adding the second teaspoon. Make sure to let the tasting portion cool down before attempting to taste it, caramel is very hot and could burn you. If not salty enough, add the second teaspoon and taste again, if still not to your salt standards add 1/2 a teaspoon at a time until desired salt level is reached.
Recipe Notes
- Keep an eye on mixture when meltind sugar, its easy to burn sugar at this point and the smoke ytaste will become apparent in the fin l product.
- You want to sue roo mtemepratue ingredients for the best caramel sauce and for not irritating the already boiling hot caramel.
- Mixture can be kept in fridge for 10 days, and froen for 2 months
Salted Caramel Syrup Recipe
This Salted Caramel Syrup is perfect for Creating Delicous Salted Caramel Cold Foam!
Ingredients for salted caramel syrup
Raw Sugar
Filtered Water
Vanilla Extract
Corn Syrup
Equipment
- saucepan
- spoon
- metal whisk
- airtight jar
- measuring spoons
- measuring cups
Recipe Calls For
- 1 cup and 1/4 cup of raw sugar
- 3/4 cup of water
- 1 teaspoon of vanilla extract
- 1-2 teaspoon salt flakes
- 1 teaspoon of corn syrup
How To Make It
- Place sugar and 1/2 cup of water in a saucepan over medium heat and stir until the sugar is dissolved.
- After sugar disovles, add in the corn syrup and raise heat to medium high and continue stirring and watching mixture begin to bubble.
- Let mixture bubble for 5 minutes while checking and stirring.
- After mixture has thickened, remove from heat and slowly add in remaining 1/4 cup of water and stir until combined (Careful Mixture is Very Hot! and can pop!)
- After water has been added, and mixture is combined go ahead and add vanilla extract, stir and let cool down.
- After mixture is cooled down, store in airtight container and store in refridegator.
Recipe Notes
- Salted Caramel syrup can be store in refridegtor for 2 months and can be frozen for 4 months. Check for quality of course, as different ingredeints, fridge tmeps and freezer tempsc an change lifespan of syrups.
- Salt flakes is what we like to sue as the thin and large size of the fakes is perfect for salted caramel! ALthoguh feel free to use sea salt =)
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