This salted caramel sauce recipe is amazing! It’s easy, and it comes out just like the delicious caramel coating on the caramel apples a Rocky Mountain Chocolate Factory. If you don’t know what I’m talking about it doesn’t matter, trust me, this stuff is amazing!
I use this for the Salted Caramel Banana Nut Bread Bars covered in chocolate, and I also use this for the chocolate budino recipe I got from Chef Danny Kedan at the Backyard Restaurant in Forestville, CA. It’s easy and it keeps in the fridge for several weeks really well. Which means you can spread it on breakfast breads, pour it over a Tuesday night ice cream sundae, or dip apple slices in it.
Salted Caramel Sauce Recipe
- 200g granulated sugar
- ¼ cup water
- 200g heavy cream
- 75g brown sugar
- 100g unsalted butter cut into ¼ inch thick pats
- ½ tsp fresh squeezed lemon juice
- ½ tsp kosher salt.
In a small/medium saucepot over medium-low heat, dissolve the granulated sugar in water and lemon juice.
Once the sugar is completely dissolved, turn the heat up to high and bring it to a boil.
While sugar mixture is bubbling away, heat the cream and brown sugar in another small saucepot of medium-low heat.
When the caramel is a deep amber colored (not black like molasses, but not too light like butterscotch), slowly add the warm cream and brown sugar mixture, taking care of the splatter when you first start mixing them together. Once combined, whisk in the salt and pats of butter until well combined and your done!
The lemon juice serves as a stabilizer making this caramel sauce soft unlike other caramel recipes where the caramel hardens into a candy.
If it’s been stored in the refrigerator, warm the salted caramel sauce in the microwave for 10-20 seconds before drizzling it over your favorite….well, anything!
Have you tried this easy salted caramel sauce recipe? If so, leave a comment below and let us know how it turned out!