Easy, Homemade Salted Caramel Sauce, Bobby Flay’s version
Bobby Flay’s Salted Caramel Sauce, a smooth and decadent sweet sauce that is so good that you will want to add anything to it. Even Noubess Hot and Spicy Mango Sauce!
Caramel sauce is easily bought at the store, and it is so much better homemade. It will last up to 2 weeks in an airtight container in the refrigerator. Homemade salted caramel sauce can be warmed for a few seconds before use. It is perfect as a topping on vanilla ice cream, dipping sauce for beignets, and the perfect glaze for ham.
Homemade is always better
The recipe is easy enough to whip. It takes very few ingredients and is budget-friendly. As we all know, homemade is always better. And with many recipes requiring a sweetener, having the option to regulate the quantity or amount of sugar is always a healthy option.
How to whip up a homemade Salted caramel sauce in minutes
This recipe is from Bobby Flay, as you may already know from the title. It is an easy, no-fail recipe with granulated sugar, heavy cream, unsalted butter, and kosher salt.
First, you start by combining the sugar with cold water in a saucepan over medium-high heat. Let the sugar mixture cook without stirring for about 10-12 minutes. While you are waiting for the sugar to turn a deep amber color, warm the cream.
When the sugar mixture is ready, slowly whisk in the warm cream. Let simmer until smooth for a couple of minutes, then remove it from the heat. The last step is to whisk in the butter and salt. You are done!
Tips and notes
- When making any type of sauce requiring melting sugar, you should never leave the saucepan unattended.
- Use a thermometer if you are unsure of the temperature. The sugar will start to change color at a temperature of 330° F.
- Be patient! Don’t rush
- Add the warm milk slowly to the sugar mixture. Don’t splash! You might burn yourself.
- Leave the hot caramel sauce in the saucepan to cool at room temperature before transferring to a container.
Homemade Caramel Sauce
Ingredients
- 1 cup granulated sugar
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- ¾ teaspoon kosher salt or to taste
Instructions
- In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber color, approximately 10 to 12 minutes.
- Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth for about 2 to 3 minutes.
- Remove from heat, then whisk in the butter, and then the salt, to taste.
- Serve warm.
Notes
- When making any type of sauce requiring melting sugar, you should never leave the saucepan unattended.
- Use a thermometer if you are unsure of the temperature. The sugar will start to change color at a temperature of 330° F.
- Be patient! Don’t rush
- Add the warm milk slowly to the sugar mixture. Don’t splash! You might burn yourself.
- Leave the hot caramel sauce in the saucepan to cool at room temperature before transferring to a container.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Check out this recipe for BAKED HAM WITH SALTED AND SPICY CARAMEL GLAZE made with homemade caramel sauce and Noubess Hot and Spicy Mango Sauce.
Get your Noubess Hot and Spicy Mango Sauce today!
This is my go to caramel sauce recipe. It is fantastic!!
Thank you! I am glad you like the recipe. Thanks for sharing your thoughts with us.
If you make caramel sauce in advance, how do you reheat it without burning it? Do you need to add anything when reheating it?
There are three methods you can use. 1) reheat the sauce in the microwave on high for about 1 minute stirring about 2 – 3 times (1st at 30 seconds and 2nd time at 45 seconds). 2) reheat it on the stovetop. 3) place the container/bottle containing the sauce in simmering water in a pan over low heat. Make sure you keep stirring the sauce until you arrive at the right consistency.
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