Homemade salted caramel sauce recipe | Glutenfreewhisk

 Salted caramel recipe seems like it must be something too tough to make but it is not. I have given a try making salted caramel for the second time now and this time it was success. My first time was very early when I was way too young and saw a cooking show and decided to give it a try and I failed as expected. But after so many years giving it a try again and making it successfully was an experience in itself. I have also realized that even if you mess it a little it can be fixed. Because at the end of the day it is sugar and water with cream. Some patience and little more water really works if over cook it. But if you burn it then there is no coming back from there. Little blunder can be fixed when you are making salted caramel sauce at home with no candy thermometer.

I have used this beautifully luscious, salty goodness in making one of the best ice cream flavors I have made so far. Salted caramel vanilla ice cream with tequila. And this sentence coming from me is really something because I have always been a chocolate and coffee flavor fan and that to dark and rich flavor, but this recipe of salted caramel vanilla ice cream made me add a new favorite in my go-to flavor list of best ice creams ever. I have also used this homemade salted caramel sauce with my no sugar homemade oat granola and this combination is perfect. A little salty granola with this buttery, sweet and salty caramel sauce with fresh fruits. Indulgent breakfast ever that takes granola eating experience to another level.

I am using ghee instead of butter in this recipe. But if you prefer to use salted butter then adjust the quantity of salt accordingly. If you are using unsalted butter, then you can follow the same measurements. The salted caramel sauce thickens with time so I will suggest you to not overheat it after adding cream and switch off the flame when it is in runny consistency. Because as the temperature comes to room temperature the sauce will starts to thicken. The best part about homemade salted caramel sauce is that even without all the preservative and additives the shelf life is pretty long, and you can store it in refrigerator for at least a month or a little longer covering it. Mine was there in the refrigerator for 3 weeks before it got finished and it was still great till the end day.

I enjoyed my salted caramel with chopped fruits, homemade oat granola as I have mentioned above and I devoured it within 3 weeks. Have it with muffins, overnight oats or anything sweet you fancy because this salted caramel sauce is easy to make and it is buttery, salty and super delicious. Use white sugar because you will understand the process better of it changing its color gradually. You will have to have patience because we are using water as well in this recipe. But if you prefer for it to happen fast then you can skip water altogether and cook sugar over ghee directly. The sugar will turn brown quicker. 

You can even add vanilla flavor to your salted caramel sauce. If you wish to have a good Bourbon Vanilla extract, then you can use Sprig Natural bourbon Vanilla extract.

No candy thermometer, no problem because even just by checking the sugar with your eyes you will be able to understand when to stop cooking and when to add cream. Once you do it you will know it. The sugar will start to change color only when it reaches a certain temperature. And then all you have to do be keep an eye on it to prevent it from burning or turning rock solid. Maybe it will not work in first attempt, but you will learn and get there eventually. I did and our mother's method of eyeballing really works.

INGREDIENTS

3/4 cup Water

Half cup white sugar

3-4 tbsp Cream

1 tbsp Salt (or as per taste)

2 tbsp Ghee

A vanilla pod, for garnish

METHOD - 

1. In a thick bottom pan add ghee, sugar and water and let it bubble.

2. With time it will start to turn yellow and the shade will grow darker and darker as the heat increase. Once it reaches a medium brown shade switch off the heat or the flame and slowly add cream, which is at room temperature and not cold at all.

3. It will instantly start to splatter so be really careful. Stir and incorporate everything. You can switch on the heat if required but don't overheat it as it will start to become more solid.

4. A point to keep in mind, the caramel sauce stiffens as it cools so keep it runny and as it cools it will become of the right consistency.

Note - Be really careful while handling this boiling hot sugar. Specially while adding cream to the sugar syrup. Take a deep pan to avoid any splattering reaching you. Because it will splatter a lot.

Check the full recipe on YouTube (Gluten_free_whisk) - Homemade salted caramel sauce recipe.

 

Homemade salted caramel sauce recipe | Glutenfreewhisk