Homemade Salted Caramel
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Homemade Salted Caramel can be used in many desserts. Use it as a filling in the center for macarons with the ganache or buttercream, for cupcakes or cakes. I have another recipe of Caramel that is good for macaron filling that includes gelatin. The texture of this caramel is different. Check step-by-step photos and instructions on how to make the best-salted caramel at home.
Table of Contents
Why You’ll Love This Recipe
- This caramel is made with simple ingredients. Check also Homemade Pistachio Paste.
- Caramel can be used to fill Eclairs, Cupcakes, or Macarons.
- This homemade caramel has an amazing texture and taste.
Ingredients
- Sugar: White granulated sugar was used in this recipe. Do not substitute with brown sugar.
- Cream: Heavy whipping cream 33%-35%. Do not substitute with half and half or milk.
- Butter: Unsalted butter 82% fat. Use good quality butter.
- Salt: Use Sea Salt flakes or Fleur De Sel. This is an important ingredient, do not skip it.
How to Make This Recipe
You will be surprised how easy it is to make this homemade salted caramel you’ll ever have. This caramel is made with simple ingredients that you can find in every kitchen, and no special equipment or thermometer is needed. Sally’s Baking Recipes also has a caramel recipe that is made differently. Place the sugar in a heavy-bottom saucepan over medium heat in two or three parts. Sugar will start to melt, then add another part of the sugar on the sides in the saucepan. Move the saucepan every few minutes to keep the sugar heating evenly, but do not stir with the spatula. Meanwhile, in another small saucepan, warm up the heavy cream, but do not boil!
When all the sugar melted, remove the saucepan from the heat. Add warm heavy cream to the melted sugar and stir to combine with the spatula. The mixture will begin to bubble. Please be careful! Add butter and stir until completely combined. Add sea salt flakes or Freur De Sea and stir again. Transfer caramel into a flat container and cover it with the plastic wrap “to contact.” You can also store caramel in a glass jar.
Tip from Marina: Feel free to add any additions at the end, like vanilla extract, ginger or cinnamon.
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Expert Tips
- Warm up heavy cream before adding to the caramel. This is an important step. Do not skip it!
- Use good quality butter. I used Kerrygold pure Irish butter in this recipe.
- Do not use a whisk to stir caramel, a spatula will work better.
- I like to transfer caramel into a pipping bag and leave it on the countertop to stabilize for a few hours.
- Be very careful when making caramel.
Recipe FAQs
Store Homemade Salted Caramel in an air-tight container in the fridge for 1 month.
Freeze homemade salted caramel for up to 3 months.
More Recipes You’ll Love
If you make this Homemade Salted Caramel, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Homemade Salted Caramel
Equipment
- 1 large saucepan with a heavy bottom
- 1 small saucepan
- 1 spatula
Ingredients
Homemade Salted Caramel
- 1 cup white granulated sugar 200gr
- ¾ cup heavy whipping cream 180ml
- ½ cup unsalted butter 113gr
- 1 Tbsp sea salt flakes or Fleur De Sel
Instructions
How to Make Homemade Salted Caramel
- Place the sugar in a heavy-bottom saucepan over medium heat in two or three parts. Sugar will start to melt. Then, add another part of the sugar by the sides in the saucepan. Move the saucepan every few minutes to keep the sugar heating evenly, but do not stir with the spatula.
- Meanwhile, in another small saucepan, warm up heavy cream, but do not boil!
- When all the sugar melted, remove the saucepan from the heat. Add warm heavy cream to the melted sugar and stir to combine with the spatula. The mixture will begin to bubble. Please be careful!
- Add butter and stir until completely combined. Add sea salt flakes or Fleur De Sea and stir again.
- Transfer caramel into a flat container and cover it with the plastic wrap "to contact." You can also store it in a glass jar.