Homemade salted caramel

Who wouldn't love this buttery, sweet, slightly salted sauce over the sweet treats like ice cream and brownies, but our obsession with salted caramel started when we were experimenting with popcorn snacks!  We mixed a bit of home made salted caramel sauce with some pop corn, put them in the oven for a couple of minutes and had the best ever salted caramel popcorn!

It completely elevates the flavour and is oh so delicious. The best part of making this delicious sauce at home is that you can adjust the salt content to your taste and then store the rest of the sauce to pour over some ice cream or top a slice of dry cake with it. We baked a classic cheesecake (coming soon on the blog!) and topped the basic cheesecake with some caramel sauce and it did wonders to the cheesecake! 😀

A few important notes before you read the recipe:

1. The flame has to be on "low" throughout the process until the end (where you change it from low to medium) for less than a minute to give a final boil before pouring it to the jar.
2. Please do not taste the salted caramel or touch it while it is cooking because you will end up burning your tongue and fingers!
3. Please also beware of the splash back from the saucepan because it can come directly to your face and the boiling sugar can cause a burn.
4. The step where you add the cream to the sauce is where the sauce will go completely crazy and it can splash and be harmful.

This recipe comes with a video 🙂 you can check out the video here on our youtube channel. Do not forget to subscribe 🙂

We poured this sauce over some cheesecake which is coming next on the blog 😀

Homemade salted caramel sauce

By Sheenam and Muskaan November-1-2017

The best ever homemade salted caramel. So easy and so buttery - the perfect sauce to pour over your ice creams and dry cakes.

Prep time: 5 mins Cook time: 5 mins
Total time: 10 mins

Yield: 1 1/2 cup of caramel sauce

Ingredients

• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup cream (we used amul cream)
• 1/4 teaspoon salt (or less if you are using salted butter)

Instructions:

1. In a saucepan add the granulated sugar and let this melt on low flame. Let this melt on its own and do not whisk. After one/two minutes, you will notice that the sugar is starting to melt. This is when you start whisking and in a few more seconds the sugar will be completely melted.
2. Once the sugar is melted, add the melted butter to the sugar.
3. Mix it/ whisk it well and add the cream. You will notice the sauce to bubble up immediately (be very careful here- as the sugar might splash on you and you can burn yourself!)
4. Once the ingredients have mixed well, cook the sauce for a few seconds on medium flame and add the salt.
5. Transfer it to a jar and let this cool before putting it in the refrigerator.