The beauty of Autumn is all around us as well as it’s spirit, crisp air and golden leaves. So it’s only natural that we’re craving pumpkin spice lattes and creamy caramel drizzled on the finest apples, pears and freshly baked goods! But why not have an unending supply of your very own salted caramel sauce at home, so you can add it to every baked fruit, cake or winter drink you so desire? It’s way easier that you might think, to make this amazing sauce, so we at Ontario Bakery, felt like it would be perfect timing to share a recipe from one of our older posts with you… because you deserve to enjoy it and we don’t want you to miss out!
The truth is, this caramel sauce is so easy to make, you’re going to be hooked on having it around. All you need to know are the techniques to stick to and avoid and your sauce will be perfect. Thankfully, the Brown Eyed Baker had a great recipe to pass on to you and we've got it right here!
How to Make the Perfect Salted Caramel Sauce at Home:
Caramel can be intimidating, but the more you make it, the more you will get a feel for the look and the smell, and it will become second-nature. For those just starting out, here are a few tips:
- Stir the sugar initially to help it to melt evenly, but stop once it has completely melted to keep it from seizing.
- If you’re new to caramel-making, you may find a thermometer will help to guide you. The caramel should reach 350 degrees F on an instant-read or candy thermometer. If you aren’t able to obtain a thermometer, you can use visual cues for doneness. The caramel should be a deep amber color and should have just started to smoke. The line is very fine here. If you don’t cook it long enough it will be too sweet with little depth of flavor, but cook it too long and it will be burnt and unusable. Once you’ve done it a few times and see the color and can experience the smell when the thermometer hits 350 degrees, you will have a better idea of how to eyeball it when you don’t have a thermometer.
- Be sure to use a saucepan that is larger than you think you might need. When you add the butter and the cream, the caramel will bubble up violently.
It's that simple! Once your caramel has reached it's peak flavor and consistency, generously pour into a mason jar or similar container. Now, you have a fantastic homemade caramel sauce that you can dip apples into, drizzle over brownies or even flavor your coffee with!
At Ontario Bakery, we love caramel and get excited over the opportunities to use it. But we get excited about everything we make! Our cake and buttercream recipes are the original scratch recipes since the beginning. A cake from Ontario Bakery says it all to the customer: quality, uniqueness, and a true desire for a good tasting cake to serve your guests.