Homemade Salted Caramel
This homemade salted caramel can be enjoyed in two ways: warm and fluid as a caramel sauce, or chilled until thick and creamy for a spreadable caramel.
It’s perfect for filling choux, topping pancakes or ice cream, layering into cakes, drizzling over desserts, or simply spreading onto toast.
Yield: about 350 g caramel
Prep time: 5 minutes
Cook time: about 10 minutes
Chilling time for spreadable caramel: 3–4 hours
Ingredients
150 g (½ cup) granulated sugar
160 g (½ cup) heavy cream
10 g honey
60 g (7 tbsp) salted butter
Equipment
Medium saucepan
Small saucepan
Wooden spoon
Heatproof container or jar
Immersion blender (optional)
Instructions
Gently warm the heavy cream in a small saucepan. It should be hot but not boiling. Keeping the cream warm helps reduce the temperature shock when it is added to the caramel.
Place about one-third of the sugar in a clean, dry saucepan over medium heat. Allow it to melt gradually without stirring with a spoon. Once most of the sugar has melted, add another portion of sugar and let it melt before adding the final portion. You can gently swirl the saucepan if needed to help the sugar melt evenly.
Continue cooking until you obtain a smooth amber-colored caramel. Avoid taking it too dark, as it can quickly become bitter.
Reduce the heat slightly and carefully add the salted butter. The caramel will bubble vigorously, so take care when adding it. Stir until the butter is completely incorporated.
Add the honey, then slowly pour in the warm heavy cream while stirring continuously. Again, the mixture will bubble strongly when the cream is added.
Once everything is incorporated, cook for another 1 - 2 minutes, stirring, until the caramel is smooth, glossy and completely homogeneous.
Remove the pan from the heat and blend the caramel with an immersion blender for about 20–30 seconds. Keep the blender head fully submerged to avoid incorporating air. This final step creates an especially smooth, silky and emulsified caramel
How to Get the Right Texture
For a caramel sauce, use the caramel while it is still warm. It will be smooth and pourable, making it perfect for pancakes, crêpes, ice cream, cheesecakes or plated desserts.
For a spreadable caramel, transfer the caramel to a clean container or jar, let it cool then cover the surface with plastic wrap. Refrigerate for at least 3–4 hours, or until completely chilled.
As it cools, the butter and cream will set and the caramel will become thick, creamy and spreadable.
Mathilde's Tips
Watch the color carefully. A light amber caramel will taste sweet and delicate, while a very dark caramel can become bitter.
Warm the cream before adding it. Cold cream creates a stronger thermal shock and can cause the caramel to seize.
Don’t stir the sugar too much while it melts. This can encourage crystallization.
Blend at the end. It makes a noticeable difference to the final texture and gives the caramel a professional, glossy finish.
Storage
Store the salted caramel in an airtight container in the refrigerator for up to 2 weeks.
For the best texture, allow refrigerated spreadable caramel to soften slightly at room temperature before using.