Sometimes, a simple glass of homemade caramel is all it takes to turn an ordinary strudel, pancakes, or a scoop of ice cream into a mini feast. The aroma of sugar turning to amber, the bubbling of cream, and finally a pinch of sea salt to balance out all the sweetness. Homemade salted caramel is no science – it just takes a little patience and a few tricks that we'll show you together.
Why make homemade salted caramel?
✓ fresh, without unnecessary additives and preservatives
✓ universal – suitable for desserts, pancakes, strudels and coffee
✓ you can make it from just a few ingredients in 15 minutes
✓ easy storage – lasts up to 3 weeks in the refrigerator
✓ a luxurious taste that will elevate any dessert, especially this apple strudel
Homemade salted caramel - recipe
Serving size: 1 glass approx. 200 ml
Ingredients
– 100 g sugar (cane or white granulated)
– 50 g butter (cold, cut into cubes)
– 100 ml whipping cream (min. 30%)
– ½ teaspoon sea salt (or to taste)
Procedure
1) Pour the sugar into a saucepan and slowly melt and caramelize over medium heat until amber in color. Do not stir, just swirl the pot occasionally.
2) Add the butter. Stir it in and let it combine with the caramel – the mixture will bubble a lot.
3) Remove from heat and slowly pour in the warmed cream. Stir with a whisk until a smooth sauce is formed.
4) Season with sea salt, stir and taste. Pour into a clean glass and either pour straight into, for example, the filling in a strudel or let the glass cool and cap it.
If you want the caramel to be thicker for the strudel filling, add only 80 to 90 ml of cream. On the other hand, for topping desserts, add 120 ml of cream. Take the butter out of the fridge in advance – it should be cold but pliable, not completely frozen.
Frequently Asked Questions and Caramel Rescue
How long does it take for sugar to dissolve?
A smaller batch (100 g) takes about 5 to 8 minutes, a larger batch (200 g) can take 10 to 15 minutes. The rule is: slow rather than overcooked.
What if the butter doesn't combine with the caramel?
It may be too cold or the caramel is overheated. Remove the saucepan from the heat, stir with a whisk, and add 1-2 tablespoons of warm cream. The mixture will usually come together.
How to save curdled caramel?
Return to low heat and stir slowly. You can also use a hand blender right in the pot. If necessary, strain the caramel – the flavor will stay great.
Serving & storage
Homemade salted caramel will keep in the refrigerator for 2 to 3 weeks. Before using, let it sit at room temperature for a while, or heat it briefly in a water bath. The consistency should be like liquid honey – beautifully smooth and shiny.
Related recipes: Strudel dough with vinegar · Homemade puff pastry for strudel · Apple strudel with caramel
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