Salted Vanilla Caramel Sauce Recipe
This Salted Vanilla Caramel Sauce is a rich and luscious treat combining the deep, golden sweetness of caramelized sugar with the creamy infusion of vanilla pods and a touch of sea salt. Perfect for drizzling over desserts, ice cream, or incorporating into your favorite recipes, this sauce offers a silky smooth texture and a balanced flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: About 500 servings 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Caramel Sauce Ingredients
- 200g granulated white sugar
- 330g heavy cream (35%)
- 30g butter, cold and cubed
- 2 vanilla pods (or 1.5 tsp vanilla powder)
- 5g sea salt
Instructions
- Infuse the Cream: Place the heavy cream and scraped-out vanilla pods (or vanilla powder) into a medium pot. Heat on medium until it simmers, then turn off the heat and leave the mixture hot to infuse the vanilla flavor.
- Caramelize the Sugar: In a medium pot, slowly caramelize the granulated sugar in several stages. Stir gently from the center outward using a heat-proof spatula. Continue until the sugar reaches a deep golden brown color.
- Add the Hot Cream: Reduce heat to low and gradually add the hot infused cream to the caramel in three additions, whisking vigorously after each to avoid clumping and splatter.
- Simmer the Caramel: Allow the mixture to simmer gently for 2-3 minutes to blend flavors and develop the sauce thickness, then remove the pot from heat.
- Strain the Sauce: Pour the caramel through a fine sieve into a heat-proof jug to remove vanilla pods and any clumps. Let it rest for 5-10 minutes.
- Add Butter and Salt: Incorporate the cold cubed butter and sea salt into the warm caramel. Hand blend until the sauce is silky smooth and well blended.
- Store Properly: Transfer the caramel sauce into a heat-proof container or smaller jars. Seal tightly and refrigerate.
- Optional Preservation: For longer shelf life, vacuum pack the caramel. It can be stored up to 2 weeks in the fridge or longer if sealed properly.
Notes
- Use a long-handled whisk to prevent burns from splattering caramel.
- Adding the cream slowly prevents sugar from seizing and ensures smoothness.
- For stronger vanilla flavor, leave the pods in the cream while infusing.
- Store the caramel tightly sealed in the fridge; it will thicken when cold and can be gently reheated before use.
- Vacuum packing is an excellent option for extending freshness.
Keywords: Salted Caramel, Vanilla Caramel Sauce, Dessert Sauce, Homemade Caramel, Vanilla Infused, Sea Salt Caramel
Find it online: https://foodbylina.com/salted-vanilla-caramel-sauce-recipe/
