How to store caramel sauce?

Cool to room temperature then transfer into a clean, airtight container. I really like storing it in canning jars. Store caramel sauce at room temperature for up to 7 days, refrigerated for a month or frozen for 3 months.

You can freeze cooled caramel sauce for up to 3 months. Allow it to thaw at room temperature or in the refrigerator overnight.

How do you reheat salted caramel sauce?

You can reheat caramel sauce for serving in the microwave by microwaving in 30 second intervals at 50% power. Stir between each interval. This will ensure even heating. For larger batches or if you prefer, you can reheat the sauce in a small saucepan on the stovetop.

Do you need a candy thermometer to make caramel sauce?

You do not need a candy thermometer. You’re making caramel sauce, not solving a differential equation. There is no need to over complicate. Although I don’t suggest over complicating differential equations either. Due to the nature of caramelizing sugar, there are parts of the sugar syrup that will be hotter than others. Using a thermometer can give you mis-information. Making it by eye is better.

easy salted caramel sauce

Description

This is an easy salted caramel sauce recipe that only needs 6 ingredients. It is an easy, hands-off recipe from a professional pastry chef that is thick, rich, and perfect for pouring over brownies, cakes, and more!

Ingredients

Units Scale

1 cup heavy cream (260g)
4 Tablespoons unsalted butter, cubed (57g)
1/2 teaspoon vanilla extract (2g)
1/2 teaspoon kosher salt (2g)
1 1/2 cups granulated sugar (320g)
1/4 cup water (75g)
1/4 cup light corn syrup (88g)

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Instructions

In a small pot combine cream, butter, vanilla and salt. Bring just to a boil and set aside.
Pour the sugar into a heavy bottomed pot with high sides. Shake to distribute sugar in an even layer over the bottom. Pour the water around the edges and stir to hydrate the sugar. Stir carefully so that no sugar gets on the sides of the pot. If you did get sugar on the sides, don’t worry. Dip a clean pastry brush (or folded paper towel) in water and wash the sugar off. Don’t be concerned with the amount of water because it will all evaporate anyways.
Pour the corn syrup into the sugar water mixture and turn on the burner to medium high. Allow the sugar to come to a boil before you disturb it. Gently swirl the pot but do not stir! This will allow you to redistribute the caramel around the pot and control the hot spots.
Continue to cook and occasionally swirl until a dark amber color is achieved.
Remove from the heat and place on a trivet or folded towel. Slowly pour in your cream/butter mixture while constantly whisking. You don’t want to add the cream too fast or it will bubble up aggressively and could burn you. Don’t fear, just keep whisking.
Once all the liquid is incorporated, pour into a heat safe bowl. Allow to cool to room temperature then pour into the storage container of your choice.

Notes

Yield – 2 cups (1 pint)

Flavor Tips – Add the vanilla at the end of cooking but the salt at the beginning. There is a sliding scale of acceptable caramel flavor. From the very light in color and light on taste to the almost burnt, dark, sultry caramel that I prefer. I add the butter when the sugar turns a deeper, dark amber color.

Variations – Simply omit the corn syrup if desired.

Storage – Cool to room temperature then transfer into a clean, airtight container. Store caramel sauce at room temperature for up to 7 days, in the fridge for a month or frozen for 3 months.