I have been an ardent fan of desserts with Salted Caramel since forever. I somehow feel it’s a balanced sort of flavour since I don’t prefer too much sweet in my desserts. And now with the pandemic putting the entire world into a lockdown, I decided to put my dessert cravings to rest by making a batch at home. Surprisingly, it took me just a handful of easy ingredients to make a jar which easily lasts a month if refrigerated. Also, the trick with making this sauce is ensuring your sugar doesn’t crystalize and turn into these giant lumps. Don’t cook it on high flame, and not for more than 3-4 minutes at max else you might end up burning it. A slight bit of patience with managing this and you’re ready to go!
Easy Homemade Salted Caramel Sauce
Recipe by Gunjan SawhneyCourse: DipsDifficulty: Medium
2 cups brown sugar
1 cup salted butter
1 can or approximately 450 gms Condensed milk, sweetened
1 tsp salt
1/4 cup milk
Take a thick bottomed non stick pan and add the brown sugar in it, heating it on low flame for less than a minute.
Once you notice the corners melting, gradually add the salted butter at room temperature and stir it gently. Continue to mix the butter & sugar with a wooden spatula.
After another minute, add the salt & slowly pour the condensed milk into the same pan with constant stirring for 1 minute to ensure the sauce is still runny, thick & not forming any lumps. Also pour in some milk during this step, mixing it until it is fully evaporated.
Now continue stirring it for another minute on low flame to get the desired consistency. Please note that the sauce gets thick once it cools so you might want to turn off the flame when it’s still runny.