What is the difference between caramel and salted caramel?

The salt ! Regular batches of caramel have just sugar, butter, and heavy cream. You mix salt and caramel ingredients for that yummy sweet and salty flavor you get in salted caramel.

Is salted caramel just butterscotch?

They’re similar, but salted caramel starts with white sugar and is cooked to a higher temperature, while butterscotch starts with brown sugar and doesn’t get quite as hot. Butterscotch will also have a higher proportion of butter to sugar, and a bit more of a toffee flavor from the molasses.

Is salted caramel the same as dulce de leche?

Not quite! Dulce de leche includes milk along with the sugar, and you make it by simmering slowly over a lower heat rather than cooking more quickly to a higher temperature. That’s why you’ll sometimes find imitation dulce de leche recipes that start with a can of sweetened condensed milk.

The Best Homemade Salted Caramel Sauce

Homemade Salted Caramel Sauce

Print Recipe

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4.7 from 3 reviews

Homemade salted caramel adds the perfect balance of sweet and salty to drinks, desserts, and more! You just need sugar, butter, half & half, and salt.

Author: Tiffany
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: approx 3 cups 1x
Category: Desserts
Method: Stovetop
Cuisine: American

Ingredients

Scale

2 cups preferred granulated sugar (I used organic) (400g)
12 Tbsp unsalted, grass-fed butter – at room temperature and cut into pieces (168g)
1 cup half & half, room temperature (242g)
1 Tbsp kosher salt (10g)

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Instructions

In a large 5-6 quart, heavy-bottomed pot, pour the sugar in an even layer. Heat the sugar over medium-high heat, whisking as the sugar begins to melt. The sugar will be clumpy at first but will melt down as it continues to cook.
When the sugar has completely melted, stop whisking. Tilt the pan, or use the whisk to gently move the sugar around in the pan as the sugar cooks. When the sugar reaches 350F on a candy thermometer, or turns a light amber color, add all the butter at the same time. The sugar will bubble angrily when you do this, so be careful. Whisk the butter into the sugar until it is completely melted and then remove the pan from the heat.
Slowly add the half & half to the sugar, whisking as you pour. Again, the sugar may splatter, so be careful. Whisk until all the half & half is incorporated and smooth. Add the kosher salt and whisk to blend well.
(Note: I like my caramel on the saltier side, so I add a full Tablespoon. If you’re not sure about the amount of salt, start with 1 ½ teaspoons and taste. You can always add more!)
Let the caramel cool for 15 minutes before storing it in a glass jar. Allow caramel to completely cool to room temperature before storing it in the refrigerator. The caramel will keep for up to two weeks.
The caramel will harden in the fridge, so allow it to come to room temperature before using it in recipes requiring a pour or drizzle. For recipes in which it will be mixed right in, cold caramel is fine.

Notes

Each serving is approximately 1.5-2 Tbsp, to taste.

Find it online: https://dontwastethecrumbs.com/create-your-own-homemade-salted-caramel/