Salted Caramel Sauce

Caramel sauce might be one of Hubby’s favorite things ever. He will always choose a caramel treat over a a chocolatey treat. I’ve just recently gotten more comfortable making my own caramel sauce. It actually is so much easier than I thought it was. Having a candy thermometer is a must for making caramel at home. But that’s really all you need. If you haven’t made your own caramel sauce, do it. Trust me, it’s worth the minimal effort required.

I ended up making a triple batch of this salted caramel during the holidays. I ordered some cute jars online and gave them away as gifts to some family members. Hubby also enjoyed a bunch of this caramel sauce heated up over vanilla ice cream.

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Salted Caramel Sauce

Salted caramel sauce is easier to make than you could ever imagine. And it makes a great gift!

Yield: 2 cups

Ingredients:

1 cup water
2 cups sugar
1 cup heavy cream
2 Tbsp cold unsalted butter
1 tsp fleur de sel

Directions:

Add water to a 2-qt saucepan. Gently add the sugar to the center of the pot - it will mound, that's fine. Cover the pot and bring to a boil over high heat.

Once boiling, uncover the pot and insert a candy thermometer. Continue cooking until the mixture registers 300 F and is just starting to develop some color, about 15 minutes.

Reduce heat under the pot to medium and cook until the syrup is amber and registers 350 F on the thermometer, about another 5 minutes.

Meanwhile, pour the cream into a small saucepan and bring to a simmer. If it simmers before the syrup is ready, just take it off the heat and set aside.

Remove the caramel from the heat and add about 1/4 of the warm cream to the pot. It will bubble furiously so be careful. Once the bubbling subsides, add the remaining cream. When it stops bubbling, whisk gently to incorporate fully. Add the butter and the salt and whisk to combine.

Refrigerate up to 1 month.

Recipe from Cook's Illustrated, as seen on Erin's Food Files

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22 Responses to “Carrot Cake and Cheesecake Cake”

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    1
    Lauren @ Healthy Food For Living — April 13, 2011 at 4:45 pm

    Give me a moment to compose myself… ok. This is the cake that my dreams are made of! Carrot cake and cheesecake are my two favorite cakes, so combine them into one amazing dessert, and I’m in total bliss. It looks phenomenal, and I would dominate a big slice ;).

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    lms — July 13, 2011 at 4:16 pm

    This cake was phenomenal!!!!! I have now made 3 versions and I think the carrot was the best. Everyone raved over it and we all thought it was better the 2nd day! YUM is an understatement!

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    Matt — January 27, 2013 at 3:49 pm

    I’m confused, how did the become a red velvet cake during the assembly?

    • beantownbaker — January 27th, 2013 @ 4:07 pm

      That was a typo in the recipe since this was based on the red velvet cheesecake cake that I had made. I fixed it. Hope that helps.

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    Chewy — March 29, 2013 at 11:19 am

    Do i have to put the cheesecake pan in a roaster with water? I dont have a roaster? Before I purchase one I thought Id ask. Ive made many cheesecakes in the past and never did this

    Thanks

    • beantownbaker — April 1st, 2013 @ 8:35 am

      Yes, you are using a water bath to bake the cheesecake. So the water should come up about half way on the side of the pan that the cheesecake is in. I usually use a disposable roasting pan since I don’t have a roaster either. Hope that helps.

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    Sarah Ross — March 31, 2013 at 3:45 pm

    Just made this for Easter and everyone loved it.. Thank you

    • beantownbaker — April 1st, 2013 @ 8:36 am

      Glad it was a success for you. This is a great Easter cake.

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    Brandi — March 31, 2013 at 5:10 pm

    I made this for Easter today as well, and it was great, everyone said so. I couldn’t eat much, it’s SO thick and rich. I don’t think it would have been half as great without the cheesecake. LOVE that and what a super easy recipe for the cheesecake.

    The cake was quite a bit more work than I am used to, and I had to change a few things up based on what I had, in cae this helps anyone else…

    I didn’t have brown sugar, subbed coconut palm sugar.

    I used toasted almonds instead of pecans and was pleasantly surprised that I actually like them when toasted, as I don’t normally like them at all, they were so light and crispy.

    I do not have a stand mixer, I used my Ninja blender with the whipping cream attachement (I didn’t know that it would work but it worked just fine!)

    My food processor is broke and couldn’t find my grater, so I used my blender for the carrots, worked just fine.

    I skipped the parchment paper bc I was out and that was no biggie.

    The cake looked picture perfect and tasted amazing, no complaints here. Thank you!!!

    • beantownbaker — April 1st, 2013 @ 8:37 am

      So glad this worked out for you. Thanks for coming back and posting the changes you made. I am sure they will be helpful for other readers.

      Toasted almonds are one of my favorite nuts! What a great substitution.

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    Joann — July 21, 2013 at 3:49 pm

    How many people will this feed? It is a combo of my two favorite things so I want to make it for a Bunco group.

    • beantownbaker — July 21st, 2013 @ 3:51 pm

      It will easily serve 12-16

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    Amy — October 13, 2013 at 12:23 pm

    I made this for my mom’s 60th birthday and everyone loved it. My dad announced that it was his favorite cake ever, so…I’m about to go buy the ingredients to make it again for HIS 60th next week 🙂 Thanks!

    • beantownbaker — October 15th, 2013 @ 5:02 pm

      Wow! Now that’s a compliment! So glad everyone enjoyed it 🙂

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    Sarah — December 10, 2013 at 11:33 am

    Hey there!

    Wonderful recipe 🙂 just curious, when you assembled the cake, is the top layer bottom side up, or right side up? Did you trim the rounded top off?

    Thanks!

    • beantownbaker — December 10th, 2013 @ 4:56 pm

      If I remember correctly, my layers came out pretty flat. If they were round, I would trim the top off. I always put the top layer upside down when I’m stacking a layer cake.

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    Robin — April 24, 2014 at 9:19 pm

    Made this for Easter, for my husband’s side of the family. Perfect cake recipe! Takes time to make, but nothing difficult. Turned out beautifully and tasted wonderful. I didn’t tell anyone about the cheesecake layer, so when I cut the first piece everyone was just thrilled to see that middle layer. The cake is a feast for both the eyes and the palate. It also travels well, which is a bonus for a 3-layer cake. I will make this cake again, and again, and again. Thanks!!!

    • beantownbaker — April 27th, 2014 @ 2:46 pm

      So glad you enjoyed it!!

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    Anndrea — January 29, 2016 at 3:08 am

    Just tried to make this… and I am curious if other people who had success used the volume or weight measures??
    I used the weight and was quite precise BUT the cake is now seemingly exploding in my oven.. I am thinking some of the ounces are wrong but am not sure. (I have checked the recipe about 5 times to make sure i measured correctly too…)
    Quite disappointed but hopefully I can still salvage something from it.

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    Margaret Jimenez — March 26, 2016 at 8:22 am

    hi! I wanted to make this for Easter tmrw..but I only have 10″ pans..both for the cheesecake & cake..can u PLEASE help me w/ the adjustments? I tried googling it, but it’s just not happening & I WANT to make this recipe..it has 5 stars! THANK U, THANK U!

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    Margaret Jimenez — March 26, 2016 at 8:24 am

    what I left out, was, I don’t want my cakes to be thin..I LOVE/prefer a high cake 🙂

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    Lani — September 22, 2016 at 6:55 pm

    Hello! Will the cheesecake tend to soften and tilt or sink in if it’s in a slightly warm environment or if I make it into a 5-6″ layer cake? I’m thinking of having one cake layer at the bottom, then the cheesecake, then the rest of the 2-4 layers cake layers. I am wondering if the cake will hold (with the cheesecake layer) if I put a center dowel?

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