These tips will have you making the most delicious salted caramel sauce to use for desserts, scones, drinks, and more.
I’ve already shared with you the workshop I took at Craftcation on how to can and make homemade strawberry jam. Another workshop I took was with Ellen Daehnick, who is the founder of Helliemae’s (handcrafted caramels). She taught us how to make homemade salted caramel sauce.
It was surprisingly easy to make, although a little messy. Although I can’t share her recipe here, I do have some of her tips for making the perfect sauce.
Helliemae’s tips for making salted caramel sauce
- Never use a metal spoon for mixing, combine the sugar, water and corn syrup by hand, literally.
- Use deep pots with heavy bottoms and don’t try to make too much in the one pot, if you are making a large batch spread it over a couple of pots.
- Keep a bowl of ice water handy. If you get hot caramel on your skin you can stick it immediately in the ice water which will stop the burning and enable you to peel the hardened caramel off.
- After you’ve removed the pot from the heat, place it on an upside-down cookie sheet and move it around while stirring.
- Enjoy salted caramel sauce over vanilla ice cream, grilled peaches, or broiled fresh pineapple. Or give this Salted Caramel Whiskey a try which is apparently good as a base for beer cocktails or coffee.
If you haven’t tried Helliemae’s handcrafted caramels, you are missing out, we tried a couple at the workshop and they were divine. I am such a lover of caramel, and you will love theirs.