Salted Caramel Sauce
Caramel in all its forms is a thing of deliciousness. Whether wrapped up in parchment and turned into chewy homemade candies or as fall-inspired Caramel Apples. I especially like the richness and smooth texture of caramel in sauce form and eaten with a spoon! This Salted Caramel Sauce is no exception —it’s thick, buttery, and has just the right combination of sweet and salty. If you try making this, I think you'll agree that this beats store-bought caramel sauce anyday.
What makes this such a great Caramel Sauce?
It is so versatile! It can be used to liven up vanilla ice cream, drizzled over brownies, or used in my decadent Salted Caramel Banana Bread Bars. The best part, it only uses a handful of pantry staple but delivers maximum flavor and is much thicker than store-bought caramel sauce. sach bite has the delicate crunch of cornflakes and a sweetness you can't resist. My version of these homemade cornflake cookies doesn't contain any corn syrup, which makes them the kind of cookie you feel good about eating.
Ingredients for making homemade Caramel
Flour: Provides structure and stability to the bars by forming the base of the batter.
Baking Soda: Acts as a leavening agent, helping the bars rise and stay soft.
Salt: Enhances flavor and balances the sweetness.
Unsalted Butter: Always use unsalted; that way you're in control of the amount of salt you add.
Brown Sugar: Sweetens the bars while adding moisture and depth with a subtle caramel note.
Eggs: Bind everything together and add structure. I bring them to room temperature so they mix in more smoothly.
Mashed Bananas: These not only bring natural sweetness and moisture but also give the bars their signature banana flavor. The riper, the better!
Fresh Bananas (sliced): I like adding these on top for visual appeal and that extra hit of banana in every bite.
Salted Caramel: Swirled into the batter and brushed on top—it melts into every layer for that irresistible sweet-salty combo.
Pecans: Provide a little crunch and nutty flavor. If you're not a fan of nuts, you can omit them.
How to Make Salted Caramel Sauce Step-by-Step
1. In a large bowl, whisk together the flour, baking soda, and salt until combined.
2. Cream the butter and brown sugar until light and fluffy, then beat in the eggs, one at a time.
3. Once the mixture is smooth fold add the mashed bananas.
4. Slowly add the dry ingredients, mixing until just combined. Don't overmix!
5. Spread the banana batter evenly into a parchment-lined baking pan.
6. Swirl salted caramel into the batter for ribbons of gooey goodness.
7. Top with banana slices and pecans for extra flavor and a beautiful finish.
8. After baking, brush on a caramel glaze while the bars are still warm.
Tips for getting the perfect Salted Caramel
- Gently fold in the Cornflakes: Use a soft silicone spatula to incorporate the cornflakes into the dough. This helps prevent them from getting crushed and keeps that light, crispy texture in every bite.
- Let the Cookies Set Before Moving Them: They will be quite soft when they first come out of the oven, so it’s best to leave them undisturbed on the baking sheet for a few minutes before transferring them to a cooling rack.
- Shaping the perfectly rounded cookie: Choose a glass that is larger than the cookie and place it over the still-warm cookie. Gently shuffle the glass in a circular motion to get a uniform, rounded cookie shape. Be careful not to do this too aggressively as the cookies are still very soft and you want to avoid damaging them.
Storing and Reheating
This from-scratch Salted Caramel will keep for months if stored in an air tight container. If the sauce has thickened over time and is not in a pourable consistency, place it in the microwave for 30-second intervals stirring in between until is the texture desired.
Easy to make
This rich & buttery sauce is complex in flavor but relatively simple to make. and as long as you have a candy thermometer and watch to make sure it doesn't get too dark you'll be able to make this decadent sauce with ease. I'll show you how in the following steps.
Homemade Cornflake Cookies: FAQ's
Yes, any plain, unsweetened cornflakes will work for this recipe. For best results, avoid sweetened or frosted varieties.
It is not advisable to freeze the dough once the cornflakes have been added, as it will affect the crispy texture.
Yes, great options include coconut flakes, mini chocolate chips or adding a sprinkle of chopped nuts on top of the cookie before baking.
Cornflake Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ cups unsalted butter room temperature
- 1 ¼ cups granulated sugar
- ¾ cup brown sugar lightly packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 ½ cups Corn Flakes cereal divided
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Whisk together the flour, salt, and baking soda in a medium-sized mixing bowl.
- In a large mixing bowl, beat the butter and sugars until light in color.
- Add the eggs and vanilla extract, mixing until well incorporated.
- Add the flour mixture and mix on low speed until just combined.
- Gently fold in 3 cups of the Corn Flakes cereal with a soft silicone spatula.
- Using a large cookie scoop, place the dough balls on the prepared baking sheets (about 2 inches apart from each other).
- Bake for 9-12 minutes or until the edges begin to golden.
- Remove the baking sheets from the oven and press the remaining ½ cup cornflakes into the still-warm cookies, if desired. Let the cookies set for a few minutes before transferring them to a wire rack to cool.
