This salted caramel ganache recipe has a rich and creamy texture that goes perfectly with all your favorite desserts. Made with white chocolate, heavy cream, and caramel, it strikes the perfect balance between sweet and salty, delicious on everything from cakes to ice cream. It's easy to make and is a must-have recipe for every baker!
I love ganache because it's so versatile and a less sweet alternative to traditional frosting recipes like this salted caramel frosting. This caramel ganache is no exception!
The sweet white chocolate and salted caramel balance each other perfectly for a sweet and salty flavor that enhances everything from cakes to cookies.
Its smooth, creamy texture makes it easy to drizzle or spread, making your desserts even more delicious without being overly sweet.
For more ganache recipes, check out this milk chocolate ganache, strawberry ganache, raspberry ganache, white chocolate ganache, and whipped ganache.
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Why You'll Love This Recipe
- Smooth and creamy texture- Salted caramel ganache has a creamy, silky texture from combining rich cream with high-quality chopped chocolate. When you whip it, it becomes light and airy (like this white chocolate pistachio ganache), perfect for spreading over so many treats!
- Sweet and salty- White chocolate and caramel with a pinch of salt give this ganache a sweet and salty taste that goes perfectly with lots of different flavors.
- Super versatile- You can change the thickness of the ganache to use it in so many ways! You can use it to glaze a cake, fill pastries, drizzle it over ice cream, pipe on cupcakes, and more. I used it as a drip on this banana caramel cake!
Ingredient Notes
For the ingredient quantities and full instructions, see the recipe card below.
- Heavy cream- Make sure to use full fat heavy whipping cream with at least 36% milk fat for the creamiest, smoothest ganache! Don't substitute half and half because it's not thick enough.
- Salted caramel sauce- You can use store-bought or homemade salted caramel sauce. If you want to be able to fully control the amount of salt and vanilla extract in the recipe, I highly recommend homemade caramel.
- White chocolate- For ganache, white chocolate chips, melting wafers, or chopped white chocolate bars all work well. While pure white chocolate baking bars are ideal, this recipe is forgiving! Just be sure to choose high-quality white chocolate. Cheap chocolate can be waxy and melt unevenly, resulting in an oily texture.
Substitutions and Variations
- White chocolate substitute- You can make this recipe with semi-sweet or milk chocolate for that classic caramel-chocolate duo. However, your ganache will be thicker and better for truffles rather than cake filling.
- Add butter- Adding 1-2 tablespoons of cold butter to the warm ganache makes the ganache even more rich, creamy, and shiny.
- Add flavor extracts- Add ยผ-1/2 teaspoon of vanilla extract, maple extract, or another type of flavoring to customize your ganache.
Step by Step Instructions
Step 1: Start by whisking the heavy cream and salted caramel sauce together in a small heatproof bowl until well combined. Microwave at 30 second bursts for 1-2 minutes until the sides are simmering.
You can also warm the cream and caramel in a small saucepan on the stove over medium heat, stirring with a wooden spoon until the sides of the pan are bubbling.
Step 2: Pour the hot cream and caramel mixture over your white chocolate in a medium bowl. Let sit for 1 minute so the chocolate begins to melt.
Stir the ingredients together with a whisk or silicone spatula until smooth. It will look clumpy at first but will eventually come together into a creamy sauce.
Step 3: Place a piece of plastic wrap over the bowl. Make sure it touches the surface of the ganache to prevent a skin or film from forming.
Chill the caramel ganache on the counter to room temperature, then chill in the refrigerator. The longer you refrigerate it, the thicker it will be.
For a thinner, spreadable ganache, I recommend refrigerating it for 1 hour. For a thicker ganache that you can whip or use as frosting, refrigerate it for 2 hours or more.
Expert Baking Tips
- Use good chocolate. Cheap white chocolate can melt unevenly, taste artificial, or leave a greasy finish, which can affect the texture of your ganache. I love Ghirardelli white chocolate chips for a smooth and creamy consistency.
- Use a kitchen scale. Always weigh your ingredients in grams for the most accurate results. Measuring by weight ensures you're using the exact amounts needed, which is super important for baking!
- Use a hand blender. This is optional, but for a super smooth mixture, use a hand blender or immersion blender to combine everything once the chocolate has melted.
- Chill in a shallow bowl. When chilling the caramel ganache, transfer it to a wide, shallow dish. This spreads it out, helping it cool and set more quickly compared to leaving it in a deep bowl.
How to Use
- Spread on a pan of ganache brownies, chocolate caramel sheet cake, or use it to top a salted caramel cheesecake or chocolate ganache cheesecake.
- Sandwich the ganache between 2 macaron shells, chocolate chip cookies, oatmeal cookies, or brown butter peanut butter cookies for a caramel cookie sandwich! You can also use it to fill chocolate ganache thumbprint cookies.
- Whip the chilled ganache on medium speed with a hand mixer to create a fluffy, creamy frosting! It would be delicious piped on these chocolate caramel cupcakes or spread all over this chocolate ganache cake or marble cake.
- Let the ganache harden, then roll it into balls and coat with melted chocolate to make chocolate caramel truffles.
How to use for drip cakes- Once the ganache has cooled to around 90 degrees Fahrenheit (32ยฐC), it's ready to drip onto cakes! If you don't have a thermometer, look for a smooth, pourable consistency. If it is too thick, microwave it for about 10 seconds to loosen it up.
You can either spoon it onto the cake or use a piping bag for more control. I suggest testing a small drip on the back of the cake to check the consistency and drip length. For longer drips, use more ganache; for shorter drips, use less.
Storage
Store the salted caramel ganache in an airtight container in the refrigerator or cover it with plastic wrap pressed directly against the surface to prevent a skin from forming. It will stay fresh for up to 5 days.
The ganache will firm up in the fridge, so let it sit at room temperature for about an hour to soften before using.
You can also microwave it for about 10 seconds and stir until smooth. Be careful not to overheat it, as this can cause the ganache to separate. If that happens, you'll need to let it cool and solidify before using it again.
Frequently Asked Questions
You can freeze ganache, but it might lose its smooth texture and glossy appearance once thawed. Transfer it to an airtight container and freeze for up to 3 months. Let it thaw overnight in the refrigerator before using.
Ganache can separate if it's overheated or if the ingredients are not well combined. To fix it, gently reheat and whisk until smooth. Also make sure your bowl is completely dry before adding the chocolate. Water droplets can cause the chocolate to seize.
If your ganache isn't setting properly, you might have the incorrect ratio of ingredients. For white chocolate ganache, aim for about 3 parts chocolate to 1 part cream for a firmer consistency. Also make sure the ganache cools to room temperature before refrigerating it. If it's in a deep container, it may take longer to firm up. If it's still too soft after chilling, gradually reheat it in the microwave and mix in more chopped chocolate to get the right texture.
More Frosting and Filling Recipes
๐ Recipe
Salted Caramel Ganache
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Ingredients
- 100 grams heavy cream
- 100 grams salted caramel sauce
- 300 grams white chocolate
Instructions
- Stir the heavy cream and salted caramel sauce together in a medium heatproof bowl. Then microwave for 30-second bursts for 1-2 minutes until it bubbles on the edges.100 grams heavy cream, 100 grams salted caramel sauce
- Place the white chocolate in a large bowl. Pour the hot cream and caramel over the chocolate. Let sit for 30 seconds so the chocolate begins to melt.300 grams white chocolate
- Whisk the chocolate, cream, and caramel gently until smooth and fully combined.
- Cover with plastic wrap touching the surface of the ganache to prevent a skin from forming. Chill in the refrigerator for 1-2 hours until it thickens to a soft, pliable consistency. Enjoy!
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