6-Minute Small Batch Salted Caramel Sauce
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5
36 reviews
Excellent
-
Course
Dessert
6-Minute Small Batch Salted Caramel Sauce
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This salted caramel sauce combines granulated sugar, butter, heavy cream, and flaky sea salt to create a rich, smooth caramel with a balance of sweet and salty notes. Cooked to a deep amber color, the sauce develops its signature flavor and creamy texture quickly in about 6 minutes, making it a convenient topping or ingredient for desserts.
Description
6-Minute Small Batch Salted Caramel Sauce is made by dissolving sugar and water before simmering with butter until the mixture attains a deep amber hue. The addition of heavy cream transforms the caramel into a silky sauce, while the touch of flaky sea salt cuts through the sweetness for a more complex flavor. The cooking method requires careful timing to achieve the right caramelization without burning the sugar. It finishes with an optional dash of vanilla or bourbon for added depth. The final sauce can be cooled in a heatproof jar and used to enhance desserts, coffees, or baked goods.
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Ingredients
- 1/2 cup granulated sugar
- 1 Tablespoon water
- 2 Tablespoons butter unsalted
- 1/4 cup heavy cream
- 1/4 teaspoon sea salt flaky
- vanilla or bourbon, optional, dash
Instructions
- In a small saucepan over medium-high heat whisk together sugar and water and bring to a boil. Cook until sugar has dissolved, about 1 minute.
- Reduce heat to a simmer. Add in butter and whisk until combined. Simmer until the mixture turns a deep amber color, about 5 minutes.
- Remove from heat and carefully whisk in the cream (it will bubble up ferociously after you add it!). Whisk until well combined. Whisk in salt.
- Pour caramel into a heatproof jar. Allow it to cool a few minutes before using.
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User Reviews
Overall Rating
5
36 reviews
Excellent
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