Easy Homemade Salted Caramel Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
1 cup
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Course
Dessert
Easy Homemade Salted Caramel Sauce
Description
This salted caramel sauce starts by dissolving granulated sugar into water, then cooking it slowly without stirring until it reaches a deep golden brown, which develops the characteristic caramel flavor. Butter is added and melted into the hot sugar mixture, followed by heavy cream, which must be added carefully as it causes the hot caramel to bubble vigorously.
After removing from heat, vanilla extract and flaky sea salt are whisked in to create a creamy sauce with a slightly salty finish that enhances sweetness. The cooking process requires attention to avoid burning the sugar, and variations in stovetop heat may affect timing.
The sauce can be prepared up to two weeks in advance and stored refrigerated in a tightly sealed container. Unsalted or salted butter may be used, but salt is added separately to control seasoning precisely. Heavy cream is essential for achieving the right richness; milk is not recommended.
Ingredients
- 1 cup (199g) granulated sugar
- 1/2 cup (113ml) water
- 1/2 cup (113g) butter unsalted
- 1/2 cup (113ml) heavy cream
- 1 tablespoon vanilla extract pure
- 1 teaspoon sea salt flaky
Instructions
- Whisk together granulated sugar and water in a medium-sized saucepan with tall sides.
- Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes, but maybe a little longer depending on your stove.
- Add in the butter and bring the mixture to slow boil over medium-heat. Continue cooking until the mixture turns a deep golden brown/copper color, about 12 minutes, maybe longer depending on your stove. Do not stir during this process!
- Once the caramel reaches this color, remove from heat and immediately add in the heavy cream. Be very careful during this step - the caramel will hiss and bubble up aggressively!
- Finally, stir in the vanilla and sea salt. Vigorously whisk the mixture smooth and set aside to cool. Store caramel in the fridge until needed.
Notes
- Salted or unsalted butter can be used depending on preference; salt is added separately for control.
- Prepare the caramel sauce up to two weeks ahead and store it tightly covered in the fridge.
- Heavy cream gives the sauce its creamy texture; use whipping cream if heavy cream is unavailable, but do not substitute milk.
- Stove heating varies; watch the caramel closely and adjust cooking time as needed to reach the proper color.
User Reviews
Overall Rating
5
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