Homemade Salted Caramel Sauce (4-Ingredient)
User Reviews
5
Homemade Salted Caramel Sauce (4-Ingredient)
Description
The recipe starts by slowly melting sugar over medium-high heat until it liquefies and turns a deep reddish-brown without burning. Adding butter releases steam and bubbles, which must be stirred gently. After the caramel smooths, heavy cream is whisked in to form a thick, velvety sauce. A pinch of flaky sea salt finishes the flavor, highlighting the sweetness.
The result is a luscious sauce with a rich caramel taste and a slightly salty edge. It can be drizzled warm over ice cream, cakes, or other desserts. The balance of butter and cream softens the caramel's intensity, while the salt adds complexity.
Store the sauce in an airtight container in the refrigerator for up to a month. Slight reheating may be needed if chilled. Flaky sea salt is preferred but coarse kosher salt may be used as a substitute. This four-ingredient version is straightforward and yields dependable homemade caramel sauce.
Ingredients
- 1 cup granulated sugar
- 6 TB butter sliced into 1-inch pieces and softened, unsalted
- ½ cup heavy cream
- 2 tsp sea salt flaky
Instructions
- In a deep saucepan, place sugar in an even layer. Heat sugar over medium-high heat, whisking frequently. Once sugar starts melting down, whisk continuously until all the clumps are melted into liquid (this can happen quickly, so watch carefully that the sugar doesn't burn. See video in original article for visual.)
- Immediately turn heat down to medium and insert candy thermometer into the melted sugar; gently stir until liquid turns reddish-brown in color -- the minute your thermometer reaches 350F, slowly add the butter -- caramel will bubble up, so be careful.
- Continue to gently stir until fully melted; try not to let mixture splash up the sides of the pan. Once mixture is smooth, immediately remove pan from heat. Carefully pour in the cream and whisk until a smooth thick sauce forms. Whisk in the flaky salt. Let sauce cool to almost-room temp before drizzling over dessert. Store leftover sauce in airtight glass container in fridge for future use.
Notes
- If flaky sea salt is unavailable, coarse kosher salt can be substituted carefully.
- Keep leftover caramel sauce refrigerated in an airtight glass jar for up to one month.
- Reheat chilled caramel gently in a microwave before drizzling to soften it.
- This sauce makes a thoughtful homemade gift when jarred nicely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 175kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 13mg | 4% |
| Sodium | 5mg | 0% |
| Potassium | 65mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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