Salted Caramel Sauce
User Reviews
4.4
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
16
Salted Caramel Sauce
Description
The "Salted Caramel Sauce" begins by dissolving sugar, corn syrup, and water, heating the mixture without stirring after initial dissolution until it achieves a dark amber hue, signaling caramelization. Warm heavy cream is then added slowly to the hot caramel to temper it and prevent crystallization, followed by butter, fine sea salt, and vanilla extract for depth and balance.
The final sauce is smooth with a luscious, pourable consistency that thickens slightly upon cooling. The salt cuts through the sweetness, highlighting the caramel’s rich notes created by the cooking process. This sauce pairs well with a variety of desserts including ice creams, cakes, and fruits.
Storage at room temperature for short term or refrigerated up to several weeks is possible, with reheating advised before use. The recipe notes highlight judging caramel doneness by color rather than temperature due to thermometer variability.
Ingredients
- 1 cup granulated sugar
- 1 tablespoon light corn syrup
- ¼ cup water
- ½ cup heavy cream heated until warm
- 2 tablespoons butter softened, unsalted
- 1 teaspoon sea salt or more to taste, fine grain
- 1 teaspoon vanilla extract pure
Instructions
- In a heavy saucepan (at least 5 cup capacity), stir together the sugar, corn syrup, and water until the sugar is completely moistened. If you are using a candy thermometer, place it into the pot taking care that it is tip in immersed into the sugar mixture.
- Heat, stirring constantly, until the sugar dissolves and the sugar syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (like the color of Bass Ale) (see notes below). This will occur right around 350 degrees. Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
- Use a high-temperature heat-resistant rubber spatula or wooden spoon to stir the mixture until smooth, scraping up the thicker part that settles on the bottom. If any lumps develop, return the pan to the heat and stir until they dissolve. Stir in the butter and salt. The mixture will be streaky but become uniform after cooling slightly and stirring.
- Allow the sauce to cool for 3 minutes. Gently stir in the vanilla extract.
Notes
- Store salted caramel sauce at room temperature for up to 3 days or refrigerate for up to 3 weeks.
- Reheat gently in a microwave-safe container for 45 to 60 seconds and stir until smooth before use.
- Rely on color cues—look for a dark amber rather than strictly temperature—to avoid burning the caramel, starting careful watch around 340°F.
- This recipe yields just over 1 cup of salted caramel sauce.
User Reviews
Overall Rating
4.4
You'll Also Love
