Salted Caramel Sauce Recipe
User Reviews
4.8
Salted Caramel Sauce Recipe
Description
Starting with even layering of granulated sugar in a medium saucepan, the sugar is heated over medium heat until it liquefies and turns a deep amber color. Careful whisking at the start helps melt the sugar without burning clumps. Once a reddish-brown color and toasted aroma develop, the heat is removed, and butter is added all at once, causing bubbling. Whisk until the butter is fully incorporated to produce a smooth caramel.
Heavy cream, added slowly while whisking, lightens the sauce and gives it a creamy texture. The sauce should be smooth and pourable but not too hot to prevent separation. Finishing with fleur de sel flakes adds nuanced saltiness that cuts through the caramel’s richness.
This sauce complements desserts such as ice cream, cakes, or fruit, adding a balance of sweet and salty flavors. The recipe notes recommend using a large saucepan to accommodate bubbling during additions and suggest storing the sauce refrigerated for up to one month or frozen up to three months.
Reheating gently in a microwave restores smoothness and pourability. Using flaky sea salt like fleur de sel or Maldon is preferred to control salt intensity better than table salt.
Ingredients
- 2 cups granulated sugar
- 12 tablespoons butter at room temperature, cut into pieces, unsalted
- 1 cup heavy cream at room temperature
- 1 tablespoon fleur de sel or any other flaky sea salt
Instructions
- Add the sugar in an even layer over the bottom of a medium (3 to 4-quart) saucepan. Heat the sugar over medium heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
- Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye.
- As soon as the caramel reaches its sweet spot, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted. Remove the pan from heat.
- Slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.
- Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.
- Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. The sauce can be refrigerated for up to 1 month.
Notes
- Use flaky sea salt such as fleur de sel or Maldon for best flavor and controlled saltiness.
- A 4-quart saucepan prevents boil-over during butter and cream addition due to vigorous bubbling.
- Store the caramel sauce in the refrigerator for up to 1 month or freeze in airtight containers for up to 3 months.
- Reheat gently in the microwave without the lid for about 45 seconds, stirring to maintain smooth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 1786 kcal
% Daily Value*
| Calories | 1786kcal | 89% |
| Carbohydrates | 203g | 68% |
| Protein | 3g | 6% |
| Fat | 112g | 172% |
| Saturated Fat | 70g | 350% |
| Cholesterol | 343mg | 114% |
| Sodium | 3544mg | 148% |
| Potassium | 109mg | 2% |
| Sugar | 199g | 398% |
| Vitamin A | 3850IU | 77% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 98mg | 10% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
