Salted Caramel Recipe

Prepare ingredients

Measure all ingredients and have them ready before you start. Warm the heavy cream slightly (microwave or stovetop) until just warm to the touch (about 20–30 seconds in microwave) to reduce temperature shock when added to the hot caramel. Cube the butter so it melts quickly.

Dissolve sugar

In a medium, heavy-bottomed saucepan (preferably 2–3 qt) combine the granulated sugar and water. Gently swirl the pan to combine — do not stir. Place over medium heat.

Cook sugar to amber

Allow the sugar to boil. Watch carefully: it will first clear, then begin to color at the edges. If necessary, gently swirl the pan to promote even cooking but avoid stirring with a utensil. If using, add the light corn syrup now to help prevent crystallization. Continue cooking until the sugar reaches a deep amber color, about 6–10 minutes depending on heat. Do not burn — it can go from amber to bitter quickly.

Add butter

As soon as the sugar is a deep amber, remove the pan from the heat and immediately add the cubed butter. Stand back a little — it will bubble vigorously. Stir with a heatproof spatula until the butter is fully melted and incorporated (about 1 minute).

Incorporate cream

Slowly pour the warm heavy cream into the caramel in a thin steady stream while stirring. The mixture will foam and bubble; continue stirring until smooth and uniform, about 1–2 minutes. If the caramel seizes or becomes lumpy, return to low heat and whisk until smooth.

Finish and season

Stir in the vanilla extract. Taste carefully (it will be hot) and add the flaky sea salt, starting with 1/2 tsp if you prefer less salt, then increase to 1 tsp for a well-balanced salted caramel. Stir until fully incorporated.

Cool and store

Let the caramel cool in the saucepan for 10–15 minutes, then transfer to a heatproof jar or container. It will thicken as it cools. Store in the refrigerator for up to 2 weeks. Reheat gently in the microwave (short bursts) or in a warm water bath to loosen before using.