Salted Caramel Recipe
Make Salted Caramel Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Caramel
Finishing / Optional
Method
Caramel
- 1
Prepare ingredients
Measure all ingredients precisely and place them within easy reach. Use a heavy-bottomed medium saucepan, a heatproof measuring cup for the cream, and a wooden spoon or heatproof silicone spatula. Keep a bowl of ice water nearby in case of splatters.
- 2
Heat sugar
Combine the granulated sugar and 2 tablespoons of water in the saucepan, stirring gently only to moisten the sugar. Place the pan over medium heat and let the sugar dissolve without stirring. If crystals form on the side, gently brush them down with a wet pastry brush. Allow the mixture to simmer until it turns an amber color, about 6–10 minutes depending on stove. Watch closely to avoid burning.
- 3
- 4
Temper in cream
Warm the heavy cream slightly (microwave 20–30 seconds or heat in separate saucepan) so it's not ice cold. Gradually pour the warm cream into the caramel while stirring continuously. The mixture will bubble and steam; continue stirring until smooth and homogenous.
- 5
Season
Return the pan to low heat and simmer gently for 1–2 minutes to thicken slightly. Stir in 1 teaspoon of fine sea salt and 1 teaspoon of vanilla extract. Taste and adjust salt if desired (caramel should be noticeably but not overwhelmingly salty).
- 6
Cool and store
Allow the caramel to cool in the pan for 10–15 minutes, then transfer to a heatproof jar or container. For immediate use let cool to warm but pourable; for later use refrigerate up to 2 weeks (reheat gently to soften). If the caramel is too thick after refrigeration, warm in a saucepan over low heat or microwave in short bursts, stirring between.
Finishing / Optional
- 7
Serve with flaky salt
If desired, spoon the warm salted caramel over desserts (ice cream, brownies, apple slices) and finish with a light sprinkle of flaky sea salt for texture and a bright burst of saltiness.
- 8
Create buttered caramel stripes (optional)
To make a shiny stripe or ribbon on plated desserts, warm 1 tablespoon softened butter with 2–3 tablespoons of the caramel in a small bowl until spreadable, then brush onto plates or dessert edges and drizzle remaining caramel for contrast.