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
Optional finishing
Method
Caramel
- 1
Prepare equipment
Have a heatproof glass measuring cup or bowl ready to receive the hot caramel and keep a wooden spoon or heatproof silicone spatula nearby. Measure all ingredients before starting because caramel progresses quickly.
- 2
Dissolve the sugar
In a medium heavy-bottomed saucepan over medium heat, combine 1 cup granulated sugar and 2 tablespoons water. Stir only until the sugar is evenly moistened; stop stirring. Use the pan’s heat to dissolve the sugar for 2–3 minutes, occasionally swirling the pan to promote even coloration.
- 3
Cook to amber
Allow the sugar to boil gently. Watch closely: after about 5–8 minutes it will begin to color around the edges. Swirl the pan as needed to encourage even melting. When the sugar reaches a deep amber color (approx. 350–360°F / 175–182°C if using a candy thermometer), remove the pan from the heat. Do not let it get dark brown or burn — residual heat will carry it a little further.
- 4
Add butter carefully
Add 6 tablespoons unsalted butter in pieces to the hot caramel. The mixture will bubble vigorously. Stir continuously with a wooden spoon or heatproof spatula until the butter is fully incorporated and the bubbling subsides, about 1–2 minutes.
- 5
Add cream slowly
Slowly pour in 1 cup heavy cream in a thin stream while stirring. The mixture will bubble and steam; continue stirring until smooth and unified, about 1–2 minutes. If lumps form, keep stirring over low heat until smooth.
- 6
Finish and season
Return the pan to low heat for 30 seconds to 1 minute to ensure a smooth texture. Stir in 1 teaspoon vanilla extract and 1 teaspoon coarse sea salt. Taste and adjust salt to preference (add up to 1/2 teaspoon more if desired).
- 7
Cool and store
Allow the caramel to cool in the heatproof container for 10–15 minutes; it will thicken as it cools. Transfer to a jar and let reach room temperature before sealing. Refrigerate for up to 2 weeks. Rewarm gently in the microwave or over low heat before using.
Optional finishing
- 8
For serving, warm a few tablespoons of the caramel and brush or drizzle over desserts. If you like a buttery sheen, stir in 1 tablespoon softened unsalted butter after removing from heat. Sprinkle a pinch (about 1 teaspoon) of flaky sea salt on top just before serving for texture and visual appeal.