Salted Caramel Recipe
Make Salted Caramel Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Caramel Sauce
Optional finishing
Method
Caramel Sauce
Prepare equipment
Have all ingredients measured and ready near the stove. Use a heavy-bottomed medium saucepan (2–3 quart) and a heatproof rubber spatula or wooden spoon. Warm the heavy cream slightly in the microwave or a small saucepan (about 20–30 seconds) so it is warm but not boiling (this helps prevent the sugar from seizing when cream is added).
Dissolve sugar
Combine the granulated sugar and water in the saucepan and gently swirl to moisten the sugar evenly. Place the pan over medium heat and cook without stirring—occasionally swirl the pan or gently brush down crystallized sugar on the sides with a wet pastry brush—to dissolve the sugar into a clear syrup. Continue cooking until the mixture turns a light amber color around the edges (about 6–8 minutes).
Caramelize
Once the syrup reaches an amber color (watch closely; color changes quickly), reduce heat to medium-low. Continue cooking until the syrup reaches a deep amber (rich golden-brown) but not burnt (another 1–2 minutes). Remove the pan from heat immediately to avoid burning.
Add butter
Carefully add the unsalted butter to the hot caramel in several pieces. The mixture will bubble vigorously. Stir quickly and continuously with a heatproof spatula until the butter is fully incorporated and the bubbling calms (about 30–60 seconds).
Incorporate cream
Slowly pour the warm heavy cream into the caramel in a thin, steady stream while stirring constantly. The mixture will bubble and steam; keep stirring until smooth and homogenous (about 1 minute). If any hard bits form, continue to stir over low heat until they dissolve.
Season and finish
Return the pan to low heat for 30 seconds to 1 minute if needed to fully integrate and reach a pourable consistency. Remove from heat, stir in the sea salt and vanilla extract until evenly combined. Taste and add more salt if desired.
Cool and store
Let the salted caramel cool in the pan for 10–15 minutes, then transfer to a clean, heatproof jar or container. The sauce will thicken as it cools. For a thicker spread, chill in the refrigerator; for a pourable sauce keep at room temperature. Refrigerate for up to 2 weeks. Reheat gently in the microwave (10–20 second bursts) or in a warm water bath to loosen before using.
Optional finishing
If using flaky sea salt, sprinkle a small pinch over the cooled caramel right before serving to highlight the salt contrast.