Sea Salted Caramel Recipe

Prepare equipment

Place a heavy-bottomed medium saucepan on the stove and have a heatproof spatula or wooden spoon, a small whisk, a ladle or measuring cup for the cream, and a heatproof jar or bowl ready. Warm the heavy cream in the microwave or on the stove until hot but not boiling (about 30–45 seconds in microwave).

Dissolve sugar

Combine the granulated sugar and water in the saucepan over medium heat. Stir gently only until the sugar is fully moistened and dissolved (about 30–60 seconds). Stop stirring and let the mixture come to a simmer. Swirl the pan occasionally to encourage even melting.

Caramelize sugar

Allow the sugar to cook undisturbed until it turns an amber color around the edges, then a deep amber overall (about 6–9 minutes). Watch closely during this stage — it can go from perfect to burnt quickly. If crystals form on the sides, dip a pastry brush in warm water and brush them down.

Add butter

As soon as the sugar reaches a deep amber color, reduce heat to low and carefully add the cut butter, a few tablespoons at a time. The mixture will bubble vigorously. Whisk or stir constantly until the butter melts and is fully incorporated (about 1–2 minutes).

Incorporate cream

Remove the pan from heat. Slowly pour the warm heavy cream into the caramel in a thin steady stream while whisking constantly. Be cautious — steam and bubbling will be vigorous. Continue whisking until smooth and uniform (about 1 minute).

Season and finish

Stir in the fine sea salt and vanilla extract. Taste carefully (it will be hot) and adjust salt to preference. If you plan to use flaky sea salt as a finish, reserve that for sprinkling later.

Cool and store

Let the caramel cool in the pan for 10–15 minutes, then transfer to a heatproof jar. It will thicken as it cools. Store in the refrigerator for up to 2 weeks; rewarm gently in the microwave or in a warm water bath before serving.

If using flaky sea salt for presentation, spoon or drizzle caramel where desired (ice cream, cakes, or tarts) and immediately sprinkle a small pinch of flaky sea salt on top to provide texture and a bright salty finish.

Optional: For a silkier sheen, stir in the 2 tablespoons of softened unsalted butter into the warm caramel just before transferring to the jar. This gives a glossy finish and a slightly richer mouthfeel.