Salted Caramel Recipe

Prepare equipment

Have a heatproof 2-cup measuring cup or small bowl for the cream nearby, a heavy-bottomed medium saucepan (2–3 quart), a wooden spoon or silicone spatula, and a candy thermometer (optional). Measure all ingredients before starting.

Warm the heavy cream: pour the cream into the heatproof container and set near the stove so it is ready to add. Room-temperature cream reduces shock to the hot caramel.

Combine sugar and water: place the granulated sugar and 2 tablespoons water in the saucepan and stir gently only to moisten the sugar so it looks like wet sand. Avoid splashing sugar up the sides.

Cook the sugar: set the saucepan over medium heat. Without stirring, let the sugar come to a gentle boil. If needed, gently swirl the pan briefly to encourage even melting. Watch closely as color changes — it will first dissolve, then become pale amber, then deepen.

Control browning: when the syrup reaches a deep amber color (approximately 320–340°F / 160–171°C, or when it smells nutty), remove the pan from the heat immediately. Do not let it burn; residual heat will continue to darken it.

Add butter: carefully add the cut butter pieces to the hot caramel one or two pieces at a time, stirring constantly. The mixture will bubble vigorously; stir until the butter is fully incorporated and the mixture is smooth.

Add cream: slowly pour the warm heavy cream into the caramel in a thin stream while stirring constantly. Take care — the caramel will bubble up strongly. Continue stirring until the sauce is smooth and uniform.

Season and finish: stir in the fine sea salt and vanilla extract until fully incorporated. If you used a candy thermometer, the finished caramel should be around 225–230°F (107–110°C) for a pourable sauce consistency.

Cool slightly before using: let the caramel sit in the saucepan for 10–15 minutes to thicken to a spoonable consistency. Transfer to a jar or container for serving or storage. If desired, wipe the rim and add a thin dab of softened butter to the jar top before closing to help seal.

Serve or store: sprinkle coarse flaky sea salt over the warm caramel just before serving for a contrast in texture and salt intensity.

Storage: allow the caramel to cool to room temperature, then refrigerate in a sealed jar for up to 2 weeks. Reheat gently in the microwave in 10–15 second bursts, stirring between, or warm in a small saucepan over low heat until pourable.