Salted Caramel Recipe

Salted Caramel Sauce

1. 1

   Prepare ingredients and tools

   Measure and have ready all ingredients. Warm the heavy cream slightly (microwave 15–20 seconds or heat gently on stovetop) so it won't seize the caramel. Use a medium heavy-bottomed saucepan, a heatproof spatula or wooden spoon, and a metal whisk. Keep oven mitts or a kitchen towel handy for safety.

2. 2

   Dissolve sugar

   Combine the granulated sugar and 2 tablespoons of water in the saucepan over medium heat. Swirl the pan gently to moisten the sugar but do not stir with a spoon initially — instead, let the sugar dissolve and start to boil. If you need to redistribute, very gently swirl the pan; avoid vigorous stirring which can encourage crystallization.

3. 3

   Cook to amber

   Allow the sugar to cook undisturbed until it melts, then begins to turn a light amber color around the edges, about 6–8 minutes. Once you see uniform amber (watch closely — it can go from amber to burnt quickly), immediately reduce heat to low.

4. 4

   Add butter

   Add the 6 tablespoons of unsalted butter to the hot caramel in pieces. Be cautious: the mixture will bubble violently. Stir continuously with the heatproof spatula or wooden spoon until the butter is fully incorporated and the mixture is smooth, about 1–2 minutes.

5. 5

   Add cream

   Slowly pour the warmed heavy cream into the caramel while whisking or stirring constantly. Pour in a steady stream to control vigorous bubbling. Continue stirring until fully combined and smooth, 1–2 minutes. If any hardened bits form, keep stirring over low heat until they dissolve.

6. 6

   Season and finish

   Remove the saucepan from the heat. Stir in 1 teaspoon of sea salt and 1 teaspoon of vanilla extract until incorporated. Taste and adjust seasoning: add up to another 1/4–1/2 teaspoon salt if you prefer a more pronounced salted flavor.

7. 7

   Cool and store

   Allow the caramel to cool in the pan for 10–15 minutes, then transfer to a heatproof jar or container. The sauce will thicken as it cools. Sprinkle with the 1 teaspoon of fine flaky sea salt on top if you want visible salt flakes for texture. Cool to room temperature before sealing. Store in the refrigerator for up to 2 weeks; rewarm gently in the microwave (15–30 seconds) or on the stovetop over low heat before using.