Salted Caramel Recipe

Prepare ingredients

Measure all ingredients and have them at hand. Warm the heavy cream slightly (microwave 20–30 seconds) so it is not cold when added to hot caramel — cold cream can cause violent bubbling.

In a medium, heavy-bottomed saucepan set over medium heat, add the granulated sugar and 2 tablespoons of water. Stir only enough to moisten the sugar so it resembles wet sand; then stop stirring.

Bring the sugar mixture to a simmer. Let it cook undisturbed. Watch closely as it begins to bubble and change color — after a few minutes it will go from clear to pale gold, then to an amber color. If edges cook faster, gently swirl the pan occasionally (do not stir with a spoon) to promote even melting.

When the sugar reaches a deep amber color (about 350–360°F / 175–182°C on a candy thermometer) remove the pan from the heat immediately to prevent burning. The sugar will continue to darken from residual heat.

Carefully add the butter (6 tablespoons), cut into pieces, to the hot sugar. The mixture will bubble vigorously — stir with a heatproof spatula until the butter is completely incorporated and the mixture is smooth.

Slowly pour the warm heavy cream into the caramel in a thin stream while stirring continuously. Continue stirring until the mixture is smooth and any vigorous bubbling subsides. Return the pan to low heat for 30–60 seconds if needed to fully combine and dissolve any hardened bits.

Stir in the fine sea salt and vanilla extract until fully incorporated. Taste carefully (it will be hot) and adjust salt to preference, adding up to another 1/4 teaspoon if desired.

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.

If the caramel becomes very thick after cooling, stir in up to 2 tablespoons extra warm heavy cream to reach desired pourable consistency.

For presentation, sprinkle a light pinch (about 1/4 to 1/2 teaspoon) of coarse flaky sea salt over the surface before serving or over individual portions. Let cool completely before sealing the jar; refrigerate leftover sauce up to 2 weeks and gently warm before using.