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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Salted Caramel Sauce
Method
Salted Caramel Sauce
Prepare equipment
Set a heavy-bottomed 2–3 quart saucepan on the stove and have a heatproof spatula or wooden spoon, a whisk, a small saucepan or microwave-safe pitcher for warming cream (optional), and a candy thermometer (optional) ready. Measure out all ingredients before starting because the sugar can move quickly once it begins to color.
Dissolve sugar
Combine the granulated sugar and 2 tablespoons water in the heavy-bottomed saucepan over medium heat. Stir gently just to moisten the sugar with the water until it looks sandy and evenly damp. Stop stirring once the heat is applied; you may swirl the pan occasionally to promote even melting but avoid constant stirring to prevent crystallization.
Cook to amber
Allow the sugar to cook undisturbed for several minutes. Watch carefully as it melts at the edges and then across the bottom. When it begins to turn a pale amber, carefully swirl the pan to encourage even coloring. Continue cooking until the sugar reaches a deep golden-amber color — about 8–12 minutes total from the time it melts. If using a candy thermometer, target 320–340°F (160–170°C). Be careful not to let it burn; it can go from perfect to burnt quickly.
Add butter
As soon as the sugar reaches the desired amber color, reduce heat to low and carefully add the 6 tablespoons of unsalted butter in pieces. The sugar will bubble and steam vigorously; hold the spatula away and stir gently until the butter is fully melted and incorporated, about 30–45 seconds.
Incorporate cream
Remove the pan from the heat source. Slowly pour in the warmed heavy cream (warm the cream briefly in the microwave or a small saucepan until it's just warm to the touch—this prevents an excessive temperature shock). Pour in a steady stream while whisking; the mixture will bubble intensely. Continue whisking until smooth and uniform, about 30–60 seconds.
Finish and season
Return the pan to very low heat and cook, stirring, for 1–2 minutes to meld and slightly thicken the sauce. Stir in 1 teaspoon fine sea salt and 1 teaspoon vanilla extract. Taste and adjust salt to your preference; add up to the optional 1 teaspoon flaky finishing salt sprinkled on top after cooling for a crunchy contrast if desired.
Cool and store
Allow the caramel to cool in the pan for 10–15 minutes, then transfer to a heatproof jar. The sauce will thicken as it cools. Store refrigerated for up to 2 weeks; rewarm gently in the microwave (brief 10–15 second bursts) or in a small saucepan over low heat before using.