Salted Caramel Recipe

Prepare equipment and ingredients

Measure all ingredients and have them at hand. Use a heavy-bottomed medium saucepan and a heatproof spatula or wooden spoon. Warm the heavy cream slightly (microwave 20–30 seconds) so it’s fluid and won’t seize the hot sugar.

Dissolve sugar

Add the granulated sugar and 2 tablespoons water to the saucepan and stir gently just enough to combine. Place the pan over medium heat; do not stir once heating begins. If sugar crystals cling to the sides, brush the sides with a damp pastry brush to prevent crystallization.

Cook to deep amber

Let the sugar syrup come to a boil and watch closely. Swirl the pan gently from time to time to promote even coloring (do not stir). After about 6–10 minutes the sugar will turn a light golden, then deepen to a rich amber. Remove from heat when it reaches a deep amber color (approximately 350–360°F / 175–182°C if using a candy thermometer).

Add butter safely

Carefully add the 6 tablespoons of unsalted butter in pieces. The mixture will bubble violently. Return the pan to low-medium heat and whisk or stir until the butter is fully incorporated, about 30–60 seconds.

Incorporate cream

Slowly pour in the warmed heavy cream in a thin steady stream while stirring continuously. The caramel will bubble and steam; continue stirring until smooth and homogenous, about 1 minute.

Finish and season

Off the heat, stir in 1 teaspoon fine sea salt and 1 teaspoon vanilla extract. Taste (careful, very hot) and adjust salt if needed. If any large sugar crystals remain, return to low heat and stir gently until smooth.

Cool and store

Let the caramel cool in the pan for 10–15 minutes, then transfer to a heatproof jar. If desired, stir in 1 teaspoon softened butter for extra gloss. Allow to cool to room temperature before sealing. Caramel will thicken as it cools. Refrigerate for up to 2 weeks; warm gently before use.

When caramel is slightly cooled but still pourable, sprinkle the coarse flaky sea salt over the surface to create salted pockets. For a glossy finish, spread the 1 teaspoon softened butter over the top and swirl. Let set briefly before sealing the jar.