Homemade Salted Caramel
Homemade Salted Caramel
Ingredients
- 1 1/2 cups granulated sugar
- 1 cup heavy cream, warmed
- 1/2 cup unsalted butter, cut into 1-tablespoon pieces, at room temperature
- 1 teaspoon sea salt
Instructions
- 1
Before you begin, measure out all ingredients and have them ready. Warm the heavy cream slightly in a microwave or small saucepan; it should be warm to the touch but not boiling. This prevents the caramel from seizing when added.
⏱️ 5 min
- 2
In a heavy-bottomed saucepan, add half of the granulated sugar. Place over low to medium heat. Allow the sugar to melt and liquefy, stirring occasionally with a heat-proof spatula or wooden spoon to ensure even melting and prevent burning.
⏱️ 3 min
- 3
Once the first half of the sugar has mostly melted, add the remaining granulated sugar. Continue to cook, stirring occasionally, until all the sugar has dissolved and the mixture turns into a liquid caramel. Watch carefully as it can burn quickly.
⏱️ 5 min
- 4
Continue cooking the caramel without stirring until it reaches your desired color. For a sweeter caramel, aim for a light amber. For a darker, slightly bitter caramel, cook to a deep golden brown. The ideal color is often somewhere in between.
⏱️ 5 min
- 5
Immediately remove the saucepan from the heat. Carefully and slowly pour the warmed heavy cream into the caramel in a thin stream, whisking constantly. The mixture will bubble up vigorously; continue whisking until smooth. Be very careful as the steam will be hot.
⏱️ 2 min
- 6
Return the saucepan to low heat. Add the room temperature butter pieces, one at a time, whisking until each piece is fully incorporated and melted before adding the next. Stir in the sea salt.
⏱️ 3 min
- 7
Remove the saucepan from the heat. For an extra smooth and silky caramel, use a hand blender (immersion blender) to blend the caramel directly in the saucepan for about 30 seconds to 1 minute, until fully emulsified.
⏱️ 1 min
- 8
Pour the hot caramel into a clean, heatproof dish or jar. Allow it to cool slightly at room temperature.
⏱️ 10 min
- 9
Once the caramel has cooled slightly, place a piece of parchment paper or plastic wrap directly onto the surface of the caramel, ensuring it touches to prevent a skin from forming. Let it cool completely at room temperature for at least 2 hours, or until thickened to your desired consistency.
⏱️ 120 min
- 10
Once completely cooled, the salted caramel is ready to use. Store in an airtight container in the refrigerator for up to 2-3 weeks. Reheat gently in the microwave or a saucepan over low heat to soften before use.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Salted Caramel
- 1 1/2 cups granulated sugar
- 1 cup heavy cream, warmed
- 1/2 cup unsalted butter, cut into 1-tablespoon pieces, at room temperature
- 1 teaspoon sea salt
Instructions
- 1
Before you begin, measure out all ingredients and have them ready. Warm the heavy cream slightly in a microwave or small saucepan; it should be warm to the touch but not boiling. This prevents the caramel from seizing when added.
⏱️ 5 min - 2
In a heavy-bottomed saucepan, add half of the granulated sugar. Place over low to medium heat. Allow the sugar to melt and liquefy, stirring occasionally with a heat-proof spatula or wooden spoon to ensure even melting and prevent burning.
⏱️ 3 min - 3
Once the first half of the sugar has mostly melted, add the remaining granulated sugar. Continue to cook, stirring occasionally, until all the sugar has dissolved and the mixture turns into a liquid caramel. Watch carefully as it can burn quickly.
⏱️ 5 min - 4
Continue cooking the caramel without stirring until it reaches your desired color. For a sweeter caramel, aim for a light amber. For a darker, slightly bitter caramel, cook to a deep golden brown. The ideal color is often somewhere in between.
⏱️ 5 min - 5
Immediately remove the saucepan from the heat. Carefully and slowly pour the warmed heavy cream into the caramel in a thin stream, whisking constantly. The mixture will bubble up vigorously; continue whisking until smooth. Be very careful as the steam will be hot.
⏱️ 2 min - 6
Return the saucepan to low heat. Add the room temperature butter pieces, one at a time, whisking until each piece is fully incorporated and melted before adding the next. Stir in the sea salt.
⏱️ 3 min - 7
Remove the saucepan from the heat. For an extra smooth and silky caramel, use a hand blender (immersion blender) to blend the caramel directly in the saucepan for about 30 seconds to 1 minute, until fully emulsified.
⏱️ 1 min - 8
Pour the hot caramel into a clean, heatproof dish or jar. Allow it to cool slightly at room temperature.
⏱️ 10 min - 9
Once the caramel has cooled slightly, place a piece of parchment paper or plastic wrap directly onto the surface of the caramel, ensuring it touches to prevent a skin from forming. Let it cool completely at room temperature for at least 2 hours, or until thickened to your desired consistency.
⏱️ 120 min - 10
Once completely cooled, the salted caramel is ready to use. Store in an airtight container in the refrigerator for up to 2-3 weeks. Reheat gently in the microwave or a saucepan over low heat to soften before use.