Homemade Salted Caramel Sauce
Homemade Salted Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 6 tablespoons butter, cut into pieces
- 1/2 cup heavy cream
- fine sea salt, to taste
Instructions
- 1
Pour the granulated sugar into a small, heavy-bottomed saucepan. Heat over medium heat, stirring occasionally with a heat-proof spatula, until the sugar melts. It will first clump, then turn into a clear, amber-colored liquid. This process typically takes 5 to 8 minutes.
⏱️ 8 min
- 2
Once the sugar has fully caramelized to a rich amber color, immediately remove the saucepan from the heat to prevent burning. While wearing an oven mitt for safety (as the mixture will bubble vigorously), carefully add the butter pieces to the hot caramel. Stir continuously with the spatula until the butter is completely melted and smoothly incorporated.
⏱️ 2 min
- 3
Slowly pour in the heavy cream, continuing to stir constantly. The mixture will bubble up and thicken as the cream combines with the hot caramel. If the caramel becomes too thick or seizes, you can return the saucepan to low heat for a very short period, stirring until it loosens to a smooth, pourable consistency.
⏱️ 3 min
- 4
Stir in the fine sea salt, starting with a small amount and adding more to your preference. Mix well to ensure the salt is evenly distributed throughout the sauce.
⏱️ 1 min
- 5
Transfer the hot salted caramel sauce into a clean, heat-proof glass container, such as a mason jar. Allow the sauce to cool completely at room temperature before covering and storing it in the refrigerator. The sauce will thicken further as it cools.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Salted Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 6 tablespoons butter, cut into pieces
- 1/2 cup heavy cream
- fine sea salt, to taste
Instructions
- 1
Pour the granulated sugar into a small, heavy-bottomed saucepan. Heat over medium heat, stirring occasionally with a heat-proof spatula, until the sugar melts. It will first clump, then turn into a clear, amber-colored liquid. This process typically takes 5 to 8 minutes.
⏱️ 8 min - 2
Once the sugar has fully caramelized to a rich amber color, immediately remove the saucepan from the heat to prevent burning. While wearing an oven mitt for safety (as the mixture will bubble vigorously), carefully add the butter pieces to the hot caramel. Stir continuously with the spatula until the butter is completely melted and smoothly incorporated.
⏱️ 2 min - 3
Slowly pour in the heavy cream, continuing to stir constantly. The mixture will bubble up and thicken as the cream combines with the hot caramel. If the caramel becomes too thick or seizes, you can return the saucepan to low heat for a very short period, stirring until it loosens to a smooth, pourable consistency.
⏱️ 3 min - 4
Stir in the fine sea salt, starting with a small amount and adding more to your preference. Mix well to ensure the salt is evenly distributed throughout the sauce.
⏱️ 1 min - 5
Transfer the hot salted caramel sauce into a clean, heat-proof glass container, such as a mason jar. Allow the sauce to cool completely at room temperature before covering and storing it in the refrigerator. The sauce will thicken further as it cools.
⏱️ 60 min