Ingredients:
- 1 cup (200g) granulated sugar
- 6 tablespoons (90g) unsalted butter, cut into cubes
- ½ cup (120ml) heavy cream, room temperature
- 1 teaspoon pure vanilla extract
- ¾ teaspoon flaky sea salt (or ½ teaspoon regular table salt)
Equipment:
- Medium-sized, heavy-bottomed saucepan
- Whisk
- Heatproof spatula (optional)
- Jar or airtight container for storage
Instructions:
Caramelize the Sugar:
- In the saucepan over medium heat, add the sugar. As it melts, stir it constantly to prevent burning. It will start to clump, but then smooth out.
- Continue cooking until the sugar is completely melted and turns a beautiful deep amber color. Watch carefully and adjust the heat if needed – it can burn quickly!
Add the Butter:
- Remove the pan from the heat. Immediately add the butter, whisking vigorously until it’s fully melted and incorporated. Be careful, it might splatter slightly.
Slowly Stir in the Cream:
- Keep the pan off the heat. Gradually pour in the heavy cream, whisking continuously. The mixture will bubble and steam vigorously. Continue whisking until smooth.
Flavor and Cool:
- Stir in the vanilla extract and salt. Taste and add a little more salt if desired.
- Let the sauce cool slightly in the saucepan before transferring it to your storage container. It will thicken as it cools.
Storage:
- Store salted caramel sauce in an airtight container in the refrigerator for up to 2 weeks.
- Rewarm gently over low heat or in the microwave before using.
Tips:
- Room Temperature Cream: Using room temperature cream prevents the hot caramel from seizing up, ensuring a smooth sauce.
- No Water Needed: This recipe uses the “dry caramel method” for a richer flavor.
- Be Careful: Hot caramel can cause severe burns. Handle with caution.
- Adjust the Salt: The amount of salt is a matter of preference. Start with less and add more to taste.
- Make It Your Own: Add a splash of bourbon or a pinch of spice like cinnamon for extra depth.
Uses for Salted Caramel Sauce:
- Drizzle over ice cream, cakes, or brownies.
- Swirl into cheesecake.
- Use as a filling for cupcakes or macarons.
- Warm it up and dip pretzels or apple slices.
