Salted Caramel Sauce
It’s simple and easy to make your own salted caramel sauce!
- 2 cups granulated sugar
- 12 tablespoons (1.5 sticks) unsalted butter (at room temperature and cut into tablespoon or smaller pieces)
- 1 cup heavy cream (at room temperature)
- 1 tablespoon of sea salt
You can halve the recipe for a smaller yield.
You will need a heavy saucepan and a candy thermometer.
- Evenly spread out the sugar in the heavy saucepan at medium-high heat with candy thermometer measuring the temperature.
- Use a wooden spatula or heat resistant spatula to stir as the sugar begins to melt (you can also use a wooden spoon or whisk, but a spatula allows you to easily scrap the bottom of the saucepan).
- The sugar will begin to form clumps, but it will eventually melt down to a thick liquid and brown in color as the temperature continues to rise.
- The sugar will start to turn into an amber color and once the sugar reaches 300-325 degrees, quickly take it off the stove (caramel can burn easily, so it is important to watch the temperature, it increases exponentially).
- Stir in the butter until completely melted.
- Stir in the heavy cream (if the heavy cream is still too cold, the sugar will start to clump – this will be fine soon).
- Place the saucepan back on the stove at slow heat and stir in salt.
- Continue to stir until the mixture is smooth
- At this point, you have salted caramel sauce!
- Depending on how thick you want the sauce to be, you can continue to cook the sauce down on low heat – the sauce will bubble, but not overflow as long as the heat is on low.
- Continue to stir while the sauce is on low heat.
- Usually I keep the sauce on the stove for another 5-10 minutes for a thicker sauce (since I cook down the sauce, this recipe usually yields about 600 ML or approximately 3/4 Quart).
- Let the caramel sauce cool completely and place into a container to store.
- Keep refrigerated.
*Use to eat with your ice cream, pie, cake, cookies, fruits – endless possibilities!!