Salted Caramel Sauce
Homemade salted caramel sauce perfect for anything and everything - fruit, desserts, coffee, and even cocktails.
Ingredients
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream room temperature
- 2 tablespoons unsalted butter
- ¾ teaspoon flaky salt
Instructions
- In a medium-sized light color pot, over medium heat, add granulated sugar and water. Stir once and then avoid stirring for 10-12 minutes while it simmers. The sugar will turn into a deep amber-brown color.
- Once the color of the mixture is deep amber-brown, turn off the heat. While vigorously stirring, slowly add the heavy cream. The mixture will greatly bubble.
- After the bubbling has settled, remove from heat and add in the unsalted butter. Stir until melted.
- Then add in the salt and stir.
- Store in an airtight jar in the fridge for up to 2 weeks. Can be served cold or warmed!
Notes
Use a light-colored pot so you can see the color of the caramel.
Measure out your ingredients ahead of time, so you don't have a chance to burn the caramel.
Make sure to add the caramel slowly, or the mixture will splash, and also, the sugar will harden if added too fast.
The caramel sauce needs to be the perfect hue before adding the cream. If added before it is ambered enough, the caramel will lack flavor and be thin. If the cream is added too late, the caramel will taste bitter and burnt. So pay really close attention to the shade of the caramel.