Easy Salted Caramel Sauce (Printable Version)
Smooth caramel sauce with buttery, salty notes. Perfect for topping desserts, fruits, or lattes.
# What You'll Need:
01 -
1 cup granulated sugar
02 -
6 tablespoons unsalted butter, room temperature
03 -
½ cup heavy cream (35%), room temperature
04 -
2 teaspoons salt
# Steps to Follow:
01 -
In a medium, heavy-bottomed stainless steel saucepan (avoid nonstick), heat the sugar over medium heat. Stir continuously with a heat-resistant silicone spatula or wooden spoon until it melts into a smooth amber liquid, around 7-10 minutes. Be careful not to let it burn.
02 -
Once the sugar is fully melted, carefully add the butter. The mixture will bubble vigorously. Stir until the butter is completely melted and incorporated. If the mixture separates, remove the pan from heat and whisk until smooth (about 3-4 minutes), then return to heat.
03 -
Slowly pour the room-temperature heavy cream into the caramel while stirring constantly. Be cautious of rapid bubbling. Allow the mixture to boil for about 1 minute without stirring. If using a candy thermometer, the temperature should reach approximately 220°F (104°C).
04 -
Remove the saucepan from heat and stir in the salt. The caramel will be thin initially but will thicken as it cools. Let cool slightly before use.
05 -
Transfer to an airtight container and refrigerate for up to 1 month. Reheat gently in the microwave or on the stove to soften before use.