Salted Caramel Sauce is one of those timeless kitchen essentials that instantly makes desserts feel special. Smooth, buttery, and deeply flavorful, this sauce delivers a perfect balance of sweetness and salt with just a handful of ingredients. Because it comes together quickly, it’s ideal for both everyday treats and elevated entertaining.
Caramel has been enjoyed for centuries, originally crafted by slowly heating sugar until it transformed into a rich, amber syrup. Over time, cooks discovered that adding butter and cream created a luxurious sauce with incredible depth. Today, a touch of sea salt enhances that richness even more, bringing out warm notes while keeping the sweetness in check.
Meanwhile, this homemade version skips preservatives and artificial flavors, resulting in a cleaner, fresher taste. Whether drizzled over ice cream, stirred into coffee, spooned onto cakes, or used as a dip, this Salted Caramel Sauce is endlessly versatile. Once you master it, you’ll find yourself making it often, because it stores beautifully and elevates nearly everything it touches.
Recipe Yield: 1 cup (about 8 servings)
INGREDIENTS
1 cup granulated sugar
6 Tbsp unsalted butter, room temp
1/2 cup heavy cream, warm
3/4 tsp flaky sea salt
1 tsp vanilla extract
INSTRUCTIONS
1. Melt the sugar:
Add sugar to a medium saucepan over medium heat. Meanwhile, stir constantly as it begins to clump, then melts completely. Continue cooking until the color turns a deep amber.
2. Add the butter:
Carefully whisk in butter. At this stage, the mixture will bubble vigorously. However, keep stirring until fully smooth.
3. Pour in the cream:
Slowly drizzle in the warm cream while whisking. As a result, the caramel will loosen and become silky. Simmer for 1 minute.
4. Finish and season:
Remove from heat. Then, stir in salt and vanilla until evenly combined. Let cool slightly before using or storing.
Helpful Tips to Perfect This Recipe
- Warm the cream first: This helps prevent seizing and keeps the caramel smooth and glossy throughout.
- Watch the color closely: Once the sugar reaches amber, remove promptly, because overcooking can turn it bitter.
- Adjust salt to taste: Different salts vary in strength, so add gradually and taste for balance.
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