Homemade Salted Caramel
This Homemade Salted Caramel is sweet, buttery, and incredibly easy to prepare.This sauce cools into a glossy and spoonable texture that can be used for countless desserts, drinks, and sweet treats.
Servings: 12
Ingredients
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- 1/2 cup heavy cream room temperature
- 1/2 tsp fine sea salt or to taste
Instructions
- Add the sugar to a heavy saucepan set over medium heat.1 cup granulated sugar
- Allow the sugar to melt slowly, stirring occasionally with a heat resistant spatula to prevent burning. The sugar will clump at first and then gradually melt into a smooth golden liquid.
- Once the sugar turns a rich amber color, carefully add the butter. The mixture will bubble. Stir until fully melted.6 tbsp unsalted butter, cubed
- Slowly pour in the heavy cream while stirring constantly. Continue to mix until the caramel becomes smooth.1/2 cup heavy cream
- Add the sea salt and allow the mixture to simmer for one minute.1/2 tsp fine sea salt
- Remove from heat and let the caramel cool slightly. Transfer to a heat safe jar or container. The caramel will thicken as it cools.
Notes
✔️ Use a heavy saucepan for even heat and smooth melting.
✔️ Make sure your cream is at room temperature to avoid splattering.
✔️ Watch the sugar closely since it can burn quickly once melted.
✔️ Add salt in small amounts until you reach your preferred level of sweetness and saltiness.
✔️ Store leftover caramel in an airtight jar in the refrigerator for up to two weeks.
✔️ Make sure your cream is at room temperature to avoid splattering.
✔️ Watch the sugar closely since it can burn quickly once melted.
✔️ Add salt in small amounts until you reach your preferred level of sweetness and saltiness.
✔️ Store leftover caramel in an airtight jar in the refrigerator for up to two weeks.
