Salted Caramel Sauce
Every dessert’s best friend, this salted caramel sauce recipe is made with sugar, butter, and a fine salt that will enhance the flavor, but not change the texture of your salty-sweet, delicious caramel.
Calories 112 kcal
2 cups sugar 12 tablespoons of unsalted butter 1 cup heavy cream 1 tablespoon super fine salt see notes
Place sugar in a medium sauce pan on medium-high heat
whisk constantly while sugar melts.
Continue to whisk until all the sugar is melted and it is a deep amber color (watch carefully!)
Turn temperature down to low, carefully add butter, stir to combine. This can take a few minutes. Remove from heat and stir in cream.
Add salt and stir.
Let cool for 10 minutes.
Store in an airtight container for 1 month in the refrigerator.
This recipe moves fast, have all ingredients measured and ready to go.
A thermometer is optional but helpful. At 348° the caramel is hot enough.
You can add a little bit of water to the sugar (in the first step) to more evenly distribute the sugar crystals. This is called a "wet caramel", use about ¼ cup water to 1 cup of sugar.
Lemon Juice- Adding a teaspoon of lemon juice to the sugar will help the sugar to not crystalize while melting in the pan. I don't typically do this, but it's an option.
Use a wooden spoon- In step one, I like to use a whisk to keep the sugar from getting too clumpy while it melts. After that, use a wooden spoon, as a metal one can affect your temperature. Calories: 112 kcal | Carbohydrates: 13 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 4 g | Cholesterol: 21 mg | Sodium: 258 mg | Potassium: 7 mg | Sugar: 12 g | Vitamin A: 241 IU | Vitamin C: 1 mg | Calcium: 6 mg | Iron: 1 mg