Description
This easy salted caramel recipe creates a rich, creamy, and perfectly balanced sauce that combines buttery sweetness with a touch of kosher salt. Ready in just 15 minutes and yielding 16 servings, it’s perfect for drizzling over desserts, ice cream, or incorporating into your favorite recipes.
Ingredients
Caramel Base
- 1 & 1/4 cups white sugar (250 grams)
- 3 tablespoons water
Additional Ingredients
- 6 tablespoons salted butter, cut into cubes and room temperature (can use unsalted butter)
- 1 cup heavy whipping cream, room temperature
- 1 – 1.5 teaspoons kosher salt (to taste)
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare Ingredients: Make sure all ingredients are at room temperature and ready before starting the caramel-making process to ensure smooth incorporation and prevent seizing.
- Combine Sugar and Water: In a thick-walled saucepan, add 1 1/4 cups sugar and 3 tablespoons water. Gently tap the water and sugar together with a whisk to incorporate water into the sugar without stirring, pushing sugar towards the center.
- Cook Sugar Mixture: Place saucepan over medium heat. Do not stir; instead, periodically use a wet pastry brush to wash down sugar crystals from the sides. If bubbling is uneven, gently swirl the pan to evenly dissolve sugar.
- Wait for Color Change: Allow the mixture to bubble until it reaches a golden amber color, indicating caramelization.
- Add Heavy Cream: Remove from heat immediately and vigorously whisk in 1 cup of room temperature heavy cream. The mixture will bubble up; continue whisking until combined and smooth, even if some lumps form initially.
- Incorporate Butter: Add 6 tablespoons of butter cubes to the caramel and whisk until completely combined.
- Simmer and Thicken: Return saucepan to medium-low heat and whisk/cook for about 2 minutes to thicken and incorporate flavors.
- Add Salt and Vanilla: Remove from heat and stir in 1–1.5 teaspoons kosher salt, adjusting to taste, and optional 1 teaspoon vanilla extract, whisking until smooth.
- Cool and Store: Pour caramel into heat-safe containers and allow to cool. Optionally top with flaky salt. Store leftovers in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Reheat gently before use.
Notes
- Use a thick-walled saucepan to prevent uneven heating and burning.
- Do not stir sugar mixture directly while cooking to avoid crystallization; use a wet pastry brush and gentle swirling instead.
- Room temperature ingredients help prevent caramel from seizing when combined.
- Be cautious when adding heavy cream as the mixture will bubble vigorously and can cause burns.
- Store caramel in airtight containers to maintain freshness and consistency.
- Reheat gently in the microwave at 70% power to restore pourable texture.
- Optional: sprinkle flaky sea salt on top of caramel for extra texture and flavor contrast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
