Salted Caramel Sauce
This rich and buttery salted caramel sauce is smooth, luscious, and perfectly balanced between sweet and salty. Perfect for drizzling over ice cream, pancakes, cakes, coffee, or dipping fruit. Made with just a handful of ingredients, this homemade caramel is far superior to store-bought and comes together in under 20 minutes.
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Equipment
- Medium heavy-bottomed saucepan
- Heat-resistant spatula or whisk
- Measuring cups and spoons
- Glass jar or heat-safe storage container
Ingredients
- 1 cup 200g granulated sugar
- 6 tablespoons unsalted butter cut into cubes, at room temperature
- 1/2 cup heavy cream at room temperature
- 1 teaspoon flaky sea salt or 3/4 tsp fine sea salt, adjust to taste
Instructions
- Melt the Sugar
- In a medium heavy-bottomed saucepan over medium heat, add the sugar.
- Stir constantly with a heat-resistant spatula or whisk as it melts into a golden-brown liquid.
- Add the Butter
- Once the sugar is fully melted and amber in color, carefully add the butter. It will bubble up vigorously — keep stirring until the butter is completely melted and combined.
- Add the Cream
- Slowly pour in the heavy cream while stirring. The mixture will bubble up again — keep stirring until smooth and fully combined.
- Add Salt
- Remove from heat and stir in the sea salt.
- Cool & Store
- Allow the sauce to cool for 10–15 minutes before transferring to a glass jar or container. It will thicken as it cools.
Servings: 12 servings