Salted Caramel Sauce Recipe
This Salted Caramel Sauce is a game-changer! Rich, buttery, and perfectly salted, it's the ultimate treat for your desserts.
Servings: 4 servings
Ingredients
- 1 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon coarse sea salt
Instructions
- Gather all your ingredients and measure them out. This will make the cooking process smoother and more enjoyable.
- In a heavy-bottomed saucepan, combine the 1 cup of sugar and 1/4 cup of water. Stir gently to combine, ensuring the sugar is fully saturated with water.
- Place the saucepan over medium heat and bring the mixture to a boil without stirring. You can gently swirl the pan if needed to ensure even heating. Watch closely for the sugar to dissolve completely and begin to turn a golden amber color.
- Once the sugar reaches a deep amber hue, carefully remove the pan from heat. Slowly pour in the 3/4 cup of heavy cream while stirring continuously. Be cautious; the mixture will bubble vigorously.
- Add the 3 tablespoons of butter and 1 teaspoon of vanilla extract to the caramel. Stir until the butter has melted and everything is well combined.
- Finally, stir in the 1 teaspoon of coarse sea salt. Taste and adjust if necessary, adding more salt if you desire a stronger flavor.
- Allow the salted caramel sauce to cool slightly before transferring it to a heat-resistant container. Once cooled, store it in the refrigerator for up to two weeks.
Equipment
- Heavy-bottomed saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Heat-resistant container
Notes
- Store in an airtight container in the refrigerator for up to two weeks.
- Freeze for up to three months for later use.
- Reheat gently on the stovetop or in the microwave before using.