Description
This salted caramel sauce recipe delivers a rich, buttery sweetness balanced perfectly with a touch of sea salt. Made with simple ingredients like granulated sugar, unsalted butter, heavy cream, and sea salt, it’s easy to prepare on the stovetop and perfect for drizzling over desserts, ice cream, or even coffee.
Ingredients
Scale
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Melt the sugar: In a medium saucepan, heat the granulated sugar over medium heat. Stir constantly as it melts and turns a golden brown color to prevent burning and ensure even cooking.
- Add the butter: Once the sugar is fully melted and golden, add the 6 tablespoons of unsalted butter. Stir continuously until the butter is completely melted and combined with the sugar.
- Incorporate the heavy cream: Slowly pour in the 1/2 cup of heavy cream while stirring constantly. Be cautious as the mixture will bubble vigorously. Continue stirring to blend everything together smoothly.
- Add the sea salt: Remove the saucepan from heat and stir in 1 teaspoon of sea salt to balance the sweetness with a subtle salty flavor.
- Cool before serving: Allow the caramel sauce to cool down before serving or storing. This will help it thicken slightly and develop its signature texture.
Notes
- Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning.
- Stir constantly during melting to avoid crystallization of the sugar.
- If the sauce thickens too much after cooling, gently reheat and stir to loosen.
- Store any leftover sauce in an airtight container refrigerated for up to two weeks. Reheat before use.
- Sea salt enhances the flavor but can be adjusted to taste.
