Salted Caramel Sauce
This homemade salted caramel sauce is smooth, deeply flavored, and easy to master once you know the technique. It is a versatile staple that adds richness to so many desserts!
Equipment
- Heavy bottom metal saucepan
- Rubber Spatula
- Measuring cups or kitchen scale
Ingredients
- 1 cup (210 grams) granulated sugar
- ¼ cup (60 grams) water
- ¼ teaspoon lemon juice do not skip, it's a game changer for perfect results
- ½ cup (112 grams) heavy cream room temperature, 36% milk fat
- 5 tablespoons (75 grams) unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
Instructions
- Ensure the unsalted butter and heavy cream are at room temperature. Measure out all ingredients and have them ready.
- In a heavy bottomed saucepan, pour the water into the pan and then pour the sugar on top avoiding the sides, and then add ¼ teaspoon lemon juice. Stir gently to moisten the sugar, but do not stir once it begins heating.
- Place the saucepan over medium high heat. Allow the mixture to come to a boil without stirring. Watch closely as it cooks.
- Continue heating until the sugar mixture turns a deep amber color. You can gently swirl the pan to move the caramel around and ensure even coloring, but avoid stirring. This process should take around 8-10 minutes. Do not let it darken too much, as it can taste burnt.
- Once the caramel reaches the desired color, immediately remove the saucepan from the heat.
- I like to wear an oven mitt to protect my hand from the steam. Carefully add 5 tablespoons of room temperature unsalted butter to the caramel. Stir gently until fully incorporated. Then, slowly pour in ½ cup of room temperature heavy cream, stirring continuously. The mixture will bubble up; keep stirring until smooth.
- Stir in 1 teaspoon of vanilla extract and 1 teaspoon of sea salt. Mix until well combined. If you want a thicker caramel sauce, return to the heat and low boil it for 1 minute.
- Allow the caramel sauce to cool to room temperature before transferring it to clean, airtight jars. Store in the refrigerator for up to 2 weeks. If the sauce thickens, gently warm it before using.
Notes
Do not touch the melting sugar: it is far hotter than boiling water.
Use a light colored pot and clean pot: it helps you see the color change clearly, make sure the pot is very clean, any trace of grease will cause the sugar to crystalize.
Use high heat: Cooking the sugar over high heat encourages even caramelization and prevents the sugar from crystallizing. Keep a close eye on it to avoid burning.
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