How to Make Salted Caramel Sauce
 
Cook time
Total time
 
Author:
Recipe type: Dips, Sauces, & Spreads
Serves: ~1 cup caramel
Ingredients
  • 1 cup granulated sugar
  • ¼ cup water
  • 4 tbsp unsalted butter, divided
  • ½ cup heavy cream
  • 1 tsp salt
Instructions
  1. Combine the sugar and water in a tall light-colored pot, making sure that none of the sugar gets on the sides. Put it on a medium flame and leave it alone. The sugar will begin to melt and start bubbling after several minutes. If you see sugar granules on the sides of the pot brush them carefully with a wet pastry brush. Do not put the brush into the remainder of the sugar.
  2. When the caramel begins to turn a golden amber color, reduce the flame to medium-low. Swirl the caramel carefully in each direction, then let it continue cooking. You want it to turn a medium to deep amber. The darker the color, the stronger the caramel flavor. Be very careful not to let it burn, which can happen quickly at this point.
  3. Once it's reached the desired color, add in the butter and salt, whisking quickly to melt it. The caramel will bubble up a lot, so be careful. Once the butter is fully melted add in the heavy cream and continue whisking. Cook for 1 more minute, then pour into a clean glass jar.
  4. Let cool off and store in the refrigerator for up to 1 month. The salted caramel sauce will continue thickening as it cools. Warm it gently to bring it back to a pourable consistency.
Notes
Many recipes for caramel sauce will take less time. I found that taking a longer time and using a lower flame helped ensure a smooth caramel sauce. With practice the cook time will go faster.
Recipe by Lenses and Lentils at https://lensesandlentils.com/salted-caramel-sauce/