Description
This homemade salted caramel recipe features a perfect balance of sweet, salty, and buttery flavors made from just four simple ingredients. It requires no candy thermometer and comes together quickly on the stovetop, producing a luscious caramel sauce ideal for drizzling, dipping, or adding to desserts. Its rich texture thickens as it cools and can be stored refrigerated for up to a month, with versatile serving options.
Ingredients
Caramel Ingredients
- 1 cup (200g) granulated sugar (pure cane sugar recommended)
- 6 tablespoons (85g) unsalted butter, at room temperature and cut into 6 pieces
- 1/2 cup (120g/ml) heavy cream, at room temperature
- 1 teaspoon salt
Instructions
- Melt the Sugar: In a medium heavy-duty stainless steel saucepan over medium heat, cook the granulated sugar, stirring constantly with a wooden spoon or heat-safe silicone spatula. The sugar will clump before it melts into an amber-colored liquid. This process takes about 6 minutes and requires constant stirring, especially around the bottom edges, to avoid burning.
- Add Butter: Reduce heat to low and stir in the butter carefully as the mixture will bubble rapidly. Stir continuously until butter melts and combines fully. If separation or clumping occurs, remove from heat and whisk vigorously until smooth before returning to heat.
- Incorporate Heavy Cream: Slowly and cautiously pour in the room temperature heavy cream while stirring constantly. The mixture will bubble and steam vigorously. Once fully combined, stop stirring and increase heat to medium to let the caramel boil for 1 minute, reaching around 220°F (104°C) if using a candy thermometer.
- Finish with Salt: Remove pan from heat and stir in the salt. The caramel will be a thin liquid at this stage but will thicken as it cools.
- Cool and Store: Allow the caramel to cool slightly and thicken before use. Cover tightly and store in the refrigerator for up to one month. Reheat gently before serving as caramel solidifies when chilled.
Notes
- Make Ahead & Freezing: Store covered in refrigerator up to 1 month. Freeze in airtight container up to 3 months. Thaw and gently reheat before use.
- Special equipment: Use medium heavy-duty stainless steel saucepan (avoid nonstick), wooden spoon or heat-safe spatula, and optional candy thermometer.
- Sugar: Best results with pure cane granulated sugar (e.g., Domino brand).
- Heavy Cream: Use heavy cream (around 36% milk fat) or whipping cream; avoid half-and-half or milk. Room temperature is preferred.
- Salt: Use regular table salt or kosher salt. Adjust flaky salt quantities by taste.
- Do not double or triple recipe as it may affect sugar melting; make multiple batches instead.
- This caramel is suitable as a sauce or topping but not for making soft caramel candies.
- For regular caramel sauce, reduce salt to 1/2 teaspoon.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American