Description
Velvety, rich homemade salted caramel sauce made with just four ingredients—no thermometer needed! Perfect for drizzling over desserts or stirring into drinks.
Ingredients
- 1 cup sugar
- 6 tablespoons salted butter
- 1/2 cup heavy whipping cream
- 1 teaspoon flaky sea salt
Instructions
- Add sugar to a large, heavy-bottomed saucepan over medium heat.
- Stir frequently as the sugar begins to melt and clump. Continue stirring until the sugar is fully melted and turns a deep amber color.
- Carefully add the butter and whisk until fully incorporated, about 1–2 minutes. Mixture will bubble vigorously.
- Slowly pour in the heavy cream while whisking constantly. The mixture may briefly seize up, but continue whisking until it becomes smooth again.
- Let the mixture boil for 1 minute, then remove from heat.
- Stir in the flaky sea salt.
- Allow the sauce to cool slightly before serving. It will thicken as it cools.
Notes
- Use a light-colored saucepan to better gauge the caramel color.
- Be cautious when adding butter and cream—the mixture bubbles rapidly.
- Store cooled caramel in an airtight jar in the fridge for up to 2 weeks. Reheat gently before using.
- Great over ice cream, brownies, pancakes, or stirred into coffee.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 74
- Sugar: 10g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 15mg
