Easy Salted Caramel Sauce
This delicious salted caramel sauce is so easy to make, it’s practically foolproof! You only need 4 ingredients for this amazing topping!
Servings 1 ½ cups, approximately
Equipment
- A deep, heavy saucepan that’s at least 3 quart capacity (about 3 liters).
- A balloon whisk or a heat-proof silicone spatula.
- Clean, sterilized jars.
Ingredients
- 1 ½ cups (300g) sugar
- 1 ½ cups (375ml / 12 fl oz) heavy whipping cream
- 90g (6 tablespoons / 3oz) unsalted butter, cubed
- ¾ teaspoon table salt (or more to taste)
Instructions
- Important: Caramel needs your full attention as it can burn quickly. Have all the ingredients ready before you begin and keep an eye on it the whole time to prevent burning.
- Heat the cream, but don't bring it to a boil. Put it close to the stove, together with all the other ingredients.1 ½ cups (375ml / 12 fl oz) heavy whipping cream
- Place the sugar in a heavy saucepan over medium heat.1 ½ cups (300g) sugar
- Don't stir the sugar. After about 3 minutes or so, the sugar will begin to melt around the sides. Use a whisk or a heat-proof spatula to stir the sugar so it all melts or swirl the saucepan around.
- When it foams in the middle and small bubbles appear, add ⅓ of the cream and whisk the mixture continuously. DO NOT ADD ALL THE CREAM AT ONCE! It will bubble up and steam, but just keep whisking it. Then add a little more cream and continue whisking.
- Take the saucepan off the heat and add the remaining cream. Whisk until it’s well combined.
- Add the butter and whisk again to combine everything.90g (6 tablespoons / 3oz) unsalted butter, cubed
- Finally, add the salt and whisk again. When it cools a bit, taste it to see if you want to add more salt.¾ teaspoon table salt (or more to taste)
- Pour the caramel into a bowl to cool for a few minutes before transferring to clean, sterilized jars.
- Enjoy!
Notes
- This salted caramel sauce can be stored in a jar or airtight container in the refrigerator for up to about 3 weeks.
- It will thicken as it cools, especially in the refrigerator.
- If it gets too thick, you can easily reheat the caramel in the microwave for a few seconds, stirring in between until it’s runnier. You can also put the jar of caramel over a bowl of hot water and let it sit for a few minutes until it’s runny.
