Description
Smooth and rich homemade salted caramel sauce with the perfect balance of sweet and salty. Ideal for drizzling over desserts, ice cream, and enhancing baked goods.
Ingredients
Ingredients
- 1 cup (200 g) sugar
- 6 tablespoons (85 g) butter
- ½ cup (120 ml) heavy cream
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- Heat Sugar: In a medium saucepan, heat the sugar over medium heat, stirring constantly with a heat-resistant spatula or wooden spoon until it fully melts and turns a deep amber color, signaling that it has caramelized.
- Add Butter: Carefully add the butter to the melted sugar. Stir continuously until the butter is completely melted and fully incorporated, creating a thick caramel base.
- Incorporate Cream: Slowly pour in the heavy cream while stirring constantly. The mixture will bubble vigorously; continue stirring until smooth and fully combined.
- Season and Flavor: Remove the saucepan from heat. Stir in the sea salt and vanilla extract thoroughly to enhance the flavor complexity of the caramel sauce.
- Cool: Allow the sauce to cool to room temperature before using. It will thicken as it cools and is ready to serve or store.
Notes
- Be very careful when working with caramel as it reaches extremely high temperatures and can cause severe burns.
- Store the salted caramel sauce in an airtight container in the refrigerator for up to 2 weeks.
- Reheat gently on the stovetop or microwave before serving to return it to a pourable consistency.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
