Salted Caramel Sauce

No thermometer required! This Salted Caramel Sauce is so much better than anything you can buy. Make it and serve it on your favorite dessert, on ice cream, or just by the spoonful!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings, about 1 1/2 cups

Calories 74kcal

Author Deborah Harroun

Ingredients

1 cup sugar
6 tablespoons salted butter
1/2 cup heavy whipping cream
1 teaspoon flaky sea salt

Instructions

Place the sugar in a large, heavy saucepan. Set over medium heat.
Cook the sugar, stirring frequently. It will start to melt and clump up, continue to cook and stir until it melts completely and is a dark amber color.
Once all of the sugar has melted, add the butter and whisk until fully combined. This might take a minute or two.
Slowly pour in the cream and whisk to combine. The mixture might seize up, but just keep whisking. Once it is combined, let it come to a boil and boil for 1 minute.
Remove the pot from the heat and stir in the salt.
The caramel will thicken slightly as it cools.

Notes

SUBSTITUTIONS: Regular granulated sugar works perfectly, but if you have superfine sugar, it will melt even faster. A flaky sea salt will have the best flavor in this recipe. If you don’t have a flaky sea salt, use fine sea salt. My next choice would be Kosher salt, followed by table salt. Table salt is often more sharp, so I would cut back the amount by half if using and taste and adjust from there.

STORE: If not using right away, store in the refrigerator. I like to put mine in a jar. The caramel sauce will set up a lot more once refrigerated, so you may need to reheat it until it is a pourable consistency when using.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition