Salted Caramel Sauce
Silky homemade caramel with a deep amber flavor and a pinch of flaky salt. Ready in 15 minutes and perfect over apples, ice cream, pancakes or baked desserts.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Serves
- 12
Warm the cream briefly before adding it so the caramel does not seize. Watch the color closely, because it goes from amber to burnt quickly. Store in the fridge for up to 2 weeks and rewarm gently in the microwave to make it pourable again.
Method
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Stir the sugar and water together in a medium heavy-bottomed saucepan until the sugar looks like wet sand.
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Cook over medium-high heat without stirring, swirling the pan gently now and then, for , until the syrup turns a deep amber color.
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Remove from the heat and whisk in the butter until melted. The mixture will bubble up, so keep your face back.
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Slowly pour in the cream while whisking. It will bubble again, then settle.
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Return the pan to low heat for if any hard bits remain, stirring until smooth.
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Stir in the vanilla and sea salt, then pour into a clean jar and let it cool for . It thickens as it cools.
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