Salted Caramel Sauce
Steps
1
Warm the cream in the microwave 20-30 sec until hot but not boiling.
2
Have everything ready next to you.
Spread the sugar into an even layer.
Set over medium-low heat.
At first, leave it alone.
After a few minutes, you'll see the edges begin to liquefy. Once that happens, gently swirl the saucepan to move the melted sugar around.
If necessary, you can use a wooden spatula to gently push dry sugar toward the melted areas—but don't frantically stir it.
It will go:
white → clumpy → melted → pale gold → amber.
Once everything is melted and you have a beautiful medium amber/honey color, immediately remove it from the heat.
Don't wait for dark brown. Dark brown starts getting bitter.
Spread the sugar into an even layer.
Set over medium-low heat.
At first, leave it alone.
After a few minutes, you'll see the edges begin to liquefy. Once that happens, gently swirl the saucepan to move the melted sugar around.
If necessary, you can use a wooden spatula to gently push dry sugar toward the melted areas—but don't frantically stir it.
It will go:
white → clumpy → melted → pale gold → amber.
Once everything is melted and you have a beautiful medium amber/honey color, immediately remove it from the heat.
Don't wait for dark brown. Dark brown starts getting bitter.
3
Remove from heat and whisk in the butter carefully.
Whisk carefully until the butter is incorporated.
If it looks separated for a moment, don't panic. Keep whisking.
Whisk carefully until the butter is incorporated.
If it looks separated for a moment, don't panic. Keep whisking.
4
Slowly pour in the warm cream while whisking.
Do it in 3–4 little additions rather than dumping the whole thing in.
It will bubble vigorously again.
Do it in 3–4 little additions rather than dumping the whole thing in.
It will bubble vigorously again.
5
Return to low heat for 1–2 minutes until smooth.
6
Stir in salt and vanilla. Cool for 10–15 minutes to thicken.
Test it with a spoon.
We want it to fall in a thick ribbon rather than pour like water.
If it's still too thin → wait another 5 minutes.
If you accidentally let it get too thick → warm it gently with 1–2 tsp cream or milk and whisk.
Test it with a spoon.
We want it to fall in a thick ribbon rather than pour like water.
If it's still too thin → wait another 5 minutes.
If you accidentally let it get too thick → warm it gently with 1–2 tsp cream or milk and whisk.
Nutrition Facts
Per serving238 calories
Calories from
- Protein 2%
- Carbs 57%
- Fat 41%
-
Fat 11 g 16%
-
Saturated Fat High 7 g 35%
-
Carbohydrates 34 g 11%
-
Fiber Low 0 g 0%
-
Sugar High 34 g 68%
-
Protein Low 1 g 2%
-
Cholesterol 30 mg 10%
-
Sodium Low 143 mg 5%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
Notes
⚠️ Caramel gets extremely hot, so no finger-dipping until it's cooled. Also use a saucepan with a little extra room because the cream will make it bubble dramatically.
Have your stuff ready next to you:
45 g butter + warm cream + salt + vanilla
Melt the sugar
Put 100 g granulated sugar into a clean, dry saucepan.
Spread it into an even layer.
Set over medium-low heat.
At first, leave it alone.
After a few minutes, you'll see the edges begin to liquefy. Once that happens, gently swirl the saucepan to move the melted sugar around.
If necessary, you can use a wooden spatula to gently push dry sugar toward the melted areas—but don't frantically stir it.
It will go:
white → clumpy → melted → pale gold → amber.
Once everything is melted and you have a beautiful medium amber/honey color, immediately remove it from the heat.
Don't wait for dark brown. Dark brown starts getting bitter.
Have your stuff ready next to you:
45 g butter + warm cream + salt + vanilla
Melt the sugar
Put 100 g granulated sugar into a clean, dry saucepan.
Spread it into an even layer.
Set over medium-low heat.
At first, leave it alone.
After a few minutes, you'll see the edges begin to liquefy. Once that happens, gently swirl the saucepan to move the melted sugar around.
If necessary, you can use a wooden spatula to gently push dry sugar toward the melted areas—but don't frantically stir it.
It will go:
white → clumpy → melted → pale gold → amber.
Once everything is melted and you have a beautiful medium amber/honey color, immediately remove it from the heat.
Don't wait for dark brown. Dark brown starts getting bitter.
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