Description
This salted caramel sauce is made using the classic dry method, where sugar is melted directly in the pan without water, resulting in a rich, deep flavor and smooth, glossy texture. It’s perfect for drizzling over desserts or adding to recipes.
Ingredients
- ¾ cup (150 g) granulated sugar
- ⅓ cup (80 ml) heavy whipping cream (35% milk fat), warmed
- 3 tablespoons (42 g) unsalted butter
- ¼ teaspoon fine table salt
- ½ teaspoon pure vanilla extract (optional)
Instructions
- Warm the heavy cream in a heatproof jug until just warm to the touch. Set aside.
- In a dry stainless steel saucepan, spread sugar in an even layer over medium-high heat.
- As the sugar begins melting around the edges, gently move it around to help melt evenly. Continue until fully melted and amber-colored.
- Once the sugar reaches a deep copper color, remove from heat and whisk in the butter carefully (it will bubble).
- Slowly add the warm cream while whisking continuously until smooth.
- Stir in the salt, and return the pan briefly to heat if any sugar bits remain unmelted.
- Remove from heat, stir in vanilla extract (if using), and pour into a heatproof jar. Let cool before sealing.
Notes
- The caramel will thicken as it cools.
- Use a clean, dry pan to prevent sugar crystallization.
- Warm cream helps create a smooth sauce and prevents seizing.
- Add a pinch of cinnamon or cardamom for a spiced variation.
- For a more pronounced salty finish, sprinkle with flaky sea salt after cooling.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 15mg
