Description
Learn how to make luxurious homemade salted caramel from scratch with this foolproof guide. Featuring simple ingredients, pro tips, and fascinating history—this sweet and salty sauce is perfect for drizzling, dipping, and gifting.
Ingredients
Scale
- 1 cup granulated sugar
- 6 tbsp unsalted butter, room temperature, cut into pieces
- ½ cup heavy cream
- 1 tsp fine sea salt
- 1 tsp vanilla extract
Instructions
- Gather and measure all ingredients before starting—caramel moves quickly once heated.
- In a heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a medium amber color (around 350°F/175°C).
- Reduce heat to medium-low and carefully add the butter, whisking constantly for about 2 minutes as the mixture bubbles vigorously.
- Slowly pour in the heavy cream while whisking continuously to prevent splattering. Continue whisking until smooth and combined.
- Allow the caramel to boil for 1 minute, then remove from heat.
- Add sea salt and vanilla extract, whisking until fully dissolved and incorporated.
- Let cool for 3 minutes in the pan, then pour into jars. Strain if necessary for extra smoothness.
- Store in the refrigerator for up to 4 weeks or freeze for up to 3 months.
Notes
Use fine sea salt or Fleur de sel for best results. Avoid overcooking—the color should resemble a copper penny. Always use room temperature butter to prevent caramel from seizing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 2 tbsp
- Calories: 112
- Sugar: 13g
- Sodium: 186mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 21mg
Keywords: salted caramel, homemade caramel sauce, easy caramel recipe, sweet and salty sauce, dessert topping