Description
A rich, buttery homemade salted caramel sauce with the perfect balance of sweetness and salt, ideal for drizzling over desserts or enjoying by the spoonful.
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature, sliced or cubed
- 1/2 cup heavy cream, room temperature
- 1 teaspoon fine sea salt or fleur de sel
Instructions
- Heat the granulated sugar in a medium heavy-duty saucepan over medium heat, stirring constantly until it melts and turns into a thick amber-brown liquid.
- Immediately stir in the butter. Use caution as the mixture will bubble vigorously; whisk until fully combined.
- Slowly pour in the heavy cream while whisking constantly. Allow the mixture to boil for about one minute after adding the cream.
- Whisk in the salt, taste, and adjust if necessary. Let cool slightly before serving or storing.
Notes
- For a tangy variation, swap heavy cream with crème fraîche.
- Add vanilla extract for extra warmth.
- Stir in bourbon or rum for a boozy twist.
- Use smoked sea salt for a savory-sweet flavor.
- Store in an airtight container in the fridge for up to 1 month; reheat gently before serving.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 170
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg
