Description
A rich, buttery salted caramel sauce made by caramelizing sugar and blending it with butter, cream, and sea salt. It’s smooth, quick to make, and versatile for desserts, drinks, and snacks.
Ingredients
- 1 cup granulated sugar
- 6 tablespoons butter (salted or unsalted), cubed
- 1/2 cup heavy cream
- 1 teaspoon flaky sea salt (or to taste)
Instructions
- Gather and measure all ingredients before starting.
- In a heavy-bottom saucepan over medium heat, melt the sugar while stirring constantly until it becomes a deep amber color.
- Whisk in the cubed butter until fully melted and combined.
- Remove the pan from heat and slowly whisk in the heavy cream. Be cautious as the mixture will bubble vigorously.
- Return the pan to medium heat and stir for about 1 minute until the sauce is smooth and slightly thickened.
- Add a pinch of flaky sea salt (or more to taste) and stir to combine.
Notes
- Cool for 10–15 minutes before storing in a jar.
- Refrigerate for up to a month; reheat gently before using.
- Optional: stir in 1/4 tsp vanilla extract after cooking for extra aroma.
- Use a wet method (adding water or corn syrup) to reduce the risk of seized sugar.
- Dairy-free alternatives work with coconut or nut cream and vegan butter.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160
- Sugar: 16g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg
