Key Ingredients
Butter – Adds richness and body to the caramel sauce.
Sugar – The foundation of this recipe which creates caramelization.
Sea Salt– Balances the sweetness and brings out the deep buttery notes in our caramel sauce.
Heavy Cream– Provides a thin and silky smooth texture.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- Make sure to you a bigger pot than you think you need. When we pour the whipping cream into the sugar water, the mix will bubble up!
- Room temp whipping cream is a must! I’ve tried pouring the cream cold and caused a chunky caramel mess. Don’t skip this step!
- Don’t walk away from your saucepan. The sugar can turn color quicker than you think.
- If you are looking for a small batch of this caramel sauce, try dividing the recipe by 2.
- Getting to the ‘right’ amber color takes some patience and skill! Try to wait for that deep amber color and don’t remove from the heat before. Otherwise your sauce wont tastes as rich. On the same coin, don’t let your sauce get too brown, otherwise it will turn bitter
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Easy Salted Caramel Sauce
Servings
8-10 fluid oz (about 1 cup)
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Ingredients
- 1/4 cup water
- 1 cup of sugar
- 1/2 cup heavy whipping cream, at room temp
- 3 1/2 tbsp of unsalted butter, at room temp
- 1 tsp vanilla extract
- 3/4 – 1 tsp flaky sea salt (to your taste preference)
Instructions
Enable Step-by-Step Mode- Add the water and sugar to a large saucepan and place it over medium heat. Give it a stir right away to help the sugar dissolve. Once the mixture comes to a boil, stop stirring.
- Let the sugar mixture continue to cook until it turns a deep amber color. Keep a close eye on it because once it starts changing color, things can move pretty quickly! I like to have my whisk and room-temperature cream ready to go before the caramel reaches that perfect amber shade.
- As soon as the caramel reaches a deep amber color, remove the pan from the heat. Slowly pour in the cream while whisking constantly. It will bubble up quite a bit when the cream hits the hot caramel, so be careful and keep whisking!
- Once the cream is incorporated, add the butter, vanilla, and sea salt. Give everything a good stir until the sauce is smooth and glossy.
- Carefully pour the caramel into a heatproof glass bowl or measuring cup and let it cool at room temperature for about 15 minutes. Then cover and refrigerate for a couple of hours to allow it to thicken.
- Note: The caramel will keep in the fridge for 2–3 weeks. It will thicken quite a bit once chilled, so let it sit at room temperature for about 10–20 minutes before serving. If you want it nice and drizzly, pop it in the microwave for 10–15 seconds and give it a stir.Pour it over your favorite desserts—or heck, throw a spoonful into your morning coffee or latte!
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