Ingredients:
-
Granulated Sugar: This is the backbone of your caramel—without sugar, there’s no caramel! When heated, the sugar melts down and caramelizes into that beautiful amber color we all know and love. The key here is patience! As the sugar breaks down, it transforms into the rich, sweet flavor that makes caramel, well, caramel! 🍬
-
Unsalted Butter: Butter brings the richness and velvety texture we crave in caramel. Once you stir it into the melted sugar, it adds creaminess and gives the caramel that melt-in-your-mouth vibe. 🧈 I use unsalted butter because we’re adding salt separately—this way, you control the exact amount of saltiness.
-
Heavy Whipping Cream: Heavy cream takes your caramel from sauce to saucey. It not only thickens the caramel, but it also adds that luxurious, silky texture that makes caramel feel like a hug in a jar. The fat in the cream balances the sweetness and helps create that pourable, smooth consistency. 💫 (Plus, it makes the caramel perfect for drizzling!)
-
Fine Sea Salt: The star of the show—salt! 🧂 This is what transforms regular caramel into salted caramel. The salt enhances the sweetness, cuts through the richness, and adds that perfect savory note that makes every bite a flavor explosion. I use fine sea salt because it dissolves evenly, but you can add a touch more if you’re into that salty-sweet life. 👌
- Storing: Keep your salted caramel sauce in an airtight container or jar in the fridge for up to 2 weeks. It will thicken as it cools, but don’t worry—that’s normal!
- Reheating: If you need to use it again and it’s too thick, just pop it in the microwave for 10-15 seconds and give it a good stir. You can also reheat it on the stove over low heat until it loosens up. If it’s still too thick after reheating, stir in a little more heavy cream until it reaches your desired consistency.
4 Ingredient Homemade Salted Caramel Sauce Recipe (with VIDEO)
Print Recipe Pin RateVideo
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed make sure it’s room temp!
- ½ cup heavy whipping cream, room temp
- 1 teaspoon fine sea salt
Instructions
- Melt the Sugar: Start by grabbing a heavy-bottomed saucepan. Place it over medium heat and pour in your 1 cup of granulated sugar. Stir continuously with a heat-proof spatula or whisk. The sugar will first clump up and look a bit like it’s going all wrong—but keep stirring, and it will start to melt into a smooth, amber-colored liquid. This should take about 6 minutes. Don’t rush this process! The key to perfect caramel is patience. (Pro tip: If your sugar seems to be taking longer to melt, lower the heat a bit to prevent burning. The golden color is what you’re aiming for, not dark brown.)
- Add the Butter: Once your sugar is fully melted and a deep golden color, remove the pan from the heat. Add in your 6 tablespoons of cubed unsalted butter. Be prepared for some serious bubbling action here—this is totally normal, but make sure you keep stirring! The butter needs to fully melt into the caramel, which should take about 3-4 minutes. Keep stirring until the mixture is completely smooth. (Pro tip: Cut your butter into tablespoon-sized cubes before starting the recipe. It helps the butter incorporate more quickly and smoothly into the caramel.)
- Add the Heavy Cream: Next, slowly pour in 1/2 cup of heavy whipping cream. This will also bubble up quite a bit, so go slowly and stir constantly to avoid any splashes. Keep stirring until the cream is fully combined, and the mixture turns into a luscious, thick caramel. This should take about 2-3 minutes. You’ll notice the caramel gets beautifully creamy at this stage!
- Add the Salt: Finally, add in 1 teaspoon of fine sea salt and stir it into the caramel. The salt gives this caramel that perfect balance of sweetness and a subtle, salty finish. It takes the caramel from good to gourmet. (Pro tip: If you like a stronger salty flavor, you can add an extra pinch of salt here.)
- Cool and Store: Once everything is combined, let the caramel cool for about 10-15 minutes in the pan before transferring it to a heatproof jar or container. It will thicken as it cools, becoming even richer and more indulgent. Store it in the fridge for up to 2 weeks.
Leave a Reply