Salted Caramel Sauce
Silky, buttery caramel balanced with vanilla and salt that pours smoothly when warm and thickens into a rich drizzle when cool. Making caramel at home avoids artificial flavors, preservatives, stabilizers, and synthetic coloring commonly found in store bought sauces. Using real butter, real cream, and plain sugar keeps this caramel simple, traditional, and free from unnecessary additives.
American
Dessert
1 Cup
15 mins
15 mins
Equipment
Heavy Bottom Pot
Spoon
Measuring Spoons
Ingredients
1 Cup of Organic Cane Sugar
7 Tablespoons of Butter, Cold & Cubed
1/2 Cup of Heavy Whipping Cream
2 Teaspoons of Vanilla Extract
1/2 Teaspoons of Salt
Instructions
-
Add cane sugar to a dry saucepan and heat over medium low heat, stirring continuously until fully melted and amber in color. It will clump first, keep going.
-
Remove from heat immediately and carefully add the cold cubed butter a few pieces at a time, stirring constantly until completely melted and smooth. The mixture will bubble like crazy!
-
Slowly add the heavy whipping cream while stirring constantly. The mixture will bubble vigorously. Continue stirring until smooth.
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Stir in the vanilla extract and salt.
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Let the caramel cool slightly before using.
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Transfer to a heatproof jar once slightly cooled.
Notes
Use a light colored saucepan so you can clearly see the sugar darken and remove it at amber, not brown
Caramel is extremely hot while cooking so keep children and pets away from the stove
If the caramel firms in the refrigerator warm it gently until pourable
Once the sugar is completely melted gently swirl the pan instead of continuing to stir for a deeper caramel flavor
Phase:
Phase Neutral - because this is a basic condiment that is not specific to one cycle phase
Season:
All Seasons - because salted caramel can be used throughout the year
Storage:
Refrigerate in a sealed glass jar for up to 4 weeks.