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Salted Caramel 2

Salted Caramel

Maria G. Brooks
This homemade salted caramel recipe creates a rich, smooth, and indulgent caramel sauce with just the right balance of sweet and salty.
Perfect for drizzling over ice cream, mixing into coffee, or using in desserts like cakes and brownies, this salted caramel sauce adds a luxurious touch to any dish.
Nutrition Facts (Per Serving – Approx. 1 Tablespoon)
Calories: 90 kcal, Carbohydrates: 11g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 60mg (varies with salt amount),Sugar: 11gProtein: 0g
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Condiment, Dessert, Topping
Cuisine American
Servings 1 Cups
Calories 90 kcal

Equipment

  • 1 heavy-bottomed saucepan
  • 1 wooden spoon or silicone spatula
  • 1 measuring cup (for cream)
  • 1 candy thermometer (optional)
  • 1 airtight jar or container (for storage)

Ingredients
  

  • 1 cup 200g granulated sugar
  • 6 tbsp 85g unsalted butter
  • ½ cup 120ml heavy cream
  • 1 tsp sea salt adjust to taste

Instructions
 

  • Melt the Sugar: Place the granulated sugar in a heavy-bottomed saucepan over medium heat.
    Stir gently with a wooden spoon or silicone spatula as the sugar begins to melt. Continue stirring until it turns into a golden amber liquid.
    This should take about 5-7 minutes.
  • Add the Butter: Once the sugar has melted and turned golden brown, add the butter to the pan.
    Stir constantly until the butter is fully incorporated into the caramel.
  • Add the Cream: Slowly pour in the heavy cream while stirring continuously.
    The mixture will bubble up, so be careful. Stir until smooth and combined.
  • Add Sea Salt: Remove the pan from the heat and stir in the sea salt.
    Taste and adjust the salt according to your preference.
  • Cool and Store: Allow the caramel to cool slightly before transferring it to an airtight container. Store in the fridge for up to two weeks.
    To reheat, microwave in short bursts or warm on the stove.

Notes

  • Storage: Store salted caramel in an airtight container in the fridge for up to two weeks. Reheat before using if it becomes too thick.
  • Flavor Adjustments: If you prefer a more intense salty flavor, feel free to add more salt. For a less salty caramel, reduce the amount of sea salt.
  • Serving Suggestions: Use as a topping for ice cream, drizzling over brownies, or mixing into your favorite baked goods for extra richness.
Keyword Salted Caramel