Homemade Salted Caramel Sauce With A Velvety Twist
Unlock the secret to professional-grade caramel with this infused-cream technique. This rich, amber sauce balances deep buttery notes with a sophisticated aromatic finish and the perfect pop of flaky sea salt.
Equipment
- Medium heavy-bottomed saucepan with tall sides
- Small saucepan
- Whisk
- Glass jar
Ingredients
- 1 cup granulated sugar (199g)
- 1/2 cup water (113ml)
- 1/2 cup unsalted butter (113g)
- 1/2 cup heavy cream (113ml)
- 1 tablespoon pure vanilla extract
- 1 teaspoon flaky sea salt
Instructions
Warm the cream and set up your station
- Pour the heavy cream into a small saucepan and warm it gently. For an aromatic twist, steep a rosemary sprig or cinnamon stick in the warming cream, then keep it warm while starting the caramel.
- Place a medium, heavy-bottomed saucepan with tall sides on the stove. High sides are essential as the caramel will rise significantly once the dairy is added.
Dissolve the sugar
- In the heavy-bottomed saucepan, whisk together the sugar and water until the mixture resembles wet sand.
- Cook over medium-low heat for about 3 to 5 minutes until the sugar is completely dissolved and the liquid becomes clear and glassy with no visible grains.
Build color to the amber stage
- Add the butter and bring the mixture to a slow boil over medium heat. Watch for the bubbling to become thicker and foamy around the edges as the butter melts.
- Continue cooking without stirring for approximately 12 minutes until the mixture reaches a deep amber or copper color. Swirl the pan gently if needed for even browning.
Finish, salt, and cool
- Remove the saucepan from the heat once it reaches deep amber and immediately pour in the warm heavy cream. Whisk through the aggressive bubbling until it settles.
- Stir in the vanilla extract and flaky sea salt. Whisk vigorously until the sauce is glossy and smooth, then let it cool significantly before transferring to a glass jar for storage.
Notes
Safety Tip: Use a pot with high sides because the caramel expands rapidly when you add the cream.
Storage Tip: Store the sauce in a glass jar in the refrigerator for up to 2 weeks. Glass is preferred over plastic as it doesn't absorb food aromas.
Texture Tip: Avoid stirring the boiling sugar to prevent crystallization. If the sauce becomes grainy, add a splash of water and reheat it slowly until the crystals dissolve.
Serving Tip: To loosen refrigerated caramel, microwave it in 10-second intervals or use a warm-water bath until it reaches a pourable consistency.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.