Salted Caramel Sauce

A controlled dry caramel turns granulated sugar into a glossy salted sauce, with warm cream added slowly for a smooth, pourable finish.

50 min

12 2-tablespoon portions

Glossy deep amber salted caramel sauce fills a small glass pitcher beside a spoon.

Ingredients

1 cup granulated sugar

6 tbsp unsalted butter, cut into small cubes

2/3 cup heavy cream, divided and warmed

1/2 tsp fine sea salt

1 tsp vanilla extract (optional)

Equipment

Heavy high-sided saucepan · Small saucepan · Long-handled whisk · Heatproof jar

Expect bubbling

Butter and cream make the caramel foam vigorously; an off-heat pan, slow additions, and a high rim keep the mixture manageable.

Rewarm gently

Chilled sauce firms up; warm it gently and stir in a little cream if needed to restore a pourable texture.

Warm and prepare

01. Set out the sugar, cubed butter, whisk, and a heavy high-sided pan before heating; hot caramel needs uninterrupted attention.

02. Warm the heavy cream until steaming, not simmering, and hold a little back to loosen the sauce after it cools.

Cook the sugar

03. Heat sugar in a dry, even layer over medium-low; let the edges liquefy before gently swirling the pan.

04. Stop at clear deep amber with a toasted-sugar aroma, before the color turns mahogany, the smell turns acrid, or heavy smoke appears.

Finish the sauce

05. Off heat, whisk in butter a few cubes at a time, waiting for the foam to settle before continuing.

06. Stream in warm cream slowly while whisking and keeping your face back; pause if foam climbs, then gently dissolve any seized bits over low heat.

07. Remove from heat and stir in salt and optional vanilla once the sauce is smooth.

Cool and adjust

08. Cool for 30 minutes before judging the pour, since caramel thickens as it cools; whisk in a little warmed reserved cream if you prefer it thinner.