Silky, deep amber caramel with a buttery finish and bright salt contrast—pourable and rich.
Do not stir the sugar once it begins to melt; swirl the pan gently instead to ensure even caramelization and prevent crystallization. Have cream and butter measured and ready before you start cooking—once caramel reaches color, you must work quickly.
For a thicker sauce, use less cream; for thinner, add more cream 1 tablespoon at a time. Store in an airtight container at room temperature for up to 2 weeks or refrigerate for up to 1 month. Warm gently before serving if thickened.
Ingredients
Scale
Measurement units
- 1 cup granulated sugar
- ½ cup heavy cream (Add slowly to avoid splattering)
- 4 tablespoons unsalted butter
Ingredients
Scale
Measurement units
- 1 cup granulated sugar
- ½ cup heavy cream (Add slowly to avoid splattering)
- 4 tablespoons unsalted butter
Instructions
Melt the sugar
Pour granulated sugar (1 cup) into the heavy-bottomed saucepan and set over medium heat.
Swirl the pan gently (do not stir) as the sugar melts around the edges, gradually incorporating unmelted sugar into the amber liquid.
Equipment: Heavy-bottomed saucepan
Caramelize to deep amber
Continue swirling the pan until the sugar turns deep amber (350°F on a thermometer), about 2–3 minutes more. Watch carefully—it darkens quickly.
Remove the saucepan from heat immediately to stop the cooking.
Add cream and butter
Pour the heavy cream (½ cup) slowly into the hot caramel, stirring constantly with a wooden spoon. The mixture will bubble vigorously.
Add the unsalted butter (4 tablespoons), cut into small pieces and stir until fully melted and incorporated.
Season and finish
Stir in the sea salt until evenly distributed.
Pour the salted caramel sauce into a heat-safe jar or bowl and let cool for 10 minutes before serving.
Before you cook
Cook notes
- • Do not stir the sugar once it begins to melt; swirl the pan gently instead to ensure even caramelization and prevent crystallization.
- • Have cream and butter measured and ready before you start cooking—once caramel reaches color, you must work quickly.
- • If caramel seizes or becomes grainy, add 1 tablespoon of water and stir gently over low heat to dissolve.
- • Store in an airtight container at room temperature for up to 2 weeks or refrigerate for up to 1 month. Warm gently before serving if thickened.
- • For a thicker sauce, use less cream; for thinner, add more cream 1 tablespoon at a time.
- • Fleur de sel or Maldon sea salt adds superior flavor and texture compared to table salt.
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