Creamy Salted Caramel Sauce Recipe
A rich and creamy homemade caramel sauce made with pure cane sugar, butter, heavy cream, and a touch of salt. Perfect for drizzling over desserts, ice cream, or incorporating into your favorite recipes, this caramel sauce is smooth, buttery, and easy to prepare on the stovetop in just 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 cup 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Ingredients
- 1 cup (200g) granulated sugar (ensure it’s labeled “pure cane”)
- 6 tablespoons (85g) unsalted butter, at room temperature, cut into 6 pieces
- 1/2 cup (120ml) heavy cream, at room temperature
- 1 teaspoon salt
Instructions
- Melt the Sugar: In a medium heavy-duty stainless steel saucepan, heat the granulated sugar over medium heat, stirring constantly. The sugar will form clumps and then melt into a thick amber liquid in about 6 minutes. Take care to avoid burning the sugar during this process.
- Add Butter: Immediately add the butter to the melted sugar, stirring until fully combined. The mixture will bubble rapidly. If the butter separates, remove the pan from heat and whisk vigorously until the mixture becomes smooth and combined again. Return to heat if needed.
- Add Heavy Cream: While stirring constantly, slowly pour in the heavy cream. The mixture will bubble vigorously. After adding all the cream, stop stirring and allow the sauce to boil undisturbed for 1 minute, aiming for a temperature of around 220°F (104°C).
- Finish with Salt: Remove the saucepan from heat and stir in the salt. Let the caramel cool slightly; it will thicken as it cools. This step enhances the flavor balance.
- Store: Once cooled, cover the caramel sauce tightly and refrigerate for up to 1 month. Reheat gently in the microwave or on the stovetop to restore the desired consistency before using.
Notes
- Ensure all ingredients, especially butter and cream, are at room temperature to prevent the sauce from seizing when added to hot sugar.
- Use a heavy-duty stainless steel saucepan for even heat distribution and better control during caramelization.
- Stirring constantly while melting sugar prevents burning and ensures smooth caramel.
- Be cautious when adding cream to hot sugar as the mixture will bubble vigorously and can splatter.
- Store caramel sauce in an airtight container in the refrigerator; reheat gently to avoid scorching.
Keywords: caramel sauce, homemade caramel, dessert sauce, easy caramel recipe, buttery caramel
Find it online: https://lucabites.com/creamy-salted-caramel-sauce-recipe/
