Salted Caramel Sauce

Yield

12 servings · Approximately 1¼ cups

Ingredients

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• ½ cup heavy cream, at room temperature
• 1 teaspoon sea salt, or to taste
• 1 teaspoon vanilla extract, optional

Method

1. Place the granulated sugar in a clean, dry 3-quart heavy-bottomed saucepan over medium heat.
2. Stir gently with a heatproof spatula as the sugar begins to melt. Continue cooking until completely melted and a deep amber color, about 5–7 minutes.
3. Reduce the heat to low. Carefully add the cubed butter, a few pieces at a time, stirring continuously. The caramel will bubble vigorously.
4. Slowly pour in the room-temperature heavy cream while stirring. Be careful, as the mixture will foam and release hot steam.
5. Continue stirring over low heat until the caramel becomes smooth and glossy. If any hardened sugar remains, warm gently until dissolved.
6. Remove from the heat and stir in the sea salt and vanilla extract, if using.
7. Allow the caramel to cool slightly before transferring it to a clean, heatproof glass jar.
8. Serve warm or let cool completely. Refrigerate leftovers in an airtight container and gently reheat before serving.

Kitchen notes

Practical Woman's Secret
Watch the sugar closely as it turns amber. Caramel can go from golden to burnt quickly. Adding the cream slowly helps prevent splattering and creates a smooth, silky sauce.