Homemade Salted Caramel Recipe
This Homemade Salted Caramel Recipe delivers a rich, buttery caramel sauce that's perfect for desserts and treats.
Equipment
- Medium Heavy-Duty Saucepan
- Wooden Spoon
- Candy Thermometer
Ingredients
- 1 cup granulated sugar make sure it’s labeled 'pure cane'
- 6 Tablespoons unsalted butter at room temperature, cut into 6 pieces
- ½ cup heavy cream at room temperature
- 1 teaspoon salt
Instructions
- In a medium heavy-duty stainless steel saucepan, over medium heat, cook the sugar, stirring constantly until it melts into a thick brown liquid. This takes about 6 minutes.
- Once the sugar is melted, reduce heat to low and stir in the butter carefully, as the mixture will bubble. Cook and stir until well combined.
- Slowly pour in the heavy cream, stirring constantly. Allow to boil for 1 minute on medium heat until it rises in the pan.
- Remove from heat and stir in the salt. Allow to cool and thicken before use.
- Cover tightly and store in the refrigerator for up to 1 month, reheating as needed.
Notes
Can be made ahead and stored in the refrigerator or frozen for up to 3 months. Best reheated before use.
Nutrition
Serving: 1tablespoonCalories: 100kcalCarbohydrates: 15gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 150mgSugar: 14gVitamin A: 200IUCalcium: 20mg
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