Caramel Sauce

4.9(32)

The best salted caramel sauce! So good you won't be able to resist eating it by the spoonful! So rich, so creamy and deliciously sweet with the perfect balance of salty. 1,000 times better than store-bought.

·published 2017-11-02

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EuropeanDessert

Servings

['10']

Total time

25 min

prep 5 min

Calories / serving

159 kcal

Ingredients (5)

serves

1 cup (200g) granulated sugarsugar
1/4 cup + 2 Tbsp (85ml) waterwater
1/4 cup (56g) salted butter, (diced into 1 Tbsp pieces)butter
1/2 cup (120ml) heavy creamheavy-cream
1/2 tsp fine sea salt, (or more to taste)salt

Instructions (8 steps)

01Gather all of your ingredients and have them nearby ready to add to the mixture as needed. 
02In a heavy-bottomed 2 - 3 quart saucepan (something that isn't dark on bottom so you can see the shade of caramel), heat sugar, salt and water over medium-high heat whisking constantly to dissolve sugar. 
03Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally* (this will take time, so be patient. See photos below for the stages to watch for). 
04It will first bubble vigorously and steam and it will be a clear shade, then bubbling will continue but the bubbles will become smaller and slower and it will slowly tint yellowish, then orangish, then a deep reddish orange and that is what you are looking for.

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Rich recipe — supports nutrition-aware planning.