Salty Caramel Sauce

A great staple to have on-hand.

Salty Caramel Sauce

A simple recipe adapted from Two Peas and their Pod. Makes 1 cup (doubling recipe for 2 cups works fine). This is a great sauce to have around for impromptu desserts when you don't have the time to make something from scratch.

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, at room temperature, diced
  • 1/2 cup heavy cream, room temperature
  • 1-1/2 teaspoons good quality sea salt flakes

Ensure you have all of the ingredients ready. Heat the sugar over medium-high heat in a heavy saucepan. When sugar starts to melt, begin whisking. Once sugar is melted stop whisking, but but swirl pan occasionally.

Continue cooking sugar until it reaches a deep amber color. Make sure to watch the pan closely. You want the caramel to reach 350 degrees F (if you don’t have a thermometer, just pay attention!)

As soon as sugar reaches the dark amber color, stir in butter (using a wooden spoon) until melted. 

Remove pan from heat and slowly pour in cream. Whisk until cream is incorporated and caramel is smooth. Whisk in salt.

Let the caramel sauce cool for about 10 minutes in the pan. Pour int a jar and cool to room temperature. Store in refrigerator for up to 1 month.