I made my first attempt at making salted caramel not long ago. I have to admit that I was pretty nervous – I truly thought I would end up with a pan of crystallized sugar. I was wrong! I was successful and it was delicious! The perfect amount of saltiness.
- 1 cup sugar
6 Tbsp unsalted butter, cut into chunks
1/2 cup heavy whipping cream
1/4 cup water
1 tsp sea salt
- Heat sugar and water in a larger saucepan (2-quart) at medium-high heat. The sugar will dissolve naturally, but you can use a whisk to help the process along. Once the mixture is boiling, you can swirl the pan if you think you need to mix it up a bit, but really, it isn’t necessary.
- When the bubbling mixture turns a darker amber color, add the butter. The mixture will foam up and thicken. Use a whisk to mix until the butter has all melted. Once the butter is completely melted, remove the pan from heat.
- Add the cream and continue to whisk to incorporate (it will bubble up again)
- Add the sea salt and continue to mix until the sauce is smooth. The caramel sauce will thicken up as it cools.
- Let cool for a few minutes, then pour into a re-sealable container (jar or Tupperware will work). Keep at room temperature until completely cool, then refrigerate.