Salted Caramel

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.

Salted Caramel

  • 1 cup sugar
  • 6 Tbsp unsalted butter, cut into chunks
  • 1/2 cup heavy whipping cream
  • 1/4 cup water
  • 1  tsp sea salt
  1. 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.
  2. 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.
  3. Add the cream and continue to whisk to incorporate (it will bubble up again)
  4. Add the sea salt and continue to mix until the sauce is smooth.  The caramel sauce will thicken up as it cools.
  5. 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.


8 thoughts on “Salted Caramel

  1. Pingback: Salted Caramel Latte | elisebakes

  2. Pingback: Pumpkin Cupcakes with Salted Caramel Buttercream | elisebakes

  3. Pingback: Chocolate Covered Caramels | elisebakes

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