Oh, how I love salted caramel sauce. It’s actually quite simple to make, though it may feel intimidating at first. My most important tip is to cook the sugar until it becomes deep amber – almost burnt. That’s where the real flavor develops. The other thing to know is that when you add the dairy to the sugar, the mixture will bubble up. That’s the fun/science experiment part! Just make sure to use a large enough saucepan
Salted Caramel Sauce
Making caramel feels like a really fun, delicious science experiment. Watch with wonder as a few basic pantry ingredients magically combine to form the ultimate dessert topping.
1 cup granulated sugar
2 tablespoons corn syrup
2 tablespoons water
½ cup heavy cream
½ stick unsalted butter
½ teaspoon pure vanilla extract
Flaky sea salt (to taste)
In a medium saucepan, combine sugar, corn syrup, and water. Cook over medium-high heat, whisking to dissolve. Once dissolved, allow to continue to cook without stirring; instead, swirl the pot using the handle a few times. Cook until the caramel reaches a deep amber color.
Meanwhile, in a small saucepan, heat cream and butter until just melted. Remove from heat and set aside. (You’re just warming these ingredients so that they transition gently into the hot sugar mixture.)
Slowly whisk in cream and butter. Be careful as the mixture will violently bubble up. Stir in vanilla and sea salt to taste.