Salted Caramel Sauce
Ingredients
- 1 cup granulated white sugar
- 5 tablespoon salted butter, room temperature
- ½ cup heavy cream, room temperature
- 1 teaspoon vanilla bean paste or extract
- ½ teaspoon sea salt (¼ tsp-½ teaspoon depending on your preference)
Instructions
- Add 1 cup of granulated white sugar to a large sauce pan and heat it over medium low heat. As the sugar is heating it will crystalize and then eventually all melt down and turn golden in color. When most of the sugar has melted, but there are still a few crystalized clumps, turn the heat down to low so the melted sugar doesn't burn. (Melting all the sugar takes around 20 minutes.)
- Once all the sugar has melted and turned golden in color, add in 5 tablespoon of room temperature salted butter right away. Stir quickly until the butter is incorporated.
- Then add in ½ cup of room temperature heavy cream and stir quickly again to incorporate everything together. (At this point if you see the butter and cream start to separate from the sugar turn the heat up to medium low and stir vigorously to combine everything together. This can happen if your butter and cream aren't room temperature.)
- Lastly, add in ¼ tsp-½ teaspoon of sea salt (depending on your preference) and 1 teaspoon of vanilla and stir to combine.
- At this point remove the caramel from the heat if you are wanting a thinner caramel sauce for coffee. If you are wanting a slightly thicker caramel sauce to use on cakes or in desserts let it simmer on low for 2-3 minutes, then remove it from the heat and allow to cool slightly before using.
- Transfer leftover caramel sauce to a mason jar with an airtight lid. Store it in the fridge for up to a week. Let it come to room temperature, or warm it, before using it for the best consistency.
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