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Salted Caramel Sauce Recipe

BySoha

A perfectly balanced salted caramel sauce is one of the most powerful tools in a chef’s kitchen. Deeply amber, glossy, and luxuriously smooth, this sauce walks the fine line between sweetness and savory complexity. Mastering it elevates everything from simple desserts to refined plated presentations, and once you understand the technique, it becomes endlessly versatile.

Ingredients List

  • Granulated sugar
  • Unsalted butter, room temperature and cubed
  • Heavy cream, warmed
  • Fine sea salt (adjust to taste)
  • Optional: vanilla bean paste or pure vanilla extract

Step-by-Step Instructions

salted caramel sauce
Step 1: Prepare Your Mise en Place

Measure all ingredients in advance and warm the cream slightly. Caramel moves quickly, and having everything ready prevents overcooking or crystallization.

Step 2: Cook the Sugar

Place the granulated sugar in a heavy-bottomed saucepan over medium heat. Allow it to melt undisturbed until it begins to liquefy and turn a deep amber color, swirling the pan gently for even caramelization.

Step 3: Add the Butter

Once the sugar reaches a rich amber hue, carefully add the butter. The mixture will bubble vigorously; whisk steadily until the butter is fully incorporated and the sauce looks glossy.

Step 4: Incorporate the Cream

Slowly pour in the warmed cream while whisking continuously. This step controls texture and prevents seizing. Continue whisking until the sauce is smooth and cohesive.

Step 5: Season and Finish

Remove from heat and stir in sea salt to taste. Add vanilla if using. Allow the sauce to cool slightly; it will thicken as it rests.

Cook Time

Total: 15 minutes
Prep: 5 minutes
Bake: 10 minutes

Servings

Makes approximately 1¼ cups of sauce

Nutritional Information (approx. per serving)

  • Calories: 110
  • Fat: 7 g
  • Carbohydrates: 12 g
  • Sugar: 11 g
  • Protein: 0.5 g

Storage Instructions

Store salted caramel sauce in an airtight glass jar in the refrigerator for up to two weeks. Reheat gently over low heat or in short microwave intervals, stirring until smooth.

Suggestions

Drizzle over vanilla ice cream, bread pudding, cheesecake, or apple tart. Use as a filling for macarons, a swirl in brownies, or a finishing sauce for plated desserts. It also pairs beautifully with coffee-based drinks and hot chocolate.

Seasonal Relevance

Salted caramel is especially popular during fall and winter, complementing apples, pears, pumpkin, and warm spices. However, its versatility makes it equally suited for year-round use in frozen desserts and chilled pastries.

Conclusion

A well-made salted caramel sauce is less about the ingredient list and more about precision, timing, and restraint. When executed properly, it delivers depth, balance, and a professional polish that instantly upgrades any dessert. This recipe reflects classic technique refined through a chef’s lens, simple, intentional, and consistently exceptional.

Salted Caramel Sauce Recipe
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Salted Caramel Sauce Recipe

Recipe by Soha
Servings

8

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

110

kcal
Total time

15

minutes

This Salted Caramel Sauce is rich, silky, and perfectly balanced between deep caramel sweetness and subtle savory notes. Made with just a few classic ingredients and precise technique, it delivers a professional-quality finish ideal for desserts, beverages, and plated presentations.

Ingredients

  • 1 cup granulated sugar

  • 6 tablespoons unsalted butter, room temperature and cubed

  • ½ cup heavy cream, warmed

  • 1 teaspoon fine sea salt (adjust to taste)

  • 1 teaspoon pure vanilla extract (optional)

Directions

  • In a heavy-bottomed saucepan over medium heat, add the granulated sugar. Allow it to melt slowly without stirring until it turns a deep amber color, gently swirling the pan for even cooking.
  • Carefully add the butter to the caramelized sugar. Whisk continuously as the mixture bubbles until the butter is fully incorporated.
  • Slowly pour in the warmed heavy cream while whisking. Continue whisking until the sauce becomes smooth and glossy.
  • Remove from heat and stir in sea salt and vanilla extract, if using.
  • Let the sauce cool slightly before serving; it will thicken as it rests.

Recipe Video

Notes

  • Always warm the cream before adding it to prevent the caramel from seizing.
  • For a deeper flavor, cook the sugar slightly darker, but remove from heat before it turns bitter.
  • Store leftovers in an airtight jar in the refrigerator for up to 2 weeks and reheat gently before use.

FAQs

Can I fix caramel that has hardened or seized?
Yes. Return it to low heat and slowly add warm cream while whisking until it smooths out again.

What type of salt works best for salted caramel sauce?
Fine sea salt is ideal for even seasoning, while flaky salt can be used sparingly on top for texture and visual appeal.

Why did my caramel taste bitter?
Caramel becomes bitter when cooked past the deep amber stage. Removing it from heat at the right color is key to achieving balanced flavor.

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