Description
A rich and luscious homemade Salted Caramel Sauce that combines the deep flavors of caramelized sugar, creamy butter, and heavy cream, enhanced with a touch of sea salt and vanilla extract. Perfect as a decadent topping for ice cream, cakes, and other desserts.
Ingredients
Scale
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Instructions
- Combine sugar and butter: Place 1 cup of granulated sugar and 6 tablespoons of unsalted butter in a heavy-bottomed saucepan over medium heat to begin melting and caramelizing.
- Caramelize the sugar: Stir the mixture constantly until the sugar dissolves completely and the liquid turns a deep amber color, indicating the caramelization process is complete.
- Add heavy cream: Slowly and carefully pour in 1/2 cup of heavy cream while stirring continuously to prevent clumping and achieve a smooth texture.
- Add vanilla and salt: Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of sea salt until the ingredients are well incorporated.
- Cool the sauce: Allow the caramel sauce to cool slightly before serving to thicken and enhance flavor.
- Serve: Enjoy the salted caramel sauce warm over ice cream, cakes, or your favorite desserts.
Notes
- Use a heavy-bottomed saucepan to prevent burning the sugar.
- Be cautious when adding heavy cream as the mixture will bubble vigorously.
- Store leftover sauce in an airtight container in the refrigerator for up to 2 weeks; warm gently before using.
- Adjust the amount of sea salt to taste for a more or less pronounced salted flavor.
- If the sauce thickens too much after cooling, gently reheat while stirring to restore pourable consistency.
