Homemade Salted Caramel Sauce
Total Time
20 mins
Prep Time
5 mins
Cook Time
15 mins
Rating
4.77 out of 5 stars
(117)
Ingredients
2 cups
- 2 cups (397g) granulated sugar
- 12 tablespoons (170g) unsalted butter, at room temperature, cut into pieces
- 1 cup (240ml) heavy cream, at room temperature
- 1 tablespoon fleur de sel, or any other flaky sea salt
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Preparation
Chef’s notes
Salt – I highly recommend using flaky sea salt like fleur de sel or Maldon sea salt. If you need to substitute table salt, use only 1 to 1½ teaspoons, or the sauce will be much too salty!
Saucepan – It is important to use a saucepan of at least 4-quart capacity. It will seem too big for the job, but when the butter and cream are added, the sauce bubbles up ferociously, and you need that space so it doesn’t boil over.
Storage – The caramel sauce can be kept in the refrigerator for up to 1 month. This recipe is not suitable for canning or long-term storage.
Freezing – The sauce can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before using it.
Reheating Instructions – To reheat the sauce, remove the lid from the jar and microwave for about 45 seconds, then stir. It should be smooth and pourable, but not piping hot.