Foolproof Salted Caramel Sauce
This salted caramel sauce is truly foolproof. With these step by step instructions & process photos, you'll be able to make your own decadent caramel sauce whenever the craving strikes!
Prep Time 20 minutes mins
Total Time 20 minutes mins
Servings 1 cup
Course Candy
Cuisine American
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200 g (1 cup ) granulated sugar ½ teaspoon kosher salt ¼ teaspoon cream of tartar 30 g (2 tablespoon ) water 113 g (½ cup ) heavy cream , lukewarm 84 g (6 tablespoon ) unsalted butter , room temp 1 teaspoon vanilla paste pinch of flaky sea salt
In a medium saucepan, combine the sugar, salt, cream of tartar, and water.
Heat over medium high heat, stirring often with a rubber spatula to encourage even cooking.
When it comes to a boil reduce heat to medium and continue stirring often.
When the color turns an even medium amber color remove from heat and add the heavy cream, quickly mixing until fully combined.
Then, mix in the butter and vanilla.
Transfer to a glass jar to cool, stir in a pinch or two of flaky sea salt, then chill in the fridge overnight or until ready to use.
Use a rubber spatula to ensure the sugar is mixed properly and nothing sticks to the sides of the pan.
Please see process photos above for a better of idea of the shade of "medium amber" you are looking for in the sugar.
Be sure your heavy cream and butter are room temp before adding to the caramelized sugar to avoid the sugar seizing up.
The caramel thickens up significantly after chilling in the fridge overnight.
Store this caramel sauce in the fridge for about 2-3 weeks.
Serving: 1 cup | Calories: 1778 kcal | Carbohydrates: 206 g | Protein: 4 g | Fat: 110 g | Saturated Fat: 69 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 28 g | Trans Fat: 3 g | Cholesterol: 308 mg | Sodium: 1206 mg | Potassium: 255 mg | Sugar: 206 g | Vitamin A: 3760 IU | Vitamin C: 1 mg | Calcium: 98 mg | Iron: 0.3 mg