Description
This salted caramel sauce is so delicious and taste nothing like the store-bought that’s made with artificial flavorings and preservatives. I promise you’ll be addicted to its rich, buttery caramel flavor!
Ingredients
Units
Scale
- 4 cups granulated sugar
- 1/4 cup water
- 1/4 cup light corn syrup
- 2 cups heavy whipping cream
- 1 teaspoon flaky sea salt
- 2 sticks unsalted butter, cut into small pieces
Instructions
- Add the sugar, water, and corn syrup to a heavy bottomed medium saucepan. Mix to combine, making sure all of the sugar gets wet. Try to avoid splashing the wet sugar onto the sides of the pan. Cook over medium-high heat, without stirring, until the mixture becomes a dark amber color, about 14 minutes. You can gently swish the mixture around in the pan from time to time, to evenly distribute the sugar. Don’t walk away! Remove from the heat and carefully add the cream. Be careful…it will splatter! Stir until it’s smooth.
- Clip a candy thermometer on the side of the pan. Return the pan to medium-high heat, and cook until the caramel reaches 238 degrees, (soft-ball stage). Remove from heat, and mix in the salt. Allow the caramel to cool for 15 minutes.
- Add the butter a couple of pieces at a time, mixing it into the caramel each time. Allow the caramel to cool completely. You can also make the caramel in advance. Refrigerate it and bring it to room temperature before using.
Notes
- Store the caramel in a sealed mason jar in the refrigerator for up to 2 weeks.
- You can make the caramel sauce up to 3 days in advance. Refrigerate until ready to use. Bring to room temperature before using, or warm slightly in the microwave.
- Use the right pot: Make sure to use a heavy bottomed pot with tall sides, preferably stainless steel, to make caramel. Thin bottomed pans heat unevenly, and will cause some of the sugar to burn before the rest has melted. Use a pot with a light colored bottom too. That way you can see the true changing of color as the caramel changes.