About the Recipe
This versatile and decadent topping elevates a variety of desserts, from classic vanilla ice cream to warm, freshly baked brownies, with its irresistible combination of rich, deep, toasted sugar and a perfectly balanced finish of sea salt. Drizzle it over pancakes, swirl it into your morning coffee, or layer it in a cake for an indulgent surprise. Beyond simply being a delicious flavor profile, the salt in the sauce acts as a natural flavor enhancer, amplifying the caramel’s buttery, creamy sweetness while also taming its richness for a more refined taste.
Salted caramel sauce is a decadent creation made by carefully combining just a few kitchen staples—sugar, butter, cream, and salt—into a luxurious golden syrup. The process begins with caramelizing granulated sugar to a deep amber hue, a step that requires close attention to avoid burning the sugar but rewards you with a complex, toasted flavor. As the sugar transforms, subtle nutty and butterscotch notes develop, creating a sauce that is sweet without being cloying. Adding salt enhances these deeper tones, turning a simple caramel into an addictive balance of sweet and savory.
This silky, buttery sauce is a universal crowd-pleaser that complements an endless array of sweet treats. Pour it over bread pudding, mix it into frosting, or serve it alongside a cheese plate for a surprising contrast. Its versatility makes it a must-have in any cook’s repertoire, ideal for turning everyday desserts into memorable, restaurant-worthy creations.
Ingredients
1 cup granulated sugar
¼ cup water
¾ teaspoon salt
¼ cup unsalted butter, diced into 1 tablespoon pieces
⅔ cup heavy cream
Preparation
In a medium saucepan, combine sugar, water, and sea salt.
Place the saucepan over medium-high heat and whisk continuously until the mixture begins to boil. Once boiling, allow it to continue boiling until it transforms into a rich amber color, carefully swirling the pan occasionally.
Immediately whisk in butter, then remove the saucepan from heat. Next, whisk in cream (be cautious, as it will steam; a long-handled whisk is recommended) and stir until the mixture is smooth.
Allow the caramel to cool for several minutes before pouring it into a glass bowl or jar. Chill the caramel until it has completely cooled.
Notes