This basic recipe for salted caramel is all you need for the perfect sauce or dessert component.
I’ve decided that January will be salted caramel month on the blog. There are a few recipes that I’ll be sharing over the next few weeks that incorporate one of my favorite dessert components, but I didn’t want to dive into them without going over the basics. This salted caramel sauce recipe is easy to make, even if you don’t have a candy thermometer! It only requires a few basic ingredients, your stove, a heavy duty pot and a whisk. The sauce is perfect for topping ice cream, fruit crisps, pies and other desserts but it also is great for enhancing things like cookies and cakes. After you try it once, you might never go back to store-bought caramel!
- ¾ cup granulated sugar
- 3 tablespoons water
- ½ cup heavy cream
- 2 tablespoons milk (any type)
- ½ tablespoon coarse or flaky sea salt*
- Combine the sugar and water in a medium** heavy-duty saucepan and cook over high heat, whisking until the sugar dissolves
- Let boil for several minutes without stirring until the mixture becomes a deep amber color, watching closely so it doesn't burn; Once the caramel begins to darken, the rest of the process happens very quickly (see photos above for caramelization process)
- As soon as most of the sugar water mixture is a deep amber, whisk in the cream (be careful as mixture will bubble up) and remove from heat immediately
- Whisk in milk and sea salt; serve warm or store covered in refrigerator up to two weeks***
**If doubling, use a large pot and allow extra time for caramelization
***For thicker sauce, chill in refrigerator for a few hours before using or serving; re-heat gently if desired