How to Make Salted Caramel Without a Candy Thermometer
Recipe type: Dessert
Makes: 1 cup
This basic recipe for salted caramel is all you need for the perfect sauce or dessert component.
  • ¾ cup granulated sugar
  • 3 tablespoons water
  • ½ cup heavy cream
  • 2 tablespoons milk (any type)
  • ½ tablespoon coarse or flaky sea salt*
  1. Combine the sugar and water in a medium** heavy-duty saucepan and cook over high heat, whisking until the sugar dissolves
  2. 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)
  3. 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
  4. Whisk in milk and sea salt; serve warm or store covered in refrigerator up to two weeks***
*If looking to make a basic caramel sauce without the extra salt flair, reduce to ½ teaspoon
**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
Recipe by Keep It Sweet Desserts at