Step 1: Melt the sugar
Place the sugar in a heavy-bottomed saucepan over medium heat.
Let it melt gradually, stirring occasionally with a heat-resistant spatula. The sugar will begin to form clumps before melting into a smooth amber-colored liquid.
Watch it carefully because caramel can burn quickly.
Step 2: Add the butter
Once the sugar has completely melted and turned a deep golden amber color, carefully add the butter a few pieces at a time.
The mixture will bubble vigorously, so add it slowly and keep your hands and face away from the steam.
Whisk until the butter is completely incorporated.
Step 3: Add the cream
Slowly pour in the heavy cream while whisking continuously.
The caramel will bubble vigorously again. Continue whisking until the sauce becomes smooth and creamy.
Step 4: Add the salt
Remove the saucepan from the heat.
Stir in the sea salt and vanilla extract, if using.
Taste carefully once it has cooled slightly and add a little more salt if you prefer a stronger salted-caramel flavor.
Step 5: Cool the caramel
Allow the caramel sauce to cool for 10–15 minutes.
It will become noticeably thicker as it cools.
Step 6: Store
Pour the cooled caramel into a clean glass jar.
Keep it refrigerated and use within about 2 weeks. When ready to use, gently warm it in the microwave or in a saucepan over low heat until it reaches your desired consistency.
How to Use It
Drizzle this salted caramel over:
- Ice cream
- Cheesecake
- Brownies
- Pancakes and waffles
- Apple slices
- French toast
- Cakes and cupcakes
- Cookies
Tip: The secret to smooth caramel is patience. Keep the heat moderate and don’t let the sugar become too dark before adding the butter and cream. Also, be extremely careful when adding the cream because the hot caramel can bubble up dramatically.
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