Salted Caramel Sauce

One thing that intimidated me was caramel. I have watched numerous cooking shows (e.g Masterchef) and read countless recipes saying how precise and difficult caramel-making is, hence I have always strayed away from this delicious sauce. By now I know how exaggerated these shows are, and decided to conquer my salted caramel fear.


Turns out, it wasn’t as daunting as I thought it’ll be *shocker*

Love salted caramel sauce! You can vary the amount of salt based on personal preference. Personally I prefer a subtle saltiness, but you could always increase the amount of salt (double).

Let’s get started!

Dissolve the sugar in the water by heating it over medium heat. Swirl the pan occasionally, but don’t stir. I have heard that it causes crystallization, and I don’t want to take that risk.
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When it has dissolved, increase the heat to medium-high, swirling occasionally. Wait until the sugar turns a nice amber colour. The deeper the colour, the more flavourful. Just be careful not to burn the sugar!
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Add in the butter, swirling and heating until it has fully melted.
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Remove from heat. Mix in heavy cream, vanilla extract and sea salt. Whisk or stir gently; just don’t scrape the sides.
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When it has cooled, transfer to a jar. Enjoy salted caramel goodness.
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I like to have my caramel with vanilla ice cream, or with some cheesecake.


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Recipe

Makes: 1 1/2 cup caramel sauce

  • 1 cup sugar
  • 1/4 cup water
  • 6 tbsp (85g) unsalted butter
  • 1/2 cup heavy cream
  • 1/2 – 1 tsp sea salt
  • 1/2 tsp vanilla extract
  • 1. In a saucepan, stir together sugar and water.
    2. Warm over medium heat until the sugar dissolves; about 5 minutes, swirling occasionally.
    3. Once it has dissolved, increase the heat to medium high, until it is amber colored (7-9 minutes). Remember to swirl the pan occasionally.
    4. Add the butter, swirling as usual until it melts
    5. Remove from the heat and add heavy cream, sea salt and vanilla extract.
    6.Whisk or stir until mixed well. Be careful not to scrape sides of the pan.
    7. Leave the caramel sauce to cool, and then transfer into a jar. Store in the refrigerator.

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    One thought on “Salted Caramel Sauce

    1. Pingback: Salted Caramel Cupcakes | bakedbymax

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