Say hello to the BEST Salted Caramel Sauce!
Don't you hate when you have a bad caramel day? Each attempt either seizes up or burns. And then to add injury to insult, the ruined caramel has the audacity to burn you! It's worse than a bad hair day. Seriously. Way worse. Maybe these things only happen to me...
Fortunately yesterday was not one of those days!
Because yesterday I made the most delicious salted caramel sauce that I have ever had! I made two batches just to make sure it wasn’t a fluke.
I know calling something the BEST is a bold statement but salted caramel is something I take very seriously. I’ve tried a lot of salted caramel sauces and I feel qualified to make this designation.
The ratio of butter to sugar to cream is perfect and there is just the right note of saltiness from the fleur de sel. It’s so, so, so good!!! So rich and creamy!
Even my cat loves this caramel! That is how universally loved it is. I had to keep shooing her from my photograph set or she would lick the sauce from the spoon.
And in the spirit of making everyday a good caramel day…
A few things I’ve learned about making salted caramel sauce [the hard way]:
- There is a sliding scale of acceptable caramel flavor. From the very light in color and, in my opinion, light on taste to the almost burnt, dark, sultry caramel that I prefer. The final taste will depend on when you add the butter to stop the cooking process. The caramel pictured in this post is that middle ground – universally accepted as a delicious, well-prepared caramel. I added the butter when the sugar had just turned amber in color and you could smell the cooking caramel but it did not have even a hint of a burning smell. My favorite caramel is cooked just a little bit longer (only another 15 to 20 seconds or so) and I add the butter when the sugar turns a deeper, rich amber color and there is just the slightest hint of burning scent when you waft the vapors (just like they taught in middle school chemistry).
- I have burned more caramel using a thermometer than I have using the senses God gave me, thus I dispense with the thermometer. I suggest you do the same. It’s just one extra dish to wash…unless you are trying to make candy (soft ball or hard crack) to which process a thermometer is essential.
- Have your butter and heavy whipping cream at room temperature. If you add a cold liquid to the hot sugar, it will seize up and you won’t be able to recover it.If you have a gas stove that delivers consistent, even heat, then feel free to whisk your sugar as it melts (as per the Brown Eyed Baker), but if you are cooking on an induction stovetop like me, then I find it best to refrain from whisking. Honestly cooking caramel on a gas stove is so much easier. Sigh. Some day.
- Be sure to whisk in the fleur de sel IMMEDIATELY after the cream otherwise it won’t completely incorporate. I also can taste the difference between Maldon’s Fleur de Sel and regular sea salt. I think it’s worth the splurge! 🙂
- The Golden Rule of caramel making is DON’T WALK AWAY. Stand your ground at the stove. Don’t let your cat pester you into feeding her or your husband ask you to look at something. Your caramel focus will be broken and something will go horribly wrong. I know. These things happen.
The BEST Salted Caramel Sauce
Ingredients
- 2 cups granulated sugar
- 12 tablespoons unsalted butter (at room temperature and cut into pieces)
- 1 cup heavy cream (at room temperature)
- 1 tablespoon fleur de sel (or another sea salt)
Instructions
- In a 2 to 3 quart saucepan, melt the sugar over medium-high heat. Lots of recipes call for you to stir until all the sugar is melted, but, for me, I get superior, more consistent results on my induction stove if I just let it be and swirl the pan frequently.
- Once all the sugar has melted, watch your caramel like a hawk; swirling the pan occasionally. As soon as the sugar turns amber in color, add your butter and whisk vigorously. It will bubble up aggressively but just keep whisking until all the butter has melted.
- Remove pan from the heat and slowly pour in the cream while whisking vigorously. The caramel is going to bubble aggressively again, so be careful, but stand your ground.
- Whisk until all the cream is incorporated and then whisk in the fleur de sel.
- Set the sauce aside to cool for 15 minutes prior to pouring it into a glass jar to cool completely.
Video Instructions
Ummm what is Maldon's Fleur de sel? Maldon salt and Fleur de sel are two entirely different types of salt. Am I missing something here?
Maldon's is a brand. They make fleur de sel, which is a special variety of sea salt where they allow it to slowly evaporate in shallow pools. The process creates the large delicate crystals.
Nice blog thanks to publish here keep doing.
Hi Sheela! Thank you for visitng and commenting. ????
I used this recipe for my first attempt at caramel several years ago. I now make it every year during the holidays and give it out as gifts. It comes out perfect every time and always gets rave reviews! So easy, too. Thank you!
Hi Emily! That's so wonderful to hear, totally makes my day! Happy holidays to you and yours. ❤
Great blog thanks for this blog.
Hi! Thanks for visiting and commenting! ????
Nicely written article that contains the step-by-step details which are easy for readers to comprehend.
Hi Bella! Thank you so much for you comment, hope you enjoy! ????
Nice Post!
thank you so much before because you have share very awesome post of salt caramel sauce
First time I made salted caramel and it turned out amazing. Thank you for the easy peasy recipe!
I'm so glad!
Amazing post such a great idea!! Thanks Keep posting like this.
This really makes me want to try it out, I hope it turns as tasty as it looks <3
I think adding butter to this recipe was a bad idea not only for healthy reason but also because it makes the salted caramel taste way too buttery. I had to add a lot of vanilla essence to get rid of the buttery smell. Sugar, brand name heavy cream, salt and vanilla essence is all you need to make the best salted caramel.
I'm sorry you find the flavor and smell of butter so offensive! I think the French would disagree. Butter has other properties other than flavor here, but you can certainly make it with out.
HELP!
1. I'm using kosher salt which is bigger chunks of salt than fleur de sel, as far as I know. I CANNOT get it to dissolve, no matter when I add it or how long I stir. It just sinks to the bottom.
2. When I follow the instructions exactly in melting the sugar, it almost always burns right away... I see amber coloured bubbles burst through the granulated sugar and then it's basically burnt. I'm having the hardest time finding the right temperature to melt the sugar on my gas stove. The only thing that has worked is to put it on super low and stir constantly (instead of medium high and just swirl the pan).
Hi Bridget! Fear not, you're in luck. I actually just did two different video tutorials on caramel. Plus a new post with more tips. You are making a "dry caramel" so you may absolutely stir it. There will be parts that will burn before others and that is totally normal - just keep moving the unmelted caramel to the hot spots. The melting and caramelizing sugar will melt the rest. You can also try the wet caramel method in the video.
As for the salt. I now exclusively combine the butter, cream, salt and vanilla in a small pot and then bring that just to a boil. Then set it aside and it will be ready when your caramel is. That way there is no pesky undissolved chunks of sugar or seized caramel from too cold of cream. Fleur de sel are larger piece but they (generally) more easily dissolved than kosher salt. You can't go wrong with heating it with the wet ingredients