This salted caramel is liquid gold. It’s sweet, sticky, buttery, and tastes phenomenal on anything it touches. (Though you really only need a spoon to enjoy.) Trust me, after trying this 1 time, you’ll be hooked! And if you’re not a huge fan of salted caramel you can easily reduce the salt in this recipe to make a regular caramel sauce. However you make it, this is one delicious recipe that you will want to keep around!
- 1 cup water
- 2 cups sugar
- 1 cup heavy cream
- 2 tablespoons unsalted butter chilled
- 1 tablespoon fleur de sel (or any larger flaky salt)
- Pour water into a medium sauce pan.
- Pour your sugar into the center of the pan. Be careful not to let the sugar crystals touch the side of the pan.
- Cover and bring to a boil over high heat.
- Uncover and continue to boil until the syrup is thick and straw colored and your thermometer registers 300 degrees F, about 15 minutes.
- Reduce your heat to medium and continue to cook until the sugar is deep amber and registers approximately 350 degrees F, about 5 minutes.
- Meanwhile, bring your heavy cream to a simmer in a saucepan over high heat. If you cream begins to simmer before your sugar is ready, remove the cream from heat and set aside.
- Remove the sugar syrup from heat.
- Carefully pour about 1/4 of your cream into your sugar syrup. The mixture will bubble vigorously. Let the bubbling subside, and add in the remaining cream. Whisk gently until smooth, then whisk in your butter and your salt.
- Let cool until warm and serve. The sauce can be refrigerated for up to two weeks.