Salted Caramel Sauce

  • Level: Intermediate
  • Total: 20 min
  • Active: 20 min
  • Yield: 1 1/2 cups
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Ingredients

1 cup granulated sugar

1 tablespoon light corn syrup 

3/4 cup heavy cream 

1 tablespoon vanilla extract 

4 tablespoons butter 

1/2 teaspoon sea salt 

Directions

  1. In a large saucepan with tall sides (because the mixture will bubble), combine the sugar, corn syrup and 1/4 cup water. Heat over medium-low heat until the sugar dissolves, stirring occasionally. Increase the heat to medium-high and bring to a boil without stirring. Boil to a deep amber color, 5 to 6 minutes.
  2. Remove the pan from the heat and whisk in the cream (be careful ¿ the caramel will bubble up vigorously!). Whisk in the vanilla, butter and salt. Let cool slightly, then transfer to a glass jar with a lid. (The caramel sauce will keep for 3 to 4 months in the refrigerator.)