Equipment
Ingredients
Caramel Base
- 200 g granulated sugar
- 60 ml water, cold
Finish
- 120 ml heavy cream
- 30 g unsalted butter
- kosher salt, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 116 kcal
- Protein
- 0 g
- Carbohydrates
- 17 g
- Fat
- 6 g
- Fiber
- 0 g
- Sugar
- 17 g
- Sodium
- 68 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 17 mg
- Potassium
- 10 mg
- Calcium
- 8 mg
- Iron
- 0.0 mg
- Magnesium
- 1 mg
- Phosphorus
- 6 mg
- Zinc
- 0.0 mg
- Vitamin A
- 58 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B12
- 0.0 mcg
- Riboflavin
- 0.02 mg
- Niacin
- 0.0 mg
- Folate
- 0 mcg
- Water
- 11 g
Sources: USDA FoodData Central
Method
Combine 200g granulated sugar and 60ml cold water in a medium saucepan and stir once to moisten the sugar.
Heat the sugar mixture over medium-high heat without stirring until it turns a deep amber color, approximately 175°C (350°F).
While the sugar cooks, warm 120ml heavy cream in a small saucepan over low heat until it begins to steam.
Slowly whisk the warm cream into the amber caramel. Continue to simmer the mixture for 2 to 3 minutes until the sauce is completely smooth.
Remove the pan from the heat. Whisk in 30g unsalted butter and kosher salt to taste. Serve warm.
Chef's Notes
- For the best caramel color and flavor, use a light-colored, heavy-bottomed saucepan. This allows for even heat distribution and makes it easier to monitor the caramelization process.
- Resist the urge to stir the sugar while it's caramelizing. Swirling the pan gently is acceptable if hot spots develop, but stirring can cause the sugar to crystallize.
- Ensure the heavy cream is warm before adding it to the hot caramel. Adding cold cream will shock the caramel and can cause it to seize or become grainy.
- The butter should be cold when added, as this helps to emulsify the sauce and gives it a rich, glossy finish. Cut it into small cubes for easier incorporation.
- Taste and adjust the salt at the end. The amount of salt needed will depend on your preference and the saltiness of your butter.
Storage
Refrigerator: 2 weeks — Store in a sealed glass jar.
Freezer: 3 months — Thaw in refrigerator before reheating.
Reheating: Warm in a saucepan over low heat or microwave in 10-second intervals until fluid.
Troubleshooting
The caramel is grainy or crystallized
Cause: The sugar was stirred during the boiling process or sugar crystals on the pan sides fell back in.
Fix: Add a tablespoon of water and gently reheat, though the texture may remain slightly compromised.
Prevention: Do not stir the sugar once it starts boiling; use a wet pastry brush to wash down any crystals on the sides of the pan.
Cultural Context
Salted caramel sauce, while seemingly modern, has roots in French culinary tradition. The technique of caramelizing sugar is fundamental to classic French pastry and confectionery, with the addition of salt adding a contemporary twist to this beloved sauce.
