1 cup granulated sugar

¼ cup plus 2 tablespoons water

¼ cup salted butter, cut into 1 tablespoon pieces

½ cup heavy cream

½ teaspoon fine sea salt, more to taste


1.   Gather all of your ingredients and have them ready nearby to add to the mixture as needed.

2.   In a heavy bottomed 2 to 3 quart saucepan (something that isn’t dark on the bottom so you can see the color of the caramel), heat sugar, salt and water over medium high heat whisking constantly to dissolve sugar.

3.   Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark, amber color, carefully swirling pan occasionally (this will take tie, so be patient).

4.   It will first bubble vigorously and steam and it will be a clear shade, then bubbling will continue but the bubbles will become much smaller and it will slowly tint yellowish, then orangish, then a deep reddish orange and that is what you’re looking for.

5.   Once them mixture reaches a deep amber color, immediately the butter and whisk until butter has melted then immediately remove from heat.

6.  Carefully pour in cream and immediately whisk with a long handled whisk to combine (it will bubble vigorously).  Whisk until mixture is smooth.

7.  Pour caramel into a glass jar to cool.  Once cool, store in an airtight container in the refrigerator.  Caramel sauce will be thicker once cooled, and much thicker once chilled.


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