Salted caramel sauce

Ingredients

• 1 cup Granulated Sugar (white granulated sugar)
• 6 tablespoons Unsalted Butter (cut into small pieces)
• 0.5 cup Heavy Cream (cold)
• 1 teaspoon Kosher Salt (fine kosher salt)

Instructions

1. Melt Sugar

   Place 1 cup granulated sugar in a saucepan over medium heat. Stir constantly with a wooden spoon or heat‑resistant rubber spatula. The sugar will clump, then melt and turn a deep amber color.

   Time: PT7M

2. Add Butter

   Reduce heat to low and carefully add 6 tablespoons butter. Stir until the butter is fully melted; the mixture will sputter.

   Time: PT2M

3. Add Cream

   Slowly pour 0.5 cup cold heavy cream into the pan while stirring. The mixture will bubble vigorously; continue stirring until smooth.

   Time: PT1M

4. Boil Briefly

   Stop stirring, increase heat to medium, and let the sauce come to a gentle boil for 60 seconds.

   Time: PT1M

5. Add Salt

   Remove the pan from heat and stir in 1 teaspoon kosher salt until fully dissolved.

   Time: PT1M

6. Cool and Store

   Pour the hot caramel into a heat‑proof container. Let it cool to room temperature; it will thicken as it cools.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

0.5 g

Carbohydrates

28 g

Fat

9 g

Fiber

0 g