The Last Salted Caramel Recipe You Ever Need!

Ingredients

• 230 g Granulated Sugar (fine granulated, for caramelizing)
• 280 g Heavy Cream (full‑fat (35% milkfat), room temperature)
• 70 g Unsalted Butter (cut into cubes)
• 50 g Glucose Syrup (light glucose or corn syrup, helps prevent crystallization)
• 3 g Sea Salt (fine sea salt, about ½ tsp)
• 40 g White Chocolate (good quality, chopped into small pieces)

Instructions

1. Gather and Measure Ingredients

   Weigh all ingredients using a kitchen scale and have them within arm's reach.

   Time: PT5M

2. Caramelize the Sugar

   Place the 230 g granulated sugar in the saucepan over medium‑high heat. Let it melt and turn a deep amber color, stirring only once to keep crystals from forming.

   Time: PT7M

3. Add Cream, Butter, Glucose Syrup, and Salt

   When the caramel is dark, slowly pour in the 280 g heavy cream while stirring gently. Add the 70 g butter, 50 g glucose syrup, and 3 g sea salt. Continue heating, stirring occasionally, until the mixture reaches 112 °C on the thermometer.

   Time: PT5M

   Temperature: 112°C

4. Blend in White Chocolate

   Transfer the hot caramel to a mixing bowl. Using an immersion hand blender kept at the bottom of the bowl, blend in the 40 g chopped white chocolate until the sauce is smooth and no air bubbles are visible.

   Time: PT2M

5. Cool and Store

   Cover the bowl with plastic wrap and let the sauce cool to room temperature (about 45 minutes). Once cooled, it is ready to use or can be stored.

   Time: PT45M

   Temperature: room temperature

Nutrition Facts

Calories

350

Protein

2 g

Carbohydrates

45 g

Fat

18 g

Fiber

0 g