Small Batch Salted Caramel Sauce
If you've ever wanted to make caramel, but you're scared to try, don't be! I make this small batch salted caramel sauce all the time, and it couldn't be easier. You just need a few tips and tricks to make sure it comes out amazing every time. Use it on ice cream, brownies, pies, and more!
Equipment
- Heavy-bottomed saucepan
- Candy thermometer optional
- Small bowl of water
- Pastry brush
Ingredients
- 100 grams granulated sugar (½ cup)
- 45 grams unsalted butter softened (3 Tablespoons)
- 60 milliliters heavy whipping cream room temperature (¼ cup)
- ½ teaspoon vanilla bean paste or extract
- ¼ teaspoon Kosher salt more to taste - I use Morton
Instructions
- Pour the granulated sugar into a heavy-bottom saucepan. Clip a candy thermometer to the side of the pot, making sure it's not touching the bottom, if you're using one. Set the pot on the stove over medium-low heat.
- Cook, swirling the pan often, until the sugar starts to melt. Use a pastry brush to brush the sides of the pan often to prevent crystals from forming. At first, the sugar will clump up and look grainy, but after a few minutes, it will melt completely, turn a deep amber color, and reach between 220-225°F (104-107°C). Keep a close eye on it so it doesn't burn!
- Once the sugar is melted, remove the pot from the heat. Immediately add the softened butter, and whisk rapidly until the mixture is smooth. The caramel will bubble up and splatter, so be careful!
- Add the heavy whipping cream a small splash at a time, making sure it's completely smooth before adding more. Then mix in the vanilla bean paste or extract and the Kosher salt. Stir quickly until the caramel is completely smooth. Taste and add more Kosher salt if needed.
- Pour the caramel into a jar and let it cool completely. It will continue to thicken as it cools. Once it's at room temperature, use the caramel right away, or seal the jar and store it for up to 1 week.
Notes
If this is your first time making caramel sauce, I recommend using a candy thermometer for accuracy. I don't use candy thermometers anymore, because I've made it so much, but it's good to use it for the first few tries!
For runny caramel straight from the fridge, melt the sugar to 220°F (104°C). I prefer a thicker caramel, so I bring it to 225°F (107°C).
Room temperature ingredients are absolutely key. If you add cold butter or cream to the caramel, it can seize.
Make sure to brush the sides of the pan with water as the sugar melts! This is especially important to do after stirring or swirling the pan.
If the caramel does seize (hardens when you add the butter or cream), don’t worry! Just set the caramel back on the stove over low heat. Stir constantly until the caramel smooths out. It can take up to 10 minutes, so just be patient!
This recipe will make about ½ cup (170 grams) of caramel sauce.
Nutrition
Serving: 1TablespoonCalories: 115kcalCarbohydrates: 13gProtein: 0gFat: 7gSaturated Fat: 5gCholesterol: 21mgSodium: 75mgPotassium: 9mgFiber: 0gSugar: 13gCalcium: 7mg
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