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Drizzling homemade salted caramel sauce with a nutty brown butter infusion over a spoon.

Homemade Salted Caramel Sauce

Victoria Sandra
Discover how to make the perfect homemade salted caramel sauce with a gourmet twist. This recipe uses browned butter for a deep, nutty complexity that balances the sweet amber syrup and flaky sea salt.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert Sauce
Cuisine American
Servings 12 servings
Calories 148 kcal

Equipment

  • Medium high-sided saucepan
  • Small pan
  • whisk
  • Glass mason jar

Ingredients
  

  • 1 cup granulated sugar 199g
  • 1/2 cup water 113ml
  • 1/2 cup unsalted butter 113g
  • 1/2 cup heavy cream 113ml
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon flaky sea salt

Instructions
 

Build the sugar base

  • Combine the granulated sugar and water in a medium saucepan with tall sides. Whisk together until the mixture resembles wet sand. Ensure the sides of the pan are clean to prevent crystallization.
  • Cook over medium-low heat for 3 to 5 minutes until the sugar is completely dissolved. The syrup should appear clear and smooth with no visible grains.

Brown the butter then reach the amber stage

  • In a separate small pan, melt the butter and allow it to foam until the milk solids turn golden and smell nutty like hazelnuts. Remove from heat immediately to avoid burning.
  • Add the browned butter to the sugar saucepan and bring the mixture to a slow boil over medium heat. Do not stir, but you may gently swirl the pan if necessary.
  • Continue cooking for about 12 minutes until the syrup reaches the amber stage, characterized by a deep golden copper color and a warm caramel aroma.

Finish with cream vanilla and salt

  • Remove the pan from the heat and immediately pour in the heavy cream. Be prepared for the mixture to bubble up aggressively.
  • Whisk in the vanilla extract and flaky sea salt vigorously until the sauce is glossy and smooth. Let it cool and thicken before serving.

Notes

Safety Tip: Use a high-sided saucepan as the caramel mixture will expand rapidly and bubble up when the cream is added.
Pro Tip: Ensure your cream and butter are at room temperature before adding them to the hot sugar to prevent the sauce from seizing or forming hard clumps.
Storage: Transfer the cooled sauce to a glass mason jar and refrigerate for up to 3 weeks. You can also freeze it for up to 3 months.
Success Secret: Swirl the pan instead of stirring once the mixture begins to boil to keep the syrup moving without triggering grainy crystallization.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 148kcalCarbohydrates: 17gProtein: 0.4gFat: 9gSaturated Fat: 5.6gCholesterol: 26mgSodium: 185mgPotassium: 12mgSugar: 17gVitamin A: 2IUCalcium: 1mg
Keyword brown butter caramel, homemade salted caramel sauce
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