Salted butter caramel

 

Metric Specification

Prep Time 5 minutes

Cook Time 15 minutes

Cooling Time 30 minutes

Total Time 50 minutes

Recipe Skill Intensity Medium (Requires full visual focus)

Yield Approx. 1.5 cups (12 fl oz / 360 ml)

Serving Size 2 tablespoons (30 ml)

Servings Per Batch 12 servings

Heat Intensity Breakdown By Phase

Phase 1 (Dissolution): Medium-Low Heat. Gentle heat allows sugar crystals to dissolve completely in water without premature burning around the pan edges.

Phase 2 (Boiling & Caramelization): Medium-High Heat. Rapid heat drives off water moisture and encourages the sucrose breakdown required to turn liquid clear syrup into a copper-amber caramel (reaching roughly 340°F–350°F / 170°C–175°C).

Phase 3 (Emulsification & Finishing): Low Heat to Off-Heat. Adding dairy triggers violent boiling. Lowering or turning off heat prevents scorching while you whisk in butter and heavy cream.

Ingredients

1 cup (200g) Granulated White Sugar: The structural base. Avoid unrefined sugars for this base recipe as impurities promote premature crystallization.

1/4 cup (60ml) Water: Helps the sugar dissolve evenly before boiling begins.

1 tablespoon (15ml) Light Corn Syrup or Lemon Juice: Optional insurance policy. Acting as an “interfering agent,” this prevents sugar molecules from bonding into grainy crystals.

6 tablespoons (85g) Unsalted European-style Butter: Cut into 1-tablespoon cubes and kept at room temperature. European butter higher in butterfat (82%+) creates a noticeably glossier emulsion.

1/2 cup (120ml) Heavy Whipping Cream (36%+ fat content): Warm or at room temperature. Cold cream straight from the fridge will shock the hot sugar, causing it to harden into rock candy.

1 teaspoon Flaky Sea Salt (such as Maldon): Fine table salt works in a pinch (use 1/2 tsp), but flaky sea salt gives delightful microscopic bursts of saltiness that contrast the sweet caramel.

1 teaspoon Pure Vanilla Extract: Enhances the warm, toasted notes.

Step-by-Step Instructions

1.Prepare Equipment and Ingredients:Prerequisite for safety and speed.

Caramel moves fast once it hits the amber stage. Measure all ingredients beforehand. Place your cubed butter, warmed heavy cream, sea salt, and vanilla extract right next to your stovetop. Keep a wet pastry brush nearby to wash down sugar crystals if needed.

2.Dissolve Sugar (Heat Intensity: Medium-Low):Time: ~3–5 minutes.

In a heavy-bottomed stainless steel saucepan, combine granulated sugar, water, and corn syrup (if using). Stir gently with a spoon just until sugar is moistened. Turn heat to Medium-Low. Heat gently without stirring until sugar dissolves into a clear liquid.

Note: Do not stir after this point. Stirring splashing sugar crystals onto dry pan walls causes liquid caramel to re-crystallize.

3.Boil to Amber Caramel (Heat Intensity: Medium-High):Time: ~5–8 minutes.

Increase heat to Medium-High. Bring syrup to a rolling boil. Water will evaporate, and bubbles will slow down and grow larger. Watch color closely:

Clear syrup $\rightarrow$ Light Champagne $\rightarrow$ Honey Yellow $\rightarrow$ Deep Copper/Amber.

Once syrup reaches a rich copper penny color (or reads 345°F / 173°C on a candy thermometer), immediately remove pan from heat.

4.Whisk in Butter (Heat Intensity: Off Heat):Time: ~1 minute.

With pan off heat, add cubed butter all at once. Whisk vigorously. Mixture will bubble rapidly as water in butter evaporates. Whisk continuously until butter fully melts and incorporates into sugar liquid.

5.Incorporate Cream & Salt (Heat Intensity: Low):Time: ~2 minutes.

Slowly pour warmed heavy cream into caramel while whisking. The mixture will steam aggressively and expand. Place pan back over Low Heat and whisk for 1 minute until completely smooth and velvety. Remove from heat and stir in flaky sea salt and vanilla extract.

6.Cool and Bottle:Time: ~30 minutes.

Pour hot caramel sauce into a heat-safe glass Mason jar or ceramic vessel. Let cool uncovered at room temperature for 30 minutes. Caramel thickens significantly as it cools.

Shelf Life, Storage, and Preservation

How long your salted butter caramel lasts depends on how you store it:

Room Temperature: Store in an airtight container for up to 4 to 7 days in a cool pantry.

Refrigeration: Store in an airtight glass jar for up to 1 month. The butter fats will solidify, giving caramel a thick, fudge-like consistency. Warm in microwave for 15–20 seconds or gently over a warm water bath to restore spoonable texture.

Freezing: Freeze in a freezer-safe glass jar or silicone container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Facts

Nutritional values are calculated per 2-tablespoon (30 ml) serving based on a 12-serving batch yield.

Nutrient Amount Per Serving % Daily Value*

Calories 160 kcal —

Total Fat 9 g 12%

– Saturated Fat 5.5 g 28%

– Trans Fat 0.2 g —

Cholesterol 25 mg 8%

Sodium 200 mg 9%

Total Carbohydrate 20 g 7%

– Dietary Fiber 0 g 0%

– Total Sugars 19 g —

– Added Sugars 19 g 38%

Protein 0.3 g 1%

Calcium 12 mg 1%

Potassium 15 mg 0%