Salted Caramel Sauce: FREE Virtual Cooking Class from Feed Your Soul

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Salted Caramel Sauce

Yield: about 1 cup

1/2 cup granulated sugar

1/3 cup heavy cream, room temperature or warm

2 tablespoons water

1 teaspoon corn syrup

2 tablespoons unsalted butter, cut into pieces

1/2 to 1 teaspoon favorite sea salt, prefer fleur de sel

Combine the sugar, corn syrup, and water in a heavy saucepan. Over medium-low heat, stir the mixture until the sugar dissolves. Increase the heat and bring to a boil, without stirring. Use a wet silicone pastry brush to wash down any sugar crystals on the side of the pan to avoid the caramel from crystallizing. Boil the liquid until the syrup is a golden or take to deep amber color, about 4 to 6 minutes. Remove the pan from the heat and carefully whisk in the cream. The mixture will bubble up furiously. Gently whisk in the butter. When combined, stir in the salt. Pour the caramel into a head safe container and allow to cool until ready to use. Stir before using. Enjoy!

Chef Tip: Refrigerate for 1 week or freeze for 1 month. Vanilla extract or vanilla bean paste may also be added. Corn syrup may be substituted with lemon juice if preferred. Great with EVERYTHING! 

Shopping List:

  • 1/2 cup granulated sugar

  • 1/3 cup heavy cream

  • 1 teaspoon corn syrup

  • 2 tablespoons unsalted butter

  • 1 teaspoon favorite sea salt, prefer fleur de sel

Equipment List:

  • stove top

  • medium heavy saucepan

  • silicone or wooden spoon

  • pastry brush in cup of water

  • whisk

 Do Before Class:

  • Bring cream to room temperature or warm

  • Cut butter into pieces

  • Weigh and measure all recipe ingredients

  • Have tools and equipment within reach

  • Review recipes and have questions ready!

Stacy Horn