Perfect Salted Caramel Sauce

Ingredients

• 200 g granulated sugar
• 50 g liquid glucose (or light corn syrup)
• 200 ml heavy cream (warm)
• 50 g unsalted butter (cubed, room temperature)
• sea salt (to taste)

Steps

1. 1

   In a heavy-bottomed saucepan, combine the granulated sugar and liquid glucose.

2. 2

   Heat the sugar and glucose over medium heat, stirring occasionally, until the sugar melts and turns a deep amber color. Use a candy thermometer to ensure it reaches approximately 175°C (347°F) for a rich flavor.

3. 3

   While the sugar is caramelizing, gently warm the heavy cream in a separate small pot or microwave until hot but not boiling.

4. 4

   Once the sugar reaches the desired amber color, carefully pour in the warm heavy cream. The mixture will bubble vigorously, so be cautious.

5. 5

   Whisk the mixture constantly over low heat until the caramel is smooth and any hardened sugar bits have dissolved.

6. 6

   Remove the pan from the heat and allow it to cool slightly, to about 70°C (158°F).

7. 7

   Add the cubed butter and a generous pinch of sea salt. Whisk until the butter is fully emulsified and the sauce is glossy.

8. 8

   Transfer the caramel to a glass jar or heat-proof container and let it cool completely at room temperature before using or refrigerating.

Notes

A thermometer is highly recommended for this recipe to achieve the perfect texture and prevent burning. If the caramel becomes oily, it may have broken during the butter emulsification; try whisking in a tiny splash of warm cream to bring it back together. Store in the fridge for up to 2 weeks.

Nutrition per serving

• dessert
• sauce
• caramel
• vegetarian
• baking
• topping
• gluten-free