Salted Caramel
Cook time: 
Total time: 
Yields: 1 Cup
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut up into multiple pieces
  • ½ cup heavy cream
  • 1 teaspoon sea salt
  1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
  2. Sugar will form clumps and eventually melt into a thick amber-colored liquid. Continue to stir and be careful not to burn.
  3. Once sugar is completely melted, immediately add the butter. Caution caramel will bubble when the butter is added.
  4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  5. Once the butter is fully incorporated in the sugar, slowly pour the ½ cup of heavy cream. Once again the caramel will bubble and possibly splatter.
  6. Allow the mixture to boil for 1 minute to fully incorporate.
  7. Remove from heat and stir in 1 teaspoon of sea salt.
  8. Allow caramel to cool down before using.
  9. Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Before using, remove from the refrigerator and allow to come to room temperature.
Recipe by Bake 2 The Future at