Salted Caramel
An easy and versatile salted caramel recipe that's perfect for dripping cakes, drizzling over desserts, dipping apples, or eating by the spoonful.
Servings 1.25 cups
Ingredients
- 1 Cup (200g) granulated sugar
- 6 Tbsp (85g) unsalted butter, room temperature, cut into cubes
- 1/2 Cup (120ml) heavy whipping cream, room temperature
- 1 1/4 tsp kosher salt
Instructions
- Have everything pre-measured and ready to go (you’ll be constantly stirring). Place the sugar in a medium saucepan over medium heat and stir constantly with a wooden spoon, until it melts into an amber-colored liquid and no sugar clumps remain, 5-6 minutes.
- Reduce the heat to medium-low. Carefully add the butter (it will bubble up when you do) and use a whisk to combine it with the sugar mixture until the butter is fully melted and incorporated, 2-3 minutes.
- Add the heavy whipping cream in a steady stream while whisking. As soon as the cream is incorporated, let the caramel boil for a full minute before removing it from the heat and stirring in the salt.
- Pour the salted caramel into a glass jar or container and refrigerate until room temperature, about 45 minutes to 1 hour, before using it in a buttercream recipe or as a cake topping. It will thicken as it cools and solidify when cold. If needed, bring it back to room temperature by gently heating in the microwave in 10 second increments, stirring after each one, until room temperature and pourable.
- If you're using the salted caramel to drizzle over ice cream or warm baked goods, you only need to cool it slightly (20 minutes or so).
Notes
To Make Ahead: You can make this salted caramel ahead and store in an airtight container in the refrigerator for up to two weeks. When you're ready to use it, reheat it in the microwave in 10 second intervals, stirring after each one, until it reaches room temperature.
Cake Filling: this salted caramel is pretty thin as a cake filling (although it makes a great drizzle between layers!). Instead, I recommend using this thick caramel filling recipe – it's my forever go-to!