Salted Caramel Sauce is a rich, smooth, and buttery sauce made by caramelizing sugar and blending it with cream, butter, and a hint of salt. It delivers the perfect balance of sweetness and saltiness, making it ideal for drizzling over desserts like ice cream, pancakes, cakes, or even coffee.
In a heavy-bottom pan, add granulated sugar and water. Heat on medium flame.
Stir gently until the sugar dissolves, then stop stirring and let it boil.
Cook until the mixture turns a deep amber color (caramel forms).
Carefully add butter and whisk continuously (it will bubble rapidly).
Slowly pour in the heavy cream while whisking to combine smoothly.
Add brown sugar, salt, and vanilla extract. Mix well.
Simmer for 1–2 minutes until thick and glossy.
Remove from heat and let it cool. The sauce will thicken as it cools.
Granulated Sugar – 1 cup
Vanilla Extract – 1 teaspoon
Unsalted Butter – 6 tablespoons (cut into pieces)
Water – 2 tablespoons
Heavy Cream – ½ cup (room temperature)
Brown Sugar – 2 tablespoons (for deeper flavor)
Sea Salt – 1 teaspoon (adjust to taste)
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