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Top view of a jar of salted caramel.
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5 from 2 votes

Salted Caramel Recipe

This homemade salted caramel recipe makes the best salted caramel with only 4 ingredients and in under 15 minutes. It's quick and easy!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 200 g
Calories: 6kcal
Author: Priya Maha

Ingredients

  • 100 g granulated sugar
  • 125 ml heavy cream
  • 50 g butter salted
  • teaspoon rock salt

Instructions

  • Place sugar is a heavy bottom saucepan and melt over low heat. Stir occasionally to help speed up the melting.
  • As soon as the sugar is all melted and has turned amber, add the butter and give it a quick whisk. The mixture may bubble up rapidly. If the butter separates, try to whisk it in, if it remains separated, it is fine.
  • Slowly add the cream in a thin stream and mix well. The mixture may rapidly bubble with the addition of the cream.
  • Cook the caramel over low heat until it has thickened slightly. The salted caramel will continue to thicken as it cools down, so it does not have to be perfectly thick at this stage. Add salt and mix well.
  • Remove from heat and let it cool to room temperature before transferring it into a clean jar.
  • Keep the salted caramel refrigerated.

Notes

    • The taste of your salted caramel is predominantly dependent on the degree to which the sugar is caramelized before the butter and cream are added. Some people like a more intense tasting caramel and therefore prefer to let caramelization happen to a deeper amber color. Others prefer a lighter flavor and choose to not let the caramelization beyond a light amber color.
    • The choice is entirely dependent on your personal taste, but do take note that once the sugar starts to caramelize, it will continue to do so at a very quick rate and therefore the tendency to get burnt is very high.  Overly browned sugar will result in a burnt salted caramel that can be bitter to taste.
    • Once the sugar is melted, it will turn amber very quickly.  For effective monitoring of the color, it is best that the interior of your saucepan is light so that you are able to see the color as it caramelizes and decide on the exact point to add butter and cream to it.
    • Adding cold butter and cold cream into the melted sugar can cause rapid bubbling. There is no impact on the taste or texture of the salted caramel though. If you want to reduce the bubbling, bring both the butter and cream to room temperature before adding to the caramelized sugar.
 

Nutrition

Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 1mg | Sugar: 1g | Vitamin A: 15IU | Calcium: 1mg