Perfect, buttery, sweet and smooth salted caramel sauce in a size perfect for gift giving or to add to desserts. This recipe uses a candy thermometer for no fail results.
- 2 cups sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1 cup heavy cream
- 1 stick unsalted butter, cut into tablespoons
- 1/2 teaspoon kosher salt
- In a heavy bottom sauce pan combine sugar, corn syrup and water. Stir over medium-high heat until the sugar melts into a grainy sauce and there are no more lumps – the sugar does not need to be completely melted. Cook without stirring 8 to 10 minutes until caramel turns amber color and remove from heat.
- Slowly pour in heavy cream while stirring – mixture will steam and bubble. Return to heat and cook until the mixture reaches 238°F on a candy thermometer.
- Transfer caramel to a heat proof bowl and stir in salt. Let cool for 10 minutes. Add butter 1 tablespoon at a time, stirring until it melts completely before adding the next butter.
When picking out your pan, choose a good quality sauce pan with a thick bottom and enough space to allow for 2 to 3 inches of bubbling sugar (when you add the cream).
If you’re worried about burning the sugar, you can always start off on a lower heat and cook for longer.
If you only have salted butter, leave out the additional salt.
Keywords: salted caramel sauce, small batch salted caramel sauce, food gift ideas, tips for cooking sugar