Salted Caramel Sauce
This salted caramel sauce is rich, creamy, and delicious! It's also a bit tricky to make. But you have plenty of time to perfect it!
Ingredients
- 1 c granulated sugar
- ¼ c water
- ¾ c heavy cream or half and half
- 1 tbsp vanilla extract
- 2 tbsp rum (optional)
- ¼ c butter (salted or unsalted)
- ½ - 1 tsp kosher salt (to taste)
Instructions
- In a heavy-bottomed medium saucepan with tall enough sides to accommodate the mixture when it starts bubbling, combine the sugar and water. Heat over medium-low heat until the sugar dissolves, stirring occasionally.
- Increase the heat to medium-high and bring mixture to a boil without stirring. Using caution, use a wet pastry brush or damp paper towel to wipe down any crystals that are clinging to the sides of the saucepan. Failure to remove them could result in a grainy sauce. Boil until the mixture is a deep amber color, about 5 to 6 minutes.
- Remove the pan from the heat, and using caution, whisk in the cream. The mixture will bubble up vigorously.
- Add the vanilla and optional rum. It will bubble again.
- Stir in the butter and salt to taste; or omit salt for regular caramel sauce. If using table salt rather than Kosher salt, add less because it’s finer-grained and 1 teaspoon of table salt is much saltier tasting than 1 teaspoon of Kosher salt.
- Transfer caramel to a glass or heatproof jar with a lid. Caramel sauce will keep airtight for many months in the refrigerator.
