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Salty Caramel sauce

1 cup granulated sugar

10ml kosher salt

60 ml water

80ml heavy cream

60g butter, cubed


Step 1

In a medium saucepan over medium heat, add sugar and salt and cover with water. Bring to a simmer over medium heat, stirring every so often until sugar is dissolved, about 5 minutes. Increase heat to medium-high and cook until deeply golden, without stirring, 4 to 5 minutes more.

Step 2

Once caramel is a deep copper color, turn off heat and immediately stir in cream and butter. Mixture will bubble up so be careful!

Step 3

Let cool slightly in pan, then transfer to a container to cool completely. Store covered in the refrigerator for up to 2 weeks.


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