- Prepare Ingredients:
- Have all your ingredients measured and ready before starting, as the caramel-making process requires quick actions.
- Heat the Sugar:
- In a heavy-bottomed saucepan, heat the granulated sugar over medium heat. Stir constantly with a heat-resistant spatula or wooden spoon.
- Melting and Caramelization:
- The sugar will start to clump and then melt into a golden liquid. Keep stirring until it reaches a deep amber color. Be careful not to burn it, as caramel can go from perfect to burnt quickly.
- Add Butter:
- Add the butter to the melted sugar, stirring continuously. The mixture will bubble, so be cautious.
- Pour in Cream:
- Slowly pour in the heavy cream while stirring. Again, be cautious as the mixture will bubble up. Continue to stir until the butter and cream are fully incorporated.
- Finish with Vanilla and Salt:
- Remove the saucepan from heat and stir in the vanilla extract. Finally, add the flaky sea salt, adjusting to your taste preferences. Stir until the salt is fully dissolved.
- Cooling:
- Allow the salted caramel sauce to cool for a few minutes in the pan.
- Transfer to a Jar:
- Pour the caramel sauce into a glass jar or heatproof container. Allow it to cool to room temperature.
- Store:
- Once cooled, you can refrigerate the salted caramel sauce. It will thicken as it cools.
- Serve:
- Warm the sauce slightly before serving, and drizzle it over ice cream, brownies, cakes, or any dessert of your choice.
Enjoy the rich, buttery, and salty-sweet goodness of your homemade salted caramel sauce! It’s a versatile topping that can elevate a wide range of desserts.