Ingredients
Equipment
Method
- Begin by placing a large, heavy saucepan over medium heat. Add the sugar to the pan and let it sit without stirring. Watch as it gradually melts; the sugar will begin to clump before turning into a golden liquid. It's important to resist the urge to stir, as this can lead to clumping.
- Once the sugar is fully melted and has reached a rich amber color, carefully add the butter. The mixture will bubble vigorously, so take caution here. Stir gently until the butter is completely incorporated into the melted sugar.
- After the butter is fully mixed in, remove the saucepan from the heat. Now, it’s time to add the heavy whipping cream and sea salt. Expect another bubble-up reaction. Whisk everything together until fully combined. Don’t worry if some salt remains visible; it will dissolve as the sauce cools.
- If you notice any clumps in your caramel sauce, pour the mixture through a wire mesh strainer into a bowl to ensure a smooth texture.
- Allow the caramel to cool at room temperature for a while. Once cooled, transfer it into a closed container, like a mason jar, with care to avoid any burns from the hot mixture.
- Store your homemade caramel sauce in the refrigerator. It’s best used within two weeks, but I doubt it will last that long because it’s just so delicious!
Notes
Store leftovers in an airtight container in the fridge. Use it within two weeks for the best flavor.