Caramel Sauce (Salted)

This quick and easy homemade salted caramel sauce recipe is foolproof and comes out perfect every single time. It’s absolutely divine on ice cream sundaes, can be used in any recipe calling for caramel sauce (hello, salted caramel chocolate chip cookie bars!), makes a wonderful hostess gift, and, most importantly, is delicious straight from the spoon (feel free to drop an extra spoonful in your coffee!).

2 cups granulated sugar
12 Tbsp. unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 Tbsp. fleur de sel or any other flaky sea salt

Add the sugar in an even layer over the bottom of a medium (2-3 qt) saucepan. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.

Continue cooking until the sugar has reached a deep amber colour. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, it will be around 350°F.

As soon as the caramel reaches its sweet spot, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted. Remove the pan from heat.

Slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously.

Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.

Set the sauce aside to cool for 10-15 minutes and then pour into your favourite glass jar and let cool to room temperature. The sauce can be refrigerated for up to 1 month.

Keeps for two weeks in the fridge.

Makes 2 cups.

Cook's Notes:
To reheat the sauce, remove the lid from the jar and microwave for about 45 seconds, then stir. It should be smooth and pourable, but not piping hot.

Do not substitute kosher salt or table salt for the fleur de sel flaky sea salt, as it will turn out much too salty!

This recipe is not suitable for canning or long-term storage, so it should be stored in the refrigerator for up to 1 month.