Salted Caramel Sauce

Watch sugar melt, swirl, and transform into gold.

Salted Caramel Sauce Recipe:

- ¾ cup granulated sugar (150g)  

- ⅓ cup heavy cream (75 ml)  

- 2½ tbsp unsalted butter, melted (37.5g)  

- ½ tsp kosher salt (3g)  

Instructions:

1. Add half the sugar to a pot in an even layer. Heat gently—no stirring.  

2. When edges dissolve and turn clear, wait until they begin to color.  

3. Once amber and fully liquid at the edges, gently swirl the pot.  

4. Add the remaining sugar evenly.  

5. As it melts, stir gently with a wooden spoon to ensure even caramelization.  

6. Warm the cream separately until hot (not boiling).  

7. Slowly pour hot cream into the caramel, stirring constantly.  

8. Add melted butter (cut into small pieces) and stir until smooth.  

9. Add salt and mix well.

Tip:

Never add cold butter to hot caramel; it can seize.

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