Salted Caramel Sauce

• 1 cup granulated sugar
• ¼ cup water
• 1 tablespoon light corn syrup
• ¾ cup heavy cream (warm)
• 4 tablespoons unsalted butter (room temperature, cut into pieces)
• 1 teaspoon vanilla extract or vanilla bean paste
• ½ teaspoon fine sea salt
• flaky sea salt (optional, for finishing)

Instructions

1. Warm the Cream: Add the heavy cream to a small saucepan and warm over low heat until steaming. Keep warm while you make the caramel.¾ cup heavy cream
2. Start the Caramel: Add the sugar, water, and corn syrup to a medium heavy-bottomed saucepan. Stir gently just until the sugar is evenly moistened.1 cup sugar, ¼ cup water, 1 tbsp corn syrup
3. Cook to Deep Amber: Set the pan over medium heat and bring to a boil. Do not stir once it starts boiling. Cook for 8–12 minutes, swirling the pan occasionally, until the caramel turns deep amber and smells toasted.caramelized sugar
4. Add the Cream: Remove the pan from the heat. Slowly whisk in the warm cream. The mixture will bubble aggressively, so add it gradually and whisk carefully until smooth.warm cream
5. Finish the Sauce: Whisk in the butter, vanilla, and fine sea salt until the caramel is glossy and fully combined.4 tbsp butter, 1 tsp vanilla, ½ tsp sea salt
6. Simmer Briefly: Return the pan to low heat and simmer for 1–2 minutes, whisking constantly, until the caramel is smooth and slightly thickened.finished caramel sauce
7. Cool and Store: Pour the caramel into a heatproof jar or container. Let cool until warm and spoonable. The sauce will thicken more as it cools.homemade salted caramel sauce