Name: Foolproof Salted Caramel Sauce
Prep time: 20 min
Total time: 20 min
Yield: 1 cup
Cuisine: American
Ingredients: 1 cup granulated sugar; 0.5 tsp kosher salt; 0.25 tsp cream of tartar; 2 tablespoons water; 0.5 cup heavy cream; 6 tablespoons unsalted butter; 1 tsp vanilla paste; pinch flaky sea salt

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Foolproof Salted Caramel Sauce

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a medium saucepan, combine the sugar, salt, cream of tartar, and water.

Heat over medium high heat, stirring often with a rubber spatula to encourage even cooking.

When it comes to a boil reduce heat to medium and continue stirring often.

When the color turns an even medium amber color remove from heat and add the heavy cream, quickly mixing until fully combined.

Then, mix in the butter and vanilla.

Transfer to a glass jar to cool, stir in a pinch or two of flaky sea salt, then chill in the fridge overnight or until ready to use.

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Tips & Tricks (5)

Cream of Tartar is Your Insurance Policy 🛡️
This ingredient prevents sugar crystallization by interfering with crystal formation, ensuring smooth caramel every time—omitting it risks a grainy, broken sauce.
Never Stir Once Sugar Hits the Pan 🚫
Let the sugar melt undisturbed over medium heat; stirring causes crystallization, but gentle tilting of the pan ensures even caramelization without disturbance.
Time Your Cream Addition Perfectly ⏱️
Add heavy cream when the caramel reaches medium amber (around 350°F), not dark amber—it will stop cooking immediately and give you a luxurious, balanced flavor without bitterness.
Temperature Control Prevents Splitting 🌡️
Slightly warm your heavy cream before adding it to the hot caramel to prevent the mixture from seizing or becoming grainy due to temperature shock.
Add Flaky Salt at the End for Maximum Impact ✨
Sprinkle flaky sea salt after the sauce cools slightly so it retains its texture and creates delightful bursts of salinity, rather than dissolving completely into the warm sauce.