Salted Caramel Sauce Without Butter
This salted caramel sauce without butter uses a wet-caramel method to create a smooth, glossy sauce. It cooks in 15 minutes without a candy thermometer and thickens as it cools.
Ingredients
- 200 g granulated sugar
- 6 tablespoons water
- 240 ml heavy cream
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- Combine 200 g granulated sugar and6 tablespoons water in a saucepan. Heat over medium-high heat, stirring gently just until combined.
- Let the mixture boil without stirring for 10–15 minutes, swirling the saucepan occasionally, until it reaches a deep amber color.
- Remove the saucepan from the heat. Slowly pour in 240 ml heavy cream while whisking carefully; the mixture will bubble vigorously.
- Stir until smooth, then add ½ teaspoon sea salt and 1 teaspoon vanilla extract. Mix until fully combined.
- Let the salted caramel sauce cool for a few minutes. Transfer it to a heatproof jar and cool for 1 hour. It will thicken as it cools. Reheat with a splash of cream if needed.
Notes
Keep the syrup undisturbed: Once it boils, use only an occasional gentle swirl so the caramel colors evenly.
Leave room for bubbling: Use a saucepan with enough headroom for the rapid bubbling that occurs when the cream is added.
Watch the amber color: Remove the saucepan from the heat at deep amber because the sugar can burn quickly once the color deepens.
Judge consistency after cooling: The sauce is thinner while hot and reaches its thicker pouring consistency as it cools.
Storage: Store the cooled sauce in a sealed jar in the refrigerator for up to 2 weeks. Reheat gently before serving, adding a small splash of cream only if needed.
Nutrition
Calories: 67kcal | Carbohydrates: 9g | Protein: 0.3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 51mg | Potassium: 10mg | Sugar: 9g | Vitamin A: 148IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.01mg
