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  • Writer's pictureByrne-McKinney

Salted Caramel Sauce

From NYT Cooking | Sam Sifton

Having a jar at the ready in the fridge is pure indulgence – if there’s any left after you make a batch. This is our favorite, no fuss, 15 minutes to go-time, simple dessert. Served warm, over good vanilla ice cream – it really can’t be beat.

Makes 1 ½ cups and can be scaled up or down.



  • 1 c. granulated sugar

  • ½ c. heavy cream

  • 2 T. unsalted butter

  • ¾ tsp kosher salt, more or less to taste


  • In medium saucepan set over medium high heat, combine sugar with ¼ cup cold water and stir to combine

  • Cook WITHOUT stirring until sugar has turned a deep amber hue, approximately 10-12 minutes (this is the hardest part…if you haven’t made caramel before, it’s tough to let the alchemy happen unmolested – but please resist stirring).

  • As a distraction while you wait, warm the cream (microwave in a Pyrex measuring cup 20-30 seconds is OK and easier than on the stove top).

  • When the caramel is ready, slowly whisk in the cream (be prepared for violent bubbling) and continue simmering the mixture until smooth (2-3 minutes).

  • Remove from heat, whisk in butter and then salt to taste.

This is best served warm and can be reheated in the microwave once cooled.



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