Salted Caramel Syrup

Salted Caramel Syrup Recipe

A smooth salted caramel syrup for coffee and desserts, made with warm cream, a small crystal-control measure, and a temperature target for a reliable pour.

Yield: About 1 1/2 cups, or 24 tablespoons Serving size: 1 tablespoon

Yield note: Finish the recombined caramel at 218 to 220 F for about 1 1/2 cups of pourable syrup. Cooking higher or using a very wide pan gives a smaller, thicker yield. The syrup thickens in the refrigerator and loosens again when warmed.

Shopping List

Dairy

• heavy cream
• unsalted butter

Pantry

• granulated sugar
• light corn syrup
• fine sea salt
• vanilla extract

Useful Equipment

• 3-quart or larger heavy saucepan
• instant-read or candy thermometer
• long-handled whisk

Ingredients

Wet Caramel

• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) water
• 1 tablespoon (21 g) light corn syrup

Warm Cream Mixture

• 3/4 cup (180 ml) heavy cream
• 1/4 cup (60 ml) water

Finish

• 2 tablespoons (28 g) unsalted butter, cut into 4 pieces
• 1/2 teaspoon fine sea salt
• 1 teaspoon vanilla extract

Instructions

1. Set a heavy saucepan that holds at least 3 quarts on the stove. Have a long-handled whisk, an instant-read or candy thermometer, and a heatproof container ready. Wear an oven mitt and keep children and pets away from the stove; hot caramel sticks to skin and causes severe burns.
2. Combine the heavy cream and the second 1/4 cup water in a small saucepan or microwave-safe measuring cup. Warm to 120 to 130 F and keep it nearby; do not boil it.
3. Put the sugar, first 1/4 cup water, and light corn syrup in the deep saucepan. Stir before heating until every patch of sugar is moistened.
4. Set the pan over medium heat. Once the mixture reaches a boil, stop stirring. Cover for 1 minute so steam washes stray sugar from the pan walls, then uncover.
5. Continue cooking without inserting a spoon. Gently swirl the pan only when the color needs evening out. Cook until the syrup is a clear medium amber and registers about 340 F, 8 to 12 minutes after it begins boiling.
6. Turn off the heat and let the bubbles settle for 15 seconds. Stand back and add the warm cream mixture in four small additions, whisking with the long-handled whisk after each addition. The caramel will surge and release very hot steam, so keep your face and hands above neither the pan nor the steam.
7. If some caramel hardens, return the pan to low heat and stir gently until every piece dissolves. Do not taste or touch the caramel while it is hot.
8. Bring the smooth mixture to a controlled simmer and cook, stirring across the bottom, until it reaches 218 to 220 F, about 2 to 4 minutes.
9. Remove from the heat. Whisk in the butter one piece at a time, then whisk in the salt and vanilla until the surface looks glossy and no butter streaks remain.
10. Cool in the saucepan for 15 to 20 minutes. If a thin oil slick appears, wait until the caramel is below 160 F and use an immersion blender directly in the pan for 15 seconds. Do not process hot caramel in a closed countertop blender.
11. Transfer to a shallow heatproof container. Let it cool only until no longer steaming, cover, label, and refrigerate within 2 hours of cooking. Stir once cold before judging the final consistency.