Salted Caramel Sauce
Makes about 1 cup
  • 1 cup (200 grams) granulated sugar
  • ¼ cup (57 grams) unsalted butter, softened and cubed
  • ½ cup (120 grams) heavy whipping cream, room temperature
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon kosher salt
  1. In a medium heavy-bottomed saucepan, heat sugar over medium heat, stirring constantly with a heat-resistant spatula. Cook until sugar forms clumps and melts into a light amber-colored liquid, 4 to 5 minutes.
  2. Once sugar is completely melted, carefully add butter, a few pieces at a time, whisking constantly until fully incorporated.
  3. Slowly drizzle in cream, whisking constantly. Let mixture boil for 1 minute, then remove from heat, and pour into a glass bowl or measuring cup. Stir in vanilla and salt. Let caramel cool completely before using, about 2 hours. If caramel seems too runny once fully cooled, refrigerate for 15 to 30 minutes before filling cookies.
Salted Caramel Sauce can be made in advance and refrigerated for up to 2 weeks in an airtight container. Warm briefly before using.
Recipe by Bake from Scratch at