Bobby Flay Salted Caramel Recipe

This Bobby Flay Salted Caramel Recipe is a sweet and rich recipe, which is made with heavy cream and unsalted butter. It’s the perfect dessert topping, ready in about 15-20 minutes.

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Bobby Flay Salted Caramel Ingredients

1 cup granulated sugar
1/4 cup cold water
½ cup heavy cream
2 tablespoons unsalted butter
¾ teaspoon kosher salt, or to taste

How To Make Salted Caramel

Prepare the Caramel: In a medium saucepan over medium-high heat, combine the sugar with 60ml / ¼ cup cold water. Stir to combine, then cook without stirring until the sugar dissolves and the mixture reaches a deep amber color, about 10-12 minutes.
Heat the Cream: While the sugar cooks, warm the heavy cream in a small saucepan or in the microwave until just hot. Do not boil.
Combine Cream and Caramel: Once the caramel is a deep amber color, remove it from the heat. Carefully and slowly whisk in the warm cream. The mixture will bubble and steam vigorously.
Simmer and Smooth: Return the pan to the heat and continue to simmer, whisking, until the caramel is completely smooth, about 2-3 minutes.
Add Butter and Salt: Remove the pan from the heat and whisk in the butter until it’s fully melted and incorporated. Whisk in the ¾ teaspoon of kosher salt, or more to your taste.
Serve: Serve the caramel warm. It will thicken considerably as it cools.

Recipe Tips

How do I stop my caramel from crystallizing? The key is to not stir it while it’s boiling (Step 1). Once the sugar and water are combined, just let the heat do the work. Swirl the pan gently if you see one spot getting too dark, but don’t use a spoon.
Why does the cream have to be warm? This is a critical safety and texture step. Pouring cold cream into boiling hot sugar (which is over 300°F) will cause the sugar to seize into a hard lump and can cause a dangerous splatter. Warm cream incorporates smoothly and safely.
How do I know when the caramel is the right color? You are looking for the color of a deep, rich amber or a copper penny. If it’s too light, it will just taste sweet. If it’s too dark (or smells burnt), it will be bitter.
Can I double this recipe? It’s best to make caramel in small batches. A larger batch of sugar will heat unevenly, making it very difficult to get a uniform color without scorching parts of it.

What To Serve With Salted Caramel

This rich, salty-sweet sauce is one of the most versatile dessert toppings.

Drizzled over vanilla bean or coffee ice cream
As a dip for fresh apple slices
Poured over brownies or a slice of cheesecake
Drizzled on apple pie

How To Store Salted Caramel

Refrigerate: Let the caramel cool completely, then pour it into an airtight glass jar or container. It must be stored in the refrigerator because it contains heavy cream. It will last for up to 1 month.
Reheat: The caramel will become very firm and hard in the refrigerator. To use it, scoop out what you need and microwave it in 15-second bursts, stirring in between, until it’s warm and pourable.

Bobby Flay Salted Caramel Nutrition Facts

(Per 2-tablespoon serving)

Calories: ~140 kcal
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 220mg
Total Carbohydrate: 18g
Dietary Fiber: 0g
Sugars: 18g
Protein: 0g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

My caramel turned into a hard rock! What happened?

You either stirred it while it was boiling (causing it to crystallize) or you poured in cold cream, which seized the sugar. Make sure your cream is hot!

What’s the difference between this and a “dry” caramel?

This recipe uses a “wet caramel” method (sugar + water), which is generally easier for beginners as it cooks more evenly. A “dry caramel” is made by melting just plain sugar, which is faster but also scorches more easily.

Can I use salted butter?

Yes, but if you do, omit the salt at the end. Then, taste the caramel and add a tiny pinch of salt only if it needs it.

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