Salted Caramel Sauce Recipe


  • 1 cup (200g) granulated sugar
  • 6 tablespoons (90g) unsalted butter, cut into cubes
  • ½ cup (120ml) heavy cream, room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ teaspoon flaky sea salt (or ½ teaspoon regular table salt)


  • Medium-sized, heavy-bottomed saucepan
  • Whisk
  • Heatproof spatula (optional)
  • Jar or airtight container for storage


Caramelize the Sugar:

  • In the saucepan over medium heat, add the sugar. As it melts, stir it constantly to prevent burning. It will start to clump, but then smooth out.
  • Continue cooking until the sugar is completely melted and turns a beautiful deep amber color. Watch carefully and adjust the heat if needed – it can burn quickly!

Add the Butter:

  • Remove the pan from the heat. Immediately add the butter, whisking vigorously until it’s fully melted and incorporated. Be careful, it might splatter slightly.

Slowly Stir in the Cream:

  • Keep the pan off the heat. Gradually pour in the heavy cream, whisking continuously. The mixture will bubble and steam vigorously. Continue whisking until smooth.

Flavor and Cool:

  • Stir in the vanilla extract and salt. Taste and add a little more salt if desired.
  • Let the sauce cool slightly in the saucepan before transferring it to your storage container. It will thicken as it cools.


  • Store salted caramel sauce in an airtight container in the refrigerator for up to 2 weeks.
  • Rewarm gently over low heat or in the microwave before using.


  • Room Temperature Cream: Using room temperature cream prevents the hot caramel from seizing up, ensuring a smooth sauce.
  • No Water Needed: This recipe uses the “dry caramel method” for a richer flavor.
  • Be Careful: Hot caramel can cause severe burns. Handle with caution.
  • Adjust the Salt: The amount of salt is a matter of preference. Start with less and add more to taste.
  • Make It Your Own: Add a splash of bourbon or a pinch of spice like cinnamon for extra depth.

Uses for Salted Caramel Sauce:

  • Drizzle over ice cream, cakes, or brownies.
  • Swirl into cheesecake.
  • Use as a filling for cupcakes or macarons.
  • Warm it up and dip pretzels or apple slices.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *