Salted Caramel Sauce

Salted Caramel Sauce

Last year I showed you how to make Homemade Caramel Sauce. Now it is time for a slight but significant variation – Salted Caramel Sauce. It takes very little time to make it in your own kitchen and it is made with only 4 simple ingredients that you probably already have at home.

In this quick and easy recipe, caramel sauce is made with cream and without corn syrup. If you are making it for the first time, I would suggest you use just 1/2 tsp of salt and then add some more salt later, so that the sauce is not too salty.

Salted Caramel Sauce is great served with ice cream, mixed into frosting for cake or brownies, poured over cheesecake or pie. You can also use it as a filling for macarons and other cookies, as a dipping sauce for apples or simply added to your coffee or hot chocolate as a flavor enhancer.

Salted Caramel Sauce
  • 1 cup (200 g) sugar
  • ¾ stick (90 g) butter
  • ½ cup heavy cream
  • 1 tsp salt, or to taste
  1. In a heavy-bottomed 3-quart saucepan, heat sugar on moderately high heat. Stir with a wooden spoon (because sugar sticks to the metal spoon).
  2. As soon as all of the sugar crystals have melted and the liquid sugar is dark amber in color (be careful not to burn it), add the butter to the pan. Whisk until the butter has melted.
  3. Take the pan off the heat, slowly add heavy cream and salt. Be careful not to burn yourself, as the caramel will bubble up. Whisk until salted caramel sauce is smooth. Pour into a jug for serving.
  4. Keep in the refrigerator for up to 2 weeks. Reheat before serving.



Watermelon – it’s a good fruit. You eat, you drink, you wash your face.

— Enrico Caruso

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