Salted Caramel Sauce Recipe
Prep time
Cook time
Total time
Caramel Sauce with the perfect hit of salt
Serves: 1 Cup
  • 1 Cup / 200g Sugar
  • 2 Tbsp | 30ml Water
  • ½ Cup / 125ml Cream
  • 3 Tbsp | 42g Butter
  • 1 tsp Sea Salt
  1. Measure out the sugar and water into a medium sized saucepan.
  2. Place the saucepan over medium heat and stir until the sugar has dissolved.
  3. Cook the sugar for 8-10 minutes until it has become a deep amber shade.
  4. Remove from the heat and pour in the cream. The sauce will bubble up but continue to stir until the cream is evenly combined.
  5. Add in the butter and mix until combined.
  6. Add the salt slowly, tasting before adding more.
  7. Leave the caramel to cool slightly before serving.
The caramel will keep for up to 2 weeks in the fridge or 6 months in the freezer.
Recipe by Recipes by Carina at