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Salted Caramel Sauce

This Salted Caramel Sauce is quick and easy to make at home with only 5 ingredients! It will keep in the fridge for a few weeks, ready to pour over your favourite desserts.

salted caramel sauce

Easy Salted Caramel Sauce

This Salted Caramel Sauce Recipe goes with just about anything which explains why it’s one of my most popular recipes! It’s made within minutes and keeps in the fridge for later use.

Pour it over ice cream, layer between a cake, or dip in sliced apples for a quick and delicious snack, it’ll make anything it touches more delicious! I guarantee after you try this recipe you’ll always have a jar sitting in your fridge even if thats just to enjoy with a spoon!

caramel sauce

Why this is the BEST Salted Caramel Sauce

  • Quick and easy to make!
  • Levels up just about any dessert from simple ice cream to a layer cake!
  • Only uses 5 simple ingredients.
  • Lasts for up to two weeks in the fridge but it’s usually gone well before then!
  • The recipe can easily be scaled up or down.
salted caramel sauce in a jar

Homemade Salted Caramel Sauce

Salted Caramel Sauce is often seen as difficult or confronting to make yourself, this is definitely not the case! The only thing you need to make sure you do is always watch it as it will turn from perfect to burnt quickly!

There’s no need for a candy thermometer or any special equipment. Just follow the recipe carefully and you’ll be able to see the sugar change colour before your eyes!

The only things you need are a few ingredients – sugar, water, cream, butter and salt a saucepan of wooden spoon.

No Bake Salted Caramel Cheesecake

What to do with Salted Caramel Sauce?

Salted Caramel is one of the most incredible flavors and goes with just about anything you can think of but here are a few of my favourites.

Recipes that use Caramel Sauce

What to serve Salted Caramel Sauce with

Level up these desserts or snacks with a drizzle of homemade salted caramels sauce!

salted caramel sauce ingredients

Salted Caramel Sauce Ingredients

1 Cup / 200g White Sugar

2 Tbsp / 30ml Water

½ Cup / 125ml Cream – Use heavy whipping cream for this recipe. It should have about 35% fat.

3 Tbsp / 45g Butter – Butter gives the sauce a glossy finish. This can be substituted with the same amount of cream.

1 tsp Sea Salt – Salt is optional in this recipe, use more or less depending on flavouring.

How to Make Salted Caramel Sauce

In a medium sized saucepan measure out the sugar and the water.

The water is going to evaporate as the sugar boils, it just helps it melt evenly.

sugar in a saucepan

Place the saucepan over medium heat and stir until it comes to the boil and the sugar has started to dissolve.

sugar boiling

Leave the sugar to boil over medium heat for 8-10 minutes or until it starts to develop colour. There is no need to stir here as it can cause the sugar to crystalize.

Watch the sugar carefully and remove it from the heat once it has developed a golden amber colour. If you have a sugar thermometer remove it from the heat once it reaches 120C / 250F.

Immediately pour the cream into the hot caramel. It will bubble up like crazy but just use a wooden spoon to mix the caramel together. You may find it becomes a little firm, this is just the sugar hardening from the cold cream but it will start to soften as you stir.

Once the cream is combined add the butter and stir to until melted and mixed through. The caramel will still be very hot at this point.

Add the salt and stir to combine. Take a small amount of the caramel on a spoon and give it a taste test, being careful it has cooled down enough. Add more salt until you’re happy with the flavour.

How to store Salted Caramel

Store your salted caramel sauce in a glass jar with a lid. It will be a soft sauce consistency at room temperature but will firm up when cold in the fridge. It will keep for two weeks in the fridge if you can make it last that long!

Common Questions about this Salted Caramel Sauce Recipe

What is the difference between caramel and salted caramel?

The only difference is salt! They are both the made the same way by caramelising sugar and adding butter or cream to create a sauce. If you don’t like salted caramel you can simply leave the salt out of this recipe.

How long will salted caramel sauce keep?

This sauce will keep for up to two weeks in a sealed container in the fridge, it will become hard when it’s cold. I like to keep mine in a glass jar so I can give it a quick microwave or sit it in hot water for 5-10 minutes to warm it up.

What type of cream should I use?

You need to use cream that is about 35% fat for the best results. Cream has different names all around the world but this should be double, heavy or whipping cream. Don’t use milk or low fat cream for this recipe as the sauce will be too thin.

Can I make this Caramel Sauce without the salt?

Yes you can, just leave the salt out of the recipe. I recommend a small amount of salt just to help balance out the sweetness from the sugar.

homemade salted caramel sauce

Equipment needed to make this recipe

  • Medium sized Saucepan – A medium sized saucepan works best for this recipe, not too small as the sugar does boil up when the cream is added.
  • Measuring Cups or Digital Scale – To measure the ingredients for this recipe measuring cups or a digital scale can be used. I have given the amounts for both as different people have different preferences.
  • Glass Jar – A jar with a tight fitting lid to store the salted caramel sauce in the fridge.
Salted Caramel Sauce

Salted Caramel Sauce

Yield: 1 Cup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This Salted Caramel Sauce is quick and easy to make at home with only 5 ingredients! It will keep in the fridge for a few weeks, ready to pour over your favourite desserts.

Ingredients

  • 1 Cup / 200g White Sugar
  • 2 Tbsp Water
  • 1/2 Cup / 125ml Heavy Cream
  • 3 Tbsp / 45g Butter
  • 1 tsp Flaky Sea Salt

Instructions

  1. In a medium sized saucepan measure out the sugar and the water. The water is going to evaporate as the sugar boils, it just helps it melt evenly.
  2. Place the saucepan over medium heat and stir until it comes to the boil and the sugar has started to dissolve.
  3. Leave the sugar to boil over medium heat for 8-10 minutes or until it starts to develop colour. There is no need to stir here as it can cause the sugar to crystalize.
  4. Watch the sugar carefully and remove it from the heat once it has developed a golden amber colour. If you have a sugar thermometer remove it from the heat once it reaches 120C / 250F.
  5. Immediately pour the cream into the hot caramel. It will bubble up like crazy but just use a wooden spoon to mix the caramel together. You may find it becomes a little firm, this is just the sugar hardening from the cold cream but it will start to soften as you stir.
  6. Once the cream is combined add the butter and stir to until melted and mixed through. The caramel will still be very hot at this point.
  7. Add the salt and stir to combine.
  8. Take a small amount of the caramel on a spoon and give it a taste test, being careful it has cooled down enough. Add more salt until you’re happy with the flavour.
  9. Store your salted caramel sauce in a glass jar with a lid. It will be a soft sauce consistency at room temperature but will firm up when cold in the fridge. It will keep for two weeks in the fridge if you can make it last that long!

Notes

Don't stir the sugar after it has come to a boil, this can cause it to crystalize.

Storing the Caramel

The salted caramel sauce will keep in the fridge for up to 2 weeks. It's easiest to store it in a glass jar for reheating.

Reheating the Salted Caramel

You will need to keep the caramel in the fridge but it will harden when it's cold. When you would like to serve it remove it from the fridge and either sit in warm water for 5-10 minutes or put it in the microwave for 15-30 seconds.

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 76Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 133mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 0g

Nutrition is estimated and not always correct

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