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Salted Caramel Sauce Recipe

This Salted Caramel Sauce Recipe goes with just about anything! Pour it over ice cream, layer between a cake, or dip in sliced apples for a quick and delicious snack. Salted Caramel Sauce will keep in the fridge for a few weeks and only take minutes to make with four simple ingredients.

Salted Caramel Sauce is often seen as difficult or confronting to make, this is definitely not the case. There’s no need for a thermometer or special equipment, only a few ingredients – sugar, cream, butter and salt – and a saucepan. Salted Caramel Sauce is one of the most incredible flavors and goes with just about anything you can think of, this Salted Caramel Cheesecake being one of the favorites. 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!

Salted Caramel Sauce Recipe Ingredients

1 Cup / 200g Sugar
  • White granulated sugar.
2 Tbsp / 30ml Water
½ Cup / 125ml Cream
  • Use heavy whipping cream for this recipe. It should have about 35% fat.
3 Tbsp / 43g 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 flavoring.

How to Make Salted Caramel Sauce

In a medium sized saucepan measure out the white sugar.

Add the water to the saucepan. This allows the sugar to melt easier but it’ll evaporate as the sugar boils.

Place the saucepan over medium heat and stir with a wooden spoon until the mixture comes to the boil and the sugar has dissolved.

Leave the sugar to boil on medium heat for about 8-10 minutes until it starts to change color.

Watch the sugar closely until it turn a deep golden amber color. Remove from the heat immediately.

Pour the cream into the saucepan, be careful here as the sugar will boil up from the cold being added to the pan.

Continue to stir until everything comes together. You may find the sugar firms up when mixed with the cream, continue mixing and it should start to soften and combine.

When the mixture is smooth add in the butter, chop it into smaller pieces so it will melt easier. Stir again until the butter has melted.

Lastly add the salt, tasting once combined and adding more for a saltier salted caramel sauce.

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!

Equipment needed to make this Salted Caramel Sauce

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.

Common Questions about this Salted Caramel Sauce Recipe

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.

How long will the Salted Caramel Sauce last?

The sauce will last in your fridge for 2 weeks. I recommend using the sauce at room temperature or placing it into the microwave to warm up if it is cold out of the fridge.

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.

For ideas how to use the Salted Caramel Sauce check out:

Salted Caramel Cheesecake
Salted Caramel Brownies
Apple Pie
Baked Apples with a Crumble Topping

5.0 from 1 reviews
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.


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