This homemade Salted Caramel Sauce is one of the most amazing things I’ve ever tasted… and I’ve tasted plenty of amazing foods over the years!
This has become a ‘must have’ staple in my kitchen and I always keep a jar in the refrigerator… because we all know that absolutely EVERYTHING tastes better with salted caramel sauce on it!!
1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
1/2 cup (120ml) heavy cream
1 teaspoon salt
1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
2. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
3. Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves.)
4. Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
5. Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.
6. Cover tightly and store for up to 1 month in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel can stay at room temperature for a day or so, if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm before using.
Special Tools: Stainless Steel Saucepan, Wooden Spoon or Whisk, Mason Jars for storage
Butter: Unsalted butter may be used instead, though I prefer salted. You might decide to add a pinch more salt to the recipe if you are using unsalted butter.
Heavy Cream: Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk. Room temperature cream is best.
Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.
Regular Caramel: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.
- Category: Sauces & Toppings
- Method: Stovetop
Keywords: Salted Caramel Sauce