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Salted Caramel Sauce

Salted Caramel Sauce

This is the one. The caramel sauce that I count on to bake with, to gift in jars, and most importantly to drizzle over ice cream, pies, crisps and tarts! Keep this caramel in the refrigerator for up to 2 weeks. Warm slightly before using.
Course condiment
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 cup
Author Sally at Sally's Baking Addiction


  • 1 cup sugar granulated is best, organic sugar tends to be difficult to melt evenly
  • 6 Tablespoons of butter cut into pieces
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt


  1. Place sugar into a saucepan.
  2. Heat sugar over medium-high heat.
  3. Stir sugar until the sugar clumps and then dissolves. (this takes muscles...just keep stirring!)
  4. Continue to stir sugar until it becomes a caramel colored liquid.
  5. Add the butter to the caramel liquid, keep stirring until the butter is completely melted!
  6. Slowly add the heavy cream to the saucepan-be careful, it may spatter and bubble.
  7. Boil for 1 minute.
  8. Stir in the salt and remove pan from the heat.
  9. Allow caramel to cool and then carefully pour into a glass jar (beware, the caramel will thicken as it cools).