Name: Salted Caramel Sauce
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 6 tablespoons butter (salted or unsalted), cubed; 1/2 cup heavy cream; 1 teaspoon flaky sea salt (or to taste)

Jump to Recipe·Leave a Review

I made a rich, buttery sauce by caramelizing sugar and blending it with cream, butter, and a hint of sea salt. The result is a velvety smooth, sweet, and salty topping that transforms any dessert. Salted Caramel Sauce

Why You’ll Love This Recipe

I love how quick and simple this sauce is to make—just around 10 minutes on the stove. It’s incredibly versatile: I drizzle it over ice cream, swirl it into brownies, or pour it over pancakes. The balance of sweetness with a touch of salt keeps me coming back for more, and it’s always a crowd-pleaser.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Granulated sugar
• Unsalted butter (or salted, if preferred)
• Heavy cream
• Flaky sea salt

directions

I start by melting the granulated sugar in a heavy-bottomed saucepan over medium heat, stirring constantly until it turns a deep amber color.
I carefully add the butter and stir until it’s completely melted and combined.
I remove the pan from heat and slowly pour in the heavy cream, whisking continuously. The mixture will bubble vigorously, so I stay cautious.
I return the pan to medium heat and simmer the sauce for another minute, stirring until it’s silky smooth.
I stir in the sea salt, then let the sauce cool slightly before using or storing.

Servings and timing

This recipe makes about 1¼ cups of sauce, which is enough for roughly 8 servings.
Prep time: 2 minutes
Cook time: 10 minutes
Total time: 12 minutes

Variations

Sometimes I add a splash of vanilla extract after cooking for extra depth.
For a richer flavor, I occasionally use brown sugar instead of white for a butterscotch twist.
If I want a thinner sauce, I add an extra tablespoon of cream while it’s still warm.
For a dairy-free version, I’ve used coconut cream and vegan butter with success.
A touch of bourbon or espresso powder can also enhance the flavor if I’m feeling adventurous.

storage/reheating

Once the sauce has cooled, I store it in an airtight jar in the fridge for up to 1 month.
When I’m ready to use it, I reheat it gently in the microwave for 20–30 seconds or warm it on the stovetop over low heat. If it thickens too much, I stir in a bit of cream or milk to loosen it up.

FAQs

Why did my sugar clump when melting?

Sometimes the sugar seizes if I stir too much or heat too quickly. I stay patient and keep stirring over medium heat—it eventually melts into a smooth caramel.

Can I use salted butter instead of unsalted?

Yes, I’ve used salted butter before and just reduced the added sea salt slightly to keep the flavor balanced.

How do I know when the sugar is ready?

I look for a deep amber color and a nutty aroma. If it gets too dark, it can taste bitter, so I keep a close eye and remove it from heat just as it hits that golden stage.

Can I make this ahead of time?

Absolutely—I often make a batch and keep it in the fridge. It reheats beautifully and is ready whenever I need it.

Is this sauce good for gifting?

Yes, I love pouring it into a small glass jar with a label. It makes a thoughtful, homemade gift for holidays or special occasions.

Conclusion

This salted caramel sauce is my go-to for elevating desserts with minimal effort. It’s creamy, rich, and just the right amount of salty. I always keep some on hand to pour over treats or enjoy by the spoonful. Once I made it from scratch, I never went back to store-bought.