Salted Caramel Sauce is a rich, buttery topping made from melted sugar, cream, and butter finished with a touch of sea salt for the perfect balance of sweet and salty flavor. This easy homemade version comes together in just 10 minutes and instantly upgrades desserts like ice cream, cakes, brownies, or fresh fruit. Smooth, glossy, and deeply caramelized, this sauce delivers bakery-quality results with simple pantry ingredients.
Key Takeaways
• Ready in just 10 minutes
• Perfect sweet and salty balance
• Smooth, glossy, pourable texture
• Beginner-friendly stovetop recipe
• Ideal topping for desserts and drinks
Why You’ll Love This Recipe
Homemade salted caramel tastes far better than store-bought versions and requires only a few ingredients. The deep caramel flavor develops quickly, while butter and cream create a luxurious texture. Once you learn this simple method, you’ll want to keep a jar in your fridge at all times for desserts, coffee drinks, or sweet snacks.
Ingredients
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream (room temperature)
1 teaspoon vanilla extract
1/2 teaspoon flaky sea salt (adjust to taste)
Equipment
Medium heavy-bottom saucepan
Heatproof spatula or wooden spoon
Measuring cups and spoons
Glass jar or heat-safe container
Step-by-Step Instructions
- Melt the sugar
Place sugar in a medium saucepan over medium heat. Stir constantly as it melts and turns into a golden liquid. The sugar will clump at first — continue stirring until fully melted. - Watch the color carefully
Allow the sugar to cook until it reaches a deep amber color. Avoid letting it burn, as caramel can turn bitter quickly. - Add butter
Carefully add butter pieces while stirring continuously. The mixture will bubble rapidly — this is normal. Stir until butter is fully melted and incorporated. - Pour in heavy cream
Slowly pour in heavy cream while stirring constantly. The caramel will bubble vigorously again. Continue stirring until smooth. - Simmer briefly
Let the sauce simmer for about 1 minute to thicken slightly. - Finish with flavor
Remove from heat and stir in vanilla extract and sea salt. - Cool and store
Allow caramel to cool slightly before transferring to a jar. It will thicken as it cools.
Tips & Variations
Use room-temperature cream to prevent the caramel from seizing.
For deeper flavor, cook sugar slightly darker but not burnt.
Add extra salt for a stronger salted caramel taste.
Stir constantly to prevent uneven cooking.
Serving Suggestions
Drizzle over ice cream, pancakes, brownies, cheesecakes, or apple slices. Stir into coffee, lattes, or hot chocolate for a café-style treat. It also works beautifully as a dip for pretzels or fruit.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 2 weeks.
Reheat gently in the microwave or on the stovetop until pourable.
Stir well after reheating to restore smooth texture.
Nutrition (Approx.)
Calories: 110 per tablespoon
Fat: 7g
Carbohydrates: 12g
Sugar: 12g
Protein: 0g
FAQs
Why did my caramel harden?
Caramel naturally thickens as it cools. Gentle reheating will make it smooth again.
Can I use salted butter instead?
Yes, but reduce added sea salt to avoid over-salting.
Why did my caramel crystallize?
Stirring inconsistently or sugar crystals on the pan sides can cause crystallization.
Is salted caramel sauce freezer-friendly?
Yes, freeze for up to 2 months and thaw overnight in the refrigerator.
Can beginners make caramel safely?
Yes, just cook slowly and handle carefully since hot caramel is very hot.
Conclusion
Salted Caramel Sauce is a simple yet luxurious recipe that transforms everyday desserts into something special. With its silky texture, rich buttery flavor, and perfect hint of salt, this quick 10-minute sauce is a must-have staple for any home baker or dessert lover.