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Salted Caramel Sauce


Rate this recipe 4.1/5 (11 Votes)


  • 1 cup granulated sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 Tablespoons unsalted butter
  • 1 teaspoon sea salt or kosher salt
  • 1/4 teaspoon vanilla bean paste, optional


Level of difficulty Easy
Cooking time 15mins
Cost Average budget


Step 1

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any sugar crystals on the side of the pan.

Step 2

Boil until the syrup is a deep amber color, 5-6 minutes, watching closely. Remove from heat and carefully whisk in heavy cream (the mixture will bubble). Stir in butter and salt, and vanilla bean paste if desired.

Step 3

Transfer the caramel to 2 (8 oz.) jars or 1 large jar, and let cool uncovered. This will keep in the refrigerator up to 2 weeks. Reheat before serving.


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