Salted Caramel Sauce

Salted Caramel Sauce

Salted Caramel Sauce is a versatile treat that makes a perfect edible gift over the holidays. It's a yummy treat any time of year, but the holidays are a time of indulgence, which makes this deliciousness perfectly acceptable. Because this is just basically cream and caramelized sugar.

Salted Caramel Sauce
Salted Caramel Sauce

The key to making this sauce is not stirring while the sugar caramelizes. Stirring will cause sugar crystals to cling to the sides of the pot, which will result in hard lumps, instead of a velvety smooth sauce.

I'm a big fan of  caramel, and salting it takes it up a notch, giving an extra dimension to the sweetness. This caramel sauce is quick and easy to make and is creamy, salty and sweet all at once. I really haven't met anyone who doesn't love salted caramel. Which is why little jars of this stuff always makes such a welcome gift.

As I mentioned, this sauce is very versatile.  So versatile, that I'm making a list here:

How to Use Your Salted Caramel Sauce

  • You can pour it over ice cream of course, and so much more:
  • Cheesecake
  • Gingerbread
  • Brownies
  • Apple pie
  • Filling donuts
  • Desserts like this this Skillet Caramel Apple Crisp.
  • Pancakes
  • Waffles
  • A bowl of hot oatmeal
  • A dip for apples and other fruit
  • Stir it your coffee, instead of cream & sugar
  • Blend it into a milkshake
  • Use in baking, like these Salted Caramel Shortbread Cookies

The uses for salted caramel sauce are kind of endless. And it's a good thing it's so useful, because otherwise, I could just eat that sweet creaminess up by the spoonful.

Salted Caramel Sauce
Salted Caramel Sauce

How to Make It
Salted Caramel Sauce

Cook Time: 20 minutes

Total Time: 20 minutes

Yield: 2 eight oz jars

Serving Size: 2 tbsp

Calories per serving: 105

Fat per serving: 3.8 grams

Salted Caramel Sauce

The sauce will thicken as it cools. Jars will keep in the fridge for up to a month.


  • 1 ½ cups granulated sugar
  • ½ cup water
  • 1 cup whipping cream
  • 2 TBSP salted butter
  • I tsp vanilla extract
  • 1 tsp course sea salt or kosher salt


  1. In a large heavy saucepan, put the sugar and water and stir. Have all of the other ingredients at the ready.
  2. Over medium high heat, bring to a boil. Do not stir. Swirl the pan often. It should boil for around 15 minutes or until it turns a medium amber color. Use a pastry brush dipped in water to move any sugar crystals on the sides of the pan into the boiling mixture.
  3. As soon as the color looks good, remove the pan from the heat and pour in the cream. Be careful as it will bubble like crazy!
  4. Whisk the cream in, then the butter, vanilla and salt. Whisk until smooth and leave to cool. Once cool, pour into 2 one cup (8 oz) jars and refrigerate.


The longer you boil the sugar, the deeper the colour of the sauce. Use a deep pot for this recipe, because of the bubbling action when pouring in the cream.

Salted Caramel Sauce
Salted Caramel Sauce

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9 thoughts on “Salted Caramel Sauce

  1. Hello Dee, Thanks so much for sharing my recipe! I love that you did a step by step photo shoot. Your pics are great and I’m glad it turned out well for you. BTW, I never double the recipe either, it just seems to work best in small batches. Cheers

  2. My recipe is a bit different than yours. We love Salted Caramel sauce, it’s so good. That reminds me that I should make a batch next week.

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