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Drizzling salted caramel sauce from a spoon into a jar.
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Salted Caramel Sauce Recipe

This homemade salted caramel sauce is rich, buttery, and foolproof. Perfect for drizzling over ice cream or brownies, dipping apple slices, or straight from the spoon.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Dip, Sauce
Cuisine: American
Keyword: Salted Caramel Sauce
Servings: 8 servings
Calories: 250kcal
Author: Erica Walker

Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup heavy whipping cream (room temp is preferred)
  • 1 teaspoon vanilla (optional)
  • 1 teaspoon salt
  • maldon salt (for garnish, optional)

Instructions

  • Cut butter into slices (or pats) and set aside. You will need quick access to it when the caramel is ready to keep it close by.
    Combine sugar and water in a heavy-bottomed saucepan. Stir gently just until the sugar is evenly moistened (avoid splashing sugar up the sides).
    Saucepan with sugar starting to clump and a wooden spoon.
  • Place over medium heat and let it come to a boil. Don’t stir. Just watch for the syrup to turn from clear to pale golden, then to more of an amber color (the darker the color the more intense the caramel flavor will be). It may take a few minutes to get the right color so be patient.
    Swirl the pan occasionally to keep the color even. Watch it very closely so it doesn't burn.
    Boiling salted caramel sauce in a saucepan.
  • Once the sugar is a rich amber color, remove from heat and quickly whisk in the butter. It will bubble up vigorously but keep whisking until smooth.
    Saucepan with melting butter in hot caramel mixture and a wooden spoon.
  • Remove from heat and slowly pour in the heavy cream while whisking. The caramel will bubble again, then smooth out into a sauce.
    Saucepan with heavy cream poured into hot caramel mixture and a wooden spoon.
  • Stir in vanilla (optional) and sea salt. Taste and adjust (let it cool on a spoon before tasting because it will be hot). Add more salt if you want a stronger “salted” flavor.
    Saucepan with butter combined in hot caramel mixture and a wooden spoon.
  • Let the caramel sauce cool for 5-10 minutes before enjoying or before placing in a glass jar for storage.
    Sprinkle on a little Maldon salt or flaked sea salt for garnish before serving (optional).
    Pouring salted caramel sauce from a saucepan into a glass jar. Green apples in the background.

Notes

Storage tips: Store salted caramel sauce in the fridge for up to 2–3 weeks; it thickens when chilled but softens again when warmed. For longer storage, freeze up to 3 months and thaw in the fridge before reheating.

Nutrition

Calories: 250kcal | Carbohydrates: 25g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 387mg | Potassium: 19mg | Sugar: 25g | Vitamin A: 573IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.03mg