This Salted Caramel Sauce is great for drizzling on cakes, cupcakes, cheesecakes, brownies and ice cream! It's super easy to make and tastes a lot better than the store bought!
Salted Caramel Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
This super easy Salted Caramel Sauce has a lot more flavor than the store bought! It can be used in any dessert recipe and is great on ice cream!!
Course: Sauce
Cuisine: American
Author: Malinda Linnebur
  • 1 cup sugar
  • 6 tablespoons butter, cut into small pieces
  • 2/3 cup heavy cream
  • 1 teaspoon vanilla
  • 1/2-1 teaspoon sea salt
  1. Have all your ingredients measured and ready to go beside your pan.
  2. Heat the sugar in a medium saucepan over medium heat. Using a heat resistant rubber spatula or wooden spoon stir the sugar frequently. Don't worry if there are clumps. Once the sugar is mostly liquid stir constantly.
  3. Once the sugar reaches an amber (don't let it get darker than this) color carefully add in the butter. Carefully stir because the caramel will bubble up violently.
  4. Carefully add in the cream and stir constantly and boil for 1 minute. You may want to use a whisk in this step.
  5. Remove from heat and stir in the vanilla and salt. Allow to cool completely before using. Caramel will thicken as it cools.
Recipe Notes

1. Be sure to use a large enough pan to prevent overflow and burning.

2. Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk.

3. Store in a glass jar in the refrigerator for up to 2 weeks. Reheat before using.