Homemade Salted Caramel Sauce

An overhead view of caramel sauce in a bowl with a silver spoon in the sauce.

Homemade Salted Caramel Sauce

A delicious and easy caramel sauce made with just a few simple pantry ingredients. A great sauce over pie, ice cream, and in lattes. A great hostess or holiday gift.

Course Sauce

Cuisine American

Keyword homemade caramel sauce, how to make homemade caramel sauce, salted caramel dessert

Prep Time 5

Cook Time 10

Total Time 15

Servings ounces

Calories 256kcal

Author Eileen Murphy Kelly

Equipment

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Heavy Bottom Small Saucepan
Wooden Spoon Note 1
8 ounce mason jars

Ingredients

2 cups granulated sugar
¾ cup unsalted butter
1 cup heavy whipping cream
1 teaspoon pure vanilla extract Note 2
1 ½ teaspoon Flaky Sea Salt or Fleur de sel, garnish

Instructions

In a small heavy-bottomed saucepan over medium heat, add 2 cups granulated white sugar, stirring constantly using a wooden spoon.
Sugar will clump and melt into a thick sauce with an amber-colored liquid. This will take around 4 minutes.
Once the sugar is dissolved and liquified, add ¾ cup unsalted butter, stir vigorously to combine ingredients. Once combined, continue to cook another 2 minutes, without stirring.
Slowly pour 1 cup heavy cream into the sugar mixture, stirring to combine. If adding 1 teaspoon pure vanilla extract, add it now. Bring the mixture to a gentle boil and simmer 2 more minutes.
Remove from heat and stir in 1½ teaspoon flaky salt.
Cool down before transferring to an airtight container. Serve over ice cream, pies, cakes. Great as hostess gifts or holiday gifts.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: If not using a wooden spoon, be sure you use a heat-resistant spoon.

Note 2: Vanilla Extract is an optional ingredient, feel free to experiment and try the sauce with it and without and which works best for you.

The salted caramel will be more liquid right after removing from the heat and will solidify once it’s cooled down.
Storage: You can store the sauce in the refrigerator in an airtight container for 1 month.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes

Nutrition