Salted Caramel Sauce You Can Spoon, Drizzle, or Dip
Warning: this salted caramel sauce has been known to disappear by the spoonful. It's warm, buttery, and just toasty enough—dreamy over apple pie, bread pudding, or a scoop of vanilla ice cream. Keep a jar in the fridge and dessert basically makes itself.
Servings: 1.25 cups
Calories: 178kcal
Equipment
Heavy-bottomed saucepan
Rubber or wooden spatula
A glass jar with lid or heatproof container for storage
Ingredients
- 1 cup (200g) granulated sugar
- 6 Tbsp (84g) unsalted butter, room temperature, cut into cubes
- ½ cup (118ml) heavy whipping cream, room temperature or slightly warmed
- 1 tsp flaky sea salt
Instructions
- First, measure out all ingredients. The last thing you want is for your homemade caramel to burn, so ensure everything is measured and both the butter and cream are at the right temperature.
- Melt the sugar. Place 1 cup (200g) sugar in a heavy-bottomed saucepan over medium heat. Stir continuously with a heatproof spatula or wooden spoon as it melts into a deep amber liquid. Be patient – the sugar will clump before liquefying. This takes about 5-7 minutes.
- Add butter. Once sugar is fully melted and amber in color, carefully whisk in 6 Tbsp (84g) room-temperature butter. It will bubble vigorously – keep whisking until incorporated. If you notice the sugar beginning to clump again, remove the pan from the heat, then continue whisking until it’s smooth. Return to the heat.
- Add cream. Slowly pour in ½ cup (118ml) room-temperature or warmed heavy cream while whisking constantly. Again, the caramel will bubble up – just keep whisking until smooth.
- Season with salt. Remove from heat and whisk in 1 tsp flaky sea salt.
- Cool. Let caramel cool in the pan for at least 20 minutes before transferring to a jar. It may look thin, but it will thicken as it cools. Enjoy!
Notes
- When making salted caramel sauce, both the butter and the heavy cream should ideally be at room temperature (or at least not ice cold). Cold cream or butter hitting hot caramel will cause a rapid temperature drop, making the caramel seize up or splatter aggressively.
- Make-ahead: Caramel actually improves as it rests. Cook, cool 20 minutes, then transfer to a clean glass jar.
- Storage: Keep in an airtight jar in the fridge for up to one month. Warm gently before using.
- To heat, warm the sauce in a microwave for 15-30 seconds.
- Freeze: Up to 3 months (leave headspace; it expands). Thaw overnight in the fridge.
Nutrition
Serving: 2Tbsp | Calories: 178kcal | Carbohydrates: 20g | Protein: 0.4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 237mg | Potassium: 14mg | Sugar: 20g | Vitamin A: 384IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.03mg
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