Salted Caramel Sauce
Indulge your sweet tooth with this luscious salted caramel sauce that balances rich, buttery flavors with a hint of salt. Perfect for drizzling over desserts, it adds a gourmet touch to any dish. Whether you’re topping brownies or using it as a dip for fruit, this sauce is sure to impress. Follow along as we guide you through this simple yet satisfying recipe that brings warmth and sweetness to your kitchen.
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe makes about 1 cup of salted caramel sauce, perfect for 4-6 servings. Preparation time is approximately 10 minutes, with a cooking time of about 15 minutes.
Nutritional Value
Each serving (approximately 2 tablespoons) contains about 100 calories, 8g of fat, 8g of carbohydrates, and 0g of protein. This is based on a serving size for one person.
Step-by-Step Cooking Process
- In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and becomes a golden amber color.
- Once melted, quickly add the butter and whisk until fully combined.
- Remove from heat and slowly pour in the heavy cream, whisking continuously.
- Add the sea salt and vanilla extract, mixing until smooth.
- Return to low heat if the sauce is too thin, stirring to thicken.
- Once desired thickness is achieved, remove from heat and let cool slightly.
- Pour the sauce into a glass jar or container for storage.
- Allow to cool completely before sealing the container.
- Store in the refrigerator for up to 2 weeks.
- Reheat gently in the microwave or on the stovetop when ready to use.
Alternative Ingredients
You can substitute granulated sugar with brown sugar for a deeper flavor. Additionally, coconut cream can be used in place of heavy cream for a dairy-free option.
Serving and Pairings
This salted caramel sauce pairs beautifully with ice cream, pancakes, or drizzled over cakes. It can also be used as a filling for pastries or a topping for fresh fruit.
Storage and Reheating
Store your salted caramel sauce in an airtight container in the refrigerator for up to 2 weeks. It can be reheated in the microwave or on the stovetop. While it can be frozen, the texture may change upon thawing.
Cooking Mistakes
- Don’t walk away while the sugar is melting; it can burn quickly.
- Use a heavy-bottomed saucepan to avoid hot spots.
- Always add cream slowly to prevent splattering.
- Adjust salt to taste; start with less if unsure.
- Let the sauce cool before sealing to avoid condensation.
Helpful Tips
- For a richer flavor, use brown butter instead of regular butter.
- Experiment with different types of salt for unique flavors.
- Make sure all ingredients are at room temperature for better blending.
- Use a candy thermometer to monitor sugar temperature if needed.
FAQs
Can I make salted caramel sauce in advance?
Yes, salted caramel sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.
How do I fix a grainy caramel sauce?
If your caramel is grainy, reheat it gently and stir continuously to help dissolve the sugar crystals.
Can I use salted butter instead?
Using salted butter will add extra saltiness, so adjust the additional salt accordingly for balance.
What can I serve with salted caramel sauce?
It pairs well with ice cream, cakes, pancakes, or even drizzled over popcorn for a sweet treat.
Can I freeze salted caramel sauce?
Yes, salted caramel sauce can be frozen, but the texture may change upon thawing. Reheat gently after thawing.
Conclusion
Salted caramel sauce is a delightful addition to any dessert, bringing a perfect balance of sweet and salty flavors. Easy to make and incredibly versatile, it’s sure to become a staple in your kitchen. Enjoy drizzling it on your favorite treats and sharing the joy with family and friends!

Salted Caramel Sauce
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns golden amber.
- Quickly add the butter and whisk until fully combined.
- Remove from heat and slowly pour in the heavy cream, whisking continuously.
- Add the sea salt and vanilla extract, mixing until smooth.
- Return to low heat if the sauce is too thin, stirring to thicken.
- Once desired thickness is achieved, remove from heat and let cool slightly.
- Pour the sauce into a glass jar or container for storage.
- Allow to cool completely before sealing the container.
- Store in the refrigerator for up to 2 weeks.
- Reheat gently in the microwave or on the stovetop when ready to use.