Salted Caramel Sauce

Author Chellie Schmitz


  • 2 cups sugar
  • 12 tablespoons of unsalted butter
  • 1 cup heavy cream
  • 1 tablespoon super fine salt see notes


  • Place sugar in a medium sauce pan on medium-high heat
  • whisk constantly while sugar melts.
  • Continue to whisk until all the sugar is melted and it is a deep amber color (watch carefully!)
  • Carefully add butter, whisk to combine.
  • Remove from heat and whisk in cream.
  • Add salt and stir.
  • Let cool for 10 minutes.
  • Store in an airtight container for 1 month in the refrigerator.


You can purchase an Fleur de Sel to use for the fine salt. Or just ground regular sea salt with a coffee or spice grinder