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Salted Caramel sauce in an open jar with a heart-shaped wooden spoon alongside it.

Salted Caramel Sauce

Every dessert’s best friend, this salted caramel sauce recipe is made with sugar, butter, and a fine salt that will enhance the flavor, but not change the texture of your salty-sweet, delicious caramel.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Cooling time 10 minutes
Total Time 30 minutes
Servings 32
Calories 112kcal
Cost $3


  • Heavy bottom pan
  • Instant read thermometer (optional but helpful)
  • wooden spoon


  • 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!)
  • Turn temperature down to low, carefully add butter, stir to combine. This can take a few minutes.
  • Remove from heat and stir in cream.
  • Add salt and stir.
  • Let cool for 10 minutes.
  • Store in an airtight container for 1 month in the refrigerator.


  • This recipe moves fast, have all ingredients measured and ready to go.
  • A thermometer is optional but helpful. At 348° the caramel is hot enough.
  • You can add a little bit of water to the sugar (in the first step) to more evenly distribute the sugar crystals. This is called a "wet caramel", use about ¼ cup water to 1 cup of sugar.
  • Lemon Juice- Adding a teaspoon of lemon juice to the sugar will help the sugar to not crystalize while melting in the pan. I don't typically do this, but it's an option.
  • Use a wooden spoon- In step one, I like to use a whisk to keep the sugar from getting too clumpy while it melts. After that, use a wooden spoon, as a metal one can affect your temperature.


Calories: 112kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 258mg | Potassium: 7mg | Sugar: 12g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg