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Salted Caramel Sauce

Silky and smooth bittersweet caramel sauce that is perfectly salted. It only uses 4 ingredients and pairs well with ice cream, desserts, drizzled over cakes and much more. Store it in jar for weeks and say goodbye to store bought caramel sauce.
Cook Time 15 mins
Course Sweet tooth, tea time, Sauce
Cuisine French


  • Heavy bottom sauce pot
  • Wooden spatula/Whisk
  • Glass jar


  • 1 cup Sugar
  • 5 tbsp Water
  • 3/4 cup Whipping cream room temperature
  • 2 tbsp Butter cold
  • Sea Salt Flakes as required


  • 1 tsp Vanilla


  • In a heavy bottom pan add the sugar and water. Stir together until the sugar looks like it has dissolved.
  • Place the pan on medium to low heat. Do not stir at this stage. Let it melt. The mixture will become translucent, you will see bubbles, the color will change and become a deep honey brown and it will start smelling like caramel. Do not touch the caramel.
  • Once it has reached an amber color around 4-5 mins, reduce the heat to the lowest option. Add the whipping cream little at a time and stir constantly, it will bubble up so be careful. Keep going until all the cream has been used.
  • Let it sit on the low heat for a min, take off the heat add the butter and stir together until combined.
  • Add a little salt and it will dissolve as the caramel is hot. Let it cool down completely before transferring.
  • Just before transferring season with salt again and pour into a glass jar. Use it as you like.


  • Read through The Tips before making the recipe to get a clear idea of some Do’s and Dont’s
  • I used castor sugar here you could use granulated sugar as well.
  • Do not stir the caramel once it is on the heat. Only when you add the whipping cream you can stir the mixture together.
  • While adding the cream a lot fo steam with come up to the surface so be careful.