Go Back

Salted Caramel Sauce

Servings 1 cup sauce


  • 1 cup granulated sugar
  • 1/4 cup cold water
  • 1/2 cup heavy cream
  • 3/4 teaspoon finely ground sea salt
  • 2 tablespoons unsalted butter


  • In a medium-sized sauce pan stir together 1/4 cup cold water and granulated sugar until combined.
  • Set over medium-high heat on the stove top and cook 9 -11 minutes without stirring, or until mixture is a deep amber color.
  • Start checking closely at the 7 minute mark.
  • Meanwhile, separately warm heavy cream and butter together with sea salt in a small sauce pan over medium heat. (Absolutely do not boil.)
  • When sugar and water syrup mixture is a deep amber color, turn the heat down to low and slowly whisk in the warm cream and butter mixture. (Bee careful - this is where it will boil up a lot!)
  • Whisk over the heat until it's smooth a minute or two, then remove from the heat.
  • Salted caramel sauce will thicken up as it cools.
  • When sauce is still warm, spoon over ice cream, cake, pie, cupcakes or cookies.
  • (The salted caramel will become thick when cooled, but it easily re-heats it in the microwave or on the stove top.)
  • Store extra sauce in an airtight container in the refrigerator, just reheat on low to thin.