Salted Caramel Sauce Recipe |

Salted Caramel Sauce

Makes: 1 cup
Easy, no-frills recipe for homemade salted caramel sauce. Sweet, sticky, salted sugary goodness – perfect for topping (or filling) on almost any dessert!
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  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 6 tablespoons water
  • 1 cup granulated white sugar
  • pinch good quality sea salt


  • Combine the heavy cream and vanilla extract in a container (preferably with a spout). Set aside. 
  • In a saucepan, pour the water and the sugar. Give a little stir. Put the saucepan over medium heat until it has a deep amber color, around 6-8 minutes. If using a thermometer, the temperature of the sugar should be at around 175 to 190 Celcius (345 to 375 F). 
    It is important not to stir because it can make the sugar crystallize.
  • Remove the saucepan from heat and pour the cream into the saucepan in a slow, steady stream while stirring the caramel constantly with a wooden spatula. 
  • Add a pinch of sea salt and stir. Leave the salted caramel to cool and transfer into a sterilized jar – it will keep in the fridge for up to two weeks.


(Note 1) Easily double the recipe if you need more quantities.
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