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Salted Caramel Sauce

This sauce is my personal favorite. I always add a little extra salt on top of the teaspoon in the recipe, for an extra fun kick.
Course: Dessert
Keyword: dessert, Food, Recipe


  • 1/4 C. Water
  • 1 Cup Sugar
  • 2/3 C. Heavy Whipping Cream
  • 3 T. Butter
  • 1 t. vanilla
  • 1 t. salt


  • In a large saucepan, stir together the water and sugar over a medium heat.
  • Stir constantly until the sugar is completely dissolved and the mixture is bubbling around the edges.
  • Bring the pan to a rolling boil.
  • Stop stirring and let the mixture boil until it turns a caramel color. This takes me usually about 8 minutes.
  • Remove the mixture from the heat and stir in the heavy cream a tiny bit at a time.
  • The mixture bubbles up a lot when each amount of cream is added, so make sure to do this slowly.
  • Mix in the butter, vanilla, and salt. Stir until well combined.
  • Add the sauce to a mason jar and store in the fridge.
  • The sauce will become thicker when it cools, so heat it up before serving