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Salted Caramel Sauce

Servings: 1 cup


  • 1 cup granulated sugar
  • 6 Tablespoons salted butter room temperature cut up into 6 pieces
  • 1/2 cup heavy cream
  • 1 teaspoon salt


  • Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon. Sugar will form clumps & eventually melt into a thick amber colored liquid. Be careful to not burn it.
  • Once sugar is completely melted, add the butter immediately. Stir with a whisk until the butter is completely melted.
  • Slowly drizzle in the heavy cream while stirring. Allow the mixture to boil for 1 minute.
  • Remove from heat and stir in the salt. Allow to cool before using.
  • Make ahead: You can make this caramel in advance. Keep it covered tightly & store for up to 2 weeks in the fridge. Warm the caramel for a few seconds in the microwave before using.