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Salted Caramel Sauce

Easy and silky homemade salted caramel sauce that is so versatile. Use to top cheesecake, ice cream, brownies, and more!
Total Time: 15 minutes
Servings: 1 cup
Author: Lori Vaughn


  • 1 cup granulated sugar
  • ¼ cup unsalted butter*
  • ½ cup heavy cream
  • 1 tsp sea salt


  • Make sure all of your ingredients are room temperature. This is critical to keeping a smooth caramel sauce. Pre-measure ingredients so everything is ready to go. Things happen quickly once the caramel gets cooking.
  • Heat a medium sized sauce pan to medium high heat on the stove. Heat up sugar, stirring occasionally, until it melts into a golden brown liquid. The sugar will clump up as it begins to melting process - this is normal. Continue to stir and it will melt down to liquid.
  • Add butter and stir vigorously until combined. Turn off heat.
  • Add room temperature cream and stir vigorously again. It will bubble up, just continue to stir. Remove from the heat. Stir in the salt.
  • Pour in a heat safe container, such as a mason jar. Let it cool and store in the fridge for up to 1 month. To reheat, put in the microwave for about 30 seconds, or until warm and melted. You can reheat it several times.


  • You can use salted butter, instead of unsalted. Add 3/4 tsp salt instead of a full tsp, unless you love a strong salted caramel, then you can use recipe as is with the salted butter. 
  • Make sure you don't cook the sugar too long. Don't step away from the stove - watch it because the color turns very quickly. If it becomes to dark, you've burnt the sugar and it will have leave a bitter taste to the caramel.