Salted Caramel Sauce Recipe

Recipe courtesy of  from Homestyle Pan Sauces

Salted caramel sauce recipe


  • 1 cup (200 g) granulated sugar
  • 3 tablespoons water
  • 3/4 cup (180 ml) heavy cream or crème fraîche
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon vanilla extract


In a medium, heavy saucepan, combine the sugar and water and bring to a boil over mediumhigh heat, stirring just until the sugar is moistened. Let the mixture boil, without stirring but swirling the pan occasionally, until it is a deep amber, smells like caramel, and you can see the tiniest wisps of smoke, 9 to 12 minutes. The caramel will be very hot. Remove the saucepan from the heat and carefully add a little bit of the cream; the caramel will bubble up furiously.

Place the pan over low heat and whisk in the remaining cream a little at a time (to avoid bubbling over). Then whisk in the butter, salt and vanilla. Continue to whisk until the sauce is very smooth, about 1 minute. Remove the pan from the heat and let the sauce cool; it will thicken as it cools. Serve warm or at room temperature.

Refrigerate in an airtight container for up to 3 weeks or freeze in a lock-top freezer bag for up to 2 months.

Yield: 1 1/2 cups (360 ml)

One Comment

Sue Drexler

Our local library has a bake sale twice each year but we seem to bake the same old things. Thanks so much for sharing these unusual recipes. They look wonderful and.mostly easy. You can bet I’ll be using these recipes at our next sale!


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