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Salted Caramel Sauce
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Total Time: 15 mins

Active Time:

Makes: 1 cup

Store-bought caramel sauces are oftentimes very sweet and contain loads of stabilizers. This homemade version is quick to make and has a nice salty note. Caramel sauce is essential for sundae-lovers, but it can also be used in cheesecakes, in ice cream, or whisked into hot chocolate.

Game plan: This sauce will last up to 7 days covered and refrigerated.


  1. 1Stir together sugar and 1 tablespoon water in a small saucepan, place over medium-high heat, and bring to a boil. Let boil until amber in color, about 3 minutes.
  2. 2Immediately add butter and stir to incorporate. Remove from heat, add cream and salt, and mix well. Serve immediately or let cool to room temperature, cover, and refrigerate.
  • Salted Caramel Sauce
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