Description
This homemade salted caramel sauce is rich, buttery, and perfectly balanced with a hint of salt. Made with just four ingredients in about 10 minutes, it’s a silky-smooth topping perfect for drizzling over desserts, dipping fruit, or gifting.
Ingredients
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, at room temperature, cut into 6 pieces
- 1/2 cup (120ml) heavy cream, at room temperature
- 1 teaspoon salt
Instructions
- In a medium heavy-bottomed saucepan over medium heat, add granulated sugar. Stir constantly with a wooden spoon or heatproof spatula until it melts into a thick amber liquid (about 6 minutes).
- Reduce heat to low and add butter. The mixture will bubble rapidly—stir continuously until the butter is fully melted and incorporated.
- Slowly pour in the heavy cream while stirring. The caramel will bubble again. Once added, stop stirring and increase heat to medium. Let boil for 1 minute.
- Remove from heat and stir in salt. Let cool slightly before transferring to a heat-safe jar.
- Cool completely, then store in the refrigerator.
Notes
- Use heavy cream only—milk or half-and-half won’t give the right texture.
- Stir constantly while melting sugar to prevent burning or clumping.
- The caramel thickens as it cools and firms up in the fridge.
- Warm gently before using if refrigerated.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 110
- Sugar: 14g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 20mg
