Salted Caramel Sauce

Name: Salted Caramel Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1.5 cups (about 360 mL)
Cuisine: American
Ingredients: 1 cup (200 g) granulated sugar; 1/4 cup (60 mL) water; 1/2 cup (120 mL) heavy cream, room temperature; 1/4 cup (60 g) unsalted butter, cut into pieces; 1 teaspoon (5 mL) pure vanilla extract; 1 teaspoon (5 g) sea salt, plus extra for sprinkling; pinch of baking soda (optional, for stability); 2 tablespoons (30 mL) honey (optional, for extra depth); 1/4 teaspoon (1 mL) almond extract (optional); 1/4 cup (60 mL) milk (optional, to thin)

★★★★★4.8 (14 reviews)

SaucesAmericanOctober 3, 2026

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Salted caramel sauce is the sweet‑salty companion you can whip up in minutes using only everyday pantry staples. It’s ideal for drizzling over ice cream, pouring onto brownies, or adding a caramel kick to savory sauces. The sauce balances buttery richness with a touch of sea salt, creating a depth of flavor that elevates simple desserts. Because it’s homemade, you control the sweetness and can tweak it to your taste. Serve it warm or chilled, and enjoy a sauce that feels indulgent without the fuss of store‑bought kits.

A glossy bottle of homemade salted caramel sauce on a wooden table with a spoon and a drizzle of sauce

Essential Kitchen Tools

Tool	Why It Helps
Heavy‑bottomed saucepan	Even heat distribution prevents scorching and ensures a uniform caramel color.
Whisk	Allows quick incorporation of liquids and prevents lumps.
Heat‑proof spatula	Stirring without sticking keeps the mixture smooth.
Measuring cups & spoons	Accurate portions give consistent flavor and thickness.
Heat‑resistant jar	Safe for storing warm sauce and easy to pour.

Why This Recipe Works

The combination of sugar, water, and a small amount of acid from the cream creates a Maillard‑rich, caramelized base that is both thick and pourable. The butter adds a glossy sheen and a buttery bite, while the sea salt cuts the sweetness, revealing layers of flavor that linger on the palate. The optional honey or almond extract offers depth without overpowering the classic caramel tone.

For more background, see the history of sauces, and general guidance on safe food handling.