Salted Caramel Sauce
Prep time: 
Cook time: 
Total time: 
Yields 290g (or just over a cup) of salted caramel sauce.
  • 200g (or 1 cup) granulated sugar
  • 60ml (or ¼ cup) water
  • 30g (or 2 tablespoons) unsalted butter, cubed
  • 120ml (or ½ cup) heavy whipping cream
  • ¼ teaspoon table salt
  1. Start by filling your kitchen sink with about 5-cm/2-inches of cold water. Once the caramel is done, you need to dunk the bottom of the pan in this cold water bath to stop the caramel from cooking.
  2. Add the sugar and the water to a medium-sized, light-colored saucepan. The light color of the saucepan makes it easy to monitor the color of the caramel as it cooks. Heat over low heat, stirring with a metal spoon until the sugar has dissolved.
  3. Crank up the heat to medium-high and cook to a golden caramel. Don't stir it at this point. The syrup will first start to caramelize at the edge of the pan. Once this happens, you can gently whisk the caramel to get an even color.
  4. While the sugar is bubbling away, combine cream and salt in a small saucepan and heat over low heat, stirring with a spoon until the salt has dissolved. Remove from heat and set aside. Don't forget to keep an eye on the pot with sugar.
  5. Once you're happy with the color of the caramel, turn the heat down and whisk in the cubed butter. The caramel will sizzle and bubble once you add the butter. This is normal.
  6. Whisk gently and crank up the heat to medium-high again.
  7. Carefully drizzle in the cream mixture, whisking continuously. Again, the caramel will bubble and sizzle, so be careful. Once all the cream has been added, turn the heat down, stop whisking and allow to cook for 1 minute. Then remove the pan from the heat and dunk the bottom of the pan into the water bath in the sink. Allow the caramel to cool slightly.
  8. Serve the caramel sauce warm or pour the caramel into a heatproof container, such as a clean jar, and allow it to cool to room temperature. The caramel will keep, covered in the fridge, for about 4 weeks.
  9. It firms to a spoonable consistency in the fridge. If you want to drizzle it over something, place the jar of caramel in a few inches of hot water to warm up the caramel and make it pourable again.
The caramel sauce will thicken as it cools. You can easily reheat the caramel (and make it pourable again) by placing the jar of caramel in a few inches of hot water for a couple of minutes, or by gently warming the caramel in the bowl of a double boiler.
Recipe by The Tough Cookie at