Everyone loves salted caramel and this Easy Salted Caramel Sauce Recipe is the only one you need. Homemade is always best because this is made with just 4 ingredients and ready in 10 minutes. 

Drizzling salted caramel sauce into a pan

This salted caramel sauce is made by combining caramelized sugar with butter, heavy cream, and a touch of flaky sea salt. It has a rich, creamy texture with a perfect balance of sweetness and saltiness, making it a versatile topping for so many desserts and treats.

Salt in caramel sauce

There is something so delicious about the buttery, nutty caramel with a hint of salt. I love to use flaky sea salt and you don’t need much to take regular caramel sauce to the next level.

This a luscious, thick caramel sauce recipe that I’ve had on the site since January 2014.  There are so many uses for this sauce (including I love eating off a spoon). I use  it in my Salted Caramel Pecan Brownies (picture below) which is pretty much the ultimate use of this easy caramel recipe.

For peach season, I caramelized some peaches and served it with Peach Caramel Pain Perdu (French toast) and a delicious summer treat, a Salted Caramel Date Shake is something you need in your life.

A piece of brownie topped with pecans and caramel sauce

Why add butter to caramel sauce?

The butter (unsalted is best so you can control the salt level) enhances its richness and providing a smooth, creamy texture and depth of flavor.

A small copper pan filled with caramel sauce

Tips for the best caramel sauce:

  • It is important to not have the heat too high while the sugar is cooking. When  you see the sugar bubbling, this is the stage you want to keep it at until it until it turns dark golden brown in color. Don’t stir, this will cause the sugar to crystalize and it can be gritty.
  • Once the sugar has reached the dark golden brown stage, you must remove it immediately from the heat as it can turn very quickly from the perfect color, to too dark. 
  • Use cream that is slightly warmed. If you use cold cream it can cause the sugar to harden.
  • Stirring the heavy cream into the sugar may seem scary because it will bubble because of the dramatic temperature difference between the sugar and the cream, but it will not bubble over, just keeping stirring. The key is to add the cream in a slow, steady stream so the sugar does not cool down too quickly and solidify.
  • I like to transfer the sauce from the pan to a pouring jug to cool, this makes it easier to transfer the sauce to a jar.

Yield: 6

Easy Salted Caramel Sauce

Thick caramel sauce dripping

What can I say about this salted caramel sauce other than it is one of the best sauces for chocolate desserts, ice cream sundaes or licking off the spoon for a little sweet treat.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1 cup (200 grams) granulated/caster sugar
  • ½ cup (118 ml) heavy cream, warmed slightly
  • 3 tablespoons unsalted butter, room temperature cut into cubes
  • ½ teaspoon flaky sea salt


  1. To a medium saucepan add the sugar and 2 tablespoons of water. Heat over medium heat until sugar dissolve and starts to bubble. Continue to cook until it turns golden brown in color. Immediately remove from heat and slowly drizzle in the cream while whisking (it will bubble). Return back to the heat and simmer for a minute or so (there will be bubbles). If it clumps on the whisk, it will melt. Stir in the butter and the salt. Allow to cool. The sauce will thicken as it cools.
  2. The sauce can be stored in a tight container for up to 2 weeks the refrigerator.


This recipe yields 1 ¼ cups (162 grams)

The sauce can be stored in a tight container for up to 2 weeks the refrigerator.

Nutrition Information



Serving Size


Amount Per Serving Calories 247Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 38mgSodium 359mgCarbohydrates 34gFiber 0gSugar 34gProtein 1g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.