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glass pot of salted caramel with a black spoon holding some dripping down sitting on a light brown surface

Salted Caramel Sauce

Rich and smooth Homemade Salted Caramel Sauce is simple and easy to make. Sugar, Butter, Cream and Sea Salt with a heavy bottomed pan are all you need to make this gorgeous salted caramel sauce. Perfect on top of your ice cream sundae, drizzled on top of homemade apple pie or straight out of the jar with a spoon! 

  • Total Time: 20 Minutes
  • Yield: Just over 2 Cups 1x


Units Scale
  • 400 grams (2 cups) Granulated Sugar
  • 6oz (1 1/2 sticks/ 3/4 Cup) Unsalted Butter
  • 8oz (1 Cup) Heavy Whipping Cream
  • 1 Tablespoon Fleur de Sel (I usually use a bit more but go with your taste)


  1. In a thick bottomed heavy saucepan cook the sugar on low-medium heat. Using a whisk, whisk the sugar frequently. The sugar will begin to turn to an amber color.
  2. Watch the sugar carefully as it can burn quite easily. Once it reaches 350F/170C add all of the butter whisking quickly to combine, be careful the mixture will bubble.
  3. Remove the saucepan from the heat and whisk in heavy cream, this will take a minute or two just keep mixing to combine.
  4. Mix in the sea salt and let the caramel cool.
  5. Once cool pour into an airtight container. A mason jar, plastic container, reused spaghetti sauce jar..etc.
  6. Store the caramel in the fridge for up to two weeks.


*Occasionally my caramel sauce ends up with a few sugar lumps if so I just place a metal sieve on top of the storage container and pour the caramel in that way to remove the lumps.

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 5
  • Cook Time: 15
  • Category: Dessert
  • Method: Cooking
  • Cuisine: American

Keywords: salted caramel sauce recipe, sea salt sauce, gooey caramel sauce

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