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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 You’ll Want by the Jar

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4.5 from 8 reviews

This salted caramel sauce is rich, smooth, and simple to make. You melt granulated sugar until it turns amber, whisk in butter, then cream, and finish with sea salt. The result is a glossy sauce perfect for drizzling over ice cream, apple pie, or straight from the jar. It makes just over 2 cups and stores chilled in the fridge for up to two weeks. 

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

Ingredients

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)

Instructions

  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.

Equipment

Notes

*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
  • Prep Time: 5
  • Cook Time: 15
  • Category: Dessert
  • Method: Cooking
  • Cuisine: American

Find it online: https://confessionsofabakingqueen.com/salted-caramel-sauce/

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