Salted Caramel Sauce

Salted Caramel SauceI have made this sauce a many times now and I LOVE it. I put it over popcorn the other night for a family movie night and Jeremiah and I were trying to eat it as fast as we could before the other person ate it all.

It’s a dry caramel which I have to admit I was a little scared of at first but now I actually prefer it to using water. I find it to be easier and more consistent.

(makes about 2 cups)
2 cups sugar
12 tablespoons butter
1 cup heavy cream, room temperature
1/4 teaspoon sea salt

Preparation Instructions
1. Put the sugar in a large heavy saucepan over medium heat. Stir vigorously with a wooden spoon until the sugar melts, this will take a few minutes.

2. Once the sugar has all melted start adding the butter one piece at a time. Whisk until the butter is all melted

3. Wait about 3 seconds and then add the cream slowly. Whisk as you add until the mixture is smooth and creamy. Remove from heat.

4. Add the salt and whisk again a couple times just to incorporate.

5. Let cool in the pan for a bit and then pour, carefully, into a mason jar to store. It should keep for about 2 weeks in the fridge but I haven’t tested that since it never lasts more than 24 hours in my house.

My kids eat it on a spoon…

…my husband also likes to dip apple slices in it, that is why it is usually gone so fast.



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  1. Andrea Betz says:

    Have you tried this in coffee/latte? I’ve been wanting to make a carmel sauce for my iced latte’s now that it’s getting nice out.

  2. I made this sauce roughly 24 hours ago…and I’ve used more than half of it already, by myself. Like you, I was a little scared about not using water, but it was surprisingly easy to make and I got it right on the first try. It’s really good on popcorn and in homemade hot chocolate. :)

  3. Are you suppose to take it off the heat after the sugar is melted?

  4. lisa dowd says:

    At what point do you turn off the heat? After step 4? Thanks look forward to trying it… Been dying for a salted caramel sauce recipe..

  5. lisa dowd says:

    Would you warm it up again before serving it? Or just leave as is? Thanks

  6. WOW and OMG all in one spoonful! I tried this last weekend as a filling for buttermilk cupcakes and im in loooove and so is the bride and groom to be that im making the cupcakes for in a few months! Thankyou so much for posting this recipe! (P.S…was also awesome in my coffee, as a filling for pistachio linzer cookies and as the flavor base of a caramel praline buttercream and a caramel custard icecream!)

  7. lisa dowd says:

    I used this on top of Pioneer woman’s Quick & Easy Apple Tart went perfectly together!!!!

  8. lisa dowd says:

    Okay So I don’t know what I did wrong… I put my sugar on and it never really melted it kinda melted together to become sugar rocks… So I continued figuring maybe thats what it was supposed to do, then after adding the butter it didn’t change anything. Once I started adding the cream it started turning into caramel but I guess I poured the cream in to fast because it stoped and there was still alot of sugar rocks in my caramel… My friend gave me some and I used it on an apple tart but I want some now :-(

    • Hmm, I’m not sure either…I’ve gotten the rocks before when I added the cream to quickly but not when melting the sugar. When I get rocks I usually just strain them out but since I’ve started making sure things aren’t cold and I go slowly I haven’t had any problems. Could the heat have been to high?

  9. I want to make a large batch of this to put in jars and use as party favors for a bridal shower. Do you think it would work fine for me to just increase everything proportionately if I want it to make 10 cups instead of 2 or should I do it in multiple batches?

    • I have successfully doubled the recipe without problems, I would maybe do a couple double batches. Mostly because of all the stirring! I am sure my arm would get very tired trying to stir it all at once but at the same time you would get it over with faster ;)

  10. Can you use brown sugar instead of white sugar?

    • You can. However, I have only done it once and I found it difficult to know when it was sufficiently caramelized so I don’t really have any good suggestions as to how to know when it has caramelized and I also thought it had a bit of a grainy texture but the flavor was very yummy.

  11. Fantastic! I just made it now. It was very easy, very quick, and everyone in the house loves it!

  12. I made this. It’s very tasty but it’s white. It should be a carmel brown, right? Did I do something wrong?

    • You probably didn’t cook the sugar long enough I am guessing? I know in my early attempts at caramel making I was scared to burn it so the time or two I under cooked it and it wasn’t caramelized and therefor turned out pretty white. That’s the only thing I can think of.

  13. Donna J. says:

    I made this today and I was pleasantly surprised by how easy and yummy it is. I was a little dubious at first of it being water free. I am thinking of trying to can some to include in gift boxes I am mailing.

    Anyone have any ideas on whether you think it would work to can it?

  14. I love this. Thanks for sharing it!


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