Salted Caramel Sauce

4.71 from 58 votes

Recipe from Two Peas and Their Pod

The BEST salted caramel sauce! It's easy to make and is great drizzled over ice cream, cake, cookies, cupcakes, cheesecake...and anything else you can think of!

Prep Time5

Cook Time10

Course: Dessert

Cuisine: American

Keyword: salted caramel sauce

Servings:

Calories: 223kcal

Ingredients

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 to 2 teaspoons fleur de sel or Maldon sea salt flakes* see note

Instructions

First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel.
As soon as the sugar reaches the dark amber color, carefully add the butter. Stir until butter is melted.
Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.
Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.

Notes

Make sure you use fleur de sel or Maldon flaky sea salt! Don't use regular salt. Add salt to taste. Start with 1 teaspoon and add more. It is salted caramel sauce and should be a little salty. I usually add about 1 tablespoon or Maldon sea salt flakes but I like a salty kick. Start small and add more if you want!

Nutrition