Salted Caramel Sauce


If you’ve ever had Salted Caramel, you already know how rich and delicious it is. Its depth of flavor can make it seem complicated to make, but really it’s just five simple ingredients and some time with a delicate hand.

I always make a double batch and keep it in mason jar in my fridge . This liquid gold is great for cakes, ice cream, coffee drinks and even to dip fruit in.  Its so damn good that you will never want to buy store bought again.

Some recipes call for water but I don’t like using water because, I don’t have good luck with it and I don’t like the crystals it creates.

Once placing sugar in the pan, slowly let the sugar melt. Take your time and be very gentle. Do NOT move far away. Its best to keep a very close eye. As the sugar is melting, it can go from the perfect Amber color to burnt in a matter of seconds.

Enjoy and put that ISH on everything !!!

Salted Caramel Sauce

Makes 1 cup


  • 1 cup of Granulated sugar
  • 2 tablespoons of unsalted butter
  • 1/2 cup of heavy cream
  • 1 tablespoon of Vanilla extract or one Vanilla bean split in half
  • 1 teaspoon of very fine Sea salt


  1. In a cold Medium sized sauce pan, add sugar. Turn on heat to medium low ( if using a large burner keep heat on low). Let the sugar slowly melt with out stirring or agitating it. watch carefully as the sugar takes time to melt.  About 10-12 minutes. Warm cream
  2. In small pot add Heavy cream and Vanilla bean and bring to a simmer. Immediately remove from heat
  3. Watch the sugar melting. Once it starts to turn and amber hue, turn off heat
  4. Remove Vanilla bean from cream. Very slowly add the warm cream to melted sugar. Be careful as this will bubble up.
  5. Once cream and melted sugar is combined, add butter and swirl around to incorporate. If your using Vanilla extract instead of Vanilla bean, now would be the time to add the extract
  6. Add salt and stir to combine
  7. poor sauce into a mason jar or any glass bowl fitted with a tight lid

*Note: This can be stored in fridge for quite a long time. At least a month. As long as the lid is tight. Although it never last that long in my house.


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