This 6 Minute Salted Caramel Sauce is so easy and so versatile. You can use it on cakes, ice cream, and pastries, or eat it by the spoonful! There are endless possibilities and once you make it, you’ll never go back to the store-bought stuff again.

I love caramel. My grandma would make the best caramels around Christmas time. Every time I’m at vintage stores or markets that have homemade caramels at the register, I always grab one and think of her. It brings back so many childhood memories.

This salted caramel sauce is an ode to a classic treat, and I’m here for the salty taste. It balances out the sweetness of the sugar so well. I hope you enjoy it!

What You Need To Make This Recipe

Granulated Sugar: Granulated Sugar produces the cleanest flavor and caramelizes evenly due to its pure sucrose content. Brown sugar, cane sugar, and coconut sugar contain molasses or other additives that can affect caramelization, making it harder to achieve a perfect golden color and texture.

Butter: For the most flavorful and controllable caramel, use unsalted butter at room temperature. Salted butter varies in salt content by brand, so unsalted butter gives you more control over the final flavor. To ensure smooth incorporation, cut the butter into ½-inch cubes and let it soften at room temperature before starting.

Heavy Cream: Heavy cream, also known as heavy whipping cream, enriches the caramel, lightens its color, and creates a thicker texture. For a smooth incorporation, whisk it in at room temperature.

Sea Salt Flakes: balances the flavor of the caramel and enhances the sweet flavor profile. I love using Maldon Sea Salt Flakes in this recipe for added texture and a salty punch! You can use whatever finishing salt you choose.

How to make Salted Caramel Sauce

The most vital thing you NEED to do to make this caramel sauce a success is to have all of your ingredients measured out BEFORE you start. This is crucial, because if you have to take time to grab a measuring cup your caramel sauce can easily burn while you’re away. So have everything portioned out, and next to the stove for the best outcome.

For exact measurements and instructions check out the recipe card below!

Measure out butter, sugar, heavy cream, and vanilla and place into separate bowls (essential!)

In a medium, heavy-bottomed saucepan, heat the sugar over medium-high heat, stirring constantly, until melted and simmering (3-5 minutes, or until light golden brown).

To prevent sugar crystals from forming, occasionally brush down the sides of the pan with a wet pastry brush while the sugar heats.

Once sugar gets to a medium amber shade turn off the heat (remove the pan from heat if you are using an electric stovetop)

Gradually whisk in the butter until melted and well combined. The sugar will bubble rapidly as soon as the butter hits it, so be cautious of splatters.

After incorporating the butter, gradually whisk in the heavy cream. Be cautious as the mixture will bubble up again. Bring the pot back to medium heat and continue boiling for about 1 minute.

Take the caramel sauce off the heat and stir in the vanilla. Let it cool slightly in the pot for a few minutes. Then, transfer the hot caramel to a heat-proof bowl or jar and let it cool completely to room temperature before using. The sauce will thicken as it cools. Once cooled add in your sea salt flakes.

Leftover caramel can be stored in two ways:

Refrigerate: For up to a month, store the caramel in an airtight container in the refrigerator. The sauce will thicken as it cools.
Freeze: For longer storage (up to 3 months), freeze the caramel in a freezer-safe container or zip-top bag. Thaw overnight in the refrigerator before using.

6 Minute Salted Caramel Sauce

This 6-Minute Salted Caramel Sauce is so easy and so versatile. You can use it on cakes, ice cream, and pastries, or eat it by the spoonful!

Ingredients

¾ Cup Granulated Sugar
2 Tablespoons Butter
½ Cup Heavy Cream
½ Teaspoon Vanilla Extract
1-2 Teaspoons Maldon Sea Salt Flakes

Instructions

Measure out butter, sugar, heavy cream, and vanilla and place into separate bowls (essential!)
In a medium, heavy-bottomed saucepan, heat the sugar over medium-high heat, stirring constantly, until melted and simmering (3-5 minutes, or until light golden brown).
To prevent sugar crystals from forming, occasionally brush down the sides of the pan with a wet pastry brush while the sugar heats.
Once sugar gets to a medium amber shade turn off the heat (remove the pan from heat if you are using an electric stovetop)
Gradually whisk in the butter until melted and well combined. The sugar will bubble rapidly as soon as the butter hits it, so be cautious of splatters.
After incorporating the butter, gradually whisk in the heavy cream. Be cautious as the mixture will bubble up again. Bring the pot back to medium heat and continue boiling for 1 minute.
Take the caramel sauce off the heat and stir in the vanilla. Let it cool slightly in the pot for a few minutes. Then, transfer the hot caramel to a heat-proof bowl or jar and let it cool completely to room temperature before using. The sauce will thicken as it cools. Once cooled add in your sea salt flakes.