Creamy Salted Caramel Sauce

Kelly Lollman


Use for dipping apple wedges, drizzle over ice cream, use as a glaze for cakes or as the star ingredient in my caramel brownies... yum!

★★★★★ 1 vote
Abt 1 1/2 cups
5 Min
15 Min
Stove Top


1 1/2 c
light brown sugar
1/3 c
1 stick
unsalted butter
1/4 c
heavy cream
1 tsp
vanilla extract
1 tsp
sea salt

How to Make Creamy Salted Caramel Sauce


  • 1Combine sugar and water in a heavy bottomed saucepan. Stir together, then run a rubber spatula around the inside edge of the pan to remove any bits of sugar. This will prevent crystallization.
  • 2Place the saucepan over low heat until the sugar starts to dissolve. Turn the heat up to medium-high until it starts to thicken. DO NOT STIR. Watching the pot is highly recommended. Caramel burns very easily. It shoud be a deep amber in color and smell slightly toasted.
  • 3Add the butter carefully. The mixture will roil and bubble. Whisk until all of the butter is blended. Turn off the heat. Add the heavy cream very slowly - again, the mixture will roil and bubble.
  • 4Add the vanilla and salt and stir until smooth. Remove from heat and allow to cool. To come to room temp will take about 3-4 hours. The sauce will thicken again as it cools.
  • 5Keeps for about two weeks in an air-tight container in the refrigerator. It won't last that long, though!

Printable Recipe Card

About Creamy Salted Caramel Sauce

Course/Dish: Dips, Other Sauces
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #caramel