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Salted Caramel Sauce


  • 2 c granulated sugar
  • 3/4 cup 1 1/2 sticks unsalted butter, at room temperature
  • 1 c heavy cream at room temperature
  • 1 hearty pinch of fine Mediterranean salt


  • Get your candy thermometer out!
  • Heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan.
  • As the sugar starts to melt, take a heat-proof rubber spatula and gently start scooping the sugar from the edges. As its melts more, stir gently with the spatula.
  • When the sugar is melted, stop stirring.
  • Insert the candy thermometer, don't let it touch the bottom of the pot.
  • You can swirl the pan to move the sugar around, continue cooking the sugar until it reaches a deep amber color and reach 350°F.
  • At this point I put on my long fingered oven mitts.
  • Whisk in the butter (it will foam and bubble!)
  • Remove from heat and add the cream (again, more foaming and bubbling) and whisk until smooth.
  • Pour into a mason jar (or thick glass container) and set aside to cool.


Make a day ahead of time and place in fridge (once cooled). When you want to use it, nuke for 1 minute, give a stir and its ready.
Store in fridge for up to 6 weeks.
Adapted from two peas & their pod