Salted Caramel Sauce

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
20 min

Only 5 ingredients and about 20 minutes is all it takes to make the best Salted Caramel Sauce you’ve ever had. This is an amazing sauce to keep on hand to top all of your autumn baking with.

For most of my life I’ve been a hot fudge kind of girl, but in the past few years, I’ve really come to embrace caramel as a topping (and a snack). I think that the deal is that I only really like salted caramel. Regular caramel is good, but it just lacked that oomph that I got from chocolate. Turns out, the oomph comes from salt! Who knew?

Well, lots of people, but that’s neither here nor there.

I’m so incredibly glad that I decided to give salted caramel a chance, because it’s an amazing thing to have on hand. You can use it in so many ways and it lasts forever in the fridge! It’s also so much cheaper to make your own caramel at home, and you know you’re only getting the basic ingredients without any of the preservatives that they add to store bought sauces.


Recipe details
  • 2  CUPS
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Salted Caramel Sauce
  • 2 cups granulated sugar
  • 1/2 cup water
  • 1/4 cup light corn syrup
  • 1/2 cup (1 stick) unsalted butter, cut into cubes 
  • 1 cup heavy cream at room temperature
  • 2 teaspoons flaky sea salt 
To Make Salted Caramel Sauce
In a large skillet, whisk together the sugar, water, and corn syrup.
Cook over medium high heat, whisking occasionally until the mixture is honey colored. This will take about 10 minutes or so, depending on your burner temperature.
Remove the pan from the heat, and stir in the butter, whisking until the butter is completely melted, and mostly mixed into the sugar.
Add the cream slowly, whisking until smooth.
Add the salt and stir to combine.
Pour the caramel into a heat proof container and store in the fridge.
  • Caramel will keep in the fridge for up to 1 month.
  • Heat the caramel in the microwave in 15 second increments to get it back to a pouring consistency.
Sara's Tiny Kitchen
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  • Libby Makely Libby Makely on Oct 22, 2021

    Sounds just like the thing to have for the cooler autumn weather! One question - do you think Kosher salt would work? I just happen to have that is why I ask. Thanks for the recipe!

    • Sara's Tiny Kitchen Sara's Tiny Kitchen on Oct 22, 2021

      It should work fine! You might end up wanting to use a little more kosher salt than the recipe calls for. I would advise using 2 1/4 teaspoons instead of 2 teaspoons.