Salted Caramel Sauce.


Salted Caramel is kinda the in thing at the moment. Still. This recipe for Salted Caramel Sauce will fulfill all your Salted Caramel needs 🙂

This recipe is for Caramel that  sets firm but can be microwaved for 30 seconds to make it runny enough to pour. Great for additions to deserts. By using Unsalted butter, and not adding the salt at the end you will end up with regular caramel (i personally don’t like salted caramel much), but with this regular caramel you can add a Tablespoon of Vanilla Extract just at the end instead of the salt for a lovely Vanilla Caramel. Either way it’s the same recipe.

The first time you make this you might want to make sure you have extra ingredients on hand. It only takes seconds to burn caramel- and it is not recoverable. Unless you need a particularly nutty tasting caramel sauce… So expect that the first time you try this you may want to make it again. To err on the side of caution, make sure you use a heat on the low side of medium, if the temperature is too hot, the process will happen too quickly and it will burn very easily.

Read the recipe through several times beforehand.

This recipe is from Sallys baking addiction, original recipe can be found here.

Salted Caramel Sauce


  • 200 grams Caster Sugar
  • 90 grams Unsalted Butter (cut into 8-10 cubes) (use salted butter if you want salted caramel)
  • 1/2 Cup (120 ml) Thickened Cream
  • 1 teaspoon Salt (only if you want Salted Caramel)
  • 1 Tablespoon Vanilla Extract (only if you want Vanilla Caramel)


  1. In a medium saucepan over medium heat, heat the sugar stirring constantly with a wooden or silicon spoon until melted. Sugar will start to clump, be sure not to let it burn.
  2. As soon as the sugar is completely melted and there are no clumps remaining, the melted sugar will be light brown, add the butter cubes and immediately stir in, the mixture will bubble.
  3. The second that the butter is completely incorporated, add the cream slowly, stirring constantly. The mixture will bubble violently.
  4. As soon as the cream is combined the caramelisation happens very quickly, boil for only 30-60 seconds stirring constantly then remove the caramel from the stove.
  5. If you want salted caramel, add the salt and stir through.
  6. If you are not using the caramel straight away, pour it into a microwave safe jar, as you will need to microwave it slightly to make it runny again so that you can pour it easily.
  7. Store in the refrigerator for up to 2 weeks.



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