Salted Caramel Sauce

Salted caramel sauce has always been one of my favorite dessert toppings... thankfully it is so easy to make with very few and simple ingredients.
It is perfect for many many desserts like cakes, cupcakes, cookies, crepes and ice-creams. Use it to make caramel apples, drizzle over grilled bananas or pineapples, or just as a dip for fruits and pretzels.  The possibilities are endless.
It is very rich, creamy and amazingly would definitely think is there anything better 🤣?
This can be made even at last minute for parties, as it takes only 10-15 min to make from scratch..



  • Do not use a dark pan for this recipe as it would make difficult to see the color of the caramel

  • Paying attention to the color of the caramel is very important...too long on the flame and it would turn bitter...take it out too early and you wont get that amazing flavor

  • Cook the caramel on low heat (stirring occasionally)

  • Always add warm cream

  • Cooking sugar on high heat would result in a bitter caramel so always keep the flame low

  • You can also use a little bit of vanilla extract or a vanilla bean for more flavor


  • 1 cup granulated sugar

  • 1/4 cup water

  • 1/2 cup warm heavy whipping cream

  • 4 tbsp butter

  • 1/2 tsp sea salt ( optional)


1. In a heavy bottom deep saucepan take water and sugar.

2. Cook on low flame till the sugar caramelizes or reaches a golden color. Following are the different stages of sugar caramelizing.
It is going to take 10-12 minutes.

2. Stir gently occasionally using a spatula(we do not want too much sugar sticking onto sides of the pan)

4. At this stage do not use a spatula to stir, just slowly swirl the pan.

5. After a while you will see the sugar turn into a beautiful golden color.


4. Once it has reached amber golden color, add warm cream, it is going to bubble a lot, so be careful.

5. Turn off the flame, stir till smooth, add butter and salt

6. Pour into an airtight container. Once cooled, store in the refrigerator, Stays good for upto 2 weeks.