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Salted Caramel Sauce

This quick and easy Salted Caramel Sauce recipe can be drizzled on ice cream, pound cake, pie or used as a dip for cookies. You could also serve it as a glaze for homemade doughnuts and cookie bars. You can also pour it into a bowl and enjoy it for dipping apple wedges and bananas as an after school snack for the kiddos.


Easy Salted Caramel Sauce Recipe

To make your own dessert sauces and toppings is not only easy, you likely already have everything you need on hand. Pantry items are the heart and soul of a kitchen and keeping it well stocked with shelf stable products makes life easy. This sauce can be whipped up in no time and has a variety of uses. This homemade caramel sauce recipe is from the infamous Bobby Flay and in my opinion, it can rival Ghiradelli or any other ice cream topping you can buy.


How to Make the Best Salted Caramel Sauce Recipe

  • Ingredients you’ll need to make homemade Salted Caramel Sauce: Cold water, granulated sugar, heavy whipping cream, butter and sea salt.
  • Kitchen gadgets you’ll need: One medium size heavy bottomed saucepan, whisk, measuring cups and spoons, a heat safe spatula or spoon for stirring and a mason jar or similar for storing.
  • What should I do if my caramel sauce is too thick? You can add one tablespoon of cream (or two) mixing in thoroughly until you reach your desired consistency.
  • Storing this sauce in the refrigerator will cause it to set and be a bit firm. It’s easy to remedy, you will need to remove the amount you need for serving placing it into a microwave safe bowl. If you need a full batch, place the entire container into the microwave and heat it on 50% power. This is assuming the container is microwave safe. You can heat it in 30 second increments (more or less, depending on the wattage of your microwave) then stop and stir. Repeat until it’s the texture you like. Heat it just enough for the sauce to warm up and thin out again.
  • You can also reheat in a heavy bottomed saucepan and reheat on the stovetop over medium heat. Stir constantly and don’t walk away.
  • Does this recipe have to be salted? No, if you can opt to leave out the salt at the end you’ll still end up with a delicious homemade caramel sauce.
  • This salted caramel sauce can be stored chilled in the refrigerator in an airtight container or mason jar for up to one month.
  • Can I freeze Salted Caramel Sauce? Yes, it freezes well. Cool completely then store it in a freezer safe container in the freezer for up to 3 months. Allow it to thaw completely overnight in the refrigerator before heating it up again.
  • Serve this Salted Caramel Sauce on ice cream, drizzled on cheesecake or pound cake, use it as a glaze for apple pie or cookie bars, pancakes or as a dip for fresh fruit. It also goes well with pumpkin bread or muffins.



More Southern Style Caramel Dessert Recipes to Make

Caramel is a personal favorite and this homemade caramel sauce doesn’t disappoint. Make it and enjoy or packaged it in mason jars and tie with pretty ribbons for gift giving. More caramel desserts you may like to make:






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5 from 2 votes

Salted Caramel Sauce

Prep Time1 minute
Cook Time20 minutes
Total Time21 minutes
Course: Dessert, Sauce
Cuisine: American
Keyword: caramel-sauce-recipe, salted-caramel-sauce
Servings: 12 (2 Tbsp servings)
Calories: 116kcal


  • 1/4 cup cold water
  • 1 cup granulated sugar
  • 1/2 cup heavy whipping cream warmed
  • 2 Tbsp unsalted butter
  • 3/4 `tsp fine sea salt
  • 1-2 tsp pure vanilla extract


  • Add water and sugar to a medium size heavy bottomed saucepan. Combine using a whisk.
  • Cook over medium-high heat for about 15 minutes or until it turns amber in color. (Don't stir)
  • Turn heat down to medium-low. Warm cream for 20-30 seconds in microwave. It needs to be warm just enough to take the chill off.
  • Whisking constantly pour the warm cream into the melted sugar mixture. Allow to simmer over medium-low for 2 minutes or until smooth..
  • Turn off the heat. To the saucepan add butter and salt. Stir until butter has melted and salt dissolves. (You may still see tiny flecks)
  • Remove from heat and add vanilla, mix well.
  • Let stand 5-10 minutes, then serve over ice cream, with fruit or any of your favorite desserts. (Makes about 1 1/2 cups)


Serving: 1serving | Calories: 116kcal | Carbohydrates: 17g | Protein: 0.3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 123mg | Potassium: 11mg | Sugar: 17g | Vitamin A: 204IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.02mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    This recipe arrived in my inbox at the right time. I made a batch tonight to take the Dutch Apple pie I made to the next level. I got rave reviews from the family. I’m so pleased! It’s so easy to make too!

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