Yield: 1 cup
Author: Ana Marti
Salted Caramel Sauce

Salted Caramel Sauce

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
This must-have salted caramel sauce is as easy as it gets! Ready in under 10 minutes and good on just about anything; cheesecakes, brownies, apple pies, ice cream sundaes, you name it. And for your convenience, it can be made ahead of time.


  • 1 cup granulated sugar
  • 1/4 cup butter, room temperature
  • 1/2 cup cream, room temperature
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract


  1. In a medium saucepan over medium heat, melt granulated sugar. Stir as necessary with a wooden spatula. The sugar will clump up but keep stirring until everything melts. Be careful as the caramel can burn in a matter of seconds.
  2. Once the sugar has melted, add butter and continuously stir for a few seconds until butter has completely melted. Boil for 1 minute.
  3. Remove from heat and pour in the heavy cream, constantly stirring until well combined. Stir in salt, mix well, then add the vanilla extract and stir until combined.
  4. Pour into a storage container and let it come to room temperature before covering it with a lid. The caramel sauce may seem liquidy at first, but it will thicken once it cools.


STORING INSTRUCTIONS Once the caramel sauce is at room temperature, store in the refrigerator for 3-4 weeks or at room temperature for 3 days. HEATING INSTRUCTIONS If preheating in the microwave, add 1 tablespoon of water and preheat the caramel with the lid off for 30 seconds to 1 minute. If preheating on the stovetop, remove the caramel sauce from the storage container, add it to a small saucepan with 1 teaspoon of water. Preheat on medium-low for 1 to 2 minutes.
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