Salted Caramel Sauce

Salted Caramel Sauce

Rich and buttery salted caramel sauce
Course Dessert
Cuisine American
Cook Time 20 minutes
Total Time 20 minutes
Servings 16
Calories 226kcal
Author I Heart Eating


  • 2 cups granulated sugar
  • 3/4 cup salted butter at room temperature, cut into pieces, 12 T.
  • 1 cup heavy cream at room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon fleur de sel


  • Pour the sugar into a large, heavy saucepan.
  • Heat over medium-high heat, whisking it regularly. The sugar will form clumps and puddles, but just keep whisking it until all of it has melted.
  • Once all of the sugar has melted, stop whisking it.
  • Keep cooking the sugar until it reaches a deep golden amber color. Watch the sugar closely as it could easily overcook.
  • Once the caramel is deep golden amber, add the butter, and whisk until it is completely incorporated. The caramel will bubble up, so be careful.
  • Remove the pan from heat.
  • Slowly stream the cream into the caramel, whisking to combine. The caramel will bubble up again, so be careful.
  • Once the cream has been incorporated, whisk in the vanilla and fleur de sel.
  • Let the caramel sit for 10-15 minutes.
  • Pour into a glass jar, and let cool to room temperature (uncovered).
  • The caramel can be refrigerated for up to 4 weeks.
  • Warm before using.


Serving: 1g | Calories: 226kcal | Carbohydrates: 25g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 81mg | Potassium: 13mg | Sugar: 25g | Vitamin A: 485IU | Vitamin C: 0.1mg | Calcium: 12mg