Salted Caramel Sauce You Can Spoon, Drizzle, or Dip

This salted caramel sauce is one of those recipes I always turn to when I want something decadent and versatile. It’s smooth, buttery, and just the right balance of sweet and salty. I love how I can spoon it over ice cream, drizzle it on cakes, or simply dip fruit into it for a quick treat.

Why You’ll Love This Recipe

I love this caramel sauce because it’s surprisingly easy to make with just a handful of ingredients. The flavor is rich and luxurious, and the sea salt cuts through the sweetness perfectly. I also like that it keeps well, so I can make a batch ahead and have it ready whenever I need a finishing touch for desserts.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup (200g) granulated sugar
6 Tbsp (84g) unsalted butter, room temperature, cut into cubes
½ cup (118ml) heavy whipping cream, room temperature or slightly warmed
1 tsp flaky sea salt

Directions

1. I place the sugar in a heavy-bottomed saucepan over medium heat, letting it melt slowly without stirring, just swirling the pan occasionally until it turns a deep amber color.
2. I carefully whisk in the butter, letting it melt completely into the sugar.
3. Once combined, I slowly pour in the warm cream while whisking constantly, watching out for the steam and bubbling.
4. I let the sauce simmer for about a minute, then remove it from the heat and stir in the flaky sea salt.
5. I allow it to cool slightly before transferring to a jar. The sauce thickens as it cools.

Servings and Timing

This recipe makes about 1½ cups of caramel sauce. It takes around 15 minutes to prepare and about 30 minutes to cool before it’s ready to use.

Variations

I sometimes add a splash of vanilla extract for extra depth. For a richer, nuttier flavor, I like to brown the butter before mixing it in. If I want a boozy twist, I stir in a tablespoon of bourbon or rum at the end. For a darker, more intense caramel, I cook the sugar a little longer before adding butter.

Storage/Reheating

I store the caramel sauce in a glass jar in the refrigerator for up to 2 weeks. When I want to use it, I reheat it gently in the microwave in short bursts or in a saucepan over low heat until smooth again. I never freeze it because the texture changes too much.

FAQs

Can I use salted butter instead of unsalted?

Yes, but I reduce or skip the added sea salt to avoid it becoming too salty.

Why did my caramel sauce crystallize?

That happens if sugar crystals stick to the sides of the pan. I prevent it by not stirring and by swirling the pan gently instead.

Can I make this sauce without cream?

I prefer cream for richness, but I can use coconut cream as a dairy-free option.

How do I make the caramel thicker?

I let it simmer a little longer after adding the cream, or I refrigerate it to firm up.

Can I double the recipe?

Yes, I often double it, but I make sure to use a larger saucepan to avoid overflow.

What’s the best way to reheat caramel sauce?

I gently warm it in the microwave in 15-second intervals or on the stovetop over low heat.

Can I use this sauce for caramel apples?

Yes, though it’s a bit softer, I dip apples and let them set in the fridge.

Why does my caramel taste bitter?

It likely cooked too long. I remove it from the heat as soon as it turns deep amber.

Can I leave out the salt?

Yes, then it becomes a classic caramel sauce without the salty edge.

How long does homemade caramel sauce last?

I keep it in the fridge for up to 2 weeks in a sealed jar.

Conclusion

I love this salted caramel sauce because it’s quick, indulgent, and elevates even the simplest desserts. Whether I’m drizzling it over ice cream, spooning it onto pancakes, or dipping fruit into it, it always adds a rich, irresistible sweetness with just the right touch of salt.

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