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  • Writer's pictureErin

Salted Caramel Sauce

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a jar of amber brown salted caramel sauce

This ooey-gooey salted caramel sauce adds the perfect sweet & salty flavour to your next dessert. Drizzle it on ice cream, add it to your brownies or dip your apples in it. The possibilities are endless!

Prep Time: N/A

Cook time: 20 min

Yield: ~2 cups


  • 1 cup granulated white sugar

  • 6 tbsp unsalted butter, cut into 6 pieces

  • 1/2 cup coconut cream or heavy cream

  • 1/2 tsp salt


  1. Add the granulated white sugar to a medium saucepan. Heat over medium, stirring continuously with a wooden spoon, until the sugar melts. The melted sugar will be a dark, amber colour and very hot.

  2. Once melted add in the 6 pieces of butter one at a time, whisking as you add them. Don't worry about them fully melting before adding the next, just be cautious as the addition of the butter will produce a lot of bubble and spatter.

  3. Then slowly pour the cream into the sugar-butter mixture, whisking constantly, until all the cream is added.

  4. Bring to a boil and DO NOT STIR for 1 min.

  5. Remove to a heat-proof surface and stir in the salt. Let cool & transfer to a jar. Keep refrigerated for up to 1 month.

Zhuzh it up!

  • This sauce will become quite stiff in the refrigerator. Just heat it up a bit to get it back to a pourable consistency.

  • I like to add a sprinkle of coarse Himalayan sea salt when I serve mine to add a pop of salty flavour. If this isn't your plan/style, up the salt to 3/4 tsp in the recipe.


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