This homemade salted caramel sauce is super easy to make and takes only 15 minutes! With just four ingredients, you’ll get a rich, buttery caramel sauce that’s perfect for ice cream, desserts, or even in your coffee.

Why You’ll Love This Recipe:

• Quick and simple—only 15 minutes!
• No need for a candy thermometer.
• Perfect for desserts or as a gift.
• Tastes amazing straight from the spoon!

Ingredients:

• 2 cups (397 g) granulated sugar – Regular white sugar works best.
• 12 tablespoons (170 g) unsalted butter – Room temperature, cut into pieces.
• 1 cup (240 ml) heavy cream – Room temperature; do not substitute with milk.
• 1 tablespoon flaky sea salt – Fleur de sel or Maldon sea salt is best.

Instructions:

1. Melt the Sugar: Spread the sugar in an even layer in a medium (3 to 4-quart) saucepan. Heat over medium heat, whisking constantly as it melts. It will clump up at first but will smooth out as it cooks.
2. Cook to Amber Color: Once fully melted, let it cook until it turns a deep amber color. Watch closely—it can burn quickly.
3. Add Butter: Carefully add the butter all at once. The caramel will bubble up, so be cautious! Whisk until the butter is completely melted.
4. Add Cream: Remove from heat and slowly pour in the heavy cream while whisking. The mixture will bubble up again.
5. Add Salt: Stir in the flaky sea salt and mix well.
6. Cool and Store: Let the sauce cool for 10–15 minutes, then pour it into a glass jar. Store in the refrigerator for up to 1 month.

Tips & Tricks:

• Prepare Ahead: Measure all ingredients before you start, as the process moves fast.
• Right Pan Size: Use at least a 4-quart saucepan to prevent overflow when the caramel bubbles up.
• Storage: Keep in the fridge for up to 1 month or freeze for up to 3 months. Reheat before using.
• Not for Caramel Apples: This sauce is too thin to coat apples properly.

---

Salted Caramel Sauce

A quick and easy salted caramel sauce that’s perfect for desserts, coffee, and gifting!

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 cups

Ingredients:

• 2 cups (397 g) granulated sugar
• 12 tbsp (170 g) unsalted butter, room temp
• 1 cup (240 ml) heavy cream, room temp
• 1 tbsp flaky sea salt

Instructions:

1. Melt sugar in a saucepan over medium heat, stirring constantly.
2. Cook until it turns amber, then add butter and whisk until melted.
3. Remove from heat, slowly add cream while whisking.
4. Stir in salt and let cool for 10–15 minutes.
5. Store in a glass jar in the fridge for up to 1 month.

Notes:

• Use a 4-quart saucepan to prevent overflow.
• Store in the fridge or freeze for up to 3 months.
• Reheat in the microwave for a smooth, pourable consistency.