Caramel sauce
Smooth, rich, and perfectly balanced, this homemade salted caramel sauce is a golden-brown treat ideal for drizzling over desserts or enjoying by the spoonful.
Updated : 04 September, 2025
Easy
About 20 min.
Ingredients
200 grams
Butter
250 milliliters
Heavy cream
350 grams
Brown sugar
1 teaspoon
Sea salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the butter, cream, and sugar into a deep saucepan over medium heat, allowing the sugar to dissolve completely.
Step 2
To avoid a grainy texture, do not stir at this stage. Instead, gently swirl the pan in a circular motion to move the mixture around. Once the sugar has dissolved, raise the heat to medium-high and continue swirling, resisting the urge to stir until the sauce deepens in color.
Step 3
As the mixture bubbles and darkens, begin stirring to prevent burning. Be cautious - the sauce will be extremely hot, so avoid tasting at this point. Continue stirring gently until it thickens enough to coat the back of a spoon and has turned a rich golden-brown shade.
Step 4
Remove the pan from the heat and stir in the sea salt. Allow the caramel sauce to cool, then transfer it to a container and refrigerate until needed.