Salted Caramel Sauce

A quick and easy recipe for homemade salted caramel sauce. Drizzle over your ice cream, add to frostings, swirl into brownies or cheesecakes – options are endless.

I’ve made the salted caramel buttercream and it tastes heavenly! You can also add them to your eggless butterscotch blondies.

This recipe makes 1 cup of salted caramel sauce.

Ingredients –

200g sugar (1 cup)
80ml water
120ml heavy cream (1/2 cup)
80g unsalted butter (about 6 tbsp)
1/2 tsp vanilla
pinch of salt (preferably flaky sea salt)


Procedure –

1. In a heavy bottom saucepan, add the sugar and water. Over low/medium heat, heat up the sugar. You can stir the sugar a little till it dissolves; after that DO NOT STIR.

2. Sugar will bubble and start turning a golden amber colour. You can swirl the pan a little if it’s not browning evenly. Occasionally, brush the sides with a wet pastry brush to prevent sugar crystallization. It is very important that you keep a close eye as the caramel can go from amber to burnt in a matter of seconds!


3. As soon as you get the colour, switch off the flame and add the butter. Mix it well till it melts completely. Be careful as the caramel may bubble and release a lot of steam.
4. Slowly pour the cream. The mixture will again bubble up so be careful :). Whisk it well till it dissolves properly and you get a smooth sauce. Add salt and vanilla and mix well.

5. Let it cool completely before using in any recipe. Transfer it to a glass jar and store it in the fridge for up to a month.


    • If you are based in India, you can use the blue Amul cream packet(25% fat). Just scoop out the thick part of the cream and discard the watery part. Outside India you get heavy cream/whipping cream with 30% or more fat.

  1. Hi,
    I made the salted caramel sauce. I felt it was good and yummy.
    But have a query.. i took the same measurement as given… and it yielded 460 gms of the sauce. You have mentioned that it yields 1 cup….Obviously that means I hane gone wrong somewhere. Could you please tell me what could be the reason.?
    Thank you.

    • Hello! That’s completely fine, the final quantity of the caramel sauce can be between 400-500g depending on how much water/liquid evaporates and how thick the caramel is. As long as taste and consistency is fine, there are no issues.

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