Salted Caramel Sauce Recipe -
Salted Caramel Sauce Recipe
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Salted Caramel Sauce
See how to make the world’s best topping for ice cream! See more
  • READY IN 25 mins

Salted Caramel Sauce

Recipe by  

"It may be blasphemy to say that hot fudge isn't the ultimate warm ice cream topping, but after tasting this amazing salted caramel sauce, that's exactly what I'm suggesting."

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Ingredients Edit and Save

Original recipe makes 0 cups Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  1. Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.
  2. Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.
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Reviews More Reviews

Most Helpful Positive Review
Oct 16, 2012

Very nice caramel sauce, but a word of caution. Once you stop stirring, don't walk away from the stove, watch it VERY closely because mine turned dark amber within 30-45 seconds. Also, do use a larger pan (as Chef John recommends in his video) because when it starts to bubble, it climbs up the saucepan. I could tell from the smell of the smoke that it was well on its way to burning...but it didn't, thankfully. Will thicken up after refrigeration, giving you a beautiful, rich, and decadent caramel sauce.

Most Helpful Critical Review
Dec 14, 2012

I was so not thrilled with this recipe. Chef john makes it look really easy. But the flavor is not sweet and its a pain to make. It solidifyed to my spoons and was everywhere.


70 Ratings

Oct 15, 2012

The heavy saucepan is a must for this recipe. Follow this recipe exactly as the video instructs and you'll not be sorry. The finished sauce thickens nicely and goes great with apple slices or ice cream. The flavor reminds me of caramel corn from the beach. Wonderful!

Oct 18, 2012

My first time making caramel sauce. I had no idea it was so easy and the results so amazing. I followed the instructions in the video exactly and had excellent results. It took less than 30 seconds of boiling without stirring for my sauce to reach the desired color. Added salt to suit my taste since I'm always complaining about all these salted caramel things you buy that you can never tell are salted. Awesome recipe, thanks!

Oct 11, 2012

The flavor is so amazing (WATCH the video) for the ease in creating this sauce. It is exactly what I've been thinking of since Junior High Foods Class when we learned about the chemical changes taking place in cooking methods of certain foods. While my sons were board with my 'back in day' story, they were thrilled to enjoy this caramel sauce over sliced apples after school the other day. This sauce is so versatile! I froze some to make the kids Slo-Pokes for when they got home from school yesterday. Today, I am making some pretzels so that they can enjoy the caramel that way, as well. Oh, and with my 1/2cup of Birthday Bash ice cream last night, the caramel was the BEST part of the Bash. Yes, it is very tasty on apples, but I'm not one for limits in the kitchen.

Jan 29, 2013

Made this caramel sauce over the holidays to use in or on two different recipes, one of which is the Caramel Macchiato Cheesecake recipe also from this site. I never knew that caramel sauce was so easy to make....the video is very helpful. I will never buy a jar caramel sauce again.

Dec 10, 2013

Making this sauce takes some concentration, but in the end, it's worth it! Sweet, thick, salty... It's perfect for an ice cream topping or even drizzled over the whipped cream on top of an iced coffee! The sauce should NOT by any means taste bitter. (If it is, you've cooked it too long.) Keep a close eye on it and make sure you don't let it get too dark. Well worth the effort.

Aug 17, 2013

I tried this recipe for the first time this morning. It didn't take very long for the sugar to turn to dark amber. It was still fairly bitter so I added about 1/2 tsp of vanilla and that took care of the problem. I also added a little more salt that was called for - about 1/2 tsp (I like my salted caramel to taste a little bit salty). Super easy and very tasty!


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  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 97 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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