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side view of glass jar with caramel sauce dripping from the sides
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5 from 4 votes

Homemade Salted Caramel Sauce

We all need a little salted caramel in our lives! And this homemade salted caramel sauce is so easy, you can have it any time the cravings hit. Ready in 15 minutes, this gooey sweet sauce uses only 5 common ingredients – and it is perfect for topping brownies, mug cakes, cupcakes, ice cream – or any of your favourite desserts.
Prep Time5 mins
Cook Time15 mins
Course: Dessert
Cuisine: Australian
Servings: 16
Calories: 249kcal


  • 2 cups white sugar
  • 1 cup water
  • 1 cup butter approx. 225 grams, chopped (salted or unsalted)
  • 1 cup cream room temperature is best
  • 1 ½ tsp salt flakes


  • Combine the sugar and water into a saucepan with high sides.
  • Cook over medium heat until the sugar dissolves (around 5-10 minutes). This will vary as every stovetop is different). Do not stir.
  • Add the butter and bring the mixture to a low simmer. It will look foamy and bubbly as it cooks.
  • Continue cooking, occasionally swirling the pan to avoid burning (do not stir), until the mixture turns to a golden, amber colour (see the images in the post if you are not sure). This may take around ten minutes, but keep an eye on it as it starts to turn.
  • As soon as the sugar has browned to the right colour (medium brown/amber), immediately remove from the heat and add the cream, stirring to combine. The cream will cause the mixture to bubble rapidly, so just add a little cream at a time.
  • Stir until smooth. Add the salt flakes and store in a clean, sterilised airtight jar in the fridge for 2-3 weeks.


  1. Adding the ingredients to caramel is time sensitive, so measure all of your ingredients before starting and have them ready to go.
  2. Use a good quality saucepan with high sides, as the caramel will bubble up the sides whilst browning and when the cream is added. When you add the cream, add it in parts, as the mixture will also bubble up the sides.
  3. Add the sugar and water to the pan, but then leave the caramel to simmer without stirring (even if you are tempted to stir, don’t! You will end up with a lumpy, crystalized sauce). You can tilt or swirl the pan from side to side instead of stirring. This prevents burning and sugar lumps forming.
  4. You want a medium brown, amber colour in your sugar before you remove it from the heat. Too light and the caramel flavour won’t be as intense. Too dark and it will be bitter! See the image above for the ideal amber colour. Keep a careful watch during cooking so that the sugar doesn’t burn. Depending on the size of your saucepan, the caramel can take 5-10 minutes to turn amber. Keep an eye on it at this point, as it can turn from a nice brown colour to burnt in no time. The more you make caramel sauce, the easier it will become to watch the colour and master the timing.
  5. Find some good quality salt flakes and add them once the fixture has cooled slightly, so that you get a nice salty burst mixed with the sweetness of the caramel.
  6. Butter – chilled salted or un-salted butter can be used here, but the salt quantities may need to be adjusted if you use salted butter.
  7. Salt – I recommend using salt flakes here, for little bursts of salt throughout the sweet caramel. If you use regular, table salt, use less and adjust to taste. Allow the caramel to cool slightly before stirring through the salt.
  8. Thickened cream – heavy cream may also be called whipping cream or thickened cream. Light cream or double cream can also be used. Due to the heat of the caramel, it is best to allow the cream to reach room temperature before adding it to the caramel, to prevent spitting. To reach room temperature, simply pour the cream into a jug or cup and place it on the bench while you prepare the other ingredients.


Calories: 249kcal | Carbohydrates: 25g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 325mg | Potassium: 15mg | Sugar: 25g | Vitamin A: 570IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg