salted caramel sauce


I tend to shy away from making caramel.  I’ll see a recipe that requires caramel and I convince myself it will be too hard and I’ll just ruin it, wasting perfectly good ingredients.  I think I’ve read too many food blogs where people have this fear of it, therefor it’s instilled an irrational fear in me.  Whether caramel making has just finally clicked with me or I just didn’t let my fear get the best of me, whatever it is, I owned this!  Like a BOSS.  So I made 3 batches in 3 days.  I’m still trying to figure out what to do with some of it… besides just eating it by the spoonful, obvi.  Truth: I’m not reeeeally at a loss for ways to use up my bounty of caramel, but I should probably NOT be eating it by the spoonful(s), for breakfast.  But heaping spoonfuls in my morning coffee?  That doesn’t count as breakfast, right?!?!  Rhetorical.  Drizzling (read: drenching) my fruit with the salty sweet goodness is acceptable though.  I don’t care what you say, it’s acceptable.


salted caramel sauce


By now you’ve seen and hopefully even tried something with salted caramel.  Most everyone has… it’s trendy.  Hyped up.  But when something is THIS good, it should be!  You might be wondering what the difference between regular ol’ caramel and salted caramel is though.  From what I understand, it’s the amount and type of salt.  Regular caramel uses a small amount of just plain salt (like table salt).  Salted caramel uses much more salt AND it uses a course sea salt.  Also, salted caramel is NOT butterscotch.  Butterscotch has, wait for it… BUTTER in it. Which is equally as good, just different.

Moral of the story: Don’t let the fear of making caramel get the best of you too.  Try it, it’s easy.  You can do it! And then you’ll be sooooo glad you did!


Salted Caramel Sauce

Salted Caramel Sauce


  • 1 cup sugar
  • 1 1/4 cup heavy cream
  • 1/2 tsp course sea salt (add more salt for an extra salty caramel, it’s really good!)
  • 1/2 tsp pure vanilla extract


Heat the sugar in a dry skillet over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt. Then stop stirring and cook by swirling the skillet occasionally so the sugar melts evenly, until it is dark amber.

*Caution: The sugar will turn form dark amber to BURNT very quickly, so keep an eye on it!

Add heavy cream to the sugar (it will spatter a bit) and cook, whisking until all of the caramel chunks have dissolved and it’s smooth.

Transfer the caramel to a bowl and stir in sea salt and vanilla. Cool to room temperature.

Store in the refrigerator for up to 2 weeks.

Recipe adapted from my Salted Caramel Ice Cream