Sauces · ALWAYS FREE
Salted caramel sauce
Amber wet caramel whisked with heavy cream and butter, then cooled to a glossy spoonable sauce.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Measure everything before heating. Set a deep, heavy, light-colored 2-quart saucepan on a stable burner. Warm cream in a separate small pan until steaming but not boiling; keep it nearby. Keep hands and face clear of rising steam.
- Combine sugar and all about ¼ cup (60 g) water in the deep pan. Stir over low heat just until dissolved, then increase to medium. Once bubbling, stop stirring; gently swirl the pan only as needed for even color. Cook about 8-12 minutes until an even amber, watching continuously near the end.
- Remove from heat. Very slowly pour in warm cream in several additions while whisking with a long-handled whisk; it will foam vigorously. When bubbling subsides, whisk in butter and salt. Return to low heat for 1-2 minutes, stirring until smooth; do not boil down to a candy consistency.
- Leave in the pan on a heatproof surface for 30-40 minutes until comfortably warm, then transfer carefully to a heat-safe container. Never touch or taste hot caramel. Divide the entire cooled batch into 12 equal portions; cooked volume varies with evaporation.
- Refrigerate within 2 hours of finishing in a covered container, use within 3-4 days, and warm only the portion needed gently before serving. This is a refrigerated dairy sauce, not a canning recipe.
Estimated nutrition
Per serving · 1 of 12- Calories
- 118 kcal
- Protein
- 0.4 g
- Total carbohydrate
- 15.4 g
- Total fat
- 6.5 g
- Total sugars
- 15.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All sugar, cream and butter counted across 12 equal portions; no finished volume or serving mass measured. Contains milk. Gluten-Free tag requires ingredient labels and cross-contact checks; not an allergen-safety guarantee.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Salted caramel sauce: granulated sugar; water; heavy whipping cream; unsalted butter; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Salted caramel sauce: granulated sugar; water; heavy whipping cream; unsalted butter; fine salt. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
