Salted Caramel Sauce

A medium to dark brown confectionary product by heating a variety of sugars that can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for icecreams and custard! Did you say Caramel? Yes that’s it!! Go for this easy recipe of Salted Caramel Sauce. Only thing is, try to keep everything else aside while making it, you never know when you would burn it just within seconds.


1 3/4 cups white sugar
3/4 cup water
1 cup thick cream
2 tbspn butter
1 tspn salt


  1. Take water and sugar in a saucepan and heat on a medium-high flame. Make sure not to stir because you need to caramelize sugar
  2. Keep watching it until it starts turning golden, this takes about 7-15 minutes time. Please be patient with this. Once it turns golden, it will very quickly go to golden-brown color(maybe within seconds). That’s when you take it off the flame. Add cream slowly and keep mixing using a whisk or a spoon. Be very careful while doing this because adding cold cream to hot caramelized sugar may give you burns. As you add cream, you will see bubbles and sugar rising but that’s fine. Once all cream is added, mix for a minute till sauce settles.
  3. Now add butter, 1 tbspn at a time and keep mixing till it melts and dissolves completely
  4. Finally add salt and mix. You can strain the sauce using a strainer just so that you could make sure you have smooth silky sauce
  5. Allow the sauce to cool at room temperature and use it wherever you feel like. You can store in fridge and keep using when needed


If you have unsalted butter, you can use it but just add a bit of more salt to balance the salty taste

If you feel using this sauce with some dessert or something sweet might be too much sugary for you, reduce the quantity of sugar from 1 3/4 cup to 1 1/2 cup and it will balance out

Happy caramelizing!!

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