Salted Caramel Sauce

Salted Caramel Sauce

This salted caramel sauce is rich, creamy, and delicious! It's also a bit tricky to make. But you have plenty of time to perfect it!
Cook Time 20 minutes
Course Sauces


  • 1 c granulated sugar
  • ¼ c water
  • ¾ c heavy cream or half and half
  • 1 tbsp vanilla extract
  • 2 tbsp rum (optional)
  • ¼ c butter (salted or unsalted)
  • ½ - 1 tsp kosher salt (to taste)


  • In a heavy-bottomed medium saucepan with tall enough sides to accommodate the mixture when it starts bubbling, combine the sugar and water. Heat over medium-low heat until the sugar dissolves, stirring occasionally.
  • Increase the heat to medium-high and bring mixture to a boil without stirring. Using caution, use a wet pastry brush or damp paper towel to wipe down any crystals that are clinging to the sides of the saucepan. Failure to remove them could result in a grainy sauce. Boil until the mixture is a deep amber color, about 5 to 6 minutes.
  • Remove the pan from the heat, and using caution, whisk in the cream. The mixture will bubble up vigorously.
  • Add the vanilla and optional rum. It will bubble again.
  • Stir in the butter and salt to taste; or omit salt for regular caramel sauce. If using table salt rather than Kosher salt, add less because it’s finer-grained and 1 teaspoon of table salt is much saltier tasting than 1 teaspoon of Kosher salt.
  • Transfer caramel to a glass or heatproof jar with a lid. Caramel sauce will keep airtight for many months in the refrigerator.
Keyword caramel, salted, sauce

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