Delicious 10 Minute Salted Caramel Sauce
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Delicious 10 Minute Salted Caramel Sauce

Salted Caramel Sauce - smooth buttery and salty caramel that can be used on every sweet imaginable. It's great for gifting and just always to have on hand for quick and satisfying desserts!
Prep Time1 min
Cook Time9 mins
Total Time10 mins
Course: Sweets
Cuisine: American
Servings: 1 cups


  • 200 gr sugar
  • 60 ml water 1/4 cup
  • 160 ml heavy cream 5.4 oz
  • 45 gr butter cut into tbsp sized pieces
  • 1 tsp vanilla optional
  • 1 tsp salt or add to your own liking


  • Measure up all your ingredients beforehand because things move quickly when the caramel first starts to get an amber color.
  • Then what you want to do it place the sugar and water in a large saucepan.*
  • Stir the sugar and water on medium heat until the sugar dissolves. Increase the temperature to high and when it starts to bubble - stop stirring immediately.**
  • Let the sugar boil for around 7-11 minutes. This will depend a little on your stove top. It took me 7 minutes on one and 11 on another, less powerful one. I do suggest you keep an eye on it all the time, because the caramel knows when you're not looking and will burn as revenge. 
  • When the caramel starts to get an amber color, remove from the heat, add in the cream in a slow stream, continually whisking. Then you add in the butter and then vanilla, also still whisking. Add in salt to your own liking. With 1 tsp it won't get that salty, but I like to keep it a little neutral and just add salt when I need it later on. 
  • Add the finished caramel sauce into a heat proof jar (I like to use glass) with a tight lid. Let the caramel cool before putting the lid on. And when it's cool you can add it to your fridge and use whenever you feel like it! Which is always. It probably won't last that long, luckily it only takes 10 minutes to make another batch.
  • The caramel will thicken as it cools, and to make it saucy again, just pop it in the microwave for 30 seconds. You can also use the cool caramel just as caramel, not sauce!


* I emphasize large because when you add in the cream later on, the mixture will start to bubble so you need a larger saucepan than you think you need.
** If you continue to stir after this stage, the chances for crystalization is dramatically increased.
Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!
Author: Stine Mari from Ginger with Spice
Recipe from: Live Well Bake Often