Salted Caramel Sauce Recipe

Salted Caramel Sauce in the summer, you ask? Why, yes, I say. There are so so many ways to enjoy salted caramel sauce…ice cream, fruit, cake and of course, simply by the spoonful. No reason to save it for the chilly Fall season.

I find that making my own allows me to control the salt profile and thickness. Sometimes I like a saltier version or I like to pair-down the salt. Play around with infused salts or different types of salt and soon, this sauce is a staple for your sweet recipe profile.

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Salted Caramel Sauce






  • Caramel can be stored in an airtight container in the fridge for two weeks.  Microwave in 10-second intervals to warm.
  • Have ingredients at room temperature and ready to go.  Once you start you have to stir, whisk, and keep your eye on it from start to finish.
  • More salt can be added if you prefer a saltier caramel.

  1. Tam says:

    This stuff is sinful. Absolutely perfect. Wish I could bath in it, and maybe I will. 😛

  2. Gary M Mullins says:

    Made this brown sugar caramel pound cake and used the salted caramel sauce (it was really good!) …

  3. Darlene Pierce says:

    I have ruined many a pot of caramel sauce, until I made this one. Perfect every time!!

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