Salted Caramel recipe

Salted Caramel Sauce

Home-made Salted Caramel Sauce recipe

If you have never tried making your own Salted Caramel, I would really encourage you to give it a go as it is easy to make and is so much more delicious – sweet, creamy, buttery – than any shop-bought, pre-made versions. It is clearly not the healthiest recipe but I firmly believe that everyone needs a treat every now and then and a little goes a long way.

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Is it hard to make Salted Caramel sauce?

No, it is very straight-forward. There are lots of Salted Caramel recipes but this one is a really quick and easy. In some recipes, you are told to melt the sugar on its own at the start. This is fine if you know what you are doing but it is easy to burn it and end up with a bitter-tasting sauce. In this recipe, the sugar is added to the melted butter which prevents it burning and results in a deliciously sweet and creamy caramel sauce. You do not need any additional equipment, such as a sugar thermometer, to make it.

Salted Caramel Sauce
Do I have to add salt to my caramel?

No. It is up to you whether or not you add salt to the caramel. If you don’t like it, leave it out. The amount of salt that you add is up to you. I add a small amount – around half a teaspoon – as I think it brings out the flavour of the caramel.

How long does it last?

The smart answer is, in my house, freshly-made caramel sauce lasts about fifteen minutes. Particularly, if my children are at home. However, if you can resist the temptation to eat it straight from the pan, you can pour the sauce into a sterilised jam jar. Put the lid on the jar and store it in the fridge for up to two weeks.

There are various methods of sterilising jars. I generally sterilise my jars by washing them in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140 C/280 F/gas 1.

Salted Caramel Sauce
How can I use Salted Caramel sauce?

As well as using it as a cake drizzle, Salted Caramel is great as a sauce with ice-cream or spread over the top of a cheesecake.

  • It can be used, either warm or cold, as a sauce for ice cream. I think it goes particularly well with coffee, chocolate, vanilla and nut flavours. You can also serve it with plain yogurt, particularly thicker Greek-style yogurt.
  • In addition to being a great sauce for ice cream, you can also use it as an ingredient in home-made ice cream. I stir it into my Apple Ice Cream so you get a ripple of salted caramel running through it.
  • It can be used as a sauce for traditional sponge puddings instead of – or in addition to – cream or custard.
  • Spread or drizzle it on a cheesecake or over a pavlova. I use it to make my Apple Pavlova. I also sometimes use it instead of ready-made dulce de leche to make Banoffee Pie.
  • The cooled sauce is brilliant as a cake drizzle. I use it on my Latte Cake but you can use it on lots of different cakes. It is good with coffee, chocolate or vanilla flavoured cakes. I also like it on nut-flavoured cakes – particularly hazelnut and walnut.
  • You can also stir a spoonful of caramel into your coffee, hot chocolate or mug of hot milk.

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Other sauce recipes

If you like this recipe, you might like to have a look at some of my other sauce recipes.

Easy Salted Caramel Sauce recipe

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Salted Caramel Sauce

Salted Caramel recipe

  • Author: Tastebotanical
  • Total Time: 5 minutes
  • Yield: 1 large jar 1x


This quick and easy home-made Salted Caramel Sauce is deliciously sweet, creamy and buttery.   


  • 125 g (4 oz) butter
  • 250 g (8 oz) light brown muscovado sugar
  • 125 g (4 oz) double cream
  • Salt to taste


  1. Melt the butter in a small pan.

  2. Add the muscovado sugar. 

  3. Heat gently until the sugar is dissolved.   

  4. Add the double cream and continue to heat for another two or three minutes. 

  5. Remove from the heat and add salt to taste.   

  6. Serve warm or allow to cool.  The caramel will thicken as it cools. 


Keywords: salted caramel

This recipe has been shared on #CookBlogShare with A Strong Coffee and #Fiesta Friday with Fiesta Friday  and  Jhuls @ The Not So Creative Cook

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10 thoughts on “Salted Caramel recipe”

  1. A delicious salted caramel sauce with 0 burning risks? Yes, please!!! I can smell it via my computer, it looks that good ^^

    1. Thank you! I probably like it too much – just been dunking some strawberries in the small amount we have left!!

    1. Thank you – love it with vanilla ice cream! I tried it with banana ice cream at the weekend and it’s good with that too 😊

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