Salted Caramel Sauce

I’ve been on a bit of a caramel expedition lately and I’m not quite sure why.

It all started with some salted caramel bites that I made a few weeks ago.

Then, I tried my hand at making homemade caramel ice-cream (regrettably, it didn’t turn out as well as I expected-way too thick).

But today, I’m sharing a super simple caramel recipe that turned out beautifully.

I think you’ll love this homemade salted caramel sauce.

caramel and vanilla ice cream

I know in this heat and humidity of summer, most people don’t want to spend a heck of a lot of time in the kitchen.

So, I’m going to make this brief.  This homemade caramel sauce is actually pretty easy to whip up.

It has a delicious creamy texture with a hint of sea saltiness that blends with the caramel taste which makes for a wonderful, old fashioned flavor.

caramel sauce

Drizzle this caramel sauce on some homemade vanilla bean ice cream or warm brownies right out of the oven.

Either way, dessert lovers will marvel at your culinary prowess when they learn you made the sauce yourself.

Oh, and this sauce is also great for dipping fresh apple slices.

Keep scrolling for the full delicious recipe and directions… as well as a brand new, decadently delicious cinemagraph. 

caramel homemade

Salted Caramel Sauce
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Sweet caramel topping for ice cream or other desserts. Easy recipe
Course: Dessert
Cuisine: American
Servings: 1 pint
Author: Lisa Tutman-Oglesby
  • 1 cup heavy cream
  • 1 1/2 cups sugar
  • 2 1/2 tablespoons unsalted butter
  • 1 1/4 teaspoons sea salt
  • 1/4 cup water
  1. Combine the cream, butter and salt in a saucepan and heat over medium heat.
  2. Stir continuously until the butter has completed melted. Remove from stove top and set aside on an oven mitt or trivet. Cover pan with tea towel to keep mixture warm.
  3. In another saucepan, heat the sugar and water on medium-high heat.
  4. Stir continuously until sugar has dissolved and has the color of dark amber. Watch carefully to prevent sugar from burning. It can happen in an instant.
  5. Pour the cream that was set aside early into the amber colored mixture.
  6. Stir to dissolve all contents until thick caramel develops.
  7. Serve caramel hot or allow to cool.
  8. Store in refrigerator in an airtight container for 1 week.


Thanks for stopping by.

I hope you’re enjoying your summer as much as I am.

See you back here next time. 




  • Diana Lopes

    Caramel sauce is so delicious! I’m looking forward to make your recipe next!

    • Lisa Tutman-Oglesby

      Great, Diana
      Let me know how it works out for you.
      Consider the caramel candies too (from an earlier post). Those are sooooo delicious and a bit addictive.
      Happy weekend to you and thanks for popping over for a look around.

  • Marisa Franca

    Oh, Lisa!! I just love what you’re doing. And that sauce looks just as sweet as you are!! WOW!! I’d love to dig into that dessert. It looks like it’s waiting for me. AND I notice that you’re using one of your dyed fabrics. I can’t wait to start on mine.

    • Lisa Tutman-Oglesby

      Marisa, once you start dyeing your own fabric, you will not be able to stop.
      I have to slow down now because I have so many shades now-lol.
      It’s a lot of fun and I do love how the fabric looks in photos too.
      I can’t wait until you get settled-in too.
      Keep me posted.

  • Botanic Bleu

    Your caramel sauce looks perfect and your cinemagraph looks like you could make your own commercials. 🙂


    • Lisa Tutman-Oglesby

      Oh, thanks so much, Judith.
      Yes, I have been practicing those cinemagraphs. I’m getting the hang of it but there is a learning curve.
      I’m going to keep practicing because I really like them.
      Hope you have a great weekend.

  • Sherry W

    What a beautiful cinemagraph! I have had to look at it over and over. I love salted caramel. You have convinced me, I must try my hand at it! If it is half as good as your photography, it will be delicious. Thank you for sharing, Lisa.

  • Wallace

    Oh my! If the simple steps and good ingredients don’t tempt me already, your cinemagraph makes my mouth water. Thanks for a great summer dessert idea!

    • Lisa Tutman-Oglesby

      Thanks, Wallace.
      I’ve been practicing my cinemagraphs and I’m finally getting the hang of it-lol.
      I love this sauce and I’m sure you will too.
      If you make it let me know how you like it.
      Happy weekend to you.

  • Mary from Life at Bella Terra

    Your post is SO timely…!!! I just made some vanilla ice-cream and was craving salted caramel topping. I especially love the video at the end of the recipe! Thank you for inspiring me to make this…

    • Lisa Tutman-Oglesby

      Wow, great timing indeed.
      This sauce is wonderful with vanilla ice (in particular).
      Have a lovely weekend. I’m happy you’re inspired by your visit.

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