Salted Caramel Sauce for Homemade Desserts

Salted Caramel Sauce for Homemade Desserts

The process of the bubbling, transparent sugared water gradually turning into a caramel color is fascinating to observe. This sauce goes well with any dessert.

Ingredients: 400 ml

250 g
50 ml
Unsalted butter
100 g
Heavy cream
100 ml
Salt (sea salt if possible)
2 tablespoons


1. Place the water and sugar in a small frying pan. Turn the heat to medium.
2. Taking care not to let it burn, bring the sugared water to a boil. If the heat is too high, the sugar will harden, so keep it on medium.
3. Once it browns, add the melted butter (melted in the microwave), and the heavy cream (heated to 80°C). It will really sizzle and boil so be careful!
4. Let it simmer over low heat for 5 minutes while constantly stirring.
5. Remove from the heat and stir in the salt. Once cooled, strain through a sieve to smooth it out.

Story Behind this Recipe

The ratio for the ingredients come from the foreign website "Simply Delicious." I rearranged it just a bit to have it suit my taste.

This is perfect for apple pies, muffins, or any baked desserts. It also tastes delicious topped on ice cream.